Materials for floors/walls/ceilings not smooth, durable, & easily cleanable under normal use
Comply by : Oct 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed water-damaged absorbent ceiling tiles in the back corner of the dining area.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sanitizer on the sushi line at a concentration of 0 ppm and no sanitizer in the kitchen at time of inspection. Chlorine sanitizer mixed to proper concentration for both areas by employees.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Oct 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grease buildup on the side of the fryer; and on the sides, tops and interiors of the sushi line make table and make table lid.
Observed food debris and trash on top of storage bin underneath the left sushi line and on the stool used to store the sushi rice.
Observed food debris and trash inside the sushi line make table cooler.
Observed grease/residue buildup on shelves above the three-vat sink where clean trays area stored.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Jul 10, 2016
RECOMMENDED RESOLUTION: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control and eliminating harborage conditions.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed house flies throughout the kitchen.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed debris/residue buildup on clean plates and clean utensils on the kitchen prep table. Plates and utensils taken to be cleaned by employee.
4-203.11
Food temperature measuring devices are not scaled and/or accurate as required by the Food Code; and/or ambient air and water temperature measuring devices are not scaled and/or accurate as required by the Food Code
Comply by : Oct 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed thermometer in the left sushi case to have the red indicator material broken, non-functional.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Oct 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed gasket torn/detaching from the cook line low prep cooler door and the sushi make table cooler door.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Oct 05, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed residue and dust buildup on the wall behind and next to the two-door True reach-in cooler in the kitchen, and above the adjacent chest freezer.
Observed residue splatter buildup on the wall behind rack of clean plates at the sushi line.
Observed grease and debris buildup on the floor beneath the fryer.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bus tub and other equipment in and in front of the kitchen handsink. Handsink basin cleared and made accessible by employee.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned (in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment) at a frequency necessary to preclude accumulation of soil or mold.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mold/residue buildup on the interior of the ice chute and the beverage machine. Removed and cleaned by employees.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Jul 10, 2016
RECOMMENDED RESOLUTION: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using an exposure time of at least 7 seconds for a chlorine solution of 50 ppm.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed chlorine-sanitizing warewash machine not dispensing sanitizer chemical into the machine, even after being primed; sanitizer concentration @ 0 ppm. Establishment can wash, rinse and sanitize wares in the three-vat sink until machine is serviced and fully functional.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: Potentially hazardous foods shall be maintained at a temperature of 41°F or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fish for sushi in both the left and right make table cases to be outside of safe temperature range (tuna - 48°F, white tuna - 49°F). Fish had been moved from a functional cold holding unit into the functional sushi cases (39F) less than an hour prior to inspection, so foods were taken to freezers to be chilled before being put back into the sushi cases at proper temperature; manager stated that the sushi cases had not been allowed to fully cool after being turned on in the morning before the cases had been loaded with the foods. **See Temperature Observations.
8-304.11
At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.
CRITICAL
Comply by : Jul 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2/4 = 50% foodservice employees had current acceptable food safety certification on-site at time of inspection.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Comply by : Jul 10, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no disclosure on the paper-printed sushi menus for the items that contain raw or undercooked animal products; only the reminder is present.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no time logs on site for sushi rice stored at room temperature, in-use at the establishment and no time marked on the in-use sushi rice. Rice discarded by employee and new rice was provided by employee with proper time marking and new time sheet created.