Food Inspections

KIKU JAPANESE STEAK HOUSE

Inpection Notes

Violation of Code: [511-6-1.03(5)(c)] Observed employee precleaning dirty utensils at warewashing machine switch to touching cleaned/sanitized utensils to put away on shelves. Hands must be washed after handling soiled utensils before switching task to handle clean utensils. COS- Employee sent handled clean utensils back through warewashing machine and washed hands at handsink. Corrected On-Site. New Violation. 2-1B Violation of Code: [511-6-1.03(5)(b)] Observed PIC wash their hands at handsink by running their hands under running water and then their dry hands without using soap. Food employees must use the following cleaning procedure when washing hands: Rinse under warm water, apply a cleaning compound, rub hands together for at least 10-15 seconds while paying particular attention to remove soils using friction, thoroughly rinse hands under running warm water, then dry hands using provided paper towels. COS- PIC rewashed hands using correct procedure. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1-.03(5)(d)] Observed employee use pre-rinse sprayer at warewashing machine to clean debris off of hands. Hands must be washed at sinks designated for handwashing only. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(a)] No soap available at handwashing sink in employee restroom. Handsinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Employee refilled handsink dispenser with liquid soap. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(b)] No paper towels available at handsink in employee bathroom. Handsinks shall be provided with an approved provision for drying hands. COS- Employee restocked dispenser with paper towels. Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] 2 door glass front reach-in merchandiser cooler at cookline holding internal temperatures of TCS foods between 44-51F (see temp log). Foods must maintain 41F or less for cold holding. COS- All TCS foods voluntarily discarded. Staff to use ice baths and use of WI cooler to temporarily supplement merchandiser. Within 10 days, PIC to replace cooler with flip-top style unit suitable for meeting the demands of kitchen menu and number of seats. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Bulk plastic tubs of teriyaki sauce, ginger dressing, seafood sauce, ranch dressing, and chopped lettuce made on previous dates had no date labels. Prepared TCS foods kept more than 24 hours must be labeled with a date marking system that ensures foods are discarded within 7 days of preparation. COS- Bulk tubs retro-dated with original dates of preparation. Corrected On-Site. New Violation. 8-2B Violation of Code: [511-6-1.07(6)(r)] Employee medicines, ointments, and personal use care items stored in various areas of kitchen amongst food, clean utensils, and single service-single use items. Personal care items must be stored in employee lockers or designated personal storage areas. COS- Items relocated to employee shelf in employee restroom. Corrected On-Site. New Violation. 10D Violation of Code: [511-6-1.04(7)(b)] Escolar called "White Tuna" and tilapia called "white fish" on sushi menu. Foods must be listed on menu in a manner that does not mislead or misinform the consumer. PIC to have staff handwrite changes on printed supply of sushi menus while awaiting reprinted menus to arrive. New Violation.

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