Kyoto Sushi and Ramen

Basic18

• Code 02Labeling, date marking and consumer advisory

  Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

  White powder in soy container, back prep area, employee labeled it sugar

  Fixed on the spot

• Code 05Thermometers provided and accurate

  Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.

  In glass door cooler, operator could not find it

• Code 06Food properly thawed

  Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Tuna in rop bag, 30f, sushi area, employee removed it from bag

  Fixed on the spot

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.

  Unwashed avocados above wasabi, sushi little cooler

  Food stored on floor.

  A couple of containers with food on floor, back prep areas, employee placed them on shelf

  Fixed on the spotRepeat violation

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

  88f water for rice scoop, employee removed water

  Fixed on the spot

  Ice scoop handle in contact with ice.

  In ice bin, employee moved handle up

  In-use knife/knives stored in cracks between pieces of equipment.

  Knife in between table and cooler, cook line, employee removed it and took it to triple sink to be washed

  Fixed on the spotRepeat violation

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.

  Employee eating at prep area by cook line, explained to her and she stopped

  Fixed on the spot

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Opened can at sushi prep counter, also at cook line area, employee discarded it

  Fixed on the spotRepeat violation

• Code 13Clean clothes, hair restraints, jewelry

  Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

  Cook cutting meat, no hair restraint

  Repeat violation

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

  Bowl inside sugar and vinegar mix and in spice containers

  Repeat violation

  Equipment in poor repair.

  Gasket torn in little sushi cooler

• Code 16Dishwashing facilities and test kits

  Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.

  Old food build up on top of dish machine

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.

  On Oreo table by cook line

• Code 29Plumbing and backflow prevention

  Code 29, Plumbing and backflow prevention: Drain cover(s) missing.

  Missing in mop sink

• Code 40Employee personal belongings

  Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Purse on shoes above cooking oil by dish machine area, removed by employee, jacket above food in storage closet, employee moved it

  Fixed on the spot

• Code 51Other sanitary and safe operation

  Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

  By mop sink, not secured, also in storage closet

  Repeat violation