Kiku Sushi

The inspector came back, found the problems fixed and allowed the business to reopen.

• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Insects, rodents, pests and animals
  • Basic: Rear exit door has a gap at the threshold that opens to the outside.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach on the top exterior of the dishmachine. The operator removed the live roach.
  • Basic: Rear exit door has a gap at the threshold that opens to the outside.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw chicken (48°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in a separate container in the top portion of the reach in cooler.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cooked rice (92°F - Hot Holding) in a rice cooker at 14:15. The operator stated the rice had been cooked approximately 2 hours prior to inspection. The operator voluntarily discarded the rice.
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marker for shrimp tempura batter held u dear time as public health control. The operator time marked the tempura batter.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed metal containers of sauce uncovered in the walk in cooler. The operator covered the sauces.
• Handwashing and hygienic practices
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle live roaches then handle clean tongs without washing hands. The operator washed their hands and placed the tongs in the dish area.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for uncooked rice and flour. The operator removed the plastic containers from the foods.
  • Basic: Cutting boards have cut marks and are no longer cleanable.
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed a wooden sushi rice bowl in use and in direct contact with cooked rice.
  • High priority: Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels used to line and direct contact with raw salmon behind the sushi bar.
• Wiping cloths and linens
  • Basic: In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled with a black mold-like substance. Observed the surface between the roll top doors of the reach in cooler soiled with a slime-like substance.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with an accumulation of food debris. Observed the walk in freezer door handle soiled with an accumulation of food debris.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored in the handwashing sink at the entrance to the kitchen. The operator removed the bucket.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sinks. The operator provided paper towels for the hand sinks.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 1 dead roach underneath the handwashing sink at the entrance to the kitchen. The operator discarded the dead roach.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 4 live roaches in the walk in freezer door gasket. The operator killed the roaches sanitized the door gasket.
  • Basic: Rear exit door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Observed an odor coming from a drain in front of the walk in cooler and walk in freezer.
• Chemicals and toxic substances
  • High priority: Pesticide/insecticide labeled for household use only present in establishment. Observed an employee use residential use only pesticide behind equipment inside of the kitchen.
  • High priority: Container of medicine improperly stored. Observed a container of gummy vitamins stored in a shelf above the reach in cooler. The operator properly stored the vitamins.
  • High priority: Toxic substance/chemical improperly stored. Observed a canister of spray lubricant stored near uncooked rice in the storage area. Observed cans of paint stored near bottled sauce in the storage area. The operator properly stored the chemical products.
• Other sanitary and safe operation
  • Basic: Carbon dioxide tanks not adequately secured. The operator properly secured the tanks.