Kamiya 86

Basic14

• 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.

  See stop sale. At sushi bar, 2 pieces of thawed tilapia not removed from reduced oxygen packaging. Package states to keep frozen until use.

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Food stored on floor.

  In walk-in cooler, white containers with sauce and heads of lettuce stored on floor.

  Repeat violation

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

  At cook line in top section of flip top reach-in cooler, tongs stored with handle touching cooked chicken. Operator moved tongs.

  Fixed on the spot

  In-use tongs stored on equipment door handle between uses.

  At cook line area, tong hanging on oven handle. Also, at wait station drink station, rice scoops in standing water at 78f. Operator removed tongs and emptied water.

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  At cook line, employee drink on shelf above cooler. Operator removed drink.

  Fixed on the spot

• 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.

  At dry storage area, bulk containers have plastic togo cups used as scoops.

  Food storage container/container lid cracked or broken.

  At dry storage area, one bulk plastic container has broken/chipped edge.

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.

  At cook line area, interior of microwave has encrusted splatter debris on top plate. Also at sushi bar, interior of toaster oven/foil soiled with food residue.

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Ice machine interior walls soiled with black mold-like substance.

• Code 23Non-food contact surfaces clean

  Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  At cook line, hood filters over wok station have grease build up. At cook line, multiple lower shelves soiled with food debris/residue. At cook line, fan on floor has build up of food debris/dust. At cook line, sides of dyer and wok station have build up,of grease and food debris. At dry storage area, exterior of multiple white containers have exteriors soiled with food residue.

  Repeat violation

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.

  At back door in hallway between office and dish area, holes at bottom of door, light visible.

• Code 36Floors, walls, ceilings and ventilation

  Code 36, Floors, walls, ceilings and ventilation: Floors/walls not maintained smooth and durable.

  In walk-in cooler, floor in disrepair, gaps and uneven surface. In hallway between office and dish, cove tiles missing/separating from wall. In walk-in cooler, wall and freezer door have rust that pitted surface.

  Floors, walls and/or ceilings soiled/has accumulation of debris.

  At cook line wall by soup station soiled. In walk-in cooler, food has build up of black residue.

  Repeat violation

• Code 50Current license displayed

  Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.

  License expired 6/1/2023 posted at front stand.