Kyoto Bowl

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) present at time of inspection. A CFPM is required at all times of operation. Please obtain CFPM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the ceiling and ice shoot at the front ice machine to have brown and black organic matter. Discussed with PIC to clean the inside of the ice machine with soap rinse sanitize and airdry prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container chicken in a hot holding well with temperatures at 130*F at time of inspection. Per person in charge (PIC), chicken had been placed in hot holding area less than an hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed at the front reach in refrigerator several small white take out bowls of cut iceberg salad, cucumber with imitation crab meat, cooked edamame with internal temperatures of 48*F to 60*F measured with a probing thermometer. The ambient temperature of the reach in refrigerator was at 53*F measured with a min/max thermometer. Per PIC the items were in there from the previous day. Discussed with PIC Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several different sauce containers and dry good containers storing bowls as scoops in the product. Also observed a rice scoop stored at room temperature with rice on the paddle. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several single use large soy sauce containers holding may different dry seasonings and sauces. Observed a container that has small black fuzzy organic matter specks on the outside of the product. Discussed with PIC containers shall be kept clean but single-use food containers are intended for single-use and may not be re-used for storage of food. Replace the containers with food safe reusable containers or use food grade bags to line the containers to prevent the food from direct contact. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed colander of strawberries sitting in the handwashing sink in the front of house at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of chicken in a hot holding well with temperatures between 110 to 130*F at time of inspection. Per person in charge (PIC), chicken had been placed in hot holding area less than an hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak coming from the ice machine at time of inspection. All equipment must be maintained in good repair and proper adjustment. Corrective action: Repair prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 9th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 8th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple pans in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 7th Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3-compartment sink basins in disrepair at time of inspection. Discussed with PIC about repairing 3-compartment sink at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Repeat violation (2nd consecutive). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (6th Consecutive).

Inspector's notes

Observed no hand soap at the handwashing sink in the back of house. Cook provided soap for handwash sink at time of inspection. Discussed requirement for all handwashing sink to have soap at all times. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in a hot holding unit turned on low with temperatures between 120 to 125*F at time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tofu, beef & vegetable egg rolls, cooked, and cut cabbage with temperatures between 49 to 50*F in the prep table at time of inspection. Per cook and person in charge (PIC), all items were stocked in the prep table less than an hour prior to inspection. All items were moved to the walk-in at time inspection to rapid cool. Observed cooked chicken, portioned cut veggies with cut cabbage with temperatures between 49 to 52*F in the drawer unit below the grill at time of inspection. Per cook and PIC all items were placed in the drawer unit less than an hour prior to inspection and were moved to the walk-in to rapid cool. Discussed with PIC about proper cold holding temperatures at time of inspection. Corrective action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of drawer refrigerator unit at 44.7*F and containing TCS food items with temperatures between 49 to 52*F at time of inspection (See #22). Observed ambient temperature of prep table at 43.8*F at time of inspection containing TCS food items with temperatures between 48 to 50*F at time of inspection (See #22). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 8/8/2024.

Core-3-501.13, C: Thawing - Observed thawed raw salmon in reduced oxygen packaging (ROP) in a cold holding drawer under the grill. Discussed with person in charge about proper thawing procedures for ROP'd fish. Employee removed salmon from ROP at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed 3-compartment sink basins in disrepair at time of inspection. Observed multiple pans with broken handles and in disrepair at time of inspection. Discussed with PIC about repairing 3-compartment sink and about replacing pans at time of inspection. All equipment must be maintained in good repair and proper adjustment. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. - Observed tofu and beef egg rolls in the prep table with temperatures between 46 to 48*F. Observed ambient air temperature of prep table to be at 39.2*F and all of items were at 41*F or below at time of the inspection. Per cook, items were placed in the prep table less than two hours prior to inspection and moved to the walk-in to rapid cool. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed the faucet of the handwashing sink in the back of house connected to a hose, which was connected to a swamp cooler at the start of the inspection. Observed bucket in handwashing sink at time of inspection. Employee disconnected the hose from the sink at time of inspection. Discussed with person in charge (PIC) about handwashing sinks only being utilized for handwashing. Hand wash sinks must be accessible at all times to allow for proper hand washing. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source. - Observed cut bell peppers in prep table with organic matter growth throughout. Employee voluntarily discarded. Food items must be safe, unadulterated, and honestly presented. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. - Observed veggie eggrolls containing cut cabbage, crab puffs, beef egg rolls and portioned cut cabbage in the prep table with temperatures between 48 to 53*F. Observed prep table with an ambient temperature of 49.1*F at time of inspection. Per person in charge (PIC) crab puff, veggie eggrolls, cut cabbage, and beef egg rolls all were placed in the prep table the day prior and were embargoed at time of inspection. Establishment has walk-in, freezer, and drawer cooler units that all are operational. PIC will discontinue use of prep table until it is able to maintain TCS food at 41*F or below. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection