Koi Sushi

Inspector's notes

Observed walk-in refrigerator at 48*F measured with a min/max thermometer. Observed several TCS items at temperatures of 44*F to 51*F measured with a probing thermometer. Discussed with person in charge (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 for less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Those items were raw salmon, cream cheese, crab meat, jalapeno crab, shredded cabbage, shrimp raw, cooked shrimp, crab meat wonton, raw chicken, cooked chicken, raw beef, raw snapper, cooked eel and masago. All TCS foods improperly cold held for more than 4 hours were discarded by PIC at time of inspection. The discarded items were Those items were raw salmon, cream cheese, crab meat, jalapeno crab, shredded cabbage, shrimp raw, cooked shrimp, crab meat wonton, raw chicken, cooked chicken, raw beef, raw snapper, cooked eel, raw egg, ground raw salmon, fish cakes, seaweed salad, and squid salad. Corrective Action: Corrected at time of inspection. 2nd Consecutive Vilation

Inspector's notes

Observed walk-in refrigerator at 46*F at time of inspection measured with a min/ max thermometer. Discussed with PIC 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. PIC called maintenance and unit was 40*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the mop sink an AVB faucet with a not in use hose and sprayer attached. Discussed with PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a piece of raw beef on the surface of the shredded lettuce in the prep table. Per PIC the lettuce is used as a garnish where cooked short ribs are placed on top and served. Discussed with PIC All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Embargoed the Lettuce and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives with food debris stored on the magnetic strip that also has clean knives. Per PIC the magnetic strip is for clean knife storage. Discussed with PIC All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces must be properly sanitized after washing and rinsing. The knives were removed from the strip and cleaned and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the prep table in the kitchen with cooked noodles in a bag above the refrigerator line at 48*F and raw white tuna at 50*F with raw salmon at 48*F in the prep table on the sushi prep line above the refrigerator line measured with a probing thermometer. Per PIC the items were in the unit for more than 4 hours. All TCS foods improperly cold held were embargoed and discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 large containers of white rice cooked with a time stamp of 11- 3. Per PIC there is no policy and they discard by the time on the stamp. At the time of this the inspection it was 3:36. Discussed with PIC Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Items shall be discarded after the 4 hour window. Embargoed the cooked white rice and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butane torches stored facing cutting boards and clean dishes. Also observed a cough medicine stored above the prep table in the kitchen. Discussed with PIC medicines and chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals and medicine were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in a working prep table to have cooked chicken, cooked beef, fish cakes, gyoza, carrot and peas mix at internal temperature of 44*F to 48*F measured with a probing thermometer. Per PIC the cooked meats were cooked and placed in the unit less than 4 hours to inspection. Fish cakes, gyoza, carrots and peas temperature measured above 41 due to hot items being placed in the cooler as discussed with the PIC. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed with PIC a prep table is a cold holding table and not adequately designed to cool foods and can affect proper holding temperature within the unit. PIC relocated foods to the walk in to rapidly cool. Corrective Action: Corrected at time of inspection.