Kirin Asian Bistro

Violations (4)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Throughout facility Observed several spray bottles of re-purposed plastic hot sauce bottles containing chemicals (according to PIC) throughout the facility. Containers contained no label indicating what the chemical was.

  Food/Color Additives and Toxic Substances

• 5e30d16f-f556-40ad-a445-206f84ddd291Corrected on site

  Time as a Public Health Control: procedures and records

  3-501.19 (A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Sushi rice At beginning of inspection, sushi rice was still cooking and not yet being used in the sushi bar area. When asked how the sushi rice is stored/handled after cooking, PIC stated they add vinegar and allow the rice to cool off, where it is used to make sushi without temperature control. PIC stated each batch usually gets used very quickly when they are busy, but they do label the batches with a sticker indicating the time when four hours has elapsed after cooking. When asked if the facility had written procedures for using this Time as a Public Health Control (TPHC) procedure, PIC was unaware of the procedure or requirements. Shortly after this discussion, observed a batch of sushi rice held at room temperature with a time label.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Sushi bar top coolers Measured ambient air temperature of both reach in coolers on the sushi bar top, using a MIN/MAX thermometer for 10 minutes each, above 41F. According to PIC, TCS sushi items in these units are stored in another working cooler overnight and had recently been placed in these units prior to opening.

  Food Temperature Control

• f45929eb-0306-418b-8506-9fd7fc5a77e9Corrected on site

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Expo line handsink Upon start of inspection, utilized handsink in the expo area. Due to location of the automatic soap dispenser, observed soap exit the dispenser forcefully and splatter from the user's hand and onto an exposed container of food (soy sauce) that was being stored directly below the soap dispenser.

  Prevention of Food Contamination