Kintoki Sushi House & Bar

Violations (7)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). After discussion with PIC, PIC stated that the facility does train employees on the symptoms and illnesses that employees are not permitted to work with, but that the facility does not have an attendance roster identifying which employees have gone through training and acknowledge the symptoms and illnesses that food employees may not report to work with.

  Employee Health

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (E) After handling soiled EQUIPMENT or UTENSILS; Observed food employee handle soiled equipment then began to handle clean equipment at the ware-washing area. Food employee stated that she was unaware that she needed to wash hands because she removed her gloves before handling clean equipment.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Ware-washing machine Observed ware-washing machine was not able to dispense sanitizer at the concentration needed to properly sanitize food equipment. Ware-washing machine was being used by facility before the concentration of the sanitizer was assessed. Inspector obtaining a chemical sanitizer reading of 0PPM, ware-washing machine uses chlorine. Food employee stated that EcoLab recently installed a new container of detergent for ware-washing machine and stated that this should not affect the concentration of sanitizer in the ware-washing machine. Food employee also stated that facility constantly struggles with fixing unit to allow for proper dispensing of sanitizer.

  Protection from Contamination

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed Temperature Controlled for Safety (TCS) food being cold-held in make unit opposite grill/oven/fryer above 41F. Food employee stated that he was unsure why TCS foods were not cold-holding at 41F or less. The grilled corn was prepared 2 days ago and is held in the make unit for food service. The container full of grilled corn was placed in the make unit last night for today's service. Additionally, plastic bags of noodles are held in the walk-in fridge and moved to the make unit as needed for daily food service. PIC stated that the noodles were moved to make unit earlier today at 10AM. Observed commercially processed gyoza was cold-holding above 41F in the top section of the make unit. Food employee was unsure why internal temperature of food was elevated above 41F and was not sure how long the gyoza was held in the make unit above 41F.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed TCS food items were actively cooling in the make unit. Facility had plastic bags of crab and cooked shrimp that were used for ramen. Bags used for ramen had been prepared earlier this morning at 10AM. Facility had also prepared multiple rolls of sushi in preparation for their "All You Can Eat" lunch special. Sushi chef stated that the facility tries to make as much sushi as possible in the morning to keep up with demand needed for lunch special. Pre-rolled sushi was made moments before inspection began and was placed directly into the make unit for food service today.

  Food Temperature Control

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. BACK OUTSIDE DOOR Upon routine inspection, observed a gap underneath the back door that leads outside. Informed Person-in-Charge (PIC) at time of inspection that the door shall be fitted with a door sweep to protect facility against the entry of pests. Correct within 30 days. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Prevention of Food Contamination

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Ware-washing machine Observed ware-washing machine was not able to dispense proper concentration of chlorine sanitizer during inspection. Inspector measured concentration of 0PPM during inspection, ware-washing machine was in use by food employees when concentration of sanitizer was measured.

  Utensils, Equipment and Vending