KOUME JAPANESE RESTAURANT

Violations (22)

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish put on gloves but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish put on gloves but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw shell eggs stored above case of miso soup base in walk in cooler. Chef inverted

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw shell eggs stored above case of miso soup base in walk in cooler. Chef inverted **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw ground beef stored above container of raw shrimps in Lowboy across from Stove in kitchen. Chef inverted during inspection.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw ground beef stored above container of raw shrimps in Lowboy across from Stove in kitchen. Chef inverted during inspection. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container with ice on prep table- ; Krab Meat (41-50F - Cold Holding). Per cook food item in unit less than 4 hours. Items not prepared or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container with ice on prep table- ; Krab Meat (41-50F - Cold Holding). Per cook food item in unit less than 4 hours. Items not prepared or portioned today. Observed container overfilled. Cook moved to lower reach in cooler to quick chill. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beef (90F - Hot Holding). Per chef food item in unit less than 2 hours.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beef (90F - Hot Holding). Per chef food item in unit less than 2 hours. Observed no temperature control. Employee moved to reach in cooker to quick chill. **Corrective Action Taken**

  High Priority

• 12A-18-4CriticalCorrected on site

  Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants and reached out for clean plates to put away without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants and reached out for clean plates to put away without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 40-06-5Repeat

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf next to clean containers at front counter.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf next to clean containers at front counter. **Repeat Violation**

  Basic

• 08B-47-4

  Food not stored at least 6 inches off of the floor. Cases of oils stored on floor next to exit door.

  Basic - Food not stored at least 6 inches off of the floor. Cases of oils stored on floor next to exit door.

  Basic

• 14-11-5Repeat

  Gasket of reach in cooler front counter in poor repair.

  Basic - Gasket of reach in cooler front counter in poor repair. **Repeat Violation**

  Basic

• 10-20-4Corrected on site

  In-use tongs stored on oven door handle between uses. Removed during inspection.

  Basic - In-use tongs stored on oven door handle between uses. Removed during inspection. **Corrected On-Site**

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 119F. Chef brings temperature higher.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 119F. Chef brings temperature higher.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees in both bathrooms. Sign provided to operator.

  Basic - No handwashing sign provided at a hand sink used by food employees in both bathrooms. Sign provided to operator.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt. 1) Gasket of Lower reach in under Sushi station Soiled. 2) Door of oven soiled

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt. 1) Gasket of Lower reach in under Sushi station Soiled. 2) Door of oven soiled

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris. Wall behind employees handwashing sink next to walk in cooler in kitchen.

  Basic - Wall soiled with accumulated grease, food debris. Wall behind employees handwashing sink next to walk in cooler in kitchen.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Stored in sanitizer bucket.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Stored in sanitizer bucket.

  Basic

• 14-69-4

  Ice buildup in reach-in freezer. Single door reach in next to exit door.

  Basic - Ice buildup in reach-in freezer. Single door reach in next to exit door.

  Basic

• 11-05-4Corrected on site

  Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Sign provided to operator.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Sign provided to operator. **Corrected On-Site**

  Intermediate

• 22-20-5

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

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

  Basic

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Soufflé cup stored in container of salt on shelf next to walk in cooler. Removed during inspection.

  Basic - Bowl or other container with no handle used to dispense food. Soufflé cup stored in container of salt on shelf next to walk in cooler. Removed during inspection. **Corrected On-Site**

  Basic

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair. Several tiles in disrepair. Back of the house.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles in disrepair. Back of the house.

  Basic

• 08B-38-4RepeatCorrected on site

  Containers of fruits and Vegetables stored on floor in walk in cooler. Elevated during inspection.

  Basic - Containers of fruits and Vegetables stored on floor in walk in cooler. Elevated during inspection. **Corrected On-Site** **Repeat Violation**

  Basic

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to clean containers.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to clean containers.

  Basic