KOI ENDLESS GOURMET GRILL AND SUSHI

Violations (7)

• 41-18-4CriticalCorrected on site

  Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink chlorine sanitizer 100+ ppm. Operator diluted water to chlorine 100Ppm.

  High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink chlorine sanitizer 100+ ppm. Operator diluted water to chlorine 100Ppm. **Corrected On-Site**

  High Priority

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing. At sushi bar, handwashing sink used for other purposes as evident by cleaning utensil inside sink. Operator removed.

  Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, handwashing sink used for other purposes as evident by cleaning utensil inside sink. Operator removed. **Corrected On-Site**

  Intermediate

• 12B-07-4RepeatCorrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, opened employee beverages stored on prep table. Operator removed.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, opened employee beverages stored on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**

  Basic

• 31B-03-4Corrected on site

  No soap provided at handwash sink. At sushi bar, No soap at designated hand sink. Operator provided soap.

  Intermediate - No soap provided at handwash sink. At sushi bar, No soap at designated hand sink. Operator provided soap. **Corrected On-Site**

  Intermediate

• 02C-02-5Repeat

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, foods prepared onsite and held over 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, foods prepared onsite and held over 24 hours not properly date marked. **Repeat Violation**

  Intermediate

• 27-16-4

  Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line designated hand sink no hot water.

  Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line designated hand sink no hot water.

  Intermediate

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar designated hand wash sink, no paper towels. Operator provided papers towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar designated hand wash sink, no paper towels. Operator provided papers towels. **Corrected On-Site** **Repeat Violation**

  Intermediate