KAPOW SUSHI & THAI

Violations (3)

• 4-2B

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] Observed black build-up on bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has 10 calendar days (6/27/26) to clean and sanitize ice machine. New Violation. Correct By: 06/27/2026

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed lettuce and chicken dumplings in prep top cooler #1 temp above 41F. Observed shrimp and smoked salmon in right sushi disp0lay temp above 41F. Observed spicy mayo in right undercounter reach in cooler temp above 41F. Observed yellow tail and cream cheese in left sushi display temp above 41F. Observed spicy mayo on the counter of sushi area temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed spring mix in reach in cooler of main kitchen not cooling at a rate sufficient enough to reach 41F in 4 hours. Observed salmon in left sushi display cooling at a rate not sufficient enough to reach 41F. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Spring mix placed in main kitchen walk in cooler and salmon placed in deep freezer of sushi bar for rapid cooling. Corrected On-Site. New Violation.