KIMU SUSHI

Violations (17)

• 28

  Toxic substances properly identified, stored, used

  Observed a can of raid in back area.Corrective Actions: Ensure to only use an approved pest management.

• 1

  Person in charge present demonstrates knowledge and performs duties

  Observed employee in charge unable to answer food related questions.Corrective Actions: Ensure to have someone at all times capable of answering food related questions.

• 15

  Food separated and protected

  Observed raw eggs in shells stored above ready to eat sushi sauce in reach in coooler located in back area.Corrective Actions: Ensure all raw egg products are below ready to eat food items.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed employee lacking knowledge of proper warewashing procedures.Corrective Actions: Enaure all employees have knowledge of proper warewashing.

• 22

  Proper cold holding temperatures

  Observed four boxes of imitation crab and eggs in reach in cooler in back area cold holding at 61F for more than 6 hours.Corrective Actions: Must disgard.

• 24

  Time as public health control: procedures and records

  Observed no time records/procedures for the sushi rice sitting out at room temperature.Corrective Actions: Must obtain procedures and time records for the sushi rice sitting out at room temperature.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no consumer advisory for the raw sushi.Corrective Actions: Ensure to provide a consumer advisory for raw sushi.

• 28

  Toxic substances properly identified, stored, used

  Observed spray bottle with chemical and no label.Corrective Actions: Ensure to label all chemcial bottles with common name.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed reach in cooler in back area ambient termperature of 61F.Corrective Actions: Ensure cooler is able to cold hold food items at 41F.

• 37

  Food properly labeled; original container

  Observed bulk rice container not labled.Corrective Actions: Ensure to label all bulk food items/ food items not in its original container.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed to go boxes and chopsticks stored on the floor in dry storage area.Corrective Actions: Ensure all food articles are stored at least 6 inches off the floor.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chemcial test strips for the sanitizer solution.Corrective Actions: Must obtain chemicl test strips.

• 50

  Hot and cold water available; adequate pressure

  Observed hand sink located behind service counter not have hot water. Hot water was turned off from below sink.Corrective Actions: Ensure all hand sinks have hot water reaching a minimum of 100F.

• 51

  Plumbing installed; proper backflow devices

  Observed leak under 3-compartment sink.Corrective Actions: Must repair/replace.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no cover trash can nor hand washing signage in employee restroom.Corrective Actions: Must provide a trash can with a lid and handwashing signage in employee restroom.

• 55

  Physical facilities installed, maintained, and clean

  Observed porous cieling tiles above service counter and in employee restroom.Corrective Actions: Ensure cieling tiles are smooth, non porous, and easily cleanable.

• 55

  Physical facilities installed, maintained, and clean

  Observed uneven wood flooring with water damage under three compartment sink.Corrective Actions: Must repair/replace.