KIKU JAPANESE FUSION

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooling Chicken 133F, at 11:45 Chicken placed in walk- in Freezer at 11:30 per operator for cooling , Rechecked at 12:30pm Chicken at 109F . Operator placed chicken on a-larger pan to increase cooling rate. Corrective Action Taken

Basic - Observed hood vents with grease like built up over cook line.

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

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice left overnight.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rice at sushi bar. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and by Ice machine. Repeat Violation

Intermediate - No soap provided at handwash sink. Sushi bar and Ice machine. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef and salmon in same pan.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Shrimp and rice. Marked during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Used phone put on gloves and handled food.

High Priority - Toxic substance/chemical improperly stored. Burn cream above cook line prep area.

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone in sushi bar area.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on dishwasher. Properly stored during inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar, towel provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar.

Basic - In-use ice scoop stored on soiled surface between uses. Properly stored during inspection Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pre cooked shrimp and chicken. Marked during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bottles of bleach in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles.

Basic - Food stored on floor. Oil.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Properly stored during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sign provided. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by handsink next to cook line Warning - From follow-up inspection 2021-07-09: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Several food in containers in kitchen and dining area Warning - From follow-up inspection 2021-07-09: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handsink by cook line Warning - From follow-up inspection 2021-07-09: Time Extended