KITSUNE SUSHI

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours . Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F , raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F Corrective Action Taken - From follow-up inspection 2024-08-30: Deli cooler at cook line. Raw chicken 50 F Cooked chicken 50 F Bean spouts 50 F Cut cabbage 48 F Employee put bags of ice on all time temperature control for safety items. Owner took temperatures at 9:43am Internal temperature was 45 F Employee moved all Time temperature control for safety items to walk in freezer. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station . Reviewed with manager . - From follow-up inspection 2024-08-30: Cups stacked at wait station Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am . Reviewed cooling procedures and methods with manager . Manager discarded Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am .in reach in cooler opposite stove .Manager discarded pork. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked shrimp with barehands . Reviewed with employee no barehand contact with ready to eat food . Employee fried shrimp , employee washed hands and put gloves on Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F, raw chicken 52 F in silver door refrigerator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours . Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F , raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimps at 89 F on counter under 1 hour and 30 minutes . Employee reheated shrimp to 198 F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener on prep table . Manager moved dishwashing area to clean Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of water inside handwashing sink at cook line . Reviewed with manager hand wash sinks are for washing hands only . Manager relocated items Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near fryer . Manager placed paper towels in dispenser Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager .

Intermediate - Spray bottle containing toxic substance not labeled in front line area . Reviewed with manager . Manager labeled spray bottle Corrected On-Site

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

Basic - Employee beverage container on a food preparation and cook line . Manager relocated employee drinks Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station . Reviewed with manager .

Basic - Food ( container of oil and soy sauce ) stored on floor in kitchen . Manager relocated food Container of soy sauce on floor in walk in cooler . Box of chicken in walk in freezer Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line . Employee moved knives to dish washing area to clean Corrective Action Taken

Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line . Reviewed with manager

Basic - No handwashing sign provided at a hand sink used by food employees by woks

Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( individual salads ) in walk in cooler Unwashed pineapple over cut radish on shelf in walk in cooler . Reviewed food storage with manager .

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together in front counter area . Manager changed solution Corrected On-Site