BEKHO, INC DBA KANI HOUSE

White rice hot held overnight in rice cooker with temperatures of 120F-125F. Cooked foods to be hot held must be held at 135F or above. COS: White rice voluntarily discarded by PIC.

Hand wash sink at entrance of kitchen lacking proper hand drying provisions.

Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device; or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PIC provided paper towels.

Observed potentially hazardous food ( 2 bags of frozen shrimp) thawed at room temperature.

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: At a water temperature of 70°F (21°C) or below. COS: PIC moved bags of shrimp to walk-in-cooler.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC stored dispensing utensil with the handles above the non-tcs food.

Food contact surface ( rice cooker) are not smooth, or are not free of breaks, open seams, cracks, and similar imperfections Equipment shall be maintained in a state of repair and condition.

Observed soiled reach-in cooler gaskets. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: PIC cleaned gaskets.

Accumulation of dust in ceiling tiles/vents above cooking line. Clean more frequently. Accumulation of water between flooring tiles in main kitchen. Regrout. Accumulation of mold like residue on walls of 3-compartment sink and dishwash area. Clean and re-caulk. Accumulation of old food debris and grease under hibachi tables. Clean more frequently to prevent attraction pests.

Food employee's cellphones stored on prep tables around the kitchen, employee's bag, hat, stored on top of sugar bag. . Person in charge removed employee's belongings to designated area.

Grease on ground around and on top of recycle grease container in dumpster area. Clean frequently to prevent accumulation that can attract pests.

Observed dumpster container lids open. Waste receptacles shall be kept covered with tight-fitting lids or doors. COS: CFSM closed lids.

Accumulation of dust in ceiling tiles/vents above cooking line. Clean more frequently.

White rice hot held overnight in rice warmer with temperatures of 118F-125F. Cooked foods to be hot held must be held at 135F or above. COS: White rice voluntarily discarded by PIC.

Half consumed bottle of water stored on top of dish machine while in operation, food employees drinking from open cups while prepping food in back of kitchen. Properly contained drinks must be stored in a way to prevent any possible contamination of food/food contact surfaces. Drinks may be in a kitchen if they are in a single-service (disposable) cup with a secure lid and a straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Drinks were discarded by Person in charge.

Several food employees wearing jewelry/watches while preparing/handling food. The only jewelry that may be worn on hands or lower arms while prepping food is a plain ring such as a wedding band. COS: Food employees removed jewelry/watches.

Several old equipment,carts stored outside back door of facility. Remove these items to prevent place for pest harborage.

Dish area is in disrepair (mold around caulking and walls, broken baseboard). Keep this area in good repair, with smooth and easily cleanable walls.

Vacuum sealed/ reduced oxygen thawed imitation crab still in bag in walk in cooler. Reduced oxygen food products that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing. Person in charge removed imitation crab from vacuum sealed bags, temperature of product - 40F.

4-Ceiling tiles in main kitchen are in disrepair, not smooth and easily cleanable.

At time of inspection there was a 5 Gallon bucket of water sitting on top of another bucket on floor next to Fryer. Per food employee , they are rinsing their hands after dropping a battered food in fryer, after rising, they wash their hands in the hand sink, per person in charge they are doing this because they are afraid flour from batter can clog the hand sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility. COS: Person in charge discarded bucket of water, talked to food employees and will use designated utensils for the battered items to avoid the use of hands as utensils.

Accumulation of old food debris, grease under and sides of Hibachi tables. Clean frequently to prevent accumulation that can be attraction for pests.

Large Container of brown rice in walk in cooler cooled 2 days previous with a temperature of 50 F. Time and temperature control for safety foods (TCS) to be cooled must be cooled from 135 F to 70F in 2 hrs and from 135F to 41F within a total of 6 HRS. COS: PIC voluntarily discarded bron rice. Discussed cooling in smaller containers with less product and/or using ice baths

Insecticide use not in compliance with regulations. A restricted use pesticide shall be applied only by an applicator certified, or a person under the direct supervision of a certified applicator.

Observed toxic item improperly stored. Can of RAID stored under prep table in main kitchen. COS: Person in charge throw it away.

Old pallets, lid of old dumpster, broken ceiling tiles stored in dumpster area. Keep dumpster area free of unnecessary items which allows for easier maintenance of the area.

Old cooler store outside back of facility - remove old equipment to prevent place for insect/rodent harborage.

Hibachi tables need a good cleaning under it , accumulation of old food. Keep areas clean to manage attraction of pests.

Ceiling vents in kitchen above prep tables with accumulation of dust. Keep area clean to prevent physical contamination of food.

Prep sinks in sushi bar area with accumulation of mold like substance along caulk line and peeling off. Keep area in good repair.