Kin.D 96 Thai & Sushi

Observed fried rice inside the rice cooker below 135F. Per PIC, the unit was plugged in for only 20 minutes before the rice was placed inside the unit. 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 135°F or above. COS: PIC removed the fried rice to have an employee reheat the rice.

Observed cooked white rice (44F) and (46F) with heavy condensation, stored inside the walk-in cooler. Per the date mark, it was prepared 6/14/26. Perhaps the food item did not cool properly before being stored. Cooked time/temperature control for safety food shall be cooled Within a total of 6 hours from 135°F (57°C) to 41°F. Food items were discarded.

Observed black/brown organic buildup along the baffle wall inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice, then wash, rinse and sanitize interior of the unit.

Observed the in-use sanitizer buckets at 10 parts per million (ppm) at the sushi bar and 0 parts per million at the server station. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6). COS: Person in charge (PIC) had an employee remake the sanitizer buckets to 50 ppm.

Observed prepped salad in the cooling process tightly covered inside the upright reach-in cooler in the main kitchen. PIC states the salads were prepared today around 10:00a.m. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC removed the clear saran wrap and placed the salads inside the walk-in cooler to decrease in temperature.

Observed employee water bottles next to cooked noodles inside the lower level of the prep top cooler. Employee items must be stored away from food, single-use items, clean equipment/utensils, and clean linen. Designate an area away from the employees to eat so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed Time/Temperature Control for Safety (TCS) foods inside of the prep-top cooler in the main kitchen above 41 F. PIC stated items were prepped this morning prior to inspection today. The ambient air temperature of the unit is 50 F. Also observed mackerel above 41 F. Advised the food item was placed in the display for 10 minutes. All TCS foods must be 41 F or below. The ambient air temperature of the unit was 43 F at 12:06pm. Corrected on Site (COS): Items moved to the walk-in cooler. Please have the unit serviced/repaired as soon as possible. The TWC technician came during the inspection. The technician states the unit is working properly and is holding at 38 F. Technician adjusted the temperature of the unit to maintain correct ambient temperature.

Observed employee non single-use water bottles in the main kitchen area next to tempura crunch. Employee items must be stored away from food, single-use items, clean equipment/utensils, and clean linen. Designate an area away from the employees to eat so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed numerous cases of raw shelled eggs stored above ginger, vegetables and cooked ready to eat (RTE) meats. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: fruits and vegetable and cooked ready-to-eat food. Person in charge started to relocated the food items. Provided food storage chart to person in charge.

Observed the person in charge who is also the certified food safety manager (CFSM) not performing their duties to ensure proper food handling procedures: proper food storage, food contact surfaces being cleaned, cross contamination with food prep areas. Train staff on proper food handling procedures.

Observed an employee eating at the rear prep table. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Employee relocated to an designated area.

Observed black organic buildup along the baffle inside the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard exsiting ice, then wash, rinse and sanitize interior of the unit.

Observed cooked chicken and prepped salads tightly covered during the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food items.

Observed white tuna and tuna in reduced oxygen packaging completely thawed inside its packaging in the reach in cooler. Per the packaging labels, the food must be removed from packaging before being thawed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: rior to its thawing under refrigeration that maintains the food temperature at 41°F or less. Food items were removed in order to be removed from the ROP packaging.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the sushi display case above 41 F. Told the items were prepped this morning around 11 am and some were prepped before the inspection today. The ambient air temperature of the units is 54 F and 46 F. All TCS foods must be 41 F or below. Corrected on Site (COS): Items moved to the walk-in cooler. Please have the units serviced/repaired as soon as possible.