Kodo Sushi Sake

Inspector notes: Observed no probe thermometer in establishment at time of inspection. Person in charge was unable to produce probe thermometer upon request. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: In warewashing area, employee washed knife in prep sink with soap, rinsed with water then moved to sushi line for use. Per employee, knife cannot be rinsed with sanitizer solution and let sit for 60 seconds due to quality of knife. Recommended knife not be used in establishment due to not being able to be properly warewashed according to FDA food code. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning

Inspector notes: ***Second Consecutive Violation*** On cook line, employee touched clothing and face several times, then donned gloves to work with food items without a proper handwash. At in use warewashing machine, employee handling dirty dishware then handling clean dishware with same gloved hands. Instructed both employees to remove gloves and wash hands and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: ***Second Consecutive Violation*** On sushi line, in counter oven, cooked fish with internal temperature of 90*F. Per employee, fish was placed in counter oven within normal time parameters. Employee turned counter oven to higher temperature to reheat back to 165*F. Discussed the importance of maintaining TCS foods in proper hot holding temperatures throughout service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: ***Second Consecutive Violation*** At sushi line handwashing sink, container of seaweed and lid from rice cooker stored in basin of sink. Container of seaweed and lid were removed from handwashing sink. Instructed all employees a handwashing sink is to be used for handwashing only. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: ***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: On sushi line, employee touched trash can and clothes several times, then donned gloves to make ready to eat sushi rolls without a proper handwash. At in use warewashing machine, employee handling dishware then handling clean dishware with same gloved hands. Instructed both employees to remove gloves and wash hands and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: On cook line, tempura fried shrimp/ 80*F and on sushi line, tempura fried shrimp/ 67*F out of internal temperatures. Per employee, shrimp was fried

Inspector notes: At sushi line handwashing sink, container of cooling asparagus stored in basin of sink. Container of asparagus was removed from sink. Employees dumped dirty water in handwashing sink. Instructed all employees a handwashing sink is to be used for handwashing only. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: On sushi line, four containers of in use utensils stored in room temperature / 70*F water. Water was discarded from containers. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: On sushi line, in sushi cooler, and in walk in cooler, prepared spicy tuna mix/ 55*F and crab mix/ 50*F prepared