Kuka Sushi & Izakaya

Inspector notes: Observed active warewashing in chemical main dish machine and bar dish machine with 25ppm chlorine sanitizer concentration after multiple runs and priming the machines. Person in charge (PIC) relocated all food-contact surfaces to three-compartment sink with an approved concentration of quaternary ammonia sanitizer to be washed, rinsed, and sanitized at the time of inspection. PIC called a technician to inspect/repair machines at time of inspection

Inspector notes: Observed thawed raw mackerel in reduced oxygen packaging (ROP) located in lower reach-in at sushi station. Packaging stated, "Keep frozen until used, thaw under refrigeration immediately before use." All ROP fish labeled "Keep Frozen" must be removed completely from ROP prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed pan of raw beef above cooked miso soup in the walk-in refrigerator. Also observed the following on the speed rack in the walk-in refrigerator: pan of raw chicken stored above sheet pan of cooked pork and plastic wrapped pans of raw fish stored above cooked fish balls. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 47*F - 52*F in the refrigerated sushi case: raw fish for sushi (salmon, yellowtail, tuna), seared fish, cooked octopus, and cooked egg. Person in charge indicated these foods had been prepped today (2.5 hours before inspection). The measured ambient temperature of the unit using a min/max thermometer was 40.1*F. Discussed fully cooling TCS foods to 41*F prior to putting them in the refrigerated sushi case because the case is not meant to cool foods and is opened and closed at a high frequency. These foods were moved to a larger refrigerator to cool more rapidly down to 41*F

Inspector notes: Observed black grime on dishwasher baskets. Establishment must clean warewashing equipment at a frequency that precludes the buildup of food debris/grime/other organic and inorganic materials. Person in charge indicated they would deep clean baskets