Kura Revolving Sushi Bar

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed accumulation of pink and black organic matter on the interior roof and side surfaces of the ice machine. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with the PIC discontinuing use of the ice machine in the main kitchen, discarding the existing ice, thoroughly cleaning and sanitizing the machine before reuse, and utilizing the ice machine in the front food service drink area until cleaned/sanitized.

Wiping cloths: properly used and stored — Inspector Note: Observed two buckets of wet wiping cloths stored in water without sanitizer solution. (Tested for both chlorine and quat with a reading of 0ppm of each) Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); PIC remade each bucket holding wet wiping cloths with quat sanitizer solution.