KAMPAI SUSHI & HIBACHI

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed wiping cloth chlorine sanitizing solution in sushi bar not at proper minimum strength. 0ppm CA:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) COS: Chef at sushi bar remade solution to 100ppm, discussed with person in charge to ensure changing 2-4 hours.

Nonfood-contact surfaces clean — Inspector Note: Observed Walk-in cooler not cleaned to prevent accumulation of soil residue. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Remove all items from the cooler. Wash the interior with hot, soapy water to meet 6-501.12 cleaning requirements. Rinse and apply sanitizer approved for food-service use. Air-dry the cooler with the lid open to eliminate odor. Repackage or discard contaminated food following cross-contamination rules. Store raw poultry in leak-proof containers going forward.

Food stored covered — Inspector Note: Observed torn boxed/package of raw chicken inside the walk in cooler exposing the contents to contamination. CA: storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: person in charge removed chicken from torn bag and recovered chicken to store properly.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 5 metal sheet pans of beef tightly wrapped with Suran wrap and parchment paper inside reach in cooler. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: person in charge voluntarily discarded sheet pans.

Nonfood-contact surfaces clean — Inspector Note: Observed a heavy buildup of food debris and grease beneath and between the main cooking equipment in the main kitchen, as well as a significant accumulation of black residue along the wall in the dishwasher area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Person in charge stated that cleaning will be done by correct by date.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food contact dishes in main dish area being stored with food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge said that they were going to wash them before opening. I discussed with her that dishes shall be stored clean during hours of no operation.

Proper cold holding temperatures — Inspector Note: Observed raw beef, chicken, crab meat, shelled eggs and other TCS items in reach in cooler not being held at 41f or below. The person in charge said the cooler may have been left open overnight. I asked if the temperatures had been verified prior to me coming and was ensure they were. When checking ambient the reach in cooler reaches 37F. CA: 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: person in charge voluntarily discarded all items in reach in cooler.

Proper cooling time and temperature — Inspector Note: Cooked Time/Temperature Control for Safety Food rice not cooled from 135F to 41F within 6 hours. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: person in charge voluntarily discarded rice.