Koji Japanese Steakhouse & Sushi Bar

Plumbing installed; proper backflow devices — Inspector Note: Observed a condensation leak in the walk in cooler below the condenser fan. PIC with contact maintenance and have the leak repaired by 7/5/26

Physical facilities installed, maintained, and clean — Inspector Note: Observed mold build up on walls around caulking and walls beneath the dish washer. Observed a heavy dust accumulation on the walls in the hibachi area (dining room) of the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Insects, rodents, and animals not present — Inspector Note: Observed 10 dead reaches, a small lizard, and live house flies (3 kitchen,2 dining area). Also observed a white powder substance below the hot water heater where dead roaches were observed. PIC is using Acccurate pest solutions for pest control. PIC instructed to remove all dead pest and have pest control follow up by 7/05/2026. 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an open employee water bottle stored on the preparation table in the kitchen. An employee proceeded to drink from the open water bottle. PIC instructed that a cup with a top and straw must be used for employee drinks. Employee discarded the water bottle. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Food in good condition, safe, and unadulterated — Inspector Note: Observed a pan of severely molded jalapeno's in the walk in cooler stored below the condenser fan. PIC corrected on site by removing and discarding molded jalapeno's. PIC will date and properly rotate vegetables using the first in first out method. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Contamination prevented during food preparation, storage, display — Inspector Note: Observed cheese cake stored not covered in the reach in cooler. Also, several items not covered or protected in the walk in cooler. Advised PIC to cover all food items to protect from contamination. Observed soiled utensils in the mop sink. All dishes should be properly washed, rinsed, and sanitized in the 3-compartment sink or dishwasher. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed knives being rinsed in the handwashing sink on the front-end of establishment (sushi area). Advised employee to wash dishes in the 3-compartment sink (COS). Also, owner will make the first sink into a rinse sink on the sushi line and leave the handwashing sink in place.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed employee's hats stored with single use items on the shelf in the kitchen. Advised PIC to relocate the food contact items. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a cardboard box being used to store clean dishes on. Advised PIC to remove the soiled cardboard box because it is absorbent. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the HVAC vents in the kitchen with a build up (dust). The vents must be cleaned to avoid contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black mold build up on the soda spout at the bar. Advised PIC to clean the soda spout daily to avoid build up. 511-6-1.05(7)(a)1 - 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.