- KDA_3_30211A1a - --In the Walk In Cooler, there was raw beef directly stored over a container of RTE (Ready to Eat) Yellow Onions. Corrected on Site - Rearranged. In the Walk In Cooler, there was raw beef directly stored over a container of RTE (Ready to Eat) Green Onions. Corrected on Site - Rearranged. (REPEATED)
- KDA_3_50116A2 - --Stored behind the Sushi Bar, there was a rice cooker (not plugged in) with Sushi Rice at 69.6F. According to the Cook, the rice was cooked at 10:00 a.m. Note: The temperature of the rice was taken at 12:50 p.m. Corrected on Site - Moved Sushi Rice to Reach In Cooler to bring the temperature down.
- KDA_3_50119A1a - --The facility doesn't have a written procedure for time as temperature control for the Sushi Rice stored at room temperature.
- KDA_Defacto - --Walk In Cooler - Cooled Rice - 38.7F., 39.8F., & 34.7F.
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01/12/2016 | 4 | Follow-up | Out |
- 4-302.14 - --There are no quaternary sanitizer or chlorine sanitizer test strips in the facility to test the 3 Vat Sink or the Warewashing Sanitizer.
- KDA_2_30114H - --The Cook touched raw sushi with gloved hands and proceeded to touch a clean plate for customers RTE (Ready to Eat) crab ragoon with out taking gloves off. Corrected on Site - Educated and Moved plate to 3 Vat Sink. Note: No product was involved with this incident.
- KDA_3_10111 - --At the Bar, there was a bottle of Smirnoff Mango with 1 fruit fly floating in the bottom. Corrected on Site - Voluntary Discarded Liquid.
- KDA_3_30111B - --The waitress touched lemon for the water with her bare hands and placed it into the water. Corrected on Site - Educated and Voluntary Discarded the lemon and water.
- KDA_3_30211A1a - --In the Walk In Cooler, there was raw salmon directly sitting over a box of RTE (Ready to Eat) Lettuce. Corrected on Site - Rearranged.
- KDA_3_30511A1 - --In the Walk In Cooler, there was a box of lettuce sitting directly on the floor. Corrected on Site - Removed from the floor.
- KDA_3_50113A - --By the Sushi Bar, there was a salmon filet sitting out at room temperature thawing. Corrected on Site - Moved to Walk In Cooler.
- KDA_3_50114A2 - --In the Walk In Cooler, there were 2 large gray containers of cooked rice at 55.7F. and 60.1F. According to the Cook, they have been cooling since 9:00 p.m. on 12/29/15. Note: The temperatures were taken at 1:00 p.m. on 12/30/15. Corrected on Site - Voluntary Discarded both gray containers of cooked rice.
- KDA_3_50115A - --In the Walk In Cooler, there were 2 gray containers filled completely to the top with cooked rice and tightly covered with plastic wrap at 55.7F. and 60.1F. from 12/29/15. Corrected on Site - Voluntary Discarded.
- KDA_3_50116A2 - --Sitting behind the Sushi Bar, there was a rice cooker (not plugged in) with Sushi Rice at 71.4F. According to the Cook, they removed the rice out of the Walk In Cooler at 11:00 a.m. Note: The temperature of the rice was taken at 12:30 p.m. Corrected on Site - Moved Sushi Rice to Reach In Cooler to bring the temperature down.
- KDA_3_60311B - --There is no consumer advisory for eating raw or undercooked steaks. According to the employee, the steaks are cooked to order.
- KDA_4_30212A - --There is no thermometer in the facility to take temperatures of the food product.
- KDA_4_60111C - --In the Walk In Cooler, there is dust build up on the fan blade covers. There is grease build up on the ventilation hood above the grills.
- KDA_6_30112 - --There were no hand drying provisions at the sushi handwashing sink. Corrected on Site - Supplied.
- KDA_6_50112A - --There is food and dust build up on the floor/wall junctions throughout the kitchen area and the back storage room area.
- KDA_7_10211 - --On the Chemical Shelves, there is a spray bottle with purple liquid with no label. According to the employee, the purple liquid is glass cleaner. Corrected on Site - Labeled.
- KDA_Defacto - --Freezers - OK. --Off Grill - Chicken - 176.9F. --Owned by: Mr. Cao's LLC No Certified Manager on Staff. There was a language barrier during the inspection. --Rice Cooker - Steamed Rice - 169.8F. Crock - Soup - 159.6F. --Sushi Bar - Salmon - 41.2F. Front True Reach In - Chicken - 40.1F. Reach In Cooler Underneath Sushi Bar - Salmon - 29.6F. Back True Reach In Cooler - Ambient Air Temperature - 39.0F. Walk In Cooler - Cooked Eggs - 39.6F. Salad Make Table - Shredded Lettuce - 39.2F. Back Make Table - Lobster Tail - 36.7F. --Warewashing Machine - 100 parts per million Chlorine Sanitizer. 3 Vat Sink - 200 parts per million Quaternary Sanitizer.
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12/30/2015 | 17 | Regular | Out |
Restaurant representatives - add corrected or new information about MR CAO JAPANESE STEAKHOUSE, 1505 E 17TH AVE, HUTCHINSON, KS »