KYOTO JAPANESE RESTAURANT & SUSHI BAR, 115 SE 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: KYOTO JAPANESE RESTAURANT & SUSHI BAR
Type: Restaurant
Address: 115 SE 29TH ST, TOPEKA, KS 66605
Phone: 712-259-5152
Total inspections: 3
Last inspection: Oct 08, 2015

Restaurant representatives - add corrected or new information about KYOTO JAPANESE RESTAURANT & SUSHI BAR, 115 SE 29TH ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
6-202.111 - --There was a pillow and blanket on the floor in the front storage room which lead out into the kitchen area. PIC said that her husband will take naps there during the day. COS Educated the PIC on why they can not do that, and had her remove the pillow and blanket. KDA_3_50116A2 - --There was a bus tub of cooked rice prepared in the establishment that was being stored on a shelf in the kitchen area with a internal temperature of 47.8F. PIC said it was pulled from the WIC about forty five minutes ago. COS Item was placed back in the WIC. KDA_4_60111A - --There was a frying pan stored as clean hanging above the three vat sink with dried food debris on the inside of the pan from a previous use. COS Item was placed in the three vat sink for cleaning. KDA_Defacto - --Consumer Advisory posted on the wall in the dining room area. --Critical (Critical)	10/08/2015	4	Follow-up	Out
KDA_Defacto - --All of the mouse droppings were cleaned up. Pest control had been here yesterday and today. --Employee asked about proper thawing. Educated on proper thawing. --Walk in cooler unit was replaced. Ambient of walk in cooler was 36.7F.	09/24/2015	1	Follow-up	In
KDA_3_10111 - --In the walk in cooler, there were four whole lemons that were brown and mushy. COS-Lemons were discard. KDA_3_30211A1a - --In the walk in cooler, there was a box of 7.5 dozen raw eggs over ready to eat onions and oranges. There was also, 18 raw eggs in a cardboard flat that had, half lemon, half onion and raw green onions sitting on top of it. COS-These items were discarded. KDA_3_30212 - --On a shelf on a west wall in the kitchen, there was a container with a brown powder in it. Person in charge said it was Hodashi seasoning. COS-Container was labeled. On the make table there was a bowl with a white and black powder in it. Person in charge said it was salt and pepper. COS-Bowl was labeled. KDA_3_30412B - --On the make table, there was a container labeled crunches with a spoon laying in it with the handle touching the food. KDA_3_50112 - --On a shelf near the three compartment sink, there was a bowl of raw shrimp thawing in cold water. COS- shrimp was put in walk in cooler to thaw. KDA_3_50116A2 - --In the walk in cooler, raw chicken 45.3F, 45.4F, 44.9F, 45.8F, 53.3F. raw rib eye 47.2F, 45.3F, 44.6F, 46.9F, 45.4F, 45.4F, 44.8F, 45.1F. raw filet meat 45.0F, 44.3F, 44.6F, 44.3F, 44.5F, 44.6F, 46.2F, 46.1F, 46.4F. cooked noodles 48.9F, 52.2F. Raw mushrooms 52.8F, 46.3F. Raw shrimp 50.9F. Made on site dressing 49.9F. soup broth 46.7F. Tempera batter 57.5F. 6oz. cups of yogurt 48.4F, 48.4F, 47.6F, 46.3F, 47.5F, 47.4F, 48.6F, 48.2F, 48.9F, 47.5F, 46.7F, 47.6F, 48.5F, 47.6F, 48.3F, 47.6F. Red sauce 51.9F. Cooked rice 54.8F. Sliced raw zucchini 53.8F. COS-these items were discarded. In the walk in cooler, shredded lettuce 57.3F Person in charge said the heads were just shredded at 2:30PM. Raw ground sausage with onions 54.6F, person in charge said employee just purchased from store an hour and half ago.COS-items was moved to beer cooler. KDA_3_50116B - --In the walk in cooler raw shell eggs were 60.6F, 48.3F. KDA_4_30111 - --The walk in cooler was not holding food at 41F. Ambient was 50F. KDA_6_501111A - --By the walk in cooler, beside the microwave stand, there were about seven fresh rodent droppings. KDA_6_50112A - --There is about 13 old mouse droppings on the bottom shelf by the back door. On the same shelf, there are unopened bags of rice that had four old mouse droppings. On the south wall behind the rice cooker, there is about 50 old rodent droppings. KDA_7_10211 - --The cloth sanitizing bucket was not labeled. KDA_8_40411 - --The walk in cooler was not keeping food at 41F. Establishment did not have enough coolers for food. KDA_Defacto - --Beer cooler in dining area: ambient 35.7F. Ambient of sushi cooler 39.4F south end, North end 41.6F. --Frozen food is frozen. --Rice in the rice steamer, 163.4F. --There are thank you bags with personal food items in them. Educated on labeling with personal.	09/23/2015	13	First Operational Inspection After Licenstion	Out

6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_50112 - Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less- at any temperature if the FOOD remains frozen.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50116B - PHF/TCS Cold Holding (Shell EGGS) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 7�°C (45�°F) or less.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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KYOTO JAPANESE RESTAURANT & SUSHI BAR, 115 SE 29TH ST, TOPEKA, KS - Restaurant inspection findings and violations

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