Kasai Japanese Restaurant, 295 Weatherstone, Wadsworth, OH - Restaurant inspection findings and violations

Business Info

Name: Kasai Japanese Restaurant
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 295 Weatherstone, Wadsworth, OH
License #: FSO-C51-10
License holder: Kasai Japanese Restaurant, Inc.
Total inspections: 4
Last inspection: 1/26/2012

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Inspection findings	Inspection Date	Type	Comments
*4.5/4.6- Plates in oven have food debris build-up. Clean and sanitize food contact surfaces to sight and touch. R6.4- Continue cleaning ceiling tiles in kitchen. Reportedly new ceiling tiles will be provided by landlord. R/C6.4- Coats stored in food storage area on top of rice. Store employee personal items separate from food and single-use items to prevent possible contamination. 4.5- Dishcrates have debris build-up. Clean or replace these. 4.5- Change foil divider between ice machine and rice cooker. 4.1- Provide a thermometer in the waitress cooler and raw salmon cooler to assure 41°F and below is maintained. 4.4- Inside of upright freezer door panel is missing with exposed insulation. Replace this. 6.2- Replace burned out lights throughout the kitchen. 4.4- Gaskets on waitress cooler are torn. Equipment shall be in good repair.	1/26/2012	Standard2	(REPEAT) TEMPERATURE MEASURING DEVICE- No long stem thermometer available for use. Provide an accurate long stem thermometer that ranges 0-220°F to monitor potentially hazardous food temperatures. CONTAMINATION FROM HANDS- Observed cucumber being cut with bare hands. Food employees may not handle readyto- eat foods with their bare hands by using single-use gloves or other means. TIME IN LIEU TEMPERATURE- Sushi rice is not marked with a time when to discard. Reportedly sushi rice is discarded after four hours. If time in lieu of temperature is used a time must be indicated when rice reaches the four hour time stored at room temperature. FOOD FROM AN APPROVED SOURCE- Discussed retaining shellfish tags for oysters for 90 days. These tags are not currently being retained.
4.5- Following areas are soiled: gaskets on reach-in line cooler, shelf with white buckets, and exterior of char broiler and fryer. Clean these areas. 6.4- Continue cleaning ceiling tiles in the kitchen. Half of already been cleaned. C6.4- Coat stored on top of food containers. Store employee personal items separate from food and single-use items to prevent possible contamination. C6.2- Replace the burned out light under the ventilation hood. 4.1- Provide an accurate thermometer in the fish sushi cooler currently at 30°F. C3.2- Knives stored in a soiled crevice between the table and reach-in cooler. Store knives in a clean dry location to prevent possible contamination. these sauces cool rapidly with the lids on. Please monitor to be sure foods reach 70° within two hours and 70F° to 41°F for a total time of six hours. HANDWASHING- Employee cutting vegetable which is eaten raw with bare hands. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or a suitable utensil. Person in charge instructed employee to put on single-use gloves. Discussed allergens and separate cutting board is used for those that are allergic to shellfish. Reportedly a time is indicated for sushi rice to be discarded within four hours. Documentation from True World Foods fish is frozen for parasite destruction. Fresh shellfish not longer used so shellfish tags are not longer retained. Chicken thawing at room temperature. Discussed exterior of food may not go above 41°F. Currently at 38°F. Explained exterior will be higher in temperature and center can still be frozen.	8/24/2011	Standard 1	(REPEAT) TEMPERATURE MEASURING DEVICE- Long stem thermometer could not be located. Provide an accurate long stem thermometer that ranges 0-220°F to monitor potentially hazardous food temperatures. Reportedly a digital thermometer will be purchased today to accommodate for taking the temperature of thin foods. CHEMICAL- Two spray bottles with purple and yellow fluid were not labeled. Label all toxic chemicals to avoid confusion or misuse. These spray bottles were labeled during this inspection. COLD HOLDING- Tempura breading from previous night was not sifted. Sift breading every four hours or store under refrigeration at 41°F and below. Discard breading. Reportedly breading is sifted throughout the day. Discussed date marking sauces which are made once a week. Discussed cooling sauces in an ice bath currently they are cooled in large portions. Reportedly these
6.4- Ceiling tiles are black. Clean these. 5.1- Mop bucket is being dumped outside the back door in the grass. Utilize the provided mop sink to dispose of grey water. 4.1- Provide an accurate thermometer in the sushi meat reach-in cooler. 4.4- Repair damaged interior door on the upright Turbo Air cooler. 4.4- Replace the torn gaskets on the sushi reach-in cooler. 5.1- Repair the leaking spray hose near the dishmachine. Plumbing shall be in good repair.	2/17/2011	Standard2	HANDWASHING- No paper towels available at the handwash sink in the kitchen. Provide an adequate supply of paper towels to facilitate hand washing. Paper towels were provided during this inspection. TEMPERATURE MEASURING DEVICE- Long stem thermometer could not be located during this inspection. Provide an accurate long stem thermometer that ranges 0-220°F to monitor potentially hazardous food temperatures. Reportedly digital thermometers will be purchased. APPROVED SOURCE- Shellfish tags are not being retained. Retain shellfish tags on file for 90 days. COLD HOLDING- Raw chicken in top of reach-in cooler had an internal temperature of 44°F. Maintain foods at 41° and below. The rest of the unit foods were holding below 40°F. It appears the air flow was being blocked by plastic containers on right side of cooler. These containers were removed and ambient air in this part of the unit was below 40°F. Documentation from True World Foods fish is frozen for parasite destruction.
4.6- Scoops and container were rinsed out in food preparation sink. Food contact surfaces shall be washed, rinsed, and sanitized then air dried in the three compartment sink. These items were taken to the dish machine. 6.2- Replace burned out light under the ventilation hood and above the dish machine. 4.5- The following equipment is dirty: gaskets on the cooks reach-in cooler, exterior of the three bins used for breading, and dish crates. Clean this equipment. C6.4- Employee coat stored on bags of rice. Store employee personal items separate from food and single-use items to prevent possible contamination. 6.4- Ceiling tiles are black. Clean these. 4.4- Gaskets on the waitress cooler are torn. Equipment shall be in good repair. 6.4- Clean the floor more thoroughly under the cooks line.	8/27/2010	Standard 1	HANDWASHING- Cook handled raw chicken with his bare hands then rinsed his hands off in the food preparation sink. Food employees shall wash their hands with soap and warm water for at least 20 seconds. Owner discussed with employee and he then washed his hands with soap in the hand wash sink. HANDWASHING- Observed waitress cutting lemons for drinks with her bare hands. Observed employee cutting lettuce with bare hands for salads. Food employees may not handle ready-to-eat foods with their bare hands by using single-use gloves or a suitable utensil. Owner educated employees during this inspection. CHECMICAL- Spray bottle by dish machine was not labeled. Label all toxic chemicals to avoid confusion or misuse. Spray bottle was labeled degreaser during this inspection. HOLDING- Breading from previous night used for raw shrimp was not sifted and stored under refrigeration. Store breading under refrigeration or sift every four hours. Reportedly breading is to be sifted every 4 hours.

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