Kiko Ramen Sushi Cuisine

Basic – Bowl or other container with no handle used to dispense food

Cup without handle used to dispense sauces from bucket in walk-in-cooler. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage on prep table. Also, observed employee beverage stored on counter at sushi making station. Operator removed employee beverages from both areas. Corrected On-Site

Basic – Food stored on floor

Multiple buckets containing sauces stored on floor in dry food storage area and in walk-in-cooler. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket on walk-in-cooler soiled.

Basic – Time/temperature control for safety food thawed in an improper manner

Raw,fish thawing in hand wash sink at sushi making station without running water. Discussed with operator that hand wash sink is only for handwashing. Also, discussed proper thawing methods with operator. Operator removed fish from hand wash sink and placed in nearby reach-in cooler to finish thawing Corrective Action Taken Repeat Violation

High Priority – Non-food grade paper/paper towel used as liner for food container

Non food grade paper towels used as a liner for fish on plate in sushi making station.

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw beef stored above raw shrimp in reach-in cooler across from stove. Operator removed raw beef to properly store. Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

Raw chicken stored over raw shrimp in reach in freezer in back storage area- not all products are commercially packaged.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Portable cutting board in prep area soiled/ stained. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink in sushi making station used to thaw fish. Discussed with operator. Operator removed fish from hand wash sink. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and had the 5 employees working fill out form during this inspection. Corrective Action Taken