Kubo

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

nObserved accumulation of black mold like substance inside ice machine at tea bar.

Basic – Ice scoop handle in contact with ice

nObserved ice scoop handle in contact with ice inside ice machine at tea bar. Operator properly stored. Corrected On-Site Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

nObserved knife stored between flip top cooler and reach in freezer at cook line. Operator removed. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

nObserved scoop handle in contact with flour inside flour bin. Operator properly stored. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

nObserved spoons stored in 78°F standing water at tea bar. Operator dumped water. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

nObserved wet wiping cloths not stored in sanitizing solution at cook line. Operator removed. Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nObserved Dishwasher (Chlorine 0ppm). Operator changed sanitizer bucket and ran a few cycles; corrected to 100ppm. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

nObserved employee washing soiled dishes and then begin to remove and handle clean dishes from dish machine. Educated operator on proper hand washing procedures. Operator relayed to employee. Corrective Action Taken

High Priority – Operator unable to verify source of shellstock. See stop sale

nObserved raw oysters stored at sushi bar without tag. Per operator, operator unaware of requirement to keep shellstock tags. Educated operator on proper shellstock tag procedures. Stop sale.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nObserved raw chicken stored on top of cooked chicken in 3 door flip top cooler at cook line. Operator properly stored. Corrected On-Site

High Priority – Stop Sale issued due to food originating from an unapproved source

nNo tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale

nObserved raw oysters stored at sushi bar without tag. Per operator, operator unaware of requirement to keep shellstock tags. Educated operator on proper shellstock tag procedures. Stop sale.

Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale

nObserved raw oysters stored at sushi bar without tag. Per operator, operator unaware of requirement to keep shellstock tags. Educated operator on proper shellstock tag procedures. Stop sale.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nObserved soft boiled eggs stored in walk in cooler without date marking. Per operator, soft boiled eggs were prepared yesterday. Operator had employee date mark soft boiled eggs. Corrected On-Site