KONUCO PRODUCTIONS
8457 NW 61 ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
3
Basic
8
Total
11
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black dust on ceiling by hood in kitchen.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in freezer door broken inside room by mop sink station.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed container from floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside white reach in freezer by three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler at front counter.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish bag thawing at room temperature inside room by mop station. Operator started to prepare fish. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand wash sink by three compartment sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand wash sink in kitchen. Operator removed utensils from hand wash sink. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled by three compartment sink. Operator labeled bottle. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink by three compartment sink.
Food safety inspection conducted on 3/11/2025 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).