KOI SUSHI
3635 ALOMA AVE STE 1033
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 12/6/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles soiled
- 24-14-4:Basic - Clean utensils stored between equipment and wall. - knives between kitchen equipment
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - employee at sushi bar **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk flour containers - walk in fan covers dusty - walk in cooler shelves soiled
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee cutting ready to eat salmon at sushi bar no gloves. Manager instructed employee to wear gloves. **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - single use paper towel on cutting board, in contact with salmon during prep. - paper towel used to wrap sliced cucumbers
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. - raw shell eggs and raw shrimp over bottled drinks in reach in cooler
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink in kitchen
- 31B-03-4:Intermediate - No soap provided at handwash sink. - at hand wash sink in kitchen
Food safety inspection conducted on 12/6/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).