Kylin Sushi & Hibachi

Observed incorrect time documentation on sushi rice utilizing Time as a Public Health Control (TPHC). Label was showed time of 11:30am-3:30pm but time was not updated when new rice was brought out. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf COS by reheating and restarting time.

Observed a cooked broccoli prepared at noon cooling in a large, deep tub and stored covered in walk-in. Temperature of broccoli was 62F at 4:55pm. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by portioning broccoli, placing ice on top, and storing in walk-in freezer. Temperature dropped to 41F rapidly.

Observed red snapper listed as one of the ingredients in the Dynamite Roll on the menu. Also observe "white fish" listed as one of the ingredients used for the Cherry Blossom Roll. Both of these sushi rolls actually use tilapia. Some of the menus were corrected in marker but the menus in-use and on counter at time of inspection still listed red snapper as ingredients. Food must be safe, unadulterated, and honestly presented. COS by listing tilapia as the fish in both sushi rolls. All menus must be updated.

Observed raw fish stored above produce in walk-in and raw fish stored above uncovered produce at sushi bar. Raw fish must be stored above produce and other ready-to-eat foods. COS by properly storing. NOTE: proper vertical storage applies to items stored at sushi bar as not all sushi rolls offered on menu contain raw seafood.

Observed Lysol Multisurface cleaner being use on table tops. This chemical is a cleaner, not a sanitizer therefore, it may not be used to sanitize food contact surfaces. COS by making chlorine sanitizing solution of 50 ppm in a bottle.

Observed a larger amount of food stored on floor in walk-in. Food must be stored at least 6 inches off the floor. COS by moving food off floor.

Observed to-go container stored face up at sushi bar and dusty leaf of neighboring fake plant lingering directly inside food container. Food/food contact surfaces must be protected from contamination. COS by moving plant and discarding container.

Observed rice scoops stored in room temperature water. If utensils are going to be stored in water the water must be at least 135°F or stored under running water. Otherwise, must store scoops in a clean, dry area and wash every 4 hours. COS by removing utensils from water.

Observed employee use designated raw meat spatulas to scoop ready to eat veggies and cooked chicken off the grill into a to-go box. Must use separate utensils for handling raw meats vs. handling cooked meats / ready to eat food. COS by placing chicken and veggies back on the grill and replating them in a new to-go box.

Observed ranch stored below raw tuna and raw salmon in reach in cooler under sushi prep area. Must store raw meats below ready to eat items. COS by moving tuna and salmon. Highly suggest to review vertical storage handout provided to PIC.

Observed red snapper listed as one of the ingredients in the Dynamite Roll on the menu. Also observe "white fish" listed as one of the ingredients used for the Cherry Blossom Roll. Both of these sushi rolls actually use tilapia. Food must be safe, unadulterated, and honestly presented. COS by listing tilapia as the fish in both sushi rolls.

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in sushi cooler in front food service area. All TCS foods must be cold held at 41°F or below. The ambient air temp of this unit was 41°F. Highly suggest lowering air temp to 36-37°F, or using Time as a Public Health Control (TPHC). COS by moving items to reach in cooler underneath.

Observed sushi rice utilizing Time as a Public Health Control (TPHC) without time documentation. Must have a label on or near the product with the time the rice was brought out of temperature control, and the discard time 4 hours later. COS by adding label.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed Lysol Multisurface cleaner being use on table tops. This chemical is a cleaner, not a sanitizer therefore, it may not be used to sanitize food contact surfaces. COS by making Cl- sanitizing solution of 50 ppm in a bucket.

Observed food directly stored in grocery bags in walk in freezer. Food contact surfaces shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. COS by placing items in food grade containers.

Observed noodles cooked at 12:00 PM, temping 46 degrees at 5:30 PM. These noodles were tightly wrapped while still cooling. Proper cooling methods: Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS by unwrapping noodles and placing uncovered in walk in freezer.

Observed ice and water pitches left uncovered while not in use. These items must be kept covered while not in active use to prevent any potential overhead contamination. Health Authority suggests covering with saran wrap. COS by covering.

Observed significant rust build up on shelves in walk in cooler and shelf under prep counter next to fryers. Nonfood contact surfaces shall be cleaned at a rate that precludes soil accumulation. Must clean or replace.

Observed sushi rice not discarded after 4 hours. Time on product was 11AM-3PM and still in use at 4:50PM. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P COS by discarding.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed Lysol Multisurface cleaner being use on table tops. This chemical is a cleaner, not a sanitizer therefore, it may not be used to sanitize food contact surfaces. COS by filling bottle with bleach sanitizer at 50 ppm.

Observed chlorine sanitizer buckets in kitchen >200 ppm. Must be 50-100 ppm. COS by making new sanitizer at 50 ppm.

Observed ice and water pitches left uncovered while not in use. These items must be kept covered while not in active use to prevent any potential overhead contamination. COS by covering.

Observed improper vertical and horizontal separation of raw meats from ready to eat foods. Observed shrimp and sea food stored above cooked vegetables and sauces. COS by rearranging based on the final cook temperature. Observed cooked chicken stored in front of raw steak. COS by moving the chicken in the prep top cooler. Higher the food temperature is cooked to the lower it must be stored vertically and closer to the chef horizontally.

Observed several Time temperature control for safety of foods cold held greater than 41 degrees. Observed eggs and butter stored above 41 degrees at room temperature and fish in the sushi cooler is above 41 degrees. Do not put any fish in the sushi cooler until the temperature of the cooler is below 41 degrees. Ideal 36 degrees. COS by placing in the reach in cooler.

Observed no time and date sticker on sushi rice. COS by writing date and time.