KIKU SUSHI - KITCHEN

Water measured at a maximum of 117F from the following sinks: - three compartment sink at the front service area - the two three compartment sinks at the back dishwashing area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Observed sewage backup from drain in front of the 3 compartment sink in the kitchen area and in front of the 3 compartment sink at the front counter. In the kitchen area, observed floor drain underneath the handwash sink does not drain. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility and impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Contact district inspector at 408-918-1955 or contact by email at frank.leong@deh.sccgov.org for a follow-up inspection when all major violations have been corrected.

In the kitchen area, observed cockroach droppings on a electrical line installed above the 3 compartment sinks. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.

On the counter-top, measured a container of pork liver stored at 60F. Per operator, pork liver stored from an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of pork liver to refrigeration to facilitate proper holding temperatures.

Observed operator clean metal tray without sanitizing step. [CA] Ensure all utensils and equipment are properly washed, rinsed and sanitized. Utensils and equipment shall be sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator was unable to properly wash, rinse, and sanitize due to sewage backup from drains.

Observed covered large container of cooked duck neck and duck feet at 49F. Per operator, duck neck and duck feet were prepared 5 hours prior. [CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours and then 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separated into smaller portions, using ice paddles, and/or using rapid cooling technology. [SA] Operator separated into smaller portions to facilitate cooling.

In the kitchen area, observed hot water was turned off at the right side 3 compartment sink. [CA] Ensure hot water is provided at 120F all warewash, prep, and mop sinks. Hot water shall be provided at 100F at all handwash sinks.

Observed cooking equipment installed under the cookline without prior plan approval. [CA] Ensure any new equipment installed within the facility is approved through plan check. Submit plans to plan check department within 30 days. Failure to submit plans may result in further enforcement including impound of equipment.

At the front counter, observed vacuum packaged pieces of cooked pork stored in the 3 door reach in refrigerator. [CA] The food facility shall obtain a HACCP plan approval prior to packaging potentially hazardous foods using a reduced-oxygen packaging method. Potentially hazardous foods vacuum packaged without a HACCP shall only be packaged for less than 48 hours and be labeled with a date and time when packaged. [COS] Operator opened vacuum packaged pieces of cooked pork.

Observed excess clutter stored throughout the facility including the dry storage room, office area, and in the kitchen area. [CA] Ensure all unused equipment is removed to prevent clutter and possible harborage of vermin.