KYOTO PALACE

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* Multiple containers of food stored directly on the floor in the walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

*REPEAT VIOLATION* In the prep sink 2 comp sink, frozen lobster and frozen shrimp observed thawing improperly in which: -no running water for frozen shrimp in right comp sink -running water for lobster in left comp sink is not sufficient to flush off loose particles into the sink drain [CA]: Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.

*REPEAT VIOLATION* In the walk in cooler (right side), homemade garlic butter stored in deep plastic container completely covered with a lid, measured between 46F - 53F. Chef stated garlic butter was cooked and cooled yesterday. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Garlic butter voluntarily discarded.

Baffle filters on right side of hood not installed. [CA]: Properly install baffle filters.

Facility has a high temp dish machine but does not have a method for testing final sanitizing rinse temperature. [CA]: Provide a testing method for measuring final sanitizing rince on utensil surface. Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

Brown grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning

Maximum water temp at sushi bar 3 comp sink measured at 111F. [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.

Rice scoops stored in stagnant water (73F). [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

*REPEAT VIOLATION* MAJOR: In the walk in cooler (left side), raw bean sprouts measured between 54F - 57F. Chef stated raw bean sprouts have been in the unit since 2 days ago. Ambient temperature of unit measured at 52F. MINOR: On the right side of prep line cooler, cooked noodles measured between 43F - 45F. Ambient temperature of unit on the right side measured at 45-50F. Employee stated noodles were placed in the unit approximately less than 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Raw bean sprouts voluntarily discarded. [SA]: Cooked noodles relocated to walk in cooler (right side).

*REPEAT VIOLATION* 1. Ambient temperature of right side prep line cooler measured at 50F. Per PIC, unit was recently repaired. 2. Ambient temperature of walk in cooler (left side) measured at 52F. Condensation observed near condenser grates. [CA]: Assess/adjust/repair unit as needed. Discontinue use of unit for PHFS until it is able to properly cold hold PHFs at 41F or below note: Specialist observed employees leave the doors open of both walk in coolers. Ensure walk in cooler doors are always properly shut closed. comply by date for #1 and #2 3. Prep line cooler's top lid is in disrepair. [CA]: Repair lid and maintain in good condition. 4. Bulk storage containers for dry ingredients such as rice, flour, etc do not have lids. Plastic wrap being used as lids. [CA]: Provide proper lids for bulk storage containers or replace containers.

1 live nymph cockroach found on wall behind 3 comp sink. Employee discarded cockroach at the time of inspection. Pest control report from Western Exterminator Company observed which occurred on 05/08/2025. Report stated "cockroach activity found I'm sushi bar, kitchen and dishwashing area." [CA]: FACILITY ORDERED CLOSED due to evidence of live cockroach. Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to to re-open. Contact county health specialist when ready to re-open. "Notice of Closure" sign is not to be removed, hidden or relocated.

1. Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Solution inside the sanitizing bucket near the prep line cooler was measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Chef replaced sanitizer bucket with 200 ppm Quat sanitizer.

At the 3 comp sink second basin, raw shrimp (measured between 39F - 48F) was thawing in stagnant water. Per Chef, thawing began approximately 2.5 hours prior to measurement. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process Prep sink shall be used for thawing food items. [COS]: Staff relocated shrimp to walk in cooler.

Ambient temperature of right side prep line cooler measured at 50F. Per Chef, unit was recently repaired. [CA]: Assess/adjust/repair unit as needed. Discontinue use of unit for PHFS until it is able to properly cold hold PHFs at 41F or below.

At the bar, accumulation of residue was observed on the interior surface of beverage spray nozzle (right side). [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.

At the bar, leak from waste water drain pipe of the left hand sink observed. [CA]: Repair hand sink and remove leak.

1. Multiple containers of food stored directly on the floor in the walk in cooler and walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) 2. Multiple open bags of dry food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

At the kitchen, within right side prep line cooler, raw beef measured at 50F, raw bean sprouts measured at 60F, and cooked noodles measured at 51F. Per Chef, food items were placed to the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 51F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at at 41F or below. [COS]: Food items were relocated to walk in cooler to rapidly cool down.

Heavy accumulation of debris underneath soda syrup boxes near bar. [CA]: Clean noted area. Maintain all floors clean.

Cooked shrimp completely covered with saran wrap at 1 door reach in at sushi bar measured at 70F. Per Chef, cooling began 2 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.

Live cockroaches observed in the following areas: -1 nymph on the floor underneath high temp dish machine -1 adult on the floor underneath prep line cooler (left unit) -4 adults on the ceiling above miso soup warmer/near 3 comp sink Per Chef, pest control service occurs once a month. Pest control invoices from Western provided but no pest control reports were provided. [CA]: FACILITY ORDERED CLOSED due to evidence of live cockroaches . Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to to re-open. Contact county health specialist when ready to re-open. "Notice of Closure" sign is not to be removed, hidden or relocated.