KAKUNA SUSHI

3-comp sink measured to have over 200ppm chlorine in sanitizer compartment. [CA] Keep chlorine at 100ppm for sanitation of food contact surfaces.

Containers of raw chicken and other raw meats were stored above cabbage and ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

1) Gaskets observed to be fraying on the freezer. Freezer observed not maintain temperature. [CA] Repair freezer and maintain in good repair. 2) Ramen broth observed to have to-go container to scoop. [CA] Provide scoop with handle and store such that handles are not in direct contact with food.

Thermometer for right 2 door reach in cooler observed to have ambient temperature of 55F. Ambient temperature of cooler measured to be 39F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

1) Sushi rice measured to be 76F on bin at countertop. Per operator sushi rice was made today about 1.5 hours prior. Rice batch was almost done. Per employee throws away the rice daily. New sushi rice observed in large bucket measuring 140F. No SOPs were produced at the time of inspection. 2)Eel measured to be 81F. Per operator eel was reheated from cold about 1 hour prior. Per employee only kept for a few hours and then used up. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 1) Employee discarded the last of the old batch of rice and labeled next batches of rice. 2) Eel was labeled with time starting at opening of stored.

1) Freezer measured to have: -Ambient temperature of 59F -Marinated short ribs at 52F -Cooked shrimp meat at 51F -Small fish eggs at 54F -Large fish eggs 59F -Frozen dumplings 50F-21F (Bags of dumplings on top and front measured to be 50F) -Scallops at 52F -Salmon collars at 53F -Large short ribs at 51F (one bag of large short ribs measured to be 40F and below) -Wonton skins at 49F -Lobster tail at 55F -Roasted eel at 50F -Fried tofu at 51F -Crab meat at 53F Per operator freezer worked last night and per employee freezer did not work this morning. 2)Small fish roe measured to be 52F on top of prep cooler. Cooked shrimp and cream cheese measured to be 51F and 53F; items were double stacked inside prep cooler inserts. [CA] Keep PHFs at 41F and below for cold holding. [COS] 1) Some items were still par frozen inside freezer and were moved to drawer freezer or opened and placed into reach in coolers. PHFs listed in violation were VC&D. 2) Per employee items were placed on top of prep cooler in the last 30 minutes and inside prep cooler about 1 hour prior. Items were placed into cooler reach in compartment. Recommend moving nonPHFs out of insert and replacing with PHFs if possible.

Personal phone observed on food prep counters throughout kitchen. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Fish in vacuum packaging is thawing in reach in; temperature of fish is 27F - 29F. [CA] Vent or open packaging of vacuum packaged fish when thawing or removing from freezer. [COS] Packaging was vented for fish.

Grease accumulation on hood. [CA] Ventilation hood filters shall be maintained clean and good repair.

No time stamp is observed for rice with vinegar using TPHC. Per staff, rice was made about 2 hours ago and restaurant closes in about 2 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time stamp was prepared.

Flour bag is kept open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Only hand sink is missing paper towel. Raw shrimp is thawing behind hand sink faucet. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were added in the dispenser and shrimp located in reach in.

Raw salmon is thawing on counter and raw shrimp behind hand sink faucet. [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. [COS] Food was relocated in reach in.

Food debris and crumbs observed on floor throughout kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Cardboard is being used to line shelves. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2. Left reach in door handle is missing. Staff are using rope to open door. [CA] Provide handle and maintain in good repair. 3. Ice machine lid is missing. [CA] Provide ice machine lid.

2 dead german cockroaches were found in the trap on the floor in storage room. Last pest control service was dated on 9/25/2024. No cockroach activity per pest control report. [CA] Clean and sanitize area of dead cockroaches.

Bowl was used in bulk container of rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

Missing food safety handler cards for employees. Employees were hired more than 30 days. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Debris built up on the floor in storage area and behind cookline. [CA] Floor shall be kept clean. Ceiling is leading to attic is opened. Observed sunlight coming through the attic. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.