KAI JAPANESE FOODS

Lack of lids on bulk food containers. (Salt, sugar, MSG, starch). [CA] Bulk foods, once removed from bags, shall be stored in an approved container with a tight fitting lid.

Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available. REPEAT VIOLATION

Employee observed washing hands without using soap at the three compartment sink. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels when required. [COS] Employee properly washed hands.

Potentially hazardous foods measured at improper holding temperatures by the cook line, chicken and shrimp tempura measured at 55F. By the sushi station, unagi measured at 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F, if hot holding shall be held at or above 135F. [COS] Per employee, items were taken out within the hour, at the start of lunch, to be prepped and used. The chicken and shrimp were relocated into the prep unit and the unagi was placed into the oven to heat.

Handwash sink located by the three compartment sink was partially obstructed with bowls stored inside the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Employee removed items from the basin of the sink.

Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and stored in a manner where the handle does not come into contact with the food to prevent cross-contamination.

Facility serves raw food items, but menu items that contains raw ingredients are not identified. [CA] Consumer advisory shall be disclosed on the menu, and items served raw or undercooked, or contains ingredients that are raw or undercooked shall be identified. Consumer advisory handout provided.

Handwash sink located by the sushi prep line did not have soap available in the dispensers. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled the dispenser with soap. Another handwash sink with soap and paper towels was available within 5 feet of the prep station.

Small bowls are used as scoops and stored inside bulk containers of flours, salt, and sugar. [CA] Use approved utensils that have a handle for use in bulk containers.

Tempura shrimp in the prep unit was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

1) Food Safety Certificate for Managers is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler card for employee is not available. [CA] Employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.