KAY SANG

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE SUSHI DISPLAY COOLER. MUST NOT USE PAPER TOWEL OR CLOTH TOWEL AS LINER FOR SHELVING. MUST BE A SMOOTH CLEANABLE SURFACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST NOT USE TAPE OR RUBBER STRIPPING AS A SEALANT FOR FLOORS THROUGHOUT THE FOOD PREP AREA. FLOORS MUST BE SMOOTH, NON-ABSORBENT AND CLEANABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PROVIDE SMOOTH CLEANABLE WALLS AND CEILINGS THROUGHOUT THE BASEMENT DRY FOOD/TO GO CONTAINER STORAGE AND AT THE BOX FREEZER.

FOOD HANDLER REQUIREMENTS MET - Comments: NO REQUIRED FOOD HANDLER CERTIFICATES FOR SERVER AND FOOD PREPARER ON SITE. MUST PROVIDE AND MAINTAIN CERTIFICATES ON SITE FOR REVIEW.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURE. OBSERVED COOKED RICE IN A LARGE BOWL COVERED WITH PLASTIC WRAP ON SHELVING AT 89.6F ALSO COOKED RICE INSIDE A RICE COOKER UNPLUGGED, TURNED OFF AT 97.2F. NO DOCUMENTATION ON PREMISES FOR PH TESTING OF PREPARED SUSHI RICE WITH VINEGAR. ALL RICE DISCARDED. MANAGEMENT STATES APPROXIMATELY 5LBS AT $5.00. CRITICAL VIOLATION 7-38-005(A).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP OR PAPER TOWELS AT THE PREP EXPOSED HAND SINK AND SINK NOT ACCESSIBLE. FOUND COVERED WITH PLASTIC TRAY CONTAINING CLEAN UTENSILS AND DISHES.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE AND FOOD EQUIPMENT NOT PROTECTED. SMALL BOX FREEZER BEING USED AS A READY TO EAT ICE BIN. ICE NOT IN A FOOD GRADE OR WASHABLE CONTAINER. ALSO OBSERVED COOKING EQUIPMENT NOT PROTECTED. SLOW COOKER AND ELECTRICAL HOT PLATE ON PLASTIC BUCKETS UNDER EXPOSED HAND SINK. PROPANE GAS COOKER ON SHELVING IN SUSHI PREP AREA. MUST PROPERLY STORE ICE, ALL COOKING EQUIPMENT REMOVED FROM UNDER THE EXPOSED HAND SINK. PROPANE GAS STOVE REMOVED FROM PREMISES. SERIOUS VIOLATION 7-38-005(A)

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE CHEMICAL TEST STRIPS TO CHECK SANITATION LEVEL AT THE THREE COMPARTMENT SINK. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK IMPROPERLY INSTALLED. WASH COMPARTMENT NOT ACCESSIBLE. BLOCKED BY EXPOSED HAND SINK WITH METAL SPLASH GUARD. INSTRUCTED TO RELOCATE EXPOSED HAND SINK TO ANOTHER LOCATION INSIDE THE FOOD PREP AREA TO MAKE THE WASH BASIN OF THE THREE COMPARTMENT SINK ACCESSIBLE.SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE SUSHI DISPLAY COOLER. MUST NOT USE PAPER TOWEL OR CLOTH TOWEL AS LINER FOR SHELVING. MUST BE A SMOOTH CLEANABLE SURFACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST NOT USE TAPE AS A SEALANT FOR FLOORS THROUGHOUT THE FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PROVIDE SMOOTH CLEANABLE WALLS AND CEILINGS THROUGHOUT THE BASEMENT DRY FOOD/TO GO CONTAINER STORAGE AND AT THE BOX FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HAND SINK IMPROPERLY INSTALLED. MUST PROVIDE A SPLASH GUARD ON THE LEFT SIDE BETWEEN SINK AND PREP AREA/BOX FREEZER. WINDOW VENTILATION HAS BEEN SEALED. MUST INSTALL PROPER VENTILATION IN THE WASHROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD PREPARERS MUST WEAR HAT/HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: NO REQUIRED FOOD HANDLER CERTIFICATES FOR SERVER AND FOOD PREPARER ON SITE. MUST PROVIDE AND MAINTAIN CERTIFICATES ON SITE FOR REVIEW.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: AFTER ORIGINAL LICENSE INSPECTION MADE ON 6-23-16, CARPETING HAS BEEN INSTALLED THROUGHOUT THE PREMISES. FLOORS MUST BE SMOOTH AND CLEANABLE. CARPET MUST BE REMOVED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO UTILITY MOP SINK ON PREMISES. MUST PROVIDE A UTILITY MOP SINK WITH HOT AND COLD RUNNING WATER, PROPERLY DRAINING FOR WASTE WATER DISPOSAL.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE HOT RUNNING WATER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL RAW WOODEN SHELVING THROUGHOUT THE GROCERY AREA MUST BE PAINTED OR SEALED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO UTILITY MOP SINK ON PREMISES. MUST PROVIDE A UTILITY MOP SINK WITH HOT AND COLD RUNNING WATER, PROPERLY DRAINING FOR WASTE WATER DISPOSAL.