Kaze Japanese Restaurant - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 30, 2009
Number of critical violations:	3
Number of non-critical violations:	2
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
102	Critical Food Not Protected From Contamination - Micro Observation: Raw chicken tray is being stored on the top of green lettuce in the reach in fridge. Ice cream bucket is being stored underneath the raw meats and fish in the reach in freezer. Corrective Action: Raw chicken must be stored on the lower most shelf and away from any ready to eat foods. All other food products including the ones that requires a cooking step before serving must also be protected from contamination from the raw meats and sea food. Organize the storage space for the raw and ready to eat foods in a way so as to eliminate the potential of any contamination.
106	Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Cooked rice in the warmer is being held at 39 Degree Celsius. Rice discarded at the time of this inspection. Corrective Action: Cooked rice must be held at above >60 Degree Celsius or below 4 Degree Celsius.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping cloth bucket has no detectable sanitizer in it. According to the operator, this bleach solution was made the previous night. Corrective Action: Make the sanitizer solution fresh everyday and test the concentration with the chlorine test strips.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Hard to reach areas underneath the front counter are in need of scrubbing and deep cleaning. Corrective Action: These hard to reach areas must be cleaned more often to avoid the build up of grease.
118	Other (Specify) Observation: Temperature records are not being maintained for the front sushi display cooler and the rice warmer. Corrective Action: Please start maintaining temperature logs for the rice warmer and sushi display case.

Comments:

All refrigeration temperatures are with in the acceptable range. The dishwasher is sanitizing at >50 ppm chlorine concentration in the rinse cycle. Temperature logs are being maintained for the upright fridge and freezer as well as for the under-counter fridges in the front bar. The sanitizer concentration in the dishwasher rinse cycle is being monitored and recorded. The operator is advised to start monitoring sanitizer levels in the wiping cloth bucket and the temperature records for the sushi display cooler and the rice warmer.