Kibo Sushi

There was no pH test strips onsite. Staff prepare acidified sushi rice and store at room temperature without checking pH is adequate., , Sushi rice stored at room temperature should be measured for acidic pH is at or lower than 4.5. Obtain pH test strips and monitor daily

Sashimi prep area is located without reasonable access to handsink. This area is not within the original kitchen area. , , A handsink is required near the sashimi prep area, or move the unit to make it accessible to the designated handsink in the kitchen

Boxes containing takeout containers were stored on the floor in the upstairs landing. , , Do not store food or customer containers on the floor. Store on a shelf at least 6 inches off the floor.

Wall surface by 3 comp sink has damage by the baseboard. Repair the wall to ensure it is cleanable and prevent water and debris from entering subwall.

Metal scoops stored inside food bins containing fried tempura bits had scoop handles in contact with food. , , Do not store scoop inside the food bins. Dishwash scooping utensils after use.

1. Oil stained cardboard box and cardboard used to line shelving. Remove cardboard from lining surfaces. Do not reuse old cardboard for storing items in kitchen as they are uncleanable items. , , 2. Hard to reach areas below the 3 comp sink, behind the cookline and below shelving have grease and food debris. Clean these areas properly and ensure it is done regularly to prevent buildup., , 3. Ventilation canopy over cookline has grease buildup on the filter units. Regular cleaning of the filters is needed., , 4. Dust collecting on high wall surfaces and on ceiling. Regular cleaning of wall and ceilings to prevent dust buildup, , 5. Upstairs landing for storage- many items are stored at floor level. Keep items off the floor to allow for ease of cleaning, , 6. Wall surfaces by stairwell and by dishwash sink have scuff marks and dried splatter. Clean these areas properly and ensure regular cleaning is done