Kinjo Sushi & Grill

**Outstanding Violation**, - Area around sink also needs to be refinished and repainted. Drywall is exposed to excess moisture around sink., , There was a hole on the wall of the staff washroom., , Wall surfaces must be smooth, non-absorbent to moisture and easily cleanable.

**Outstanding Violations**, , 1) Food debris were noted along the walls of the at the dish pit area., 2) Food debris and grease deposits were noted along the walls and beneath the equipment at the cook line area., Deep clean the indicated areas., , Recurring violations:, 1. Underneath the ventilation canopy had grease deposit build up., 2. Underneath the cook line counters were dirty., 3. Underneath the dishwasher area was dirty., , Deep clean the indicated areas., , Recurring violations:, 1. Back of the ventilation canopy was accumulated with food debris, and had dust and grime buildup., 2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty., , , Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times., , Previous violations:, 1. Back of the ventilation canopy was accumulated with food debris., 2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty., , Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.

1) Wet and used wiping cloths were kept o the counter., The wiping cloths were promptly taken to the laundry bag and clean wiping cloths were in use., 2) Used cleaning cloths was stored inside the basket holding clean cloths., The cloths were taken to the laundry bag., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.

Used pair of gloves were kept on the counter at the cook line., The gloves were discarded., Disposable gloves should only be used once.

1) Two containers of shrimps were stored on the counter with a temperature between 13°C and 14°C., 2) The temperature of the cooked chicken held at the hot holding unit in the front service area measured between 37°C to 49.2°C., The food items were discarded., 3) Food items such as uncooked salmon fish and cooked ginger beef measured 23°C were cooling at room temperature without no temperature control., The uncooked salmon fish was being prepared and no staff was noted close to the preparation area. Additionally, there was no indication of monitoring the 2-hour timeline to cool food., The food items were promptly stored in the walk-in cooler.

The low temperature mechanical dishwasher did not detect any sanitizer with the chlorine test strip. , The manager contacted the dishwasher technician., The dishwasher was repaired and the chlorine sanitizer measured 100 ppm with a chlorine test strip.

Used serving utensils were stored on the counter., The serving utensils were taken to the dish pit area and new serving utensils were in use., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Rust was noted on the bottom rack of the Pepsi cooler in the front service area., The rusted racks were promptly removed.

There was a hole on the wall of the staff washroom., , Wall surfaces must be smooth, non-absorbent to moisture and easily cleanable.

Ongoing violations:, 1) Food debris were noted along the walls of the at the dish pit area., 2) Food debris and grease deposits were noted along the walls and beneath the equipment at the cook line area., Deep clean the indicated areas., , Recurring violations:, 1. Underneath the ventilation canopy had grease deposit build up., 2. Underneath the cook line counters were dirty., 3. Underneath the dishwasher area was dirty., , Deep clean the indicated areas., , Recurring violations:, 1. Back of the ventilation canopy was accumulated with food debris, and had dust and grime buildup., 2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty., 3. Ice-machine area was dirty., , Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times., , Previous violations:, 1. Back of the ventilation canopy was accumulated with food debris., 2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty., 3. Ice-machine area was dirty., 4. Walk-in cooler fan covers had dust and grime buildup., , Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.