Kinjo Sushi & Grill

Concentration of quat measured 100 pm in one sani-pail located in the kitchen., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., Staff replaced the sanitizer solution.

Internal temperature of deep-fried chicken stored in the warmer in front area of kitchen was between 53C-57C, , , Requirement:, , Ensure that perishable foods under hot holding are stored at 60C or higher., , Staff was asked to reheat chicken to 74C before storing back in the warmer.

a) Internal temperatures of perishable foods stored in roll section -prep cooler located in the kitchen were: spicy salmon 8.1 C, spicy tuna 7C, , b) Internal temperature of cooked chicken stored in prep cooler drawer located under grill in the kitchen was 8.1C, , c) Internal temperature of scallops stored in prep cooler insert was 10.4C, shrimp 8.1 C, lamb 7C, , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., , Scallops at 10.4C were discarded., , Staff moved Spicy salmon, tuna, chicken, shrimp and lamb to walk in cooler during inspection.

Access to one hand washing sink in the kitchen was partially blocked by cooking equipment and cooking in progress., , Requirement:, , Ensure that access to hand washing sink is not blocked at any time.

a) Scoop for ice was stored directly on cardboard box in bar area., , b) Scoop handle was stored in ice located in a bin in server's area., , Requirement:, , a) Put scoop in a clean container before storing on cardboard box, , b) Keep scoop handle out of ice to prevent contamination.