Kan Sushi & Grill

Wet reusable cleaning cloth were observed on the counter throughout the facility. , - Ensure that used cleaning cloths are stored in an approved sanitizer solution between uses.

1. The handwash station in the kitchen was observed to have a box in the basin. , 2. The front handwashing station in front of the sushi prep area was blocked by a cart with seaweed and sushi rice. , , - All handwash stations must be accessible at all time. Corrected during inspeciton.

1. In the dry storage it was observed that a bag of rice was open and not properly covered., 2. In the kitchen it was observed that the yam and onion in a container placed on the floor., 3. It was observed that the handle of the scoop was touching the bulk sugar and rice bulk supply., 4. Observed a rice spoon in still water which was measured at 18.5C, Corrective action , 1. Have the rice placed in a food grade container and food grade lid where it is protected from contamination. , 2. All food products must be above 6" above the ground. , 3. All scoop handles must not touch the bulk supply. Have the handle sticking out of the bulk supply or have the scoop in a holder., 4. 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.

There was no pH test strip to measure the pH level of the sushi rice., Obtain a pH test strip.

Near the deep fryer. it was observed that stop watches were tape to the wall. , - Have the tape removed as all surfaces must be easy to clean, non-absorbent and durable.

Ceiling and ceiling vent has dust accumulation. , - Have it clean.