Health Report #112992

Establishment Name: Kai Garden
Report Date: 09/26/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow Prevention, Air Gap N/A N/A N/A Observed the spray arm hanging below the flood rim of the drain board on the dish line. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). (p) to correct provide an air gap of at least one inch between the end of the hanging spray arm and the very upper edge of the drain board
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following soiled food contact surfaces: 1. Knives hanging in the cook line area on magnets. 2. Underside of the large mixers arm, the part that hangs over food. 3. Underside of shelves on steam table and cook line cooler. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash rinse and sanitize all the noted items.
Critical Packaged and Unpackaged Food - N/A N/A N/A Observed the following potential cross contamination: 1. Raw eggs being stored above ready to eat food in the walk-in. 2. Raw egg containers stored on top of lettuce. 3. Raw eggs containers with cutting boards stored on top of them. Food shall be protected from cross contamination by: (1) separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) to correct: 1. Move raw eggs down and away from all ready to eat foods and stored by cook of temperature. 2,3. Discontinue using raw egg containers throughout the facility
Normal Characteristics N/A N/A N/A Observed several food items being stored in plastic grocery bags and open metal cans. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (p) (a) safe; (p) (b) durable, corrosion resistant, and nonabsorbent; (c) sufficient in weight and thickness to withstand repeated warewashing; (d) finished to have a smooth, easily cleanable surface; and (e) resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. To correct provide food grade bags and containers for food storage.
Normal Repairing Physical facilities Floor(s) N/A In poor repair Cracked Observed the following parts of the facility in poor repair: 1. Floor throughout the kitchen. 2. Walls around the dish area. Physical facilities shall be maintained in good repair. To correct repair the noted items
Normal Single-Service and Single-Use N/A N/A N/A Observed a large amount of food being stored in reused single service containers (containers that came with food originally stored in them). Single-service and single-use articles may not be reused. To correct purchase reusable food grade containers for food storage
Normal In-Use Utensils, Between-Use S N/A N/A N/A Observed the scoops for the rice being stored in standing water. During pauses in food dispensing, food dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135�f and the container is cleaned at a frequency specified under subparagraph 4-602. 11(d)(7). To correct maintain the water at 135f or store scoops in the food or stored noted utensils on a clean dry surface