Kikka Sushi
PASS W/ CONDITIONSTuesday, July 24, 2018 at 3:22 PM
Violations Cited
M-8-103.12
Conformance w/ Approved Procedures
follow proper recipe specifications per HACCP Plan/6lbs of rice/chef states they use 5lbs on occasion provide up to date allergen certificate provide employee sign off for training of all staff white sushi rice 76 degrees/acidified day before/provide lab report that rice ph is for what period of time before discard provide up to date HACCP Plan containing how to test rice/what measuring tool is used for ph be sure to provide accurate logs of sanitizer and ph
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
sushi 50 degrees/cooling in display case/provide proper cooling methods
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
provide proper storage of rice scoop with handle presented
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
resurface all worn white cutting boards
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
replace cracked glass on sushi display
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.