| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Total Violations |
10 |
Date of Inspection |
11/29/2022 |
| Risk Violations Count |
4 |
Inspection Time |
02.1 |
| Arrival Time |
17:18 |
Recommended for License |
NO |
| Travel Time |
00.5 |
Facility Closure |
NO |
|
Food Facility
KAWAII TORI SUSHI |
Address
25 S MAIN ST |
City/State
YARDLEY, PA |
Zip Code
19067 |
Telephone
(267) 399-3050 |
Facility ID #
54F045 |
Owner
KAWAII TORI SUSHI |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
4 |
|
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
|
|
IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
|
|
COS=corrected on-site during inspection
R=repeat violation
|
|
|
| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
|
|
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
|
|
| 3 |
IN |
Proper use of reporting; restriction & exclusion |
|
|
| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
|
|
| 5 |
IN |
No discharge from eyes, nose, and mouth |
|
|
| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
|
|
| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
|
|
| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
|
|
| Approved Source |
| 9 |
IN |
Food obtained from approved source |
|
|
| 10 |
N/O |
Food received at proper temperature |
|
|
| 11 |
IN |
Food in good condition, safe, & unadulterated |
|
|
| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
|
|
| Protection from Contamination |
| 13 |
IN |
Food separated & protected |
|
|
| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
|
|
| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
|
|
|
|
| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
N/O |
Proper cooking time & temperature |
|
|
| 17 |
N/O |
Proper reheating procedures for hot holding |
|
|
| 18 |
IN |
Proper cooling time & temperature |
|
|
| 19 |
IN |
Proper hot holding temperature |
|
|
| 20 |
IN |
Proper cold holding temperature |
X |
|
| 21 |
IN |
Proper date marking & disposition |
|
|
| 22 |
IN |
Time as a public health control; procedures & record |
|
|
| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
|
|
| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
|
|
| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
|
|
| 26 |
IN |
Toxic substances properly identified, stored & used |
X |
|
| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
|
|
Risk factors are improper practices or procedures identified as the most
prevalent contributing factors of foodborne illness or injury. Public Health
Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
|
|
| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
|
|
| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
|
|
| 29 |
IN |
Water & ice from approved source |
|
|
| 30 |
IN |
Variance obtained for specialized processing methods |
|
|
| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
|
|
| 32 |
IN |
Plant food properly cooked for hot holding |
|
|
| 33 |
IN |
Approved thawing methods used |
X |
|
| 34 |
OUT |
Thermometer provided & accurate |
|
|
| 35 |
IN |
Food properly labeled; original container |
|
|
| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
|
|
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
|
|
| 38 |
IN |
Personal cleanliness |
|
|
| 39 |
IN |
Wiping cloths: properly used & stored |
|
|
| 40 |
IN |
Washing fruit & vegetables |
|
|
|
|
| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
|
|
| 42 |
OUT |
Utensils, equipment & linens: properly stored, dried & handled |
|
|
| 43 |
IN |
Single-use & single-service articles: properly stored & used |
|
|
| 44 |
IN |
Gloves used properly |
|
|
| Utensils, Equipment and Vending |
| 45 |
OUT |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
|
| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
|
|
| 47 |
OUT |
Non-food contact surfaces clean |
|
|
| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
|
|
| 49 |
IN |
Plumbing installed; proper backflow devices |
|
|
| 50 |
IN |
Sewage & waste water properly disposed |
|
|
| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
|
|
| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
|
|
| 53 |
IN |
Physical facilities installed, maintained, & clean |
|
|
| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
|
|
|
|
|
|
|
|
| |
Food Facility Inspection Report |
|
|
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
|
Date of Inspection |
11/29/2022 |
| Arrival Time |
17:18 |
| Recommended for License |
NO |
| Facility Closure |
NO |
|
Facility
Kawaii Tori Sushi |
Address
25 S MAIN ST |
City/State
YARDLEY, PA |
Zip Code
19067 |
Telephone
(267) 399-3050 |
Facility ID #
54F045 |
Owner
Kawaii Tori Sushi |
Purpose of Inspection
Initial |
License Type
Permanent |
Risk Category
4 |
|
|
TEMPERATURE OBSERVATIONS
|
| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Salmon/Prep unit 1 -top |
40 ° F |
Fish roe/Prep unit 1 -top |
42 ° F |
Mayonnaise/Prep unit 1 -bottom |
42 ° F |
| Imitation crab/Prep Area |
55 ° F |
Tuna/Prep unit 2 -top |
56 ° F |
Salmon/Prep unit 2 -top |
49 ° F |
| Imitation crab/Prep unit 3 -top |
50 ° F |
Tuna/display case |
39 ° F |
Fish/display case |
38 ° F |
|
|
|
|
|
|
|
| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
|
|
*1
|
There is no BCDH-registered Certified Food Safety Manager (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared.
Register Food Manager(s) using application SA-71 for CFSM or enroll employee(s) in an approved food safety course then register with the Department upon completion. New Violation. To be Corrected By: 12/06/2022
|
|
*14
|
*Interior of ice machine must be cleaned and sanitized. Maintain at frequency specified by manufacturer or at frequency necessary to prevent accumulation of soils/residue. New Violation. To be Corrected By: 11/30/2022
|
|
*20
|
*1) Fish in prep unit was out of temperature. This food was voluntarily discarded.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Use batch method for food prep. Place in enclosed refrigeration and ensure it is at 41°F or lower before placing in prep units as they are meant to maintain not reduce temperature.
2) Imitation crab was stored on prep surface for later use. Store under refrigeration. Discarded.
3)Food was stacked above fill line of containers within prep units. Discarded. Corrected On-Site. New Violation.
|
|
*26
|
*Cutting board used to prepare food was wiped with a cloth containing food contact sanitize. This product is meant to be used on wares then air-dried. Discontinue practice.
Do not reuse sponges to wipe food contact surfaces. Corrected On-Site. New Violation.
|
|
33
|
Fish in reduced oxygen packaging (ROP, or vacuum seal) was thawed in intact package in refrigerator.
It is necessary to open fish packaged in ROP before thawing to prevent growth of hazardous microorganisms.
Food voluntarily discarded. Corrected On-Site. New Violation.
|
|
33
|
Imitation crab meat was thawed improperly and was measured at 50°F. This was voluntarily dscarded. Thawed portions of ready-to-eat food must not rise above 41°F.
Time/temperature controlled for safety (TCS) food shall be thawed by one of the procedures that follow:
Food must be thawed using one of the following methods:
1. under refrigeration
2. under cold running water (70°F or lower) with enough velocity to wash away loose food particles and bacteria
3. during the cooking process. Corrected On-Site. New Violation.
|
|
34
|
Place thermometeres in warmest part of all refrigerated units. New Violation. To be Corrected By: 11/30/2022
|
|
37
|
1) Bag of bread crumbs is stored on the floor.
Food must be stored at least six inches off the ground on approved equipment. Secure bags.
2) Food equipment is stored in contact with personal items. Separate and protect food and food equipment from contamination. New Violation. To be Corrected By: 11/29/2022
|
|
42
|
Wet-stacking observed. Provide adequate space for air-drying wares.
Clean equipment and utensils shall be stored covered or inverted, and in a self-draining position that allows air drying. New Violation. To be Corrected By: 12/05/2022
|
|
45
|
1) Repair/replace top portion of prep unit in sushi prep area.
2) Determine source of leak in water heater closet and repair. New Violation. To be Corrected By: 12/05/2022
|
|
47
|
Many surfaces in kitchen- floors, walls, and equipment- have accumulation of food debris or residue. Deep-clean and maintain.
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. New Violation. To be Corrected By: 12/05/2022
|
|
|
|
|
|
|
|
General Remarks
|
Facility uses approved source for all seafood products. Source ensures parasite destruction.
Time hold is used for sushi rice safety control although acidification is used for flavor. Time log present.
Submit application (and fee) for license renewal before expiration on Dec 18, 2022.
Compliance inspection will occur. Regulatory fee may apply. Any items on report that are not corrected at the time of the compliance inspection must have a work order or similar documentation available.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|