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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Total Violations |
8 |
Date of Inspection |
06/15/2023 |
| Risk Violations Count |
5 |
Inspection Time |
02.5 |
| Arrival Time |
16:53 |
Recommended for License |
N/A |
| Travel Time |
00.3 |
Facility Closure |
NO |
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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
Reinspection |
License Type
Permanent |
Risk Category
4 |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
X |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
N/A |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
X |
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| 21 |
OUT |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
N/A |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
N/A |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
N/A |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
X |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
OUT |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
IN |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Date of Inspection |
06/15/2023 |
| Arrival Time |
16:53 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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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
Reinspection |
License Type
Permanent |
Risk Category
4 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Ambient/Kitchen Prep Unit |
28 ° F |
Chicken/Kitchen Prep Unit |
40 ° F |
Beef/Kitchen Prep Unit |
38 ° F |
| Ambient/Walk-In Cooler |
40 ° F |
Ambient/Prep Freezer |
10 ° F |
Ambient/Prep Unit #1 |
28 ° F |
| Ambient/Prep Unit #1 |
28 ° F |
Raw Salmon/Prep Unit #1 |
42 ° F |
Ambient/Prep Unit #2 |
34 ° F |
| Imitation Crab/Prep Unit #2 |
42 ° F |
Spicey Tuna/Prep Unit #2 |
48 ° F |
Ground Tuna/Prep Unit #2 |
44 ° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. New Violation.
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*8
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Upon arrival, there was evidence of and witnessed food dumping in the hand sink Hand facilities are for handwashing only. New Violation.
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*8
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There are no paper towels at the hand wash sink in the kitchen by the prep sink area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder or bar soap, individual, disposable towels, a continuous towel system that supplies the user with a clean towel or a heated-air hand drying device.
Manager did find paper towels and re-supplied area Corrected On-Site. New Violation.
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*13
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*1) The second prep unit in the Sushi bar, was storing raw fish over ready-to-eat items. Always store raw TCS products under ready to eat foods.
2) The prep unit in the kitchen had single serve containers sitting on top of the meat lids. All TSC foods in a prep unit need to be seperated and protected in their own compartment, below the frost line.
Items in the single serve containers were discarded. New Violation.
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*20
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*Spicey Tuna and cut raw salmon in the front prep unit were measureing temperatures of 48 and 50 degrees F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. These items were moved to shallow containers and put in the walk in for faster cooling. Corrected On-Site. New Violation.
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*21
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*Ready-to-eat, time/temperature control for safety (TCS) foods located in the cold storage units are not date marked to show when they were opened or prepared. Date mark all items that will not be used within 24 hours.
These foods must be sold, used by or discarded within 7 days of opening or preparation. New Violation.
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33
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1) Raw chicken was sitting in the prep sink area, thawing.
2) Raw shrimp was sitting in a bowl of stagnant water in the Refrigerator prep unit, thawing.
Potentially hazardous food shall be thawed by one of the following procedures:
(1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less.
(2) Completely submerged under running water at a water temperature of 21°C (70°F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow.
Chicken was moved to the walk-in cooler, shrimp water was discarded, and shrimp placed back in refrigeration. Corrected On-Site. New Violation.
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46
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The sanitizer is not being set up properly in the 3-compartment sink. Fill the sink to the appropriate gallons and use appropriate temperature and tablets. Test before each use to make sure the sanitizer reads the required amount of 200ppm. New Violation.
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47
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The following areas are not clean:
1) Inside the freezer, it's gasket, and the edges of its door.
2) Floor by the kitcen prep unit
Clean and maintain more frequently New Violation.
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47
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Filters in the grill area have heavy accumulation of grease. Call for maintenance and clean drip edges more frequently New Violation.
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General Remarks
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Notes:
*A compliance inspection will take place and regulatory fees could apply.
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