Bucks County Department of Health

Inspection Report

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 11/14/2024
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#	Violation
43	Single-use & single-service articles: properly stored & used Corrected On-Site. Inspector Comments Single service containers are being used as scoops in dry goods area, with said container being stored in the actual food product. Facility must use a proper scoop with a handle that is stored outside of the food product to prevent contamination. All containers were removed and discarded.
46	Warewashing facilities: installed, maintained, & used; test strips Corrected On-Site. Inspector Comments Upon arrival the 3-compartment sink was being plugged with plastic Saran Wrap in the both the wash and the sanitizer bays. Proper drain plugs must be used at all times. Drain plugs were found and replaced.

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 06/27/2024
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#	Violation
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The interior of the ice machine is accumulating a mold-like substance. In equipment such as ice bins/ ice makers or similar equipment, surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned at a frequency specified by the manufacturer or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
40	Washing fruit & vegetables Corrected On-Site. Inspector Comments Avocados are being cut before removing sticker and rinsing thoroughly. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served or offered for human consumption in ready-to-eat form.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments Three refrigerated units appear to be running higher than 41F: the walk-in, the second prep unit on the sushi line, and the prep unit on the cook line. Service as needed to ensure that TCS food is maintained at 41F or lower. Send evidence of correction via email.
47	Non-food contact surfaces clean Inspector Comments Clean the following thoroughly and maintain at a frequncy necessary to prevent accumulation of soils: -Under equipment on cook’s line -Fan guards in walk-in -Floor drains in kitchen

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 03/26/2024
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No violations were marked out on this inspection. Back.

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 12/06/2023
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#	Violation
20	Proper cold holding temperature Corrected On-Site. Inspector Comments Cubed chicken in the walk-in was measuring 47°F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. This bowl of chicken was moved to a shallow pan for faster cooling.

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 06/27/2023
(View Inspection Report)

#	Violation
13	Food separated & protected Corrected On-Site. Inspector Comments A food container holding wrapped meat was sitting on the same shelf and touching Ready-to-Eat foods in the walk-in cooler. Always store raw TCS products under ready to eat foods. The container was moved to a new, lower location in the walk-in cooler.

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 06/15/2023
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#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
8	Adequate handwashing facilities supplied & accessible Inspector Comments Upon arrival, there was evidence of and witnessed food dumping in the hand sink Hand facilities are for handwashing only.
8	Adequate handwashing facilities supplied & accessible Corrected On-Site. Inspector Comments 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
13	Food separated & protected Inspector Comments 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.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments 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.
21	Proper date marking & disposition Inspector Comments 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.
33	Approved thawing methods used Corrected On-Site. Inspector Comments 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.
46	Warewashing facilities: installed, maintained, & used; test strips Inspector Comments 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.
47	Non-food contact surfaces clean Inspector Comments 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
47	Non-food contact surfaces clean Inspector Comments Filters in the grill area have heavy accumulation of grease. Call for maintenance and clean drip edges more frequently

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 12/08/2022
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No violations were marked out on this inspection. Back.

Kawaii Tori Sushi
25 S MAIN ST YARDLEY, PA 19067
Inspection Date: 11/29/2022
(View Inspection Report)

#	Violation
1	Certification by accredited program, compliance with Code, or correct responses Inspector Comments 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.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments 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.
20	Proper cold holding temperature Corrected On-Site. Inspector Comments 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.
26	Toxic substances properly identified, stored & used Corrected On-Site. Inspector Comments 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.
33	Approved thawing methods used Corrected On-Site. Inspector Comments 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.
33	Approved thawing methods used Corrected On-Site. Inspector Comments 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.
34	Thermometer provided & accurate Inspector Comments Place thermometeres in warmest part of all refrigerated units.
37	Contamination prevented during food preparation, storage & display Inspector Comments 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.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments 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.
45	Food & non-food contact surfaces cleanable, properly designed, constructed, & used Inspector Comments 1) Repair/replace top portion of prep unit in sushi prep area. 2) Determine source of leak in water heater closet and repair.
47	Non-food contact surfaces clean Inspector Comments 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.