- Food is properly identified and monitored
Observation: Prepared sushi rice stored in the rice warmer was not marked to indicate discard time. Rice discarded by person in charge. New rice prepared and correct time mark by person in charge.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Using a handwashing sink- operation and maintenance
Observation: Kitchen utensils stored in the basin of the hand washing sink next to the prep line. Removed by person in charge. Debris build up on both of the kitchen hand sinks. Clean hand washing sinks.
- Restriction-presence and use
Observation: RAID ant/roach spray stored in the kitchen. Person in charge removed to take restricted pest spray home.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution set up at time of inspection during food production. Person in charge mixed up quat sanitizer solution correctly.
- Posting inspection reports
Observation: Current Food Inspection Report not posted at time of inspection. Only previous physical re-check posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish/seafood stored above ready to eat food items in the kitchen reach in coolers. Person in charge stored raw items correctly.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Written procedures for time as a public health control were not available upon request.
- Handwashing signage
Observation: No hand washing reminder sign posted at the hand sink next to the prep line.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust and debris build up on the hood filters in the kitchen. Debris/grease build up on the wall by the stove. Debris/grease build on the burners/stove top. Heavy debris build up on the inside of the kitchen microwave.
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02/23/2016 | Regular |
| No violation noted during this evaluation. | 08/27/2015 | Physical Recheck |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Establishment does not have a verifiable manner of Employee Health Reporting agreement for all staff. Employee completed Form 1B to note compliance with the agreement.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Cleanability of floors, walls, and ceilings
Observation: Heavy debris build up on hood vent filters.
- Plumbing system maintained in good repair
Observation: Hand washing sink near stove is leaking when faucet value is turned off.
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08/20/2015 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Heavy debris build up on the hood vent filters.
- Food employees hair is effectively restrained
Observation: Employee prepared food without hair restraint. Employee ceased food preparation.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Employee Health records are not stored on site in a verifiable method.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Thawing of frozen food in a cooler that is unable to properly cold-hold. Ambient temperature measured at 58.4F. Person In Charge moved thawing food to another cooler.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM employed by the establishment.
- Food is properly identified and monitored
Observation: Prepared sushi rice in rice container not marked was not marked. Person In Charge discarded rice and replace with new batch
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw fish stored above ready to eat food. Person In Charge moved food to another location.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water available at time of inspection without opening cold water supply valve near the hot water heater in the back of the facility. Hot water is available, but not accessible.
- Plumbing system maintained in good repair
Observation: Hot water storage tank leaking. --Observation: Hand washing sink near stove is leaking when faucet valve is turned off.
- Posting inspection reports
Observation: Previous inspection not posted.
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08/06/2015 | Physical Recheck |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Thawing of frozen food in a cooler that is unable to properly cold-hold. Person In Charge moved thawing food to another cooler.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available at time of inspection.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No sanitizer bucket for cleaning food contact surfaces prepared before or after food preparation. Person In Charge made new buckets.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Heavy debris build up on the hood vent filters. Debris build up under kitchen equipment. Water and debris build-up around water heater.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Program Manager with management and supervisory responsibility employed by the establishment.
- Posting inspection reports
Observation: Previous inspection not posted.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shelled eggs stored with/above ready to eat foods. Person In Charge moved eggs.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on food prep counter. Person In Charge moved cloths to sanitizer bucket.
- Plumbing system maintained in good repair
Observation: Hot water storage tank leaking. --Observation: Hand washing sink near stove is leaking when valve is turned off.
- Food is properly identified and monitored
Observation: Prepared sushi rice in rice container at time of inspection was not marked. Person In Charge discarded rice and replaced new batch
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable manner of the responsibility of employees to report employee health restrictions.
- Storage of clean linens, single-service, and single use articles
Observation: Single use utensil storage container has debris build-up.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Bare hand contact with ready to eat foods
Observation: Person In Charge handling ready-to-eat foods with bare hand contact. Discussed with Person In Charge the need to use gloves while handling ready-to-eat foods. Person In Charge will use gloves.
- Records, creation and retention for parasite destruction
Observation: No records for parasite destruction available at establishment at time of inspection.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water available at time of inspection without opening cold water supply valve near the hot water heater in the back of the facility. Person In Charge stated this was a known issue and had scheduled a repair for later in the work week (7/24/15). Hot water is available, but not accessible.
- Food employees hair is effectively restrained
Observation: Person In Charge did not have hair restrained when working with food. Person In Charge put on hair restraint.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple food items in main kitchen refrigerator in containers without label (name nor date).
- Handwashing signage
Observation: Handwashing sink sign not posted near sink by the kitchen stove area.
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07/21/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
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01/02/2015 | Physical Recheck |
- Posting of a valid license
Observation: Current valid Food License is not posted.
- Cleaning of cooking and baking equipment
Observation: kitchen microwave has debris build inside unit and on the handle.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Using a handwashing sink- operation and maintenance
Observation: Debris build up in the sink basins of both kitchen hand sinks. Manager cleaned sinks.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable procedures for Noro Cleanup of Bodily Fluids.
- Plumbing system maintained in good repair
Observation: Hand sink faucet by the stove drips after the water is turned off.
- Restriction-presence and use
Observation: RAID ant and roach spray stored in the kitchen. Manager removed the unapproved spray from the kitchen to take home.
- Posting inspection reports
Observation:Current Food Inspection Report is not posted.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: No thermometer available inside the reach in cooler next to the small white chest freezer.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust and debris build up on the ANSUL fire system lines above the stove. Debris build up on the wall by the stove. Debris build up on the side of the white fridge by the soup warmer.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: No verifiable Employee Health/Sick Policy available at time of inspection.
- Food is properly identified and monitored
Observation:Prepared sushi rice in rice container at time of inspection was not marked. Manager discarded rice and made a new batch.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Dead roaches observed on the water heater. Manager cleaned up the dead pests.
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12/18/2014 | Regular |
| No violation noted during this evaluation. | 11/14/2014 | Follow Up LOC |
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu available for customers does not correctly disclose the raw menu items from the fully cooked menu items in various section. PIC had an updated menu on their laptop with correct disclosure markings, but did not print them out and replace the incorrect menus out for customers.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: No written time as a control procedures for the sushi rice preparation and holding under Time as a Public Health Control. PIC had partially completed a written procedure list on their lap top. No Written or printed copy available. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3)
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11/10/2014 | Physical Recheck |
- Food is properly identified and monitored
Observation: Prepared sushi rice in establishment at time of visit was not marked for time to show compliance will time as a control procedure requirement. Rice discarded by person in charge. Discussed with operator that rice can be marked per batch to indicate 4 hour time tracking rather that completing logs. Rice must be marked to indicate time tracking. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu available for customers does not correctly disclose the raw menu items from the fully cooked menu items in various sections. Repeated violation.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: No written time as a control procedures for the sushi rice preparation and holding. Prepare procedures. (A) Except as specified under ¶ (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3)
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10/23/2014 | Physical Recheck |
- Disclosure of menu items offered or served raw or undercooked
Observation: A complete disclosure is not available on the new menu. New menus were not available at time of physical re-check. Manager left establishment to pick up new menu. New menu still did not have a complete disclosure statement. Owner edited the menus on his computer while inspector was onsite to correct the disclosure. New menus were then email to inspector.
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08/13/2014 | Physical Recheck |
- Disclosure of menu items offered or served raw or undercooked
Observation: A complete disclosure is not available on the new menu. PIC stated the menus have been corrected and are ready for pick up from the printer. New menus were not onsite at time of inspection. PIC in charge stated they will send an electronic copy of the new menu to inspector today. This has been a repeat violation since the routine inspection completed on 6/24/14.
- Food is properly identified and monitored
Observation: Time as a control logs for sushi rice are available in establishment, but are not being filled out consistently. PIC stated that they still are not documenting each entry for sushi rice. Logs must be completed daily for sushi rice. This has been a repeat violation since the routine inspection completed on 6/24/14.
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08/07/2014 | Physical Recheck |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Grease debris build up on the wall next to the refrigerator and stove. Black painted wall around the front hand sink has debris splatter. Walls need to be cleaned or repaired by date listed on the report.
- Food is properly identified and monitored
Observation: Time as a control logs are not being filled out constantly for sushi rice. Logs must be completed daily for sushi rice.
- Disclosure of menu items offered or served raw or undercooked
Observation: A complete disclosure is not present on the new menu. DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
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07/29/2014 | Physical Recheck |
- Food is properly identified and monitored
Observation: Time as a control logs are not being filled out and maintained for sushi rice. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control
- Reminder statement
Observation: No reminder statement available for items served raw or undercooked. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Records, creation and retention for parasite destruction
Observation: Establishment does not have records from the raw fish supplier that documents parasite destruction by supplier. (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under ¶ (A) of this section
- Disclosure of menu items offered or served raw or undercooked
Observation: No Disclosure of menu items served raw or undercooked present on current menu. (B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Hood filters have sill not been removed and cleaned. Excessive dust and debris build up over stove. Grease debris build up on the white wall next to the refrigerator and the stove. PIC stated the wall can not be cleaned and needs to be covered with new smooth, durable, and cleanable materials. Black painted wall around front hand sink has debris splatter. PIC stated the wall can not be cleaned and must be repainted. Walls need to be cleaned or repaired by date listed on the report.
- Plumbing system maintained in good repair
Observation: Front hand sink drips from the faucet when the water is turned off. Hand sink by the three compartment sink sprays water from the faucet neck when water is turned on. Plumbing must be in good repair.
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07/17/2014 | Physical Recheck |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build up on the outside of cooking equipment. Debris build up inside of kitchen coolers. Debris build up inside of microwave.
- Plumbing system maintained in good repair
Observation: Hand washing sinks leak when the water is turned on and off. Hand sinks must be in good repair.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Staff thawing raw fish on counter at room temperature.
- Disclosure of menu items offered or served raw or undercooked
Observation: No Disclosure of menu items offered or served raw or undercooked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Hood filters need to be cleaned. Debris and splatter build up on the walls around kitchen equipment.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: prepared foods in the reach in coolers are not date marked.
- Parasite destruction (raw or partially cooked fish)
Observation: Establishment does not have records to show parasite destruction either by the fish supplier or at the establishment.
- Food is properly identified and monitored
Observation: Time as a control logs are not being filled out and maintained.
- Reminder statement
Observation: No reminder statement posted for items served raw.
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07/11/2014 | Physical Recheck |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Food thermometers not available in all kitchen reach in coolers.
- Handwashing cleanser, availability
Observation: Hand soap not available at both hand washing sinks.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Debris build up on the outside of food equipment in the kitchen. (Warmers,fryer,oven) Debris build up on the inside of all kitchen reach in coolers. Inside and outside of the kitchen microwave has debris build up. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Common name-working containers
Observation: Multi-purpose spray bottle at the three compartment sink is not labeled with the name of contents.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test the concentration of sanitizer solution.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure of menu items served raw or undercooked listed on the menu.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in corner next to the three compartment sink is not accessible. Items stored on and in sink. Water to the hand sink next to the prep line is turned off due to a leak. Sink needs to be available at all times. Spoon stored in hand sink next to the prep line. Debris build up on both kitchen hand sinks. Hand washing sinks must be kept clean.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Heavy debris build up on the hood vent filters. Debris build up on walls around kitchen equipment.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw food items stored above cooked/prepared and ready to eat foods in the kitchen reach in coolers. Corrected by person in charge.
- Food is properly identified and monitored
Observation: Time as a public health control is used for the sushi rice. Person in charge does not have current rice monitoring logs.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No quat sanitizer solution mixed up in kitchen while establishment is preparing and serving food. A new solution was mixed up at the correct concentration.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Person in charge thawing box of raw shrimp on counter at room temperature. Shrimp placed into reach in cooler.
- Designated areas for employees
use of designated areas by employees
- Storage of clean equipment and utensils
Observation: Utensils in the kitchen are not stored with the food contact surface facing down inside containers.
- Equipment location, installation, repair, and adjustment
Observation: Frigidaire freezer is in disrepair. Unit is not holding items frozen and items are thawing and dripping.
- Plumbing system maintained in good repair
Observation: Hand washing sink by the prep line leaks after the water is turned off. Hand sink by the three compartment sink leaks at the faucet neck when the water is turned on.
- Handwashing signage
Observation: No hand washing reminder sign posted at the hand sink in the corner by the three compartment sink.
- Parasite destruction (raw or partially cooked fish)
Observation: Establishment does not have records to show parasite destruction either by the fish supplier or at establishment.
- Food employees hair is effectively restrained
Observation: Employee preparing sushi was not wearing any kind of hair restraint.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Food items in the reach in coolers are not date marked.
- Reminder statement
Observation: No reminder statement on the menu or in establishment for menu items served raw or undercooked.
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06/24/2014 | Routine |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observed refrigeration next to freezer was not at a temperature of 41*F or below. Person in charge stated unit will be serviced by maintenance this week and will not store any food items that require refrigeration.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed fish thawing next to stove on shelf. Person removed fish to thaw in refrigeration unit.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory disclaimer for raw raw/undercooked sushi or asterisks identifying items disclaimer pertains to.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw shrimp stored above avocado in refrigeration unit across from stove.
- Posting of a valid license
- Roasts held at a temperature of 130°F or above
Observed sushi rice at 128*F and sushi rice at 81*F. Food employee stated they are using time as a temperature control. Observed no recorded logs.
- Using a handwashing sink- operation and maintenance
Observed spoon and chop sticks stored in hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed stove soiled. Observed front service sushi sliding door on refrigeration unit broken/craked.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observed interior of ventilation hood and filters soiled.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed walls at corner surrounding stove and refrigeration unit soiled. Observed floor soiled under stove/fryers.
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10/16/2013 | Routine |
Restaurant representatives - add corrected or new information about Sushi Kicchin, 201 S Clinton St, Iowa City, IA 52240 »