MR CAO JAPANESE STEAKHOUSE, 1505 E 17TH AVE, HUTCHINSON, KS - Restaurant inspection findings and violations

Business Info

Name: MR CAO JAPANESE STEAKHOUSE
Type: Restaurant
Address: 1505 E 17TH AVE, HUTCHINSON, KS 67501
Phone: 785-577-3009
Total inspections: 3
Last inspection: Jan 12, 2016

Restaurant representatives - add corrected or new information about MR CAO JAPANESE STEAKHOUSE, 1505 E 17TH AVE, HUTCHINSON, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30211A1a - --In the Walk In Cooler, there was raw beef directly stored over a container of RTE (Ready to Eat) Yellow Onions. Corrected on Site - Rearranged. In the Walk In Cooler, there was raw beef directly stored over a container of RTE (Ready to Eat) Green Onions. Corrected on Site - Rearranged. (REPEATED) KDA_3_50116A2 - --Stored behind the Sushi Bar, there was a rice cooker (not plugged in) with Sushi Rice at 69.6F. According to the Cook, the rice was cooked at 10:00 a.m. Note: The temperature of the rice was taken at 12:50 p.m. Corrected on Site - Moved Sushi Rice to Reach In Cooler to bring the temperature down. KDA_3_50119A1a - --The facility doesn't have a written procedure for time as temperature control for the Sushi Rice stored at room temperature. KDA_Defacto - --Walk In Cooler - Cooled Rice - 38.7F., 39.8F., & 34.7F.	01/12/2016	4	Follow-up	Out
4-302.14 - --There are no quaternary sanitizer or chlorine sanitizer test strips in the facility to test the 3 Vat Sink or the Warewashing Sanitizer. KDA_2_30114H - --The Cook touched raw sushi with gloved hands and proceeded to touch a clean plate for customers RTE (Ready to Eat) crab ragoon with out taking gloves off. Corrected on Site - Educated and Moved plate to 3 Vat Sink. Note: No product was involved with this incident. KDA_3_10111 - --At the Bar, there was a bottle of Smirnoff Mango with 1 fruit fly floating in the bottom. Corrected on Site - Voluntary Discarded Liquid. KDA_3_30111B - --The waitress touched lemon for the water with her bare hands and placed it into the water. Corrected on Site - Educated and Voluntary Discarded the lemon and water. KDA_3_30211A1a - --In the Walk In Cooler, there was raw salmon directly sitting over a box of RTE (Ready to Eat) Lettuce. Corrected on Site - Rearranged. KDA_3_30511A1 - --In the Walk In Cooler, there was a box of lettuce sitting directly on the floor. Corrected on Site - Removed from the floor. KDA_3_50113A - --By the Sushi Bar, there was a salmon filet sitting out at room temperature thawing. Corrected on Site - Moved to Walk In Cooler. KDA_3_50114A2 - --In the Walk In Cooler, there were 2 large gray containers of cooked rice at 55.7F. and 60.1F. According to the Cook, they have been cooling since 9:00 p.m. on 12/29/15. Note: The temperatures were taken at 1:00 p.m. on 12/30/15. Corrected on Site - Voluntary Discarded both gray containers of cooked rice. KDA_3_50115A - --In the Walk In Cooler, there were 2 gray containers filled completely to the top with cooked rice and tightly covered with plastic wrap at 55.7F. and 60.1F. from 12/29/15. Corrected on Site - Voluntary Discarded. KDA_3_50116A2 - --Sitting behind the Sushi Bar, there was a rice cooker (not plugged in) with Sushi Rice at 71.4F. According to the Cook, they removed the rice out of the Walk In Cooler at 11:00 a.m. Note: The temperature of the rice was taken at 12:30 p.m. Corrected on Site - Moved Sushi Rice to Reach In Cooler to bring the temperature down. KDA_3_60311B - --There is no consumer advisory for eating raw or undercooked steaks. According to the employee, the steaks are cooked to order. KDA_4_30212A - --There is no thermometer in the facility to take temperatures of the food product. KDA_4_60111C - --In the Walk In Cooler, there is dust build up on the fan blade covers. There is grease build up on the ventilation hood above the grills. KDA_6_30112 - --There were no hand drying provisions at the sushi handwashing sink. Corrected on Site - Supplied. KDA_6_50112A - --There is food and dust build up on the floor/wall junctions throughout the kitchen area and the back storage room area. KDA_7_10211 - --On the Chemical Shelves, there is a spray bottle with purple liquid with no label. According to the employee, the purple liquid is glass cleaner. Corrected on Site - Labeled. KDA_Defacto - --Freezers - OK. --Off Grill - Chicken - 176.9F. --Owned by: Mr. Cao's LLC No Certified Manager on Staff. There was a language barrier during the inspection. --Rice Cooker - Steamed Rice - 169.8F. Crock - Soup - 159.6F. --Sushi Bar - Salmon - 41.2F. Front True Reach In - Chicken - 40.1F. Reach In Cooler Underneath Sushi Bar - Salmon - 29.6F. Back True Reach In Cooler - Ambient Air Temperature - 39.0F. Walk In Cooler - Cooked Eggs - 39.6F. Salad Make Table - Shredded Lettuce - 39.2F. Back Make Table - Lobster Tail - 36.7F. --Warewashing Machine - 100 parts per million Chlorine Sanitizer. 3 Vat Sink - 200 parts per million Quaternary Sanitizer.	12/30/2015	17	Regular	Out
Details not available.	07/29/2014

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50113A - TCS Thawing (Refrigeration) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed under refrigeration that maintains the FOOD temperature at 5�°C (41�°F) or less.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41�°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135�°F) to 5�°C (41�°F) or less. [must cool from 135�°F to 70�°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_60311B - Consumer Advisory for Raw or Undercooked Food (Disclosure requirements) - DISCLOSURE shall include: 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)- or, Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
KDA_4_30212A - Food Temperature Measuring Devices (Provided & Accessible) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of required FOOD temperatures.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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MR CAO JAPANESE STEAKHOUSE, 1505 E 17TH AVE, HUTCHINSON, KS - Restaurant inspection findings and violations

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