SHANGRI-LA SUSHI & TERIYAKI, 841 W 6TH AVE, EMPORIA, KS - Restaurant inspection findings and violations

Business Info

Name: SHANGRI-LA SUSHI & TERIYAKI
Type: Restaurant
Address: 841 W 6TH AVE, EMPORIA, KS 66801
Phone: 620-412-5588
Total inspections: 3
Last inspection: Oct 19, 2015

Restaurant representatives - add corrected or new information about SHANGRI-LA SUSHI & TERIYAKI, 841 W 6TH AVE, EMPORIA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Owner / Manager indicated they had the mechanical dish wash machine dispensing sanitizer by clearing dispensing line but it has again stopped dispensing sanitizer - currently using three compartment sink with sanitizer to meet required sanitizing requirements. She will call me when they get the machine fixed. --Sushi vinegar rice in warmer at sushi bar at 116 F but using time on clipboard by rice cooker in kitchen to track 4 hour intervals. --Using cold holding for Kewpie mayonnaise.	10/19/2015	1	Follow-up	In
4-501.116 - --The sanitizing dish wash machine being used is not dispensing chlorine sanitizer to the sanitizing wash cycle in the machine - owners will need to hand sanitize in the three compartment sink until the machine can be fixed. KDA_3_30211A1a - --A tray of raw fish was placed on top of a box of raw vegetables - radish and oranges in the WIC - COS by moving raw fish as to not be above raw fruits and vegetables. --In the Sushi make table bottom area packaged raw salmon was in a box with RTE (cooked) packaged eel - COS by moving the raw salmon. KDA_3_30212 - --container of mixed spices in kitchen unlabeled - COS by labeling. Mayonnaise squeeze bottle is unlabeled after taking out of plastic packaging from Japanese manufacturer - re-label with common name on the squeeze bottle. KDA_3_30412F - --Rice scoop was stored in container of 76 F water next to the rice warmer. KDA_3_50116A2 - --An open container of Kewpie mayonnaise in a squeeze bottle was out at the sushi make table at 73 F - labeled in Japanese it indicates to keep at 1 - 10 C after opening - COS by VD as > 41 F > 4 hours. 1/40 PHF / TCS foods seen in facility in compliance of cold holding requirements. KDA_3_50119B2 - --Sushi rice in sushi bar - make table (MT) at 123 F but not labeled for time out of temperature control - COS by labeling for time. KDA_4_60111C - --Fryers / wok / oven top / stove top make table (MT) cutting board and top of MT and MT and oven handles soiled with grease and spilled food residue, handles sticky to the touch. KDA_6_30112 - --When inspector went to wash his hands at the kitchen employee hand sink their were no paper towels at the paper towel dispenser, the managers / owners acquired a roll of paper towels for the hand sink. KDA_6_501114A - --A push lawn mower is being stored in the interior WIC (which is not cold holding)where single use items and dry food goods are stored. KDA_Defacto - --White rice in warmer in the kitchen was at 154 F. --WIC: 39 F ambient 38 F raw fish Kitchen MT: 39 F ambient 39 F raw pork Sushi MT: 41 F crab sticks top 43 F crab stick bottom Front RIC: 41 F on cut lettuce salad in foam take out clam shell	10/06/2015	10	Regular	Out
Details not available.	08/07/2014

4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
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_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, 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.
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_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.

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SHANGRI-LA SUSHI & TERIYAKI, 841 W 6TH AVE, EMPORIA, KS - Restaurant inspection findings and violations

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