HACCP: Date Marking, Cooling
Cl- sanitizer is used in the establishment. Heat sanitizing is used in the dish machine.
Frozen foods were stored frozen.
Note: Follow-up to RFS 15-0453, establishment provided proof of Pest Control services being rendered on three occasions since complaint was addressed on 10/23/2015. No signs of live or dead pests during today's inspection. Recommend complaint be closed. SS.
- Original container, properly labeled, consumer advisory
Multiple containers of spices are not labeled with the common name of the spice, including large blue sugar bin next to MSG in dry storage and spices stored in clear plastic containers above the prep cooler in the kitchen. Label all spices.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Foods properly cooled
Multiple containers of cooled, white rice are stored in the walk in cooler without a label indicating day or date the rice was prepared. Corrected by education. All refrigerated, ready-to-eat potentially hazardous food prepared and held at the food establishment for more than 24 hours shall be clearly marked with the date or day by which the food shall be consumed on the premises, sold, or discarded, and maintained at 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
- Food protection during storage, prepartion, display, service, transportation
1) Observed boxes of soft shell crab stored on the floor of the walk in freezer. 2) Observed cooked rice stored in the walk in cooler without a lid or covering. 3) Observed various spices throughout establishment stored with no lid or covering, including spices stored above the prep cooler in the kitchen. Provide a lid or covering for all foods.
- In-use food dispensing utensils properly stored.
1) A Styrofoam bowl/cup is stored inside of MSG container for dispensing and does not contain a handle. 2) Handle for scoop in large blue sugar bin located next to MSG is stored touching the product. Provide only scoops with a handle and store handle extended out of product at all times.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fan guards in walk in cooler are soiled. Clean fan guards.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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11/24/2015 | Routine | 90 |
See attached files. Establishment sent proof of having a licensed Pest Control Operator perform services at the establishment by the required date. A full, follow-up, routine inspection will occur on or after 11/21/2015. SS.
No violation noted during this evaluation. | 11/3/2015 | Recheck | |
On-site inspection conducted in response to RFS 15-0453, which stated that complainant "ate beef fried rice at Sushi Ko on 10/18/2015 and found a dead roach in food." Addressed complaint with owner, who stated that he has already added additional pest control service and is currently abating the issue of pests. See violation #35 for full details.
A receipt from a Licensed Pest Control Operator dated on or after 10/23/2015 must be faxed to the Health Department at 309-679-6174 before November 6, 2015 to avoid a recheck fee. If this receipt showing recent Pest Control Service is not received before November 6, 2015, a charged recheck will occur in addition to the full routine inspection that will take place in November/December.
Please call Stephanie at 309-679-6684 with any questions or concerns.
- Critical: Presence of insects/rodents. Animals prohibited
RFS received regarding cockroach found in food. During inspection no live cockroaches were observed, however, multiple dead cockroaches were observed. Owner stated that pest control service was provided approximately two weeks ago. Sanitarian is requesting a licensed pest control operator visit the establishment within the next ten business days to follow-up and ensure that the problem was eradicated. A faxed copy of the pest control receipt may be provided to the Health Department on or before 11/6/2015 to avoid a recheck fee. If no pest control receipt is provided by 11/6/2015, a first recheck will occur and will include fees. A regular routine inspection will occur in November. Please keep copies of all pest control receipts. Effective measures to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized. KEEP BACK DOOR CLOSED to avoid access for pests to enter.
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10/23/2015 | Complaint Investigation | |
HACCP: Handwashing, Wiping Cloth Solution, General Food Storage
Heat sanitizer is used in the dish machine. Chlorine is used in the buckets.
Frozen foods were stored frozen.
- Critical: Cross-contamination, equipment, personnel, storage
Large jug of sauce and a bowl with food were stored inside of the ice machine which is used to fill customer drinks. Do not store ANYTHING in ice that it meant to be used for consumer consumption. Ice machine must be drained, sanitized, and refilled due to contamination by jug and bowl. Corrected by education.
Foods shall be protected from potential contaminants to include but not limited to dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation.
- Food protection during storage, prepartion, display, service, transportation
1) Multiple boxes of food are stored directly on the floor of the walk in freezer (located outside). 2) Multiple containers of food stored throughout establishment with no lid or covering, including bamboo in the walk in cooler and crab Rangoon in the large white freezer. Elevate boxes of food. Provide a lid or covering for all foods.
- Critical: Sanitizing concentration
Sanitizer bucket for storing wet wiping cloths used to sanitize tables in dining area is reading at 0ppm chlorine. Employee stated that the bucket has a soap and bleach mixture. Soap should not be used in a sanitizing mix as it requires additional cleaning to remove all soap residue and can be considered toxic. Bucket remade to 100 ppm chlorine. Corrected.
The food-contact surfaces of all equipment and utensils shall be sanitized by immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute.
- Critical: Water source safe, hot, and cooled under pressure
No hot water in facility upon arrival for inspection (aside from dish machine which has a booster heater). Service was performed on water heater while Sanitarian was present. Hot water heater was fixed and hot water was restored. Corrected.
Lavatories shall be provided with hot and cold water.
- Critical: Hand washing sinks installed, located, accessible
1) Hand washing sink on right side of stove has a large hose coiled up within it, blocking access to handwashing. 2) Hand washing sink in waitress station has cups of ice water poured into it, making it inaccessible for proper handwashing. Handwashing sinks shall be for handwashing ONLY. Do not dump anything into hand washing sinks or store any objects in them. Corrected by education.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) Fan guards in walk in cooler are soiled. 2) Baffles above stove/grill are excessively soiled.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
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8/21/2015 | Routine | 80 |
HACCP: Sanitizer concentration. Discussed sanitizers approved for food contact surfaces (chlorine and quats). Discussed handwashing.
Cl- sanitizer is used in the buckets. Heat sanitizing is used in the dish machine.
Frozen foods were stored frozen.
Note: First re-check inspection due to dish machine not reaching a final rinse temp of at least 180 degrees F at previous inspection. Dish machine has been repaired and had a final rinse temp of 186 degrees F. There are recheck fees associated with all rechecks. Full scored inspection conducted as a result of five (5) critical violations at last routine inspection. Establishment has shown improvement in multiple areas, including date marking, cleanliness, sanitizing temperatures, storage of personal items, and maintaining wholesome produce that is free of spoilage. Establishment will be returned to a regular inspection schedule as no further rechecks will be necessary.
- Food protection during storage, prepartion, display, service, transportation
1) Boxes of food (including imitation crab) stored on floor of walk in freezer. Correct by elevating boxes. 2) Pitchers of iced water stored at wait station with no covering or protection. Provide covering or protection.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Small single-service bowl used to dispense MSG. Provide scoop with handle. Corrected: employee removed bowl and provided scoop with handle.
- Critical: Sanitizing concentration
No detectable sanitizer in sanitizer bucket. Employee stated that the establishment is using Pine-Sol, which is a disinfectant rather than a sanitizer. Establishment told to only used approved food-safe sanitizers on food contact surfaces (including dining room tables). Employee remade buckets using chlorine ONLY at 100 ppm. Corrected.
- Critical: Sanitizing temperature
During previous routine inspection dish machine was not reaching a final rinse temp of 180 degrees F or more. Dish machine heat booster has been repaired and machine is now providing a final rinse temp of 180 degrees F or above. Corrected. Embargo is lifted on this machine.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths observed stored outside of sanitizer buckets while not in use, including wet wiping cloths on stove, prep table, and prep sinks. Correct by storing wet wiping cloths in sanitizer in between uses.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink at sushi station was being used for preparation of cucumber rolls. Cucumbers in bowl found soaking in sink, blocking access for effective and convenient handwashing. This sink should be used for handwashing ONLY. Sushi prep sink or three compartment sink may be used for food preparation and washing of vegetables. Corrected: chef removed items from sink and cleaned/sanitized it.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No paper towels present at hand washing sink on right hand side of grills. 2) No paper towels present at hand washing sink in wait area. Correct by providing paper towels at every hand washing sink at all times.
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3/26/2015 | 1st Recheck | 86 |
HACCP: Cleaning and sanitizing of food contact surfaces. Personal items storage to avoid contamination of food and food contact surfaces. Sanitizing temperatures and concentration.
High-temp dish machine. Chlorine in buckets.
Frozen foods stored frozen.
Note: A first recheck will occur on or after 3/23/2015 to ensure high-temp dish machine is reaching a final rinse temp of at least 180 degrees F as well as to check that overall cleanliness has improved. Food contact surfaces should be cleaned and sanitized and all items not used for day to day operations should be discarded. Personal items (drinks/food/phones) should be stored in a separate location away from food AT ALL TIMES to decrease the chance of contamination of food and food contact surfaces. Due to the establishment having five (5) critical violations during today's routine inspection, a full, scored inspection will occur on or after 3/23/2015. If improvement in critical violations does not occur during the first recheck inspection, a compliance conference will follow. Please call Stephanie at 309-679-6684 with any questions or concerns.
Critical violations that will be checked during follow-up routine inspection:
1) Ensure dish machine has a final rinse temp of 180 degrees F or higher.
2) Ensure all sanitizer buckets have a detectable concentration of chlorine at 50-200 ppm.
3) Ensure all hand sinks are fully stocked and are used for handwashing ONLY.
4) Ensure all personal beverages, cell phones, etc. are not stored on food contact surfaces and are stored away from food.
5) Ensure back door is closed tight at all times when trash is not being removed.
6) Ensure prep tables, shelves above food, shelves in walk in cooler are deep cleaned.
7) Ensure all food is free from spoilage.
- Critical: Wholesome, sound condition
Found three spoiled heads of cabbage on bottom shelf of walk in cooler. Corrected: worker discarded spoiled cabbage.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
1) Three trays of beef are cooling in the walk in cooler with no date and time of cooling. 2) Multiple clear containers of spices above prep table are not labeled with contents. Label all cooling foods with time of preparation. Label all spices not in original containers.
- Food protection during storage, prepartion, display, service, transportation
1) Multiple containers of food are stored on the floor in the walk in freezer. 2) Containers of sprouts, bamboo shoots, and rice stored uncovered in the walk in cooler. 3) Pitchers of water at the waitress station have no lid or covering in between use. Correct by storing all foods elevated. Correct by covering all foods and/or drinks.
Food whether raw or prepared, if removed from the container or package in which it was obtained shall be stored in a clean, covered container except during necessary periods of preparation or service
- In-use food dispensing utensils properly stored.
1) Ice scoop handle in large ice machine stored with handle in product. 2) Multiple handles of spices (MSG) stored touching product. Store all handles extended out of product.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1) Open can of Monster energy drink stored on prep cutting board next to food being prepped for consumers. 2) Jug of "sauce" stored inside of ice machine with ice for consumption. 3) Starbucks beverage stored on prep counter next to clean dishes in sushi bar. Corrected: drinks moved to personal beverage location. Jug of "sauce" removed. Keep all personal items completely separate from food, food contact surfaces, and clean dishes. NOTHING SHOULD EVER BE STORED IN ICE MACHINE EXCEPT FOR ICE.
- Critical: Sanitizing concentration
No detectable sanitizer in sanitizer buckets. Buckets remade to 100 ppm chlorine.
- Critical: Sanitizing temperature
High-temp dish machine final rinse temp is only 167 degrees F after six cycles. High-temp dish machine must reach a final rinse temp of at least 180 degrees F to properly and effectively sanitize. Dish machine work order has been called in. Dish machine may not be used until Sanitarian has completed a recheck to determine a proper final rinse temp. There are recheck fees associated with all rechecks.
- Food contact surfaces of equipment and utensils clean
The following food-contact surfaces are soiled: interior Bev-Aire coolers in kitchen, prep tables throughout establishment soiled and/or littered with soiled dishes/personal items, Kitchenaid convection oven at sushi bar, shelves in walk in cooler, various shelves storing clean dishes at the waiter station, counters in the waiter station. Clean and sanitize all food contact surfaces as often as necessary to maintain clean.
- Storage/handling of clean equipment, utensils
Multiple clean bowls and plates throughout establishment are stored with the food contact surface facing up. All clean bowls and plates should be stored in a way that prevents contamination of the food contact surface. Invert plates and bowls or provide a covering.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink at sushi station blocked by multiple soiled items, including a spoon and food debris. Second sink at sushi station blocked by bowls. Hand washing sinks should be used for hand washing ONLY. Do not dump anything or rinse anything in these sinks. Correct by cleaning and sanitizing hand washing sink.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) No soap or paper towels present at hand washing sink in waiter/drink station area. 2) No paper towels at hand sink next to grill and hand sink next to dish machine. 3) No paper towel at hand sink in sushi bar. 4) Hand sinks throughout establishment are soiled. 5) Bathroom doors were propped open. Corrected by providing soap, paper towels, and trash can at each hand sink. Correct by cleaning and sanitizing all hand sinks on a routine basis. Correct by keeping bathroom doors closed at all times when not cleaning.
Toilet room doors shall be kept closed at all times except during cleaning or maintenance.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Lavatories, soap dispensers, hand drying devices and all related fixtures shall be kept clean.
- Critical: Outer openings protected from insects, rodent proof
Observed back door propped open upon arrival for inspection. Corrected: door shut tight and locked.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. If back door is propped open the screen door must be closed to prevent the entrance of pests and/or rodents. Screen door mesh must be free of holes or rips.
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3/9/2015 | Routine | 69 |
pH paper for the sushi rice is now provided and the sushi rice has a pH of between 2 and 4. Maintain the pH paper, so the pH is able to be tested on a daily basis and during each inspection from this department.
A sushi HACCP was provided to this establishment during this inspection.
No violation noted during this evaluation. | 12/22/2014 | Recheck | |
The booster heater for the dish machine has been repaired and the final rinse temperature for the dish machine is now at 184 degrees F. Maintain the dish machine so the final rinse temperature is at 180 degrees F or above.
A chlorine bleach sanitizer test kit was provided instead of pH paper for testing the sushi rice. A pH paper test kit was ordered during this inspection. A recheck for the pH paper will occur on or after 12/22/14. Contact Kate Brown at 309-679-6097, once the sushi paper is available.
No violation noted during this evaluation. | 12/15/2014 | 2nd Recheck | |
The faucet for the three-compartment sink has been replaced and the hot and cold water properly function.
A recheck for the dish machine and to test the pH of the sushi rice will occur on 12/10/14.
- Critical: Hot food at proper temperatures
A pH meter or pH paper is not currently available for the sushi rice, in order to test the pH of the rice. Provide a pH meter or pH paper by 12/10/14, in order to test the pH of the sushi rice. In the meantime, time only is being used for the sushi rice and is made twice a day (establishment closed during the afternoon). Label the sushi rice with the time of preparation and the discard time (4 hours after preparation). Discard the sushi rice at 4 hours of preparation, if it is being held at room temperature.
- Critical: Sanitizing temperature
The hot water booster on the dish machine is not currently repaired. The replacement part has not arrived. Do Not use this machine until the booster heater has been repaired and it has been approved by the Health Department. In the meantime, use the three-compartment sink for manual washing, rinsing and sanitizing. A recheck will occur on or after 12/10/14.
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12/3/2014 | 1st Recheck | |
HACCP = hot water for equipment washing
cl- bleach sanitizer at three-compartment sink at bar = 100ppm
cl- bleach sanitizer in buckets near kitchen = 200ppm
A recheck will occur on or after 12/2/14 for the pH of the sushi rice, the faucet of the three-compartment sink and the booster heater/dish machine final rinse temperature.
All frozen food was frozen during this inspection.
- Original container, properly labeled, consumer advisory
The date and time is missing from the partially cooked fried chicken in the walk-in cooler. Label all cooling potentially hazardous food with the date and time of preparation. Provide a label on this item. It was stated that this item was prepared today.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
The sushi rice, in the rice cooker at the sushi bar area temps at 116 degrees F and this establishment does not have pH paper nor a pH meter to be able to prove what the pH currently is. It shall be proven during the inspection that the sushi rice has a pH of 4.6 or below. Since this cannot be done, it is required for the sushi rice to be maintained at either 41 degrees or below or 135 degrees F or above. A recheck will occur on or after 12/2/14, to check the pH of this rice. Until then, keep the sushi rice either cold or hot.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
The handles for the sugar and the MSG in the back of the kitchen are laying down in the food product. Store all scoop handles up and out of the product between uses. The scoops have been removed.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The lid on the rice cooker in the kitchen area is in disrepair and has plastic wrap keeping it in place. 2) The racks in the walk-in cooler are rusty in several areas. Maintain all food-contact surfaces so they are smooth, easily cleanable and in good repair. Repair/replace these areas listed.
- Critical: Sanitizing temperature
The final rinse temperature for the dish machine reads 70 degrees F. The wash temperature for the dish machine reads 164 degrees F. It is a heat sanitizing machine and the light is on for the booster heater. The final rinse temperature shall be at 180 degrees F for a single-tank, stationary-rack, dual-temperature machine. The booster heater is not working properly and the dish machine has been turned off during this inspection. DO NOT USE the dish machine until it has been repaired and checked by this department. A recheck will occur on or after 12/2/14.
- Food contact surfaces of equipment and utensils clean
The racks in the walk-in cooler are soiled. Maintain all food-contact surfaces clean. Clean these areas.
- Non-food contact surfaces clean
1) The exterior surfaces of the toaster ovens at the sushi bar area are soiled. 2) The exterior surface of the white microwave in the kitchen is soiled. 3) The exterior surface of the flour container in the kitchen is soiled. 4) The faucet of the mop sink is heavily soiled. 5) The exterior surfaces of the majority of the equipment in the kitchen are soiled. Maintain all non-food contact surfaces clean. Clean these areas.
- Critical: Water source safe, hot, and cooled under pressure
The hot water for the three-compartment sink is not properly functioning. The hot water is turned on, but it does not currently come out of the faucet
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1) Soap is missing from the hand sink at the right end of the cook line in the kitchen. 2) Paper towels are missing from the employee restroom. Maintain soap and paper towels at all hand sinks at all times. The soap has been replaced. Replace the paper towels.
- Floors properly constructed, clean, drained
1) The floor in hard to reach areas in the kitchen is soiled. 2) The floor under equipment is soiled. 3) The floor below the dish machine is heavily soiled. 4) The floor below the three-compartment sink is soiled. 5) The floor in the walk-in freezer is soiled. Maintain all floors clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The wall at the dish machine is soiled. 2) The wall at the three-compartment sink is soiled with mold on the caulking and the caulking is missing in several areas. 3) The ceiling in the walk-in is soiled. 4) The vent on the ceiling in the employee restroom is heavily soiled. Maintain all walls, ceilings and attached equipment clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
1) The end caps on the light shield in the True cooler at the bar are broken. 2) The light above the dish machine is out. Maintain proper light shields and adequate lighting. Replace the end caps and the bulb.
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11/25/2014 | Routine | 70 |
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