- 3-302.11(A)(2) - --In make table, raw chicken and raw beef stored over raw fish and raw shrimp. COS-Moved raw fish and raw shrimp.
- KDA_3_10111 - --In freezer, frozen fish labeled as escolar. Menu states super white tuna and not escolar therefor mislabeling escolar for super white tuna. Inspector educated person in charge. Person in charge stated the menu will be relabeled.
- KDA_3_30211A1a - --In make table, bowl of ready to eat cut carrots stored directly on top of raw fish and bowl of butter stored directly on top of chicken. COS-Placed ready to eat items in new container and stored in separate area.
- KDA_3_40212A - --Establishment is using onsite parasite destruction for tuna, uni and yellowtail. Last documentation of records dated 2/8/2013.
- KDA_3_40212C - --Parasite destruction from supplier for fish served raw not provided.
- KDA_3_50116A2 - --On counter without means of cold holding, cut lettuce at 46F. Person in charge stated removed from cooler 20 minutes prior. COS-Placed on ice bath to rapid cool.
- KDA_3_50119B2 - --Sushi rice not marked with initial time removed from temperature. Written procedures for time as control with sushi rice states records will be kept and used to mark item with initial time.
- KDA_4_20211A2 - --On counter, broken plastic container storing cut lettuce, 3 lids covering dry ingredients broken and duct taped together, 1 knife with broken handle stored in wall container with duct tape stored around handle. Knife and plastic container voluntarily discarded.
- KDA_4_60111A - --In wall container, 8 knives stored as clean with dried food residue on surface. COS-Rewashed and sanitized.
- KDA_4_60111C - --Accumulation of grease build up on sides of fryer and grill.
- KDA_6_30112 - --Hand sink near warewash machine not provided with hand drying provisions. COS-Provided paper towels.
- KDA_6_50112A - --Accumulation of food debris on floor underneath equipment in preparation area.
- KDA_7_20111A - --On counter in sushi area, container of sanitizer stored next to single use food for direct food contact. COS-Moved foil
- KDA_Defacto - --Chlorine warewash machine measured at 50ppm --Cold Holding-Make table-Chicken/38F, Fish/38F, Walk in cooler-Shrimp/39F, Fish/38F, Sushi make table-Fish/39F, Sushi display 1-Fish/39F, Sushi display 2-Fish/39F --Hot Holding-Steamer-Rice/167F, Steamer 2- Miso soup/149F
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01/14/2016 | 14 | Regular | Out |
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