Kampai Japanese Steakhouse, 311 W Seneca Street, Oswego, NY 13126 - Restaurant inspection findings and violations

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Business Info

Restaurant name: KAMPAI JAPANESE STEAKHOUSE
Address: 311 W Seneca Street, Oswego, NY 13126
County: Oswego
Local health department: Oswego County
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 12/14/2015
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Inspection findings

Inspection date

Type

Comments
  • In use food dispensing utensils improperly stored
  • Improper use and storage of clean, sanitized equipment and utensils
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/14/2015InspectionReviewed approved TTC variance for Sushi rice, Discussed ill food worker policy; Proper cooling methods and pest control w staff.
  • Insects, rodents present
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 08/28/2015Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 12/15/2014InspectionAll cold foods temped below 45 deg F. All hot foods temped above 140 deg F. Gloves and hair restraints used. Probe thermometers available. Restaurant uses time as a control measure for their sushi rice. Unused sushi rice is discarded after 4 hrs.
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 09/15/2014Inspection

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