Koto Japanese Steak House, 319 Cornelia St, Plattsburgh, NY 12901 - Restaurant inspection findings and violations

Business Info

Restaurant name: Koto Japanese Steak House
Address: 319 Cornelia St, Plattsburgh, NY 12901
County: Clinton
Local health department: Clinton County
Restaurant type: Restaurant
Total inspections: 5
Last inspection: 12/22/2015

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Inspection findings	Inspection date	Type	Comments
Insects, rodents present Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Wiping cloths dirty, not stored properly in sanitizing solutions Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin In use food dispensing utensils improperly stored 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) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Non food contact surfaces of equipment not clean	12/22/2015	Inspection	Comment: Discussed sewage complaint with manager. It was learned that plumber who unplugged lines was responsible for discharging sewage on ground surface. Copy of invoice is attached to inspection report. Discussed importance of using food probe thermometer with manager. As stated in the last inspection, all food handlers must have their own food probe thermometer to evaluate proper cooking, cooling, reheating and cold holding of food requiring time /temperature control for safety. Only two thermometers were available to use in kitchen. Food delivery guy provided a third thermometer. All refrigeration units were properly cold holding below 45F. However, routine cleaning of surfaces appeared to be lacking. With 2 critical and 14 sanitary violations cited, this inspection was marginally satisfactory. Education an instruction was provided during inspection, a re-inspection will occur within 30 days.
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) Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	07/14/2015	Re-Inspection	Comment: Re-inspection only involved violations cited during the 6/4/15 inspection. No food in kitchen was found improperly hot or cold held. Food workers still do not have personal accurate food probe thermometers. However, the impression observed during inspection was that they will receive their own thermometer to use to ensure proper cooking, cooling, reheating, hot and cold holding of food requiring time / temperature for safety. This re-inspection was conducted by Richard Munn, assisted by Craig Phelps.
In use food dispensing utensils improperly stored Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. 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). Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Garbage storage areas not properly constructed or maintained, creating a nuisance Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Non food contact surfaces of equipment not clean Wiping cloths dirty, not stored properly in sanitizing solutions	06/04/2015	Inspection	Comment: The main message trying to convey to food workers was importance of using thermometer to ensure proper cooking, cooling, reheating, hot and cold holding of food requiring time temperature control for safety. All were very cooperative during the inspection and 90% of violations cited were corrected during the inspection. However, with 3 critical red violations and 10 blue violations a Re-inspection will take place within 30 days.
In use food dispensing utensils improperly stored 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) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Wiping cloths dirty, not stored properly in sanitizing solutions	12/22/2014	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans In use food dispensing utensils improperly stored Wiping cloths dirty, not stored properly in sanitizing solutions	11/05/2014	Inspection

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