Kimbe Asian

Certified Food Manager Identification

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

Adequate Handwashing Facilities Supplied and Accessible

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Warewashing Facilities Maintained and Used

Approved Thawing Methods Used

Toxic Substances Properly Identified, Stored, Used

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Toilet Rooms Maintained

High Priority - Non-food grade paper/paper towel used as liner for food container. Ready to eat cut vegetables stored in pan in direct contact with non food grade paper used as a line. Operator removed to go menu and placed a sheet of deli paper as liner. Also, raw fish in sushi making station stored in direct contact with non food grade paper towel. Operator removed non food grade paper towel from container with fish. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over ready to eat spring rolls in reach-in freezer next to walk-in-cooler. Not all products commercially packaged. Also, raw salmon stored over unwashed lettuce in walk-in-cooler. Operator rearranged reach in freezer to properly store non commercially wrapped salmon in reach in freezer and removed raw salmon in walk-in-cooler to properly store. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) on front service line. Operator added more water to dilute sanitizing solution. Retested at 100ppm. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator. Operator had employee go to hand wash sink and rewash hands properly. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soda nozzles of soda dispensing machine soiled. Also, cutting board at reach-in cooler on cook line across from wok station soiled. **Repeat Violation**

Intermediate - No soap provided at handwash sink. No soap at hand wash sink nearest back door.

Intermediate - Records/documents for required employee training appear to be falsified. Dates on employee food safety training certificates appear altered from 2022 to 2023 and expiration date on certificates changed to 2028. Discussed with operator they are good for 3 years and date of given should not be changed once completed.

Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging on handle of oven near wok station. Operator removed tongs to properly store. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Plastic container of ginger stored on floor under counter at sushi making station. Operator removed container to properly store. **Corrected On-Site**

Basic - Equipment in poor repair. Gasket on walk in cooler door torn.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage shelf next to soda dispensing machine unable to properly air dry

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at reach-in cooler across from wok station. Operator removed wet wiping cloth to properly store. **Corrected On-Site** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from wok station soiled/ stained.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink nearest back door blocked with bags of rice, flour, containers, etc. Operator removed items blocking path to hand wash sink and items in basin of sink. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Cups without handle used to dispense tempura batter, and raw chicken. Operator removed cups from both foods. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored between reach-in cooler and prep table across from wok station. Operator removed knives to properly store. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging from stove handle. Operator removed tongs to properly store. **Corrected On-Site**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in freezer next to walk-in-cooler soiled. Operator had employee start to clean during this inspection. **Corrective Action Taken**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board across from wok station. Operator removed wet towel to properly store. **Corrected On-Site**