Kawa Japanese Restaurant

Year by year

Inspections

1. Apr 15, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Ecolab Phase I sanitizer for the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Technician was called during the inspection and sanitizer concentration was at proper level by end of inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Tofu using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoops used for cooked rice were improperly stored in container of stagnant, room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Utensils stored in stagnant water were removed from use, replaced with clean ones, and stored properly.

     Code 3-304.12

2. Apr 12, 2024 Re-inspection · No items found

   No violations cited.

3. Apr 9, 2024 Routine · 3 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Salmon and crab meat in front sushi case is cold held at 54°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Salmon and crab meat were voluntarily discarded. Operator stated staff must have forgotten to turn sushi case on before placing salmon and crab inside. Case was turned on and temped at 41 by end of inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice bin behind bar.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Majestic bleach used in the food establishment for wiping cloth sanitizer is not approved. There is no EPA registration number on the lable.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of floor cleaner not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in soapy water.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)