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Sushi Mido in Shawnee blunders inspection; 11 violations, Approximately 75% of all ceramic plates, stored as clean, have chips or breaks in them

Sushi Mido in Shawnee blunders inspection; 11 violations, Approximately 75% of all ceramic plates, stored as clean, have chips or breaks in them

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Shawnee, KS

Sushi Mido

6010 NIEMAN RD
SHAWNEE, KS 66203
913-322-8888

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/17/2020. As a result of that inspection, and due to the severity of the specific violations Sushi Mido was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 11 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the sushi bar reach in cooler, one package of ROP tilapia was being stored without a slit in the package. In the walk in cooler(WIC), nine packages of ROP imitation crab were being stored without a slit in the package. All items were removed from the freezer the previous night to thaw in the WIC. Correction on site (COS) = Slit cut into all packages
  • In the sushi RIC, one plate of raw salmon with a plastic wrap cover, (no leakage) on a wire rack directly over a plastic container of cooked eel covered with plastic wrap. In the WIC, raw sushi rolls made with Salmon, were being stored on a speed cart, (no leakage) directly over cream cheese on a sheet pan wrapped in plastic. COS = Cooler rearranged by silo method
  • In the refrigerated prep table(RPT), one container of pooled eggs was holding at 57.7F. Person in charge (PIC) said they had moved them to RPT once inspector arrived. They had been on the counter since 10:45am. Picture taken at 11:19am Pooled eggs were made from cold eggs. COS = Moved to cooler for rapid chill
  • In the back reach in cooler, multiple pans of made on site cooked crab rangoon were being stored without date labels. Person in charge said that they were made on Sunday 3-15-20. Today is 3-17-20 which is over 24 hours. COS = Dated
  • In the walk in cooler, multiple jalapenos were being stored in a non-food grade plastic “thank you” bag. The jalapenos were in direct contact with the plastic. COS = Jalapenos removed from thank you bag.
  • Approximately 75% of all ceramic plates, stored as clean, have chips or breaks in them. Not corrected
  • In the dish area, one china cap and one skimmer were being stored as clean with visible debris on the FCS. COS = All items moved to dish
  • Just inside the kitchen, one working spray bottle of blue liquid was being stored without a label of common name. Person in charge (PIC) said it was Windex. COS = Labeled
  • In the back prep area, one working bottle of hand sanitizer was being held on the prep table directly over bottle juices. At the sushi bar, multiple full bottles of Butane were being stored next and in contact with single use Styrofoam containers. COS = Butane moved COS = Hand sanitizer moved
  • Just inside the kitchen, one working spray bottle of Windex was hanging from a shelf with the nozzle pointed directly at containers of fried crispies. COS = Chemical moved