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Inspector; WD-40 used on slicer arm; Salina’s Daimaru Japanese Steakhouse & Sushi in Salina hit with 4 violations not using food grade lubricant

Inspector; WD-40 used on slicer arm; Salina’s Daimaru Japanese Steakhouse & Sushi in Salina hit with 4 violations not using food grade lubricant

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

Salina, KS

Daimaru Japanese Steakhouse & Sushi

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 3/2/2020. As a result of that inspection, and due to the severity of the specific violations the Daimaru Japanese Steakhouse & Sushi¬† in Salina was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 4 violations were found.

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

  • Reduced oxygen package cooked mackerel inside sushi area Reach in Cooler is not cut open, per PIC took out of freezer approximately 8 hours prior COS Cut open packages
  • Raw soft shell crab in a plastic containe stored on a wire shelf above crab ragoon inside northeast loboy Reach in cooler in cooking area COS Moved crab to bottom shelf REPEAT
  • One plastic tub containing cooked rice is cracked on the corners COS Moved rice to intact plastic tub REPEAT
  • Can of WD-40 on shelf above the slicer, per PIC used on slicer arm. COS Educated, to use food grade lubricant and WD-40 moved to chemical storage area. Recleaning slicer

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler