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Blue Fin Sake and Sushi Bar in Wichita fouls inspection; Cook used his bare fingers to touch the beef sauce and taste it, 9 violations

Blue Fin Sake and Sushi Bar in Wichita fouls inspection; Cook used his bare fingers to touch the beef sauce and taste it, 9 violations

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

Wichita, KS

Blue Fin Sake and Sushi Bar

255 WASHINGTON ST
WICHITA, KS 67202
316-518-5951

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/5/2020. As a result of that inspection, and due to the severity of the specific violations the Blue Fin Sake and Sushi Bar was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 9 violations were found.

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

  • In the sushi area reach-in cooler there were 8 packages of Tuna thawing and sealed in ROP packaging. 1 package of Albacore tuna sealed in ROP package and 8 packages of talapia thawing and sealed in ROP packages. The person in charge confirmed the fish had all been placed into the reach-in cooler for thawing this morning. COS The ROP packages were cut open. Provided ROP fish safety hand out.
  • In the back kitchen area the cook used his bare fingers to touch the beef sauce and taste it. COS Educated the cook and he discarded the beef.
  • In the walk-in cooler there were two pans of raw chicken and 1 pan of raw fish stored on a wire shelf above raw RTE carrots and zucchini. No leakage observed. The person in charge moved the carrots and zucchini to the shelf above the chicken and fish.
  • In the main kitchen there was a pan of raw chicken on a counter that was 46 degrees.* The person in charge confirmed the chicken had been on the counter for 1 hour. COS The chicken was placed in the cooler for rapid cooling.
  • There is no consumer advisory posted for the menu items that are served under cooked and raw. COS The person in charge had a sign made and posted it.
  • In the walk-in cooler there was a stalk of kale stored in a t-shirt style to go bag. COS educated the staff and the kale was moved to a food grade container.
  • Under the hand sink in the kitchen area there were 3 spray bottles of green liquid that were not labeled. The person in charge confirmed the chemical was simple green cleaner. COS The bottles were labeled.
  • In the prep area there were 3 spray bottles of cleaners stored hanging on a shelf above clean utensils used for food handling. COS The chemicals were moved to chemical storage area away from food and utensils.
  • In the back dry storage area there was a can of Raid ant and roach killer. EPA# 4822-596. The label states for house hold use only. COS The pesticide was discarded.

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.

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