Emperor’s Japanese Grill- East
11330 E CENTRAL AVE
WICHITA, KS 67206
Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 9/4/2020. As a result of that inspection, and due to the severity of the specific violations the Emperor’s Japanese Grill- East 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 food prep area there were approximately 12 flies landing on food contact surfaces. The person cutting chicken had to keep swatting them away. Not COS.
- In the refrigerated prep table next to the main cook line the following items were out of temp: Cut raw Chicken 46 degrees Raw chicken breasts 49 degrees Cooked noodles 48 degrees Raw beef 49 degrees Raw shrimp 49 degrees Raw Calamari 51 degrees Raw scallops 49 degrees Cut cabbage 53 degrees The ambient air temp of the refrigerated prep table was 55.8 degrees. COS The shrimp and cabbage was confirmed to be prepared 1 hour earlier and was placed into the walk-in cooler for rapid cooling. All other items were confirmed to be in the make table since 10 am ( temps were taken at 3:13pm) The items were voluntarily discarded. In the walk-in cooler there was a bus tub of crab rangoon filling made with cream cheese that was 44 degrees. The person in charge was not able to determine if the filling had been set out for a period of time. COS The cream cheese filling was discarded. Also in the walk-in cooler there was a pan of noodles confirmed to be cooked and cooled the day prior that was 45 degrees. COS The noodles were voluntarily discarded. The ambient air temp of the walk-in cooler was 38.1 degrees and all other PHF was in compliance.
- The person in charge stated that TPHC is used for the cooked rice, cooked chicken and cooked peas and carrots next to the main grill and the bus tubs of rice in the prep area. There is no written procedure in place. COS Educated the staff and provided TPHC hand out.
- The person in charge stated TPHC is used for the cooked chicken, cooked rice, and cooked peas and carrots next to the grill as well as the three bus tubs of cooked rice in the back prep area. None of the items were marked with time. COS Educated and the TPHC items were marked with the correct time.
- The cooked rice next to the main grill area was confirmed to be prepared and removed from heat at 10 am at 3:21 the rice was still in use. COS The rice was voluntarily discarded.
- On the clean dish storage shelf there was a blue colander with multiple cracks and breaks on it, a wire mesh strainer with the wires frayed and 3 food containers lids with the edges broken. COS Educated the staff and the above described items were discarded.
- The person in charge stated they do have a thermometer but was not able to locate it. The cooks stated that they had not seen it. Not COS.
- On the clean dish storage shelf there was a container with several plastic lids in it that were confirmed by the person in charge to be stored as clean. The lids had food debris and sauce on them. COS The lids were placed in the ware washing area for cleaning.
- There was no measurable concentration of chlorine sanitizer in the ware washing machine. The bottle of sanitizer was empty. The person in charge stated there have been multiple loads of dishes sent through the machine today and did not remember the last time the sanitizer was checked. COS a new bottle of sanitizer installed and the concentration was 50 ppm of chlorine.
- In the ware washing area there was a spray bottle of orange colored liquid confirmed to be degreaser that was not labeled. COS the bottle was correctly labeled.
- Over by the cashier area there was a bottle of bleach stored next to boxes of condiment sauces. COS The bleach was moved to the floor.
|Most Recent Inspection||Inspection Type||In Compliance|
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
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler