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Liberal’s Ninja Sushi fumbles inspection; 14 violations- no detectable sanitizer in warewashing sink while an employee was washing dishes

Liberal’s Ninja Sushi fumbles inspection; 14 violations- no detectable sanitizer in warewashing sink while an employee was washing dishes

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

Liberal, KS

Ninja Sushi

43 VILLAGE PLaza
LIBERAL, KS 67901
620-604-5222

Kansas Department of Agriculture’s food safety and lodging program conducted an unannounced retail food inspection on 3/11/2020 As a result of that inspection, and due to the severity of the specific violations the Ninja Sushi in Liberal was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 14 violations were found.

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

  • A cook removed a single use glove from his hand, handled his personal cell phone, donned the soiled used glove on his hand, then returned to cooking chicken and vegetables on the grill for a customer order. The cook did not wash his hands after handling his cell phone or before returning to food prep. (COS-educated).
  • A container of raw shell eggs, a container of raw shrimp, and a container of raw beef was stored over an open container of cut ready to eat broccoli, carrots, and onions in the kitchen cooler north of the grill. An open case of raw shell eggs were stored over a case of whole zucchini and a container of cut raw onions in the walk in cooler. A container of raw cut chicken was stored next to a cut cabbage in the ware washing room cooler. A container of cut raw fish was stored on top of a container of whole ginger in the ware washing room cooler. (COS-foods were separated). There was no evidence of leakage.
  • A container of cut raw beef was stored over a package of ready to eat lo mien noodles in the kitchen cooler north of the grill. A container of raw chicken was stored over gallon containers of mayonnaise in the ware washing room cooler. Two containers of cut raw salmon were stored over gallon containers of mayonnaise in the ware washing room cooler. (COS-foods were separated). There was no evidence of leakage.
  • Stored at room temperature west of the grill: cooked ready to eat chicken 88 F. Stored at room temperature north of the fryer: cooked ready to eat shrimp 78 F. The foods were cooked 1/2 hours prior then stored at room temperature, as per employee. The foods were reheated per customer order, as per employee. (COS-chicken reheated to 169 F and shrimp reheated to 192 F).*
  • Black cooler in the sushi prep area: crab meat 50 F, shrimp 51 F, ambient air temperature of 50 F. The foods were placed in the cooler 3 1/4 hours prior, as per employee. (COS-temperature of the cooler was adjusted colder).
  • The facility uses time as a public health control for the sushi rice, but there were no written procedures on site. This was not corrected on site.
  • There was a consumer advisory listed on the bottom of the menus, but the foods served raw (salmon, tuna) were not denoted on the menu. (COS-the inspector prepared a consumer advisory for the facility).
  • Cut raw onions were stored in a multi-purpose gray Sterilite container in the walk in cooler. Cut raw zucchini was stored in a multi-purpose gray Sterilite container in the walk in cooler. This was not corrected on site.
  • There was no detectable chlorine sanitizer in the ware washing sink while an employee was washing dishes. (COS-sanitizer solution of 200 parts per million was prepared).
  • There was no hand washing soap located near the ware washing hand washing sink. This was not corrected on site.
  • No paper towels or other hand drying provisions at the ware washing hand washing sink. This was not corrected on site.
  • There was an unlabeled spray bottle of orange solution stored under the counter north of the fryer. The solution in the bottle was degreaser, as per employee. There was an unlabeled black bucket of clear solution stored on the floor south of the sushi prep area hand washing sink. The solution in the bucket was bleach and water, as per employee. This was not corrected on site.
  • A spray bottle of degreaser was stored next to to-go clam shell food storage containers and an open container of dried chilies under the counter north of the fryer. The nozzle of the bottle was facing towards the clam shell containers. A spray bottle of window cleaner was stored next to three containers of sushi sauce under the west counter in the sushi prep area. (COS-separated).
  • An employee’s container of DayQuil was stored on top of fountain syrup boxes in the storage room north of the drink station. (COS-DayQuil was moved).

* 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