King Kone Hand Rolls Degrades its Sanitary Rating

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). COOKED SUSHI RICE 78F DEGREES FROM NIGHT BEFORE.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. COOKED SUSHI RICE HELD AT ROOM TEMPERATURE (78F DEGREES) ACCORDING TO COOKS.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE COOKED. (78F DEGREES).

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed employee improperly washing hands. NOT SUPPLIES OF PAPER TOWEL AND SOAP AT KITCHEN AREAS.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. SUSHI MAT WRAPPED NO REPLACED DAILY BEFORE THE 4 HOURS OF USAGE.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Hand wash sink lacking proper hand drying provisions. FRONT COUNTER. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN AREA.

Critical - Hood suppression system tag out-of-date. For reporting purposes only. JANUARY 2011.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 01/15/2012.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. PURCHASING FISH FROM TWO DIFFERENT COMPANY THE EXOTIC FRESH COMPANY FISH CANNOT BE SERVED RAW & MUST BE COOKED

Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed toxic item stored by food. HAND WASHING SOAP IN FRONT COUNTER STORED OVER SOY SAUCE

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro