Hikari Kaiten Train Sushi & Bar

December 5, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

November 14, 2024 — Passed

13 red flags recorded · 90 minutes on site.

• Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
• Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. (Code 114047, 114153)
• Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (Code 114047, 114153)
• The water supply shall be from a water system approved by the local enforcement agency. (Code 114192, 113953)
• After use, mops shall be placed in a position that allows them to air-day without soiling walls, equipment, or supplies, e.g. wall-mounted mop rack. (Code 114279, 114281, 114282)
• All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture. (Code 114130, 114169)
• All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)
• Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. (Code 114268)
• Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor). (Code 114060)
• Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times. (Code 113953, 113953(b))
• The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114268)
• Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
• A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects. (Code 114266, 114257, 114257.1, 114259)