By: Robert Dewey | [email protected]

Newtown, KS

Aki Japanese Kitchen

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/4/2020. As a result of that inspection, and due to the severity of the specific violations the Aki Japanese Kitchen 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:

• PIC handled raw shrimp, removed gloves, donned new gloves and picked up a cooked spring roll. PIC was stopped, educated and the spring roll was discarded. PIC removed gloves and washed their hands. COS
• In the WIC, a container of seaweed in a liquid solution had mold growth on top. PIC removed and discarded. COS In the refrigerated make table, Reddi Whip topping was not date marked and the PIC was unaware when the product was opened. PIC discarded. COS
• Parasite destruction letter from the supplier was dated January 1, 2018. PIC attempted to get a current copy sent at time of inspection but was unable to accomplish. Not corrected on site.
• At the steam hot holding area, Miso soup temped 116 F. Soup had been in hot holding for approximately 2 hours. PIC removed and reheated to 178F. COS
• Sushi Rice located at the Sushi bar temped 71F. PIC did not have TPHC, variance or HACCP plan. KDA127 will assist FE establish TPHC for this sushi rice. PIC removed and discarded. COS Made on site Katsu Sauce was sitting out at ambient temperature 62F. PIC advised that it had been out of cold holding for approx. 24 hours. PIC removed and discarded. COS
• In the refrigerated prep table, boiled, peeled and previously rinsed eggs were not date marked. PIC advised that the eggs were prepared on Saturday 2/1 or 4 days prior and date marked accordingly. COS In the WIC, pork bone broth was not date marked. PIC advised that it was prepared on Saturday 2/1 or 4 days prior and date marked accordingly. In the WIC, prepared on site pork belly sauce was not date marked. PIC advised that it had been prepare on Wednesday or 7 days prior. PIC voluntarily discarded. COS In the RIC under the refrigerated make table, cut cabbage was in a container not date marked. PIC advised that the cabbage had been cut on Sunday 2/2 or 3 days prior and date marked accordingly. COS In the WIC, the following sauces were prepared on site and not date marked: House Dressing- 2/2 Dumpling Sauce – 2/2 Spicy sauce – 2/3 (over 24 hours) Wasabi sauce – 1/30 Katsu Sauce – 2/1 All sauces were date marked as indicated above. COS
• In the refrigerated prep table, open and cut tofu was not date marked. PIC advised that the tofu was opened on Sunday 2/2 or 3 days prior and date marked accordingly. COS Open Commercial Prepared Burdock was located in the WIC without date marking. PIC advised that the product was opened on 1/30 or 6 days prior and date marked accordingly. COS In the RIC under the refrigerated prep table, vegetable pot stickers were open and not date marked. PIC advised that they were opened on Sunday 2/2 or 3 days prior and date marked accordingly. COS
• In the WIC, jalapeño peppers were stored in a grocery bag that was not food grade. PIC removed and placed in food grade bag. COS
• Three knives stored between prep tables had food debris on the food contact surface. All three were removed and placed at the 3 compartment sink. COS Three set of tongs stored as clean above the sink across from the stove had food debris on the food contact surface. All three tongs were removed and placed at the 3 compartment sink. COS Bottles of soy sauce had food debris on the outside of the lid and bottle. PIC was ask to transfer the content and clean the bottle. Not corrected on site.
• Hand sink across from the deep fat fryer did not have any paper towels. PIC provided a roll of paper towels. COS
• Two containers of bleach water were not labeled. PIC documented “sanitizer” on the side of each container. COS

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