By: Robert Dewey | [email protected]

Wichita, KS

Wasabi Hinkaku

912 E Douglas Ave
Wichita, KS 67202

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on DATE. As a result of that inspection, and due to the severity of the specific violations Wasabi Hinkaku 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:

• Male cook handled raw beef and then discarded his gloves and immediately donned new gloves without washing his hands. COS Educated the cook and he discarded the gloves and washed his hands before putting on new gloves.
• On the shelf under the prep table there was an open can of oyster sauce the person in charge confirmed to be open for 3 days. The label states refrigerate after opening and the open can had been stored at room temperature 80 degrees. COS the person in charge (PIC) voluntary discarded the oyster sauce.
• In the stand up cooler along the back wall there was a bowl of raw chicken stored on a shelf next to and touching a bag of lettuce. No leakage observed. COS The raw chicken was placed into another cooler with other raw chicken.
• In the small stand up cooler next to the mop sink there were raw shell eggs stored on the same shelf with RTE noodles and above RTE peas and carrots. No leakage observed.COS The cooler was rearranged and the RTE foods were placed above the raw shell eggs. In the small reach-in cooler in the sushi bar there was a pan of cheese stored on a shelf next to and below raw fish. COS The cheese was moved to the shelf above the raw fish.
• In the main double door cooler the following items were out of temp: Shredded cheese 52 degrees Scallops 48 degrees 8 lbs spicy tuna (4) pans. 51 degrees. The ambient air temperature of the cooler was 57.2 degrees. COS The spicy tuna and the scallops had been in the cooler overnight and the PIC voluntary discarded them. The cheese had been in the cooler for less than 2 hours and was moved to a working cooler. PHF cannot be stored in the cooler until it has been repaired.
• The facility uses time as a control for the sushi rice. The time was marked 11-1600(4pm) exceeding the 4 hour hold. COS The time was correctly marked.
• In the double door cooler shredded cheese was stored in direct contact inside of a t-shirt style to go bag. COS Educated the staff and the shredded cheese was placed into food safe containers.
• In the clean dish storage there was a large plastic colander with multiple cracks and pieces missing. COS The PIC discarded the colander.
• The hot water at the employee restroom hand sink measured 75 degrees and the water at the sushi bar hand sink measured 74 degrees. Not COS
• In the dishwashing area under the sink there was a spray bottle of a blue liquid that was not labeled. The chemical was identified as degreaser. COS The PIC correctly labeled the bottle. In the employee restroom there were 3 spray bottles of blue liquid and a yellow clear liquid that were not labeled. The chemicals were identified as glass cleaner and bleach. COS The PIC correctly labeled the spray bottles.
• On the clean dish storage shelf two cans of WD-40 lubricant were stored on the shelf above clean food containers. COS The WD-40 was moved under the 3 compartment sink.

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