KAPOW SUSHI & THAI

3 findings recorded on Jun 17, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black build-up on bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black build-up on bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has 10 calendar days (6/27/26) to clean and sanitize ice machine. New Violation. Correct By: 06/27/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jun 27, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed lettuce and chicken dumplings in prep top cooler #1 temp above 41F. Observed shrimp and smoked salmon in right sushi disp0lay temp above 41F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed lettuce and chicken dumplings in prep top cooler #1 temp above 41F. Observed shrimp and smoked salmon in right sushi disp0lay temp above 41F. Observed spicy mayo in right undercounter reach in cooler temp above 41F. Observed yellow tail and cream cheese in left sushi display temp above 41F. Observed spicy mayo on the counter of sushi area temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed spring mix in reach in cooler of main kitchen not cooling at a rate sufficient enough to reach 41F in 4 hours. Observed salmon in left sushi display cooling at a rate not sufficient enough to reach 41F.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed spring mix in reach in cooler of main kitchen not cooling at a rate sufficient enough to reach 41F in 4 hours. Observed salmon in left sushi display cooling at a rate not sufficient enough to reach 41F. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Spring mix placed in main kitchen walk in cooler and salmon placed in deep freezer of sushi bar for rapid cooling. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.