HomeMy WebLinkAboutSUSHI KYOTO 2026.06.16p1Insp date06/16/2026 Time In Time Out Permit Number2025-00073065 1831 Permit TypeRetail Food Risk Process 4
Scor0Establishment OwnerJang Gyun LeeEstablishmentSushi Kyoto 214-520-9991 Scor0 scor6
Establishment6429 Hillcrest EstablishmentUniversity Park Establishment75205 Establishment(954) 303-1101 ext. 2145209
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LicenseJustin LEE
LicenseOwner
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO Email
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Permit Number2025-00073065 LicenseSushi Kyoto 214-520-9991 License6429 Hillcrest LicenseUniversity Park,
Item/Location 16Item/Location 8Item/Location 0 Drink cooler Temp 038°F Temp 8 Temp 16
Item/Location 17Item/Location 9 Temp 17Temp 141°F Temp 9Item/Location 1 Sushi cooler
Item/Location 10 Item/Location 18 Temp 18Temp 2Item/Location 2 Temp 10
Item/Location 11 Item/Location 19 Temp 19Item/Location 3 Temp 3 Temp 11
Item/Location 12 Item/Location 20 Temp 20Temp 4 Temp 12Item/Location 4
Item/Location 21Item/Location 13 Temp 13Item/Location 5 Temp 5 Temp 21
Item/Location 14 Item/Location 22Item/Location 6 Temp 6 Temp 14 Temp 22
Item/Location 15 Item/Location 23 Temp 23Item/Location 7 Temp 7 Temp 15
Observations21 - Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)
Code Reference: 2-102.12(A) - At least one certified food protection manager must be employed by each establishment
Observation: Food establishment does not have a Certified Food Protection Manager. Must obtain at once
Violation Type: Violation
25 - Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods;
manufacturer instructions
Code Reference: 8-201.14(B) - Contents of a HACCP plan
Observation: The establishment failed to comply with the HACCP plans and procedures that were submitted and approved by the regulatory
authority. Employees must test PH daily for sushi rice.
31 - Adequate handwashing facilities: Accessible and properly supplied, used
Code Reference: 5-202.12(A) - Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit)
through a mixing valve or combination faucet
Observation: Handwashing sink did not reach a hot water temperature of at least 100°F. No hot water at front hand sink.
LicenseJustin LEE LicenseOwner
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO
License
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