MAHZU SUSHI AND GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed : raw prepped chicken stored over prepped tomatoes. The chicken was moved below. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan of banana leaves in the kitchen hand wash sink. These were removed. ALSO, ice was in the sushi hand wash sink. This was melted. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed : lack of soap at the kitchen hand wash sink. A soap pump bottle was added . ALSO, at the sushi bar, no soap nor drying devices. Soap and paper towels were added. Corrected On-Site

Basic - Food stored on floor. Observed : a connected bag in box of soda on the kitchen floor. This was placed on the rack. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth under the prep cutting board. Paper towels are not able to be use. The cloth was removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the exterior of the rolling, prep garbage can is soiled.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed : the marked Exit door by the restrooms was blocked with buckets. These were moved to give access. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: 0 ppm for chlorine at the dish wash machine. The chlorine was restocked, 100 ppm. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Observed: cut lemons in a plastic to go container, stored in the drink ice bin. The lemons were moved to a reach-in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Observed: prepped raw chicken stored over unwashed vegetables in the walk-in cooler. Chicken was moved to the bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed: cut lemons in a plastic to go container stored in the drink ice bin.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: lack of time marks for sushi rice and tempura shrimp. Laminated time mark control stickers were made and filled out.. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed: lack of soap at both kitchen hand wash sinks. Pump soap was purchased for both. ALSO, paper towels missing at the wait station. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed: the glass top thermometer reading 24° in properly prepared ice bath. The thermometer was adjusted to 32°.. Corrected On-Site

Basic - Food stored on floor. Observed: 3 cases of food on the floor of the walk-in freezer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine is soiled.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: sushi staff trimming cucumbers barehanded. The owner redirected the staff to wash hands and were gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: orange sauce at the wait station, 45°. An ice bag was added and the temperature dropped to 42° in ten minutes. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed: the mid kitchen hand wash sink with a lid in it. The lid was removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: at the mid kitchen hand wash sink, the paper towels would not dispense. The dispenser was opened and paper towels are now available. *Corrected On-Site ALSO, no soap was available at the mid kitchen hand wash sink. Soap was then supplied. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the written plan could not be found. One was emailed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle on the prep table.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the front line sushi rice does not have a time mark. A label with the remaining time was added. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the cap for the vacuum breaker is missing at the mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed: banana leaves soaking in a pan of water in the kitchen hand wash sink. The pan was moved to a table. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 3 co2 tanks in the kitchen, not secured. These were then wrapped. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a purse on the dry goods shelves, over bulk sauces. The purse was moved below. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: a scoop handle for bulk flour touching product. This was adjusted by the manager. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed: bulk sugar, no visible label, in the kitchen. ALSO, spicy mayo on the front line, no label. The red squeeze bottle was then labeled. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed: embossed paper towel used to stored washed, sliced mushrooms on, wait station. The paper towel was removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tanks in the kitchen are not secure.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored over sriracha on the dry goods shelf. The purse was moved below. Corrected On-Site

Basic - Food stored on floor. Observed: bulk oil stored on the cook line floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in 68F water. The water was removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed: at the kitchen wait station, soup spoons, knives, forks and spoons all stored contact end up. All were inverted. Corrected On-Site