IZUMI JAPANESE STEAKHOUSE AND SUSHI BAR

Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.Person in charge placed in dish washing machine area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.Person in charge placed in dish washing machine area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill in main kitchen area hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Person in charge placed in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in main kitchen area roe (55F - Cold Holding)Person in charge stated that they had been out for approximately 45 minutes and placed back in the reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed on cooks line cell phone on food preparation table. Person in charge removed phone and washed table. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.observed by fountain beverage machine beverage glasses wet nesting. Person in charge separated. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill in main kitchen area hood filters soiled with grease. Observed in bar area soda gun holder soiled with mold like substance. Person in charge cleaned holder. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Observed in walk-in cooler raw chicken over raw seafood.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.observed in back kitchen area Handwashing sink filled with soiled dishes.Person in charge removed and washed sink Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified.observed on food handlers training documents dates covered with white out and new dates are written in.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jorge, Qun,Xia,mazach,Yao, Mario, edi

Basic - Employee with no hair restraint while engaging in food preparation. Observed: Employee with no hair restraint while engaging in food preparation.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge had employee put on hat and wash hands. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed on cooks line soiled gaskets in reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Person in charge placed in sanitizer. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen area employee engaging in food preparation with a wristwatch. Employee removed watch and washed hands. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge had employee put on hat and wash hands.

Basic - In-use wet wiping cloth/towel used under cutting board.Person in charge removed cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the hibachi area over the grills hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.observe on menu crab Rangoons and Person in charge stated they use imitation krab. I educated Person in charge to spell imitation krab with a k on the menu.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on sushi line single service food containers not inverted. Person in charge inverted. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside on nothing end of building.

Basic - Food stored on floor.observed in back kitchen area a bucket of soy sauce stored on floor. Person in charge removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe in front dining hibachi area number 10,1 and 3 and in main kitchen area under grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shell egg over ready to eat sauce.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw shell eggs. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler raw chicken over raw beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw chicken. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink.Person in charge had employee wash in handwashing sink. Corrected On-Site

Basic - In back kitchen area Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Person in charge removed from reduced oxygen package. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in main kitchen area, hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses in back kitchen area. Person in charge placed back in sanitizer solution. Corrective Action Taken