KAZU JAPANESE RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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. See stop sale. Observed no time marking for sushi rice on front counter on time as a public health control, per operator, not aware of how long food has been out of temperature. See stop sale.

Basic - In-use rice spoon stored in standing water less than 135 degrees Fahrenheit (73F); operator discarded.

Basic - Observed bucket of ginger stored on floor. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna in prep counter thawing at room temperature at 43F . Advised operator to place in cooler or running under water under 70F or standing water 41F or below Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Obsrrvedraw conch at 53F inside plastic container at prep counter next to triple sink. Per operator, items not prepared or portioned today, items out of temperature for approximately 1 hour. Operator

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible completely blocked by card board boxes and plastic food container in back kitchen next to Triple sink. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed Plastic container with no handle used as scoop inside dry rice in kitchen. Operator removed. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed each in cooler shelves pitted with rust at cook line flip top reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed conch at 53F in standing water on prep counter next to triple sink. Operator place items in reach in cooler to bring back to 41F. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen beef not commercially packaged over cooked dumplings in each in freezer. Operator stored items properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice on front counter at 80F-hot holding- per operator, items were cooked at approximately 10:00-items out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice in rice cooker on front counter at 80F-hot holding- per operator, items were cooked at approximately 10:00-items out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. Observed drain hose line from soda machine draining into hand wash sink in main kitchen.

Basic - Food stored on floor. Observed Frying shortening oil on floor at back kitchen area. Operator stored items properly. Corrected On-Site

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 Plastic container with no handle inside sugar at back kitchen area. Operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed Unlabeled flour under prep table in back kitchen area. Operator labeled properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over hot sauce, raw fish eggs over cucumber reach in cooler sushi bar. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw Chicken not in commercial packaging over raw steak at stainless reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar: sushi rice (88F - Hot Holding); cook line: tempura shrimp (130F - Hot Holding) Per operator, both products out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure sent to operator. Operator placed time marks for both products. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. dump sink at sushi bar with hose attached.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer at triple sink. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink, chlorine sanitizer 50ppm Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table cook line - From follow-up inspection 2024-01-04: Same. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table cooler - From follow-up inspection 2024-01-04: Same. Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef, raw squid/raw chicken/reach in freezer/kitchen

Basic - Floor soiled/has accumulation of debris. Under equipment *kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top of stove/burners.