KAZU'S SUSHI

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for a total of 10 seconds, discussed proper hand wash and cook washed again. Sushi prep cook washed hands less than 10 seconds. Corrective Action Taken

High Priority - Employee washed hands with no soap.employee rinsed hands in prep sink, no soap

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. Plastic bins of raw pork and raw salmon in plastic wrap over cheesecake, French fries, cooked vegetables in freezer on cook line, cook moved raw foods to bottom Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line -tofu (49F - Cold Holding)removed from refrigeration 1 hour ago, operator discarded. Discussed proper ice bath and time control as options.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket greater than 200 ppm, operator added water, corrected to 100 ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi prep cook rinsed hands in prep sink, discussed proper hand wash with manager on duty and staff.

Intermediate - Handwash sink not accessible for employee use at all times. Large metal bowl up hand wash sink at sushi station, operator removed Corrected On-Site

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee did not use two control measures, Only washed hands. AOP form shows nail brush for second step .

Basic - Food stored on floor. In walk in cooler - pan of soup, bucket of sauce on floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses. We towels on sushi cutting boards, operator moved to bucket Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sushi employee handling sanitize towel that tested 200ppm then preparing sushi with his bare hands without washing his hands Warning - From follow-up inspection 2022-01-28: Employee was in back kitchen handling soiled utensils then came to sushi bar and did not wash hands before starting work Admin Complaint

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee making raw sushi, did not wash hands before putting gloves on,discussed proper hand washing procedure Corrective Action Taken Warning - From follow-up inspection 2022-01-28: Employee was outside then came into sushi bar and put gloves on without washing hands Admin Complaint

High Priority - - From initial inspection : High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. No hand washing, discussed proper hand washing procedure with operator Corrective Action Taken Warning - From follow-up inspection 2022-01-28: Employee washed hands then put hand sanitizer on without drying hands first Employee did not use hand sanitizer after washing hands, discussed proper hand washing procedure with operator Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee washed hands with cold water, water temperature 74F, discussed proper hand washing procedure with employee Corrective Action Taken Warning - From follow-up inspection 2022-01-28: Employee washed hands with cold water, water temperature 70F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Operator not monitoring, discussed proper procedure with operator Corrective Action Taken Warning - From follow-up inspection 2022-01-28: Operator is on the process of filling out the new AOP and properly training all employees Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure. Some employees have no food handling training Warning - From follow-up inspection 2022-01-28: Operator is in the process of training all employees with the new AOP Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-01-28: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sushi employee handling sanitize towel that tested 200ppm then preparing sushi with his bare hands without washing his hands Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee making raw sushi, did not wash hands before putting gloves on,discussed proper hand washing procedure Corrective Action Taken Warning

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. No hand washing, discussed proper hand washing procedure with operator Corrective Action Taken Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 3 seconds, discussed proper hand washing procedure with employee Corrective Action Taken Warning

High Priority - Employee washed hands with cold water. Employee washed hands with cold water, water temperature 74°F, discussed proper hand washing procedure with employee Corrective Action Taken Warning

High Priority - Employee washed hands with no soap. Employee washed hands with no soap, discussed proper hand washing procedure with employee Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200ppm Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar Warning

Intermediate - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Operator not monitoring, discussed proper procedure with operator Corrective Action Taken Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Can of WD-40 on cart above clean towels Warning

Basic - Cloth used as a food-contact surface. Cloth towels on top of rice, wet towel used to put rice in container, discussed the proper use of towel with employee Corrective Action Taken Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of open energy drink next to clean bowls in sushi bar Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraints on Corrected On-Site Warning

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Only hand sanitizer at hand sink, discussed proper procedure with operator, provided operator with DBPR Form HR 5022-049Corrective Action Taken Corrective Action Taken Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to soups, at hand sink in sushi bar Warning

Basic - No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure. Some employees have no food handling training Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Towels out of cutting boards at sushi area Warning