Kizuna Japanese Restaurant

Observed crab rangoons stored in re-useable cooler bag in deep freezer in main kitchen area.

CA: Food shall only contact surfaces of equipment and utensils that are food safe and cleaned/sanitized or single-service and single-use articles.

COS: PIC removed crab rangoons from re-useable cooler bag and bought food safe containers for future use.

Observed foods (lobster, shrimp) in below portion of prep-top cooler and a tray of mixed cut vegetables in walk in cooler in main kitchen not stored covered.

CA: Food shall be stored in packages, covered containers, or wrappings as to be protection from contamination.

COS: PIC covered food items.

Observed back door propped open in the main kitchen.

CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.

COS: PIC closed the door.

Observed rice spoons stored in water reading at 122F in main kitchen area and 85F in front food service area.

CA: Utensils stored in water between use shall be maintained at a temperature of at least 135F.

COS: PIC removed utensils. PIC stated he ordered mini crock pots to use for rice spoons in both areas.

Observed multiple containers of plastic seaweed containers being re-used throughout the main kitchen (ex: flour, breading at grill station).

CA: Single-service and single-use articles may not be reused.

COS: PIC discarded containers.

Observed employee wash hands with no soap at handwash sink in dish pit.

CA: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms by rinsing under clean, running warm water, applying an amount of cleaning compound recommended by the cleaning compound manufacturer, rubbing together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, creating friction on the surfaces of the hands and arms or finger tips, and areas between the fingers, thoroughly rinse under clean, running warm water then immediately drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

COS: Employee re-washed his hands with soap.

Observed employee bread raw shrimp, wipe hands on wet sanitizer rag and resume handling food without washing his hands.

CA: Food employees shall clean their hands and exposed portions of their arms during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks and when switching between working with raw food and working with ready-to-eat food.

CA: PIC instructed employee to wash hands.

Observed handwash sink in dish pit blocked with dishes and handwash sink in front food service area with stainless sponge in it.

CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.

COS: PIC removed items from sinks and had them sanitized.

Observed foods in dry storage (flour, salt), soups hot holding in front food service area, crab rangoons in main kitchen deep freezer all stored uncovered.

CA: Food shall be stored in packages, covered containers, or wrappings as to be protection from contamination.

COS: PIC covered food items.

Observed food employee handling/cooking food without hair restraint in main kitchen area.

CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets worn properly to restrain loose hair including beards and mustaches longer than one half inch.

COS: Employee put on a hair restraint.

Observed wet cloth stored on prep-top by fryer in main kitchen area.

CA: Wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified by manufacturer.

COS: PIC removed cloth from prep-top.

Observed rice spoons stored in water reading at 95F in main kitchen area.

CA: Utensils stored in water between use shall be maintained at a temperature of at least 135F.

COS: PIC removed utensils to be sanitized. Suggested a mini crock pot to keep utensils in.

Observed bulk salt and sauces stored in re-used soy sauce containers and flour stored in re-used food containers (ex: mayo).

CA: Single-service and single-use articles may not be reused.

COS: PIC transferred items to clean containers.

Observed food equipment (colander) stored in hand sink in dish area. CA: Handwashing sinks shall be maintained to be accessible at all times for employee use, and may not be used for purposes other than handwashing. COS: PIC removed colander from sink.

Observed no hot water at hand sink in dish area. CA: Handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF. COS: PIC stated water had been turned off due to leaking faucet. PIC turned hot water back on at sink and will have repaired.

Observed employee washing hands in vegetable sink in main kitchen area. CA: Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation. CA: Employee was instructed to rewash hands in hand sink. Vegetable sink was sanitized. PIC to re-train all employees.

Observed multiple containers of cooked rice, and a container of cooked lo mien held in facility greater than 24 hours without datemark label. PIC stated items were prepared Monday (6/9). CA: RTE TCS food prepared and held in facility for more than 24 hours shall be clearly marked with a date, not to exceed 7 days, with prep day starting as day 1. COS: PIC discarded all food items.

Observed multiple pieces of raw salmon in reduced-oxygen packaging completely thawed and stored in walk in cooler. PIC stated salmon had been pulled from freezer on Monday. (Closed Tuesdays). CA: Reduced oxygen packaged fish shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. CA: PIC discarded salmon.

Observed food employee preparing raw shrimp without hair restraint in main kitchen area. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: PIC provided all employees with hair nets.

Observed evidence of pest throughout main kitchen, dish area, and employee bathroom. PIC showed invoice from pest control company dated 6/5/25. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises.

PIC to have pest control company come back to facility to initiate more extensive plan. Health dept. to check back.

Observed rice spoons stored in water reading at 87F in main kitchen area, and ladle stored in water reading at 122F in hibachi area. CA: Utensils stored in water between use shall be maintained at a temperature of at least 135F. COS: PIC removed utensils to be sanitized. Utensils placed back into water >135F.

Observed multiple cutting boards stored on the floor in prep area. CA: Equipment & utensils to be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; and at least 6 inches (15 centimeters) above the floor. COS: PIC had cutting boards washed and sanitized and stored above food prep table.

Observed multiple knives stored in crevice between prep top cooler and prep table in main kitchen and knives stored in crevice between meat prep table and wall in prep area. CA: Cleaned equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination. COS: PIC had knives washed and sanitized and placed onto magnetic strip in food prep area.

Observed measuring cup in main kitchen hand washing sink. A handwashing facility may not be used for purposes other than handwashing. CA: PIC removed item.

Observed damp towel stored on the countertop in the main kitchen area. CA: PIC removed the sanitizer towel. Corrected On-Site. New Violation.

Observed improper fly catching device (fly strip) hanging in main kitchen area. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. CA: PIC removed device.

Observed several items of crab meat that were placed in the fish cooler causing other items to warm up. Corrective Action: Cooling items were removed and placed in walk in cooler to rapidly cool along with adjacent items that had warmed up beyond the min. standards. Items were placed in the cooler approx. 30 min. before inspection.

Observed the ice bin in waitress station not cleaned at a frequency to maintain cleanliness to sight and touch. CA: Instructed PIC to have ice bin and lid sanitized after working hours. PIC instructed employee to go ahead and Start the cleaning and sanitizing process

Observed wet cloths stored on prep boards and counters throughout the facility. CA: Instructed PIC that all wet cloths must be stored in a sanitizer solution between uses or moved to the dirty laundry after use. PIC immediately moved wet cloths back to the sanitizer buckets

Observed ice scoop in waitress station stored in the ice bin, with handle in contact with the ice. Observed a ladle down in the flour bucket in dry storage area. CA: Instructed PIC that scoops must all be stored on a clean and sanitized surface, preventing contamination to the food. PIC had scoops moved

Observed drinking cups wet stacked at the front drink/waitress station as well as wet stacking taking place while dishes were being done. CA: Instructed PIC that all dishes, cups, containers, utensils, etc must be completely air dried to complete the sanitizing process. PIC had employee using a roling cart for more space to air dry dishes