Izziban Sushi & Bbq In Lauderhill

Basic – Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense food in walk-in cooler. Operator removed. Corrected On-Site

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at sushi station. Operator removed 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 in walk-in cooler container of sauce with handle in contact with sauce. Operator removed Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted. Emailed operator poster Corrective Action Taken

Basic – Stored food not covered. Observed multiple pans of beef not covered in walk-in freezer.

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 chlorine 0 Ppm. Operator primed machine rechecked 100 Ppm Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over kimchi in walk-in cooler. Operator placed chicken on lower shelf. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station reach in cooler salmon (50F – Cold Holding); tuna (50F – Cold Holding) per operator held less than two hours. Operator placed items in walk-in cooler for quick chill. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator bulletin Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand washing sink at sushi station blocked by rice cooker. Operator re Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator forms. Corrective Action Taken