Kazu Sushi Burrito

Basic – Bowl or other container with no handle used to dispense food. nIn soy sauce, sushi area, in oil too

Basic – Carbon dioxide/helium tanks not adequately secured

Sushi area

Basic – Cloth used as a food-contact surface

For clean cut cilantro in upright cooler at prep area

Basic – Drain cover(s) missing

Mop sink

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open drink s on prep area, kitchen Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area. nOn prep area, kitchen, employee moved Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Handling cooked shrimp Repeat Violation

Basic – Food stored on floor

Soy in bucket on floor, sushi area

Basic – No Heimlich maneuver/choking sign posted

Emailed one

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Handles in hand sink at cook line, gasket and door frame in upright cooler buy cook line, side of stove, prep cooler at cook line not in use, lid for sugar container by rear door, gasket in box freezer Repeat Violation

Basic – Outer openings not protected with self-closing doors

Rear door

Basic – Raw fruits/vegetables not washed prior to preparation

Cut mushrooms have dirt on them, explaining to employee

Basic – Single-service items for customer self-service not properly protected to prevent contamination

Spoons and forks, sushi counter for customers to grab, employee placed plastic wrap Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner

Raw chicken on table, employee placed it cooler Corrective Action Taken

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Unwashed peppers on shelf above washed and cut onions, employee rearranged Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

At sushi area and kitchen

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. n0 ppm chl in bucket at sushi area, employee discarded it Corrected On-Site

High Priority – Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions

Explained to him

High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee drank from open container then got gloves and made sushi, explaining to him and he washed hands Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One by mop sink

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef on shelf above cucumber in box, employee rearranged upright cooler by cook line, Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw shrimp, upright cooler by prep area, employee rearranged Corrected On-Site

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

80f shelled eggs at cook line, employee placed them back in cooler, less that 4 hrs, explained time as public health control Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Sugar scoop soiled Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Container in it, sushi area, employee moved it Corrected On-Site

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

For sushi rice, time on board, emailed one to fill up

Intermediate – Spray bottle containing toxic substance not labeled

Blue and yellow solution, sushi area, employee wrote names on Corrected On-Site Repeat Violation