Mahzu Sushi & Grill

Basic – Bowl or other container with no handle used to dispense food.n Observed: a no handle bowl used to scoop bulk product. The container was discarded. Corrected On-Site Repeat Violation

Basic – Buildup of food debris/soil residue on equipment door handles.n Observed: the handles of the walk-in cooler/freezer and cold hold equipment in the kitchen have an accumulation of debris.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: in the cook line reach-in cooler cut cabbage 50, eggs 49 Ambient air temperature, pasta. 50F, chicken 49 and 46F, sushi roll 47F, items came from the walk-in cooler at 11:00, or were processed after 10:30 am. All items moved uncovered to the working walk-in freezer. There is a chest freezer available on the cook line. A service company was called immediately. Corrective Action Taken

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. n Observed: the ginger dressing at the wait station lacking a time as a public health control time mark. An adjusted time for 11-3 was added. The ginger dressing was in a partial bed of ice. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing.n Observed: soaking banana leaves in a pan in the kitchen hand wash sink. These were moved to the prep sink Corrected On-Site