KAZU'S SUSHI
5706 MAIN ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Linen towel on top of sushi rice at sushi bar, towel removed Corrected On-Site
- 03F-02-5: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. No time mark on sushi rice at sushi bar, operator was able to determine the time rice was put at sushi bar and properly time marked Corrected On-Site
Food safety inspection conducted on 2/12/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 6/5/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink on cook line, discussed proper hand washing procedures with cooks
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at hand sink on cook line, water was turned off at hand sink, operator turned water back on, hot water temperature was 113F Corrected On-Site
Food safety inspection conducted on 6/5/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 9/19/2023
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 09-07-5: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 washed hands, did not use two control measures
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in sushi bar
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for shrimp, vegetables, paper towels removed Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received parasite destruction from food provider Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (112F - Hot Holding)sitting next to fryers, employee put in walk in cooler to cool down
- 11-27-4: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. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice kept on time at sushi bar, no written procedure. Operator has time as a public health paperwork in her email to be printed, printed paperwork Repeat Violation
Food safety inspection conducted on 9/19/2023 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).