MAHZU SUSHI & GRILL

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server blow their nose, handle cell phone and register, did not wash hands prior to taking order to table.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). 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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure in English and spanish

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (rice). Manager removed bowl from rice. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishmachine chlorine concentration at 0ppm. Manager contacted service company for service call. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( Tomato) stored over ready-to-eat food (Sauce) in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip-top make table cooler in kitchen eggs 48F, and Chicken 47F. Manager advised that both items had been out during the lunch rush an hour earlier. Manager placed both items in Walk-in Cooler.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at sushi prep line with multiple cutting marks with stains. Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponge used to clean dishes at three compartment sink . Manager discarded sponge. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware in kitchen stored with food contact surface up and not protected. Manager inverted all silverware. Corrected On-Site

Basic - Single-service articles improperly stored. Observed boxes of single service trays, and cups stored on floor behind last booth in dining area. manager raised all boxes six inches above the floor. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (sugar and flour) removed from original container with no identification of food product stored in container.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored about raw fish in Walk-in Cooler . Manager placed raw chicken on bottom shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in rice container in kitchen. Manager removed bowl from rice container. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed three carbon dioxide tanks not adequately secured in kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at sushi bar has extensive marks and mold like substance in grooves.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen by the stove.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employees box of fried chicken from supermarket stored above flour containers, also Observed employee milk and juice containers stored in Walk-in Cooler above food served to the pubic.

Basic - Food stored on floor. Observed tempura bags stored on floor in office, boxes of vinegar, mayonnaise flour stored on floor behind last booth in dining area. Also Observed containers of soy sauce and cooking oil stored in floor. 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 scoop handle touching flour in three containers in kitchen. Manager raised scoop handle from flour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on Walk-in Cooler .

Basic - Outer openings not protected with self-closing doors. Observed exterior screen back door with no self closing mechanism. Repeat Violation

Basic - Single-service articles improperly stored. Observed boxes of bamboo chop sticks stored on floor behind last booth in dining area

Basic - Stored food not covered. Observed uncovered lobster tails in Reach in Freezer .

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of household roach spray next to Walk-in Cooler. Manager advised that the roach spray is used under dry good rack.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over vegetables. In Walk-in Cooler. Employeesmoved raw fish from over vegetables. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items stored at ambient temperature after being cooked at 11:30 Shrimp at 70 degrees Fahrenheit , Taro 67 degrees Fahrenheit, Chicken 65 degrees Fahrenheit, sweet potatoes 65 degrees Fahrenheit. All items placed on time until 4:00 then discarded. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used a s dump sink for ice.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager present at the beginning of inspection with five employees working. Certified food manager arrived half way through inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is using time for tempura with no documentation or time mark. Also, Observed bowl of tempura at sushi station prepared at noon with no time mark. Provided documentation to manager. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense food products in soy sauce, and sugar containers. Employee removed bowls from containers. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed three cylinders of carbon dioxide not properly secured in server area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean forks and bowls not inverted and stored properly. Employee inverted items. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in ROP being thawed in standing water not in Reach in Cooler. Package stated that product be kept frozen and taken out of the ROP to thaw. Employee opened all the packages and placed in product in Reach in Cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on prep table in kitchen . Employee arm warmers stored over tea bags in dry goods racks. employee removed personal items from above food items Corrected On-Site

Basic - Food stored on floor. Observed box of avocados stored on floor under dry goods rack. Also observed several five gallon containers of food stored on floor in Walk-in Cooler .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior handle of microwave in kitchen soiled with food debris.

Basic - Outer openings not protected with self-closing doors. Observed exterior screen door to exit kitchen with no self closing mechanism.