KAZU SUSHI BURRITO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored over raw salmon and ice cream in reach in freezer chest in prep area in kitchen. Also raw salmon stored over cooked krab and mangos in standing reach in cooler in prep area in kitchen. Manager rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (113F - Hot Holding); cooked eel (126F - Hot Holding) in hot holding unit across from front counter, per manager items are held on temperature control and where made appropriately 2 hours, manager placed both items on the same time as a public health control as the sushi rice. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp and eel roll is topped with raw fish roe but does not have the asterisk next to the name on the large menu board over the front counter only. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to cook line, manager corrected during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In back storage room with fire department connection.

Basic - Outer openings not protected with self-closing doors. self closing device to back door of kitchen is broken.

Basic - Single-service articles not stored inverted or protected from contamination. Two stacks of to go containers at front counter, manager corrected during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of lettuce stored over washed and cut onions in standing reach in cooler in kitchen across from triple sink. Manager rearranged all items. Corrected On-Site

High Priority - Container of medicine improperly stored. Employee container of ibuprofen stored on condiment shelf near larger chest freezer. Reviewed policy with employees Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed mangos in main stand alone reach in cooler. Cook properly stored raw chicken Corrected On-Site Warning

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. Tray of breaded raw chicken stored over raw fish and raw beef in large white chest freezer located in back kitchen. Reviewed proper food separation with cook. Not all products commercially packaged Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (115F); cooked eel (99-103F) in warm box. Cook stated food was reheated at 11am and placed in warm box to hold hot. Cook began reheating food. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips not available Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training provided at inspection Warning

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf under flat grill on cook line. Reviewed policy with cook. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee cigarettes stored on condiment shelf in back kitchen near exit door. 2. Employee bag and sweater stored on top of soda boxes in back prep area near exit door. Reviewed policy with employees. Repeat Violation Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled drill stored on condiment shelf in back prep area near exit door. Reviewed policy with employees. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (66°F) stored at room temperature on cook line near wok station. Cook stated shrimp was taking out of the cooler a few minutes ago. Cook placed shrimp inside main flip top cooler. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge was not able to provided employee training certificates Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured in back storage room near the mop sink. Repeat Violation Warning

Basic - Cardboard used to line nonfood-contact shelves. Cardboard box used to line shelves under wok station on cook line. Reviewed policy with manager. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored on top on juice bottles in back storage room. Employee removed cigarettes from kitchen. Corrected On-Site Warning