KIZUNA SUSHI & HIBACHI

Basic - - From initial inspection : Basic - Food stored on floor. -ginger on floor on sushi line, operator corrected Corrected On-Site Warning - From follow-up inspection 2025-11-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice (46F - cooling since last evening at 9:00), walk in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice (46F - cooling since last evening at 9:00), walk in cooler, placed in large, deep pan and covered.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (51F - Cold Holding); raw chicken (46F - Cold Holding), reach in make table on cook line, operator moved to walk in cooler for quick chill. Chicken -43F, beef 50F Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --cooked rice (46F - cooling since last evening at 9:00), walk in cooler, placed in large, deep pan and covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -interior of microwave in server area

Intermediate - Handwash sink not accessible for employee use at all times. -by back door, educated operator, operator removed items. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by back door.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -tempura container and sauce container in walk in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage container above reach in make table on cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. -employee drank out of water bottle on cook line beside reach in cooler. Educated employee and operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee coats and bag stored on dry storage rack in kitchen, operator relocated Corrected On-Site Repeat Violation

Basic - Food stored on floor. -sauce containers in walk in cooler Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. -stored on soda boxes, operator removed and placed on clean tray. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in water by cook line, operator removed. Corrected On-Site

Basic - Lights not functioning under hood suppression system Repeat Violation

Basic - Single-service articles improperly stored. -take out boxes in dining area not inverted, operator inverted. Corrected On-Site Repeat Violation

Basic - Stored food not covered. -prepped carrots and onions in walk in cooler. Operator covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over prepped sauces in walk in cooler, operator moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour on cook line

Marked exit/path to marked exit blocked. For reporting purposes only. -side exit door blocked by high chairs