KAWA SUSHI HOUSE

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched ear bud headphones then began scooping chicken to place in fryer. Male employee walked in from back door and continued to work on cookline without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar: raw fish stored over seaweed salad. Moved. Also, In walk in freezer: pans of raw chicken stored on shelf over pans of raw beef,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: tofu 49°f. Rice 49-50°f. Noodles 49°F. Chicken 48°F Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 83°F on speed rack in kitchen. Instructed employee to place in cooler. TCS food can not cool at room temperature. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At front counter: soap and towels in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At two sinks. Employee placed towels at sinks. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler on cookline: pasta made yesterday. Pork made yesterday. Chicken and pork made yesterday and day prior. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Two sinks have hot water shut off from under sink. Employee turned both on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Several bulk containers on shelf under prep table have bowls. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of reach in two door unit on cookline.

Basic - Carbon dioxide/helium tanks not adequately secured. Several near bag in a box storage.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler currently has a temperature of 52°F Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table in sushi bar. Moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer, containers of ice cream. In reach in cooler: bowl with eggs over noodles.

Basic - Food stored on floor. In walk in cooler: buckets of sauce. In kitchen area: bag of rice on floor. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Shrimp on roll cart at cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels in hand sink. One towel near rice on prep table.

Intermediate - - From initial inspection : Intermediate - Observed all current employees Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-09-02: Five certificates available, all expired. Total of six employees (five working for more than 60 days ago, one new employee). Time Extended