KENZO THAI AND SUSHI

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. At walk in freezer: In plastic wrap raw chicken over raw pork and raw squid- not all products commercially packaged. At deep freezer: raw yellow tail in plastic wrap stored over ice cream -not all products commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler: Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; thawing over night. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: teriyaki sauce with chicken broth (47F - Cold holding ) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler: cooked shrimp dumplings (45F - Cold Holding) As per operator, held pan with cooked shrimp dumplings on counter to thaw approximately 1 hour prior. Not prepped or portioned today. Operator moved to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker: brown rice in ziplock bag at rice cooker (93F - Hot Holding) As per chef, stored 1 hour. Chef reheated to 176F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: tofu (55F at 12:15pm; 58F at 12:50pm- Cooling) As per chef cooling since 11:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator added ice to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. 2 employees employed approximately 3 weeks. Emailed form to operator.

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. At walk in cooler: Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; thawing over night. See stop sale.

Basic - Food stored on floor. Bottle of oil on floor in kitchen Clean rice pot stored on floor by triple sink. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants. Washed hands with only water then use a cloth to dry hands then engaged in food preparation. Employee washed hands Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi bar for cut and peeled cucumbers. Operator removed Corrected On-Site

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. Raw chicken over raw beef Raw ground pork over raw crab. Employee stored properly Corrected On-Site

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. Sushi bar Sushi rice no timed marked Per operator product stored for approximately 15 minutes. Operator timed marked Corrected On-Site Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.at 200ppm++ Operator corrected to 100 ppm chlorine Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sushi bar, cooler Raw tuna mix at 11:35am(50F cooling) since 11:20am. At 12:27pm same temperature . At this current cooling rate product will not cool to 41F within 4 hours. Operator iced down Corrective Action Taken

Basic - Food stored on floor. Observed oil, rice bags stored on the floor right outside the bathrooms hallways. Operator stored properly on kitchen area. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean handle of flip top cooler and clean utensil at wok; no glove change no hand wash. Operator changed gloves and washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw plastic wrapped white tuna stored above cooked plastic wrapped octopus. At walk in freezer: raw plastic wrapped ground beef stored above noodles. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar reach in cooler: Raw salmon stored over strawberries and various sauces. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sushi prep table: fish eggs (46F - Cold Holding); hydrated noodles (47F - Cold Holding) As per operator, both items stored 2 hours on counter. Not prepped or portioned today. Operator placed inside cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. At sushi bar: No time mark on sushi rice. At kitchen near walk in cooler: Sushi rice not time marked. As per operator made 1 hour prior. Advised operator time mark. 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. At cook line on stovetop: coconut milk sauce (115F - Hot Holding) As per chef, sat on stove 3 hours. Operator reheated to 166F. Corrected On-Site

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Hand washing sink in the kitchen at the and of the cook line, not accessible to use. Operator removed the plastic container from hand sink. Hand washing sink in the kitchen next to the washing machine, used for other purposes. Operator removed the plastic caps from the inside. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked white rice in the front counter, do not has a written procedure. Review with the operator and I’m going to send by email the correct information and procedures. Priority: Intermediate

Basic - Observed: Food stored on floor. In the walk in cooler, cut lettuce stored on the floor. Operator stored correctly on the shelves. In the walk in cooler, blue cooler with fresh tuna on floor - operator moved off the floor. Corrected On-Site Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in the front line, has food debris. Corrective Action Taken Priority: Basic

Basic - Observed: Unwashed fruits/vegetables stored with ready-to-eat food. In the walk in cooler, unwashed melon over the coconut milk. Corrected On-Site Priority: Basic