KAZE POKE AND HIBACHI

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. Observed employee handing empty box to be thrown in the trash then place on gloves to prepare food with no hand wash step. Observed employee wash soiled bowl with raw chicken then place on gloves to prepare order with no hand wash step.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash metal bowl used to handle raw wash and rinse the bowl with no sanitizer step. Operator removed the bowl to the dishwashing area to be rewashed and sanitized. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shell eggs stored over cooked ready to eat noodles. Operator relocated the raw shell eggs. In the walk in freezer, raw salmon over ready to eat frozen krab rangoons. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in the walk in cooler. Discussed proper storage levels with operator. Corrective Action Taken

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. Sushi rice held on time as public health control has no time marking and establishment has no written procedures for time as public health control at time of licensing inspection. Inspector provided written procedures for operator and had operator label the time of the sushi rice. Corrective Action Taken

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked with utensils in sink and hand wash sink for the main cook line drain blocked with paper towels. Operator made both hand wash sinks available. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer solution.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on main prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in multiple coolers stored over food for customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of box of single service gloves.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet.

Basic - Food stored on floor. In the dry storage area by the rear exterior door, tempura batter and mayonnaise containers stored on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on walk in freezer door preventing door seal. Operator has new door seal ordered. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in water at 81F at the front prep table.

Basic - No Heimlich maneuver/choking sign posted. No available choking poster. Inspector provided printable poster. Corrective Action Taken

Basic - Soiled wet wiping cloth placed in use with fresh solution. Multiple wet wiping cloths stored on clean prep spaces and cutting boards.

Basic - Time/temperature control for safety food thawed in an improper manner. On the three compartment sink washboards, frozen salmon, krab and tuna thawing at ambient air temperature. Operator relocated to sink to thaw under cold running water. Corrected On-Site