BONZU JAPANESE STEAKHOUSE & SUSHI

Observed dirt at the dispensing point of the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. The manager should ensure that the ice machine is regularly cleaned to avoid dirt build up clean by 06/04/2026

Observed an employee prepping food with an unrestrained beard longer than 1/2/ inch. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Correct by 06/09/2026

observed light below the kitchen's exit door. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. The manager should ensure that the outer door of the kitchen is tightly fitted to prevent entry rodents. correct by 07/01/2026

Observed the handle of the scoops on most of the containers are in containers are in contact with the food. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). The manager should ensure that appropriate scoop is being used and it should be properly stored in between use to avoid contamination. correct by 06/09/2026

Observed cooked rice in a warmer with a temperature of 110 degrees Fahrenheit at front bar area, f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS The Rice was reheated to 165 for 15 second before placed on the line for hot holding.

Observed the 3 containers for the dishwashing machine being stored on the floor in the dish room, Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored,i) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. The manager will have the container stored off the floor by 12/30/25

OBserved a employee cooking in the kitchen with a baracelet on his wrist, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the employee will remove the bracalet.

Observed grease buildup on the filter above the flat grill and fryers, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food product. The filter will be cleaned by 5/10/25

we observed an employee using a home water bottle at the prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. the manager should ensure that all employee who want to drink in the kitchen area uses a single service cup with lid and strow. correct by 02/05/2025

we observed some employees prepping food without a proper hair restrain. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. the manager should ensure that all employee prepping food should have a proper hair restrain when necessary. correct by 01/31/2025

we noticed that some of the utensil stored on the shelf is not properly dried before storage. Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

correct by 02/20/2025

we observed grease build up on the roof of the friers in the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. correct by 02/20/2025