Kazu Sushi Burrito

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed cooked chicken katzu, cooked shrimp tempura (103°F-106°F - Hot Holding) in plastic door food warmer on back counter at front service line. Operator raised the temperature to reheat both foods to 165°F
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat imitation krab in reach-in cooler at front service line. Also, raw beef over rye onions observed in glass door reach-in cooler at end of cook line.Operator rearranged to properly store foods in booth reach-in coolers.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed cracked lid on sugar bucket in prep area. Also, gasket torn on reach-in cooler across from cook line.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up in reach in freezer on front service line and reach in freezer in prep area.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute and a couple of soda nozzles of self dispensing soda machine in dining area soiled. Also, ice deflector plate in large ice machine soiled with mold like substance.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of glass door reach-in cooler at end of cook line soiled.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of large ice machine soiled with black like substance.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach-in coolers and reach in freezers on cook line and front service line soiled with black like substance. Also, exterior of equipment on cook line soiled with an accumulation of grease and food debris. Also, filters above wok station and fryer soiled with an accumulation of grease.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple bowls and containers in clean storage area not protected/ inverted.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Observed hand wash sink on cook line without hot water a minimum of 85°F. Operator turned on hot water.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed a couple of maintenance tools in hand wash sink next to non working walk-in-cooler. Operator removed tools.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in women's restroom. Operator replenished paper towels.
  • Intermediate: No soap provided at handwash sink. Observed no soap at hand wash sink next to triple sink. Operator replenished soap.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 4 dead roaches in the following areas: 1 in non working reach-in cooler across from wok station, 1:on glue trap on top of water heater, 2 in non working oven on cook line. Operator cleaned up dead roaches as they were pointed out.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 41 rodent,droppings,in the following areas: 25 on right side of large ice machine, 2 under back of non working reach-in cooler, 7 under triple sink, 4 on floor under wok station, 3 on floor behind beam at front service line. Operator swept up droppings as they were pointed out.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door open during this inspection, not protected while vermin and/ or environmental cross contamination present.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Observed floors under equipment on cook line soiled with accumulation of debris.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Floors, walls, ceilings and ventilation
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Odor has decreased from previous day still have an odor
  • Basic: Floor, walls and ceiling soiled/has accumulation of debris. Floors and walls have improved with cleanliness still need a little more work to do on cleanliness under equipment in kitchen area.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed one live roach on empty cooler under cardboard box, 6 live roaches on prep table under Saran Wrap.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. No change
• Floors, walls, ceilings and ventilation
  • Basic: Objectionable odors in bathroom or other areas of the establishment. No change
  • Basic: Floor, walls and ceiling soiled/has accumulation of debris. No change

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in reach-in cooler at front line service counter. Also, raw beef stored above ready to eat vegetable and pork dumplings in glass door reach-in cooler at end of cook line. Operator rearranged both coolers.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onions and heads of cabbage stored above ready to eat vegetables in glass door reach-in cooler next to cook line.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed bowl without handle used to dispense potato starch in prep area. Operator removed bowl from potato starch.
  • Basic: Equipment in poor repair. Observed gasket torn on three door reach-in cooler across from cook line.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in ice cream freezer at front service line and in reach in freezer in kitchen area.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed portable cutting board at small prep area and cutting board on reach-in cooler on cook line soiled/ stained. Also, gray deflector plate in large ice machine soiled.
  • Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of three ovens on cook line soiled
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in coolers at front service station soiled. Also, interior and frame of glass door reach-in cooler at end of cook line.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of large ice machine soiled.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in cooler at front make station soiled. Also, exterior of flour and starch bins in prep area, multiple filters in hood above grill and fryer soiled. Also, exterior of cooking equipment on cook line soiled.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink on cook line. Operator turned hot water on.
• Handwash sinks and supplies
  • Intermediate: Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at hand wash sink next to walk-in-cooler that is used for paper good storage. Operator repaired soap dispenser to dispense. Also, no soap at hand wash sink on cook line. Operator replenished soap.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed one flying insect at the dish table next to kitchen entry door.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 47 rodent droppings in the following areas: Observed 5 on top of water heater 26 under Mayo buckets across from water heater near back door 7 in between reach in deep freezers across from prep table 3 under triple sink 3 in corner near dish table 2 next to mop sink 1 under ice machine. Operator swept up droppings as they were pointed out.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple dead flying insects in bug light at front back counter. Operator started to clean around counter and at bug light.
  • High priority: Presence of insects, rodents, or other pests. Observed one spider in non working reach-in cooler next to dirty dish table. Operator cleaned up and discarded spider.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door open, not protected while vermin and/or environmental cross contamination present.
• Floors, walls, ceilings and ventilation
  • Basic: Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor throughout restaurant. Operator stated he believes thermometer in the ceiling and he will get with the landlord.
  • Basic: Floor, walls and ceiling soiled/has accumulation of debris. Observed floors and walls throughout cook line, kitchen area and front service area soiled/ accumulation of debris/ grease.