KIZUNA

Spray bottles stored by the prep area is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Food safety certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.

Observed multiple knives stored with it's blade inside the crevice between the prep unit and reach-in cooler. [CA] The food contact surface of equipment and utensils shall be stored in a location or manner where it is protected from contamination. [COS] Employee removed the knives to be washed, rinsed, and sanitized.

Handwash sink located by the dishwasher was partially obstructed with equipment stored in the basin of the sink. [CA] Handwash sink shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Employee removed items from the basin of the sink.

Cut tomatoes were stored on top of the inserts of the food prep unit and measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the tomatoes into the reach-in cooler.

Chlorine sanitizer in sanitizer bucket for towels is measured at 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Lack of single-use paper towels at the handwash sink located by the back prep area. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee placed roll of paper towels at the handwash sink. 2) Handwash sink located by the the sushi prep station was obstructed by equipment and not accessible. [CA] All handwash sinks shall be unobstructed and easily accessible to allow employees to wash hands when required. [COS] Employee removed equipment obstructing the sink.

Food Safety Certificate and Food Handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. Employees shall have a valid food handler card within 30 days from their date of hire.

1) Inside the upright reach-in cooler, raw shell eggs are stored above ready-to-eat foods. 2) Inside the reach-in cooler located by the cook top, raw beef was stored above ready-to-eat foods. [CA] Raw foods shall be stored separate or below ready-to-eat foods to prevent cross-contamination.

Spray bottle by the handwash sink was not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Cut tomatoes stored on top of the food prep unit inserts was measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food into the reach-in cooler.