KAZE SUSHI & THAI

2026-01-12: Canvass

Pass w/ Conditions

• Critical: CHI-20 — PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING WITH AN INTERNAL TEMPERATURE OF COOKED SHRIMP AT 93F IN WALK IN COOLER AT APPROXIMATELY 2:20 PM. PERSON IN CHARGE STATES SHRIMP WAS COOKED AT 12 PM. ALSO OBSERVED COOKED CHICKEN FOUND AT 84F IN WALK IN COOLER WHILE COOLING DOWN AT APPROXIMATELY 2:20 PM. CHICKEN WAS COOKED AT 12 PM. COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE COOLED WITHIN 2 HOURS FROM 135F TO 70F WITHIN 2 HOURS AND WITHIN A TOTAL OF 6 HOURS FROM 135F TO 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD WEIGHING APPROXIMATELY 5 LBS APPROX. COST $25.00.
• Not Critical: CHI-37 — FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SAUCES STORED IN BOTTLES AT SUSHI PREP STATION WITHOUT ANY LABEL. MUST LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MINOR FOOD DEBRIS ON FLOOR AT MAIN PREP LINE. MUST CLEAN AND MAINTAIN.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VERY DIM LIGHT(FAR LEFT) AT VENTILATION HOOD. MUST PROVIDE ADEQUATE LIGHTING.