KIRAZU

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Inspection history

1. Jul 11, 2024

   ✓
   1 violation

   • Insects, rodents present

2. May 22, 2024

   ✕
   4 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Insects, rodents present
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

3. May 2, 2024

   ✕
   6 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Insects, rodents present
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Jul 2, 2021

   ✓
   3 violations

   • Improper thawing procedures used
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Aug 24, 2018

   ✕
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

6. Aug 18, 2017

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

7. Jul 26, 2017

   ✕
   5 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained