| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Food dispensed ( rice, MSG, flour )with a bowl without a handle. Manager removed one bowl. **Corrective Action Taken** **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks not adequately secured behind establishment
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walls and ceiling next to cook line with accumulation of grease.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on prep table. Employee removed **Corrected On-Site**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Keys stored above prep table. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Two Employees on cook line preparing food not wearing a hair restraint
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08B-38-4
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Basic - Food stored on floor.
container of soy sauce stored on floor in kitchen **Repeat Violation**
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08B-42-4
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Basic - Food stored outside.
Food cans stored out side in locked fence caged area and not accessible during inspection **Repeat Violation**
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored with handle touching food ( Rice ). employee raised handle **Corrective Action Taken**
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14-36-5
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Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
Gaskets on reach in freezers in back rom area torn
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51-18-6
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Basic - No copy of latest inspection report available.
Last inspection not available.
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Two by Four wood against the wall a holding metal shelf in dishwash area not smooth and easily cleanable.
Wood shelving next to reach in freezer in back room not smooth and cleanable.
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Old labels not removed from food containers before cleaning, stored on the clean ware rack.
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce (Tomato ) stored over ready-to-eat food ( prepared sauces ) in walk in cooler
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on flip-top make table cooler.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishmachine at 0 ppm CL. **Warning**
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Individually wrapped in house beef stored over individually wrapped in house fish in reach in freezer.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Two cooks on cookline wearing gloves, left cookline and went into the walk-in-cooler, returned and handled cooking utensils and the interior of clean dishes. **Repeat Violation** **Admin Complaint**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F
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53A-04-6
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Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Manager on duty has been manager for two months with no food Manager cerificate.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like substance on the inside food contact surface of the ice machine.
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test strips available **Repeat Violation**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Seven employees working and no food manager present
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02C-04-5
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Sauces made in house on 8/25 that are cooked cooked and frozen not date marked. **Repeat Violation**
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