| Violation
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Observation
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04-01-1
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Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salmon at 50F
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20A-04-1
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Critical - Equipment food-contact surfaces and utensils not sanitized. washed and rinsed spatula only, no sanitizer set up
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29-09-1
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Faucet/handle missing at plumbing fixture. prep sink faucet, kitchen
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08A-20-1
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Critical - Food not properly protected from contamination. cut cucumber on basket, no liner Corrected On Site. Also soup bowls stacked on top of each other, bottom of bowl touching veggis
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32-16-1
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Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
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32-17-1
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Critical - Handwashing cleanser lacking at handwashing lavatory. front counter and kitchen Corrected On Site.
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27-16-1
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Critical - Hot water not provided/shut off at employee hand wash sink. front counter
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50-06-1
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Critical - License expired within 30 days after expiration date. expired on 6/1/12
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17-07-1
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Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
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05-09-1
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Critical - No conspicuously located thermometer in holding unit. sushi display
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51-18-1
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No copy of latest inspection report.
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53B-08-1
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Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees are new, 32-3 weeks
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17-11-1
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Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
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12B-07-1
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Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front counter and kitchen Corrected On Site.
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09-04-1
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Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. got cut carrots for salad, explained to her Corrected On Site. got tongs
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23-06-1
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Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty fan, kitchen
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22-26-1
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Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler
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14-37-1
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Observed cutting board grooved/pitted and no longer cleanable.
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12A-12-1
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Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. grabbed raw shrimp then got cooked veggies with same gloves; explained to them Corrected On Site. washed hands and changed gloves
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12A-20-1
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Critical - Observed employee wash hands with no soap. explained to them Corrected On Site. washed again
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22-27-1
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Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reach in cooler
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing. tilapia in it Corrected On Site.
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09-01-1
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Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spices
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18-05-1
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Observed old food stuck to clean dishware/utensils. small bowls Corrected On Site.
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F salmon in reach in cooler , moved to upright reach in cooler in kitchen
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06-04-1
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Critical - Observed potentially hazardous food thawed at room temperature. tilapia in handsink, moved to cooler Corrected On Site.
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and seafood over veggies, upright reach in cooler, kitchen ; raw chicken over beer in walk-in cooler Corrected On Site.
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35A-04-1
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Critical - Observed rodent activity as evidenced by rodent droppings found. 8 dried droppings on shelf with clean dishes, 3 dried droppins by 3 comp sink in kitchen , cleaned up Corrected On Site.
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02-24-1
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Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. tempura batter and sushi rice Corrected On Site.
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21-12-1
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Wet wiping cloth not stored in sanitizing solution between uses. sushi bar
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21-16-1
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Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 300ppm
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