| 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. two door reach-in by rice cookers ambient air temp 59'F. *Do not use this cooler for potentially hazardous foods until it's maintaining 41'F or below* sushi display cooler ambient air temp 45'F. drawer cooler under grill ambient air temp 50'F. Discussed time as public health control with operator for sushi and drawer cooler items
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27-04-1
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Critical - Cold water not provided/shut off at employee handwash sink.
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31-09-1
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Critical - Handwash sink not accessible for employee use at all times. equipment blocking sink in sushi bar area
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27-16-1
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Critical - Hot water not provided/shut off at employee hand wash sink.
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53B-08-1
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Critical - Incomplete 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. most are expired
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38-07-1
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Lights missing the proper shield, sleeve coatings or covers.
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08A-10-1
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Critical - Observed a small fly inside ice machine bin
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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.
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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. slicing onions Corrected On Site.
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23-03-1
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Observed build-up of grease on nonfood-contact surface. hood filters
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23-04-1
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Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
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08B-04-1
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Critical - Observed cloth used as a food-contact surface. under veggies, walk-in cooler, rice in server area
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12B-02-1
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Critical - Observed employee eating in a food preparation or other restricted area. cookline Corrected On Site.
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12A-17-1
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Critical - Observed employee improperly washing hands. washed with gloves on Corrected On Site.
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13-03-1
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Observed employee with no hair restraint.
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12A-03-1
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Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. prep sink
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23-07-1
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Observed gaskets with slimy/mold-like build-up. reach-in, sushi bar
Repeat Violation.
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36-13-1
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Observed grease accumulated under cooking equipment. Repeat Violation.
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31-12-1
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Critical - Observed handwash sink used for purposes other than handwashing. food debris in sink
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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. scooping rice
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35A-08-1
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Critical - Observed live flies in kitchen.
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18-05-1
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Observed old food stuck to clean dishware/utensils. knives on magnet
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03A-07-1
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Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 56'F scallops 55'F shrimp 52'F chicken 56'F all in two door reach-in by rice cookers. Corrective Action=all moved to walk-in cooler
fish 46'F, 47'F, krab 47'F, fish 45'F all in sushi display cooler
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08A-26-1
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Critical - Observed raw animal food stored over ready-to-eat food. multiple items in walk-in cooler
Repeat Violation.
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22-20-1
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Critical - Observed slime in the interior of ice machine. top
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23-08-1
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Observed soda gun holster with accumulated slime/debris.
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42-05-1
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Observed storage of fly swater in areas that may result in cross-contamination. with clean dishes
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03B-03-1
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Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 110-131'F in kitchen. Corrective Action=moved to walk-in to cool
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02-26-1
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Critical - Working containers of food removed from original container not identified by common name. pitcher containers in server area
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