| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Cooks line
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Rice
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Pull out drawers, and microwave handles.
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. At bar and storage room
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Raw chicken, bag of onions, soy sauce.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots, beef, salmon , crab , various items
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small Plates next to grill at cooks line, pans on shelve by dish machine.
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Employee food plate stored on top of ice machine.
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee personal liquor stored in reach in freezer.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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36-15-4
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Basic - Food debris accumulated on kitchen floor. Plates, food debris, shell eggs, utensils etc. throughout kitchen floor and under equipment.
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. Heavy dust buildup on shelves in kitchen
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. Unbagged garbage, old paint buckets, etc.
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21-10-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Cooks line and prep station.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Multiple containers stacked in kitchen
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33-16-4
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Basic - Open dumpster lid. **Corrected On-Site**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. In kitchen sink. moved to walk in cooler **Corrected On-Site**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. At sushi bar.
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Sushi bar and cook line
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Mushrooms, onions, broccoli, various items
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08B-14-4
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Basic - Stored food not covered in walk-in freezer. Corn, pees
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled. Heavy food debris in walk in freezer
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
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02D-01-4
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
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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. 0ppm
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12A-07-4
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High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
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35A-02-4
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High Priority - Live, small flying insects in food preparation area. In dish washing area, sushi bar, bar storage 2 closet. Too many flys to count. **Admin Complaint**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm **Corrected On-Site**
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52-07-4
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Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Invoice states escolar, customers are given white tuna tataki. **Admin Complaint**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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53A-05-4
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar
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53B-01-4
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Sushi bar
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken, rice, etc in walk in cooler
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