| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Cooked rice **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Approximately 15 on floor by reach in cooler, approximately 4 on wall by handwash sink, 1 in sushi bar **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area. Eating **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer easy to clean, plastic lexans in disrepair **Warning**
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08B-38-4
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Basic - Food stored on floor. Fryer oil, walk in cooler- noodles and raw chicken **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cook line **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Sushi bar **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw fish **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Water chestnuts **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Warning**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ladle and pan, prep table when food was stored on floor and moved to table **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Canadian salmon invoice says farm raised, but does not state what type of diet **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw shrimp 48°f, cooked eel 49°f, cooked fish 53°f, tofu 55°f, half and half 45°f, bean sprouts 55°f **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked white rice 102°f **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Raw fish over cut lettuce, raw squid behind cooked chicken, raw shrimp behind cook eel **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 by motor of reach in cooler, approximately 3 inside reach in cooler, approximately 2 on wall behind reach in cooler, approximately 6 by handwash sink next to reach in cooler, approximately 12 on shelving by prep sink on cook line, approximately 4 in sushi bar, approximately 8 on equipment rack over handwash sink and prep table- removed dry storage shelving and single door reach in cooler and called pest control **Corrective Action Taken** **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. On reach in cooler motor, on wooden spatula by equipment storage rack **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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53A-05-5
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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/hr/food-lodging/managercertification.html. **Corrected On-Site** **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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16-28-4
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Intermediate - Prep sink used for warewashing. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. By dish machine, servers station **Warning**
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