| Violation
|
|
Observation
|
|
16-21-4
|
|
Basic - Accumulation of debris on exterior of warewashing machine.
|
|
23-03-4
|
|
Basic - Build-up of grease on nonfood-contact surface. Inside stove burners
|
|
08B-45-4
|
|
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of pork and chicken in walk in freezer and container of sauce in walk in cooler
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in dish washing area
|
|
36-71-4
|
|
Basic - Floor drains/drain covers heavily soiled. Dish washing area
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 78° water next to rice cooker, kitchen
|
|
51-18-6
|
|
Basic - No copy of latest inspection report available.
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar **Corrected On-Site** **Repeat Violation**
|
|
23-14-4
|
|
Basic - Shelf under preparation table soiled with food debris. Dish washing area
|
|
24-18-4
|
|
Basic - Silverware/utensils stored upright with the food-contact surface up. On shelf in storage/dish washing area
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets. Cookline
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler. Tofu and cut vegetables ; breaded chicken in walk in freezer
|
|
14-41-4
|
|
Basic - Walk-in cooler and freezer gasket torn/in disrepair. **Repeat Violation**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline and sushi bar area **Corrected On-Site**
|
|
14-06-4
|
|
Basic - Wood food-contact surface not properly sealed. Base of knife sharpener at 3 compartment sink in kitchen
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Unlabeled spray bottle of oil on counter at cook line and sushi seafood at sushi bar
|
|
22-47-4
|
|
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine -cycled three times
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting washed lettuce with bare hand sinks -discussed with manager employees cannot have bare hand contact with ready to eat foods **Corrective Action Taken**
|
|
41-05-4
|
|
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Under kitchen hand sink home defense and Raid at sushi bar
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna at 45° imitation crab at 46° , salmon at 45° at sushi bar -moved to freezer for quick chill down **Corrective Action Taken**
|
|
35A-05-4
|
|
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found in drawer under grill
|
|
14-74-5
|
|
Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Sushi bar
|
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink on cook line Discussed proper use of hand sink to wash hands **Corrective Action Taken**
|
|
31A-02-4
|
|
Intermediate - Handwash sink not accessible for employee use due to being blocked by mop and mop bucket in dish washing area **Corrected On-Site**
|
|
27-23-4
|
|
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 80° in restrooms
|
|
27-16-4
|
|
Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen near ice machine
|
|
16-32-5
|
|
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary strips in place with chlorine used in dish machine
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area hand sink **Corrected On-Site** **Repeat Violation**
|
|
05-08-4
|
|
Intermediate - No probe thermometer provided to measure temperature of food products.
|
|
53B-02-5
|
|
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
|
16-31-4
|
|
Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
|
|
03F-10-4
|
|
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
|
