| 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. Cooks line, sauce in WIC, bulk bins **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Under dish machine **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Sushi rice at sushi bar **Corrected On-Site** **Repeat Violation** **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. With sushi rice **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish in reach in cooler **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Keys, phone on prep table **Warning**
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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** **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Items by dish machine, and above three compartment sink **Repeat Violation** **Warning**
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23-21-4
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Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
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08B-31-4
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Basic - Food stored in undrained ice. Lemons **Corrected On-Site** **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
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14-70-4
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Basic - Ice buildup in walk-in freezer. Around door **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Cooks line **Corrected On-Site** **Repeat Violation** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. **Repeat Violation** **Warning**
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25-32-4
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Basic - Reuse of single-service articles. **Warning**
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25-03-4
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Basic - Single-use gloves left on a food-contact surface. Sushi bar cutting board **Corrected On-Site** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Sushi bar **Repeat Violation** **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. **Corrected On-Site** **Warning**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash. Flour next to Hws **Warning**
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23-10-4
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Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area by prep table **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Repeat Violation** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Cooks 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, bulk bins **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.Shrimp 82°F placed in reach in cooler , noodles 45°F, **Repeat Violation** **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.Sushi rice 124-131°F, operator states using time but has no documentation. **Warning**
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08A-10-4
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High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Reach in cooler cooks line raw employee fish over rte **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. Kitchen **Warning**
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31A-10-4
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Intermediate - Equipment drain line draining into handwash sink. Sushi bar **Corrected On-Site** **Repeat Violation** **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sani bucket at sushi station **Repeat Violation** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Making Sani bucket at sushi bar **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. Right side Hws at sushi bar **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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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. Rice, sauces **Repeat Violation** **Warning**
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