| 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. Inside flour, rice containers. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping sushi rolls.
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33-23-4
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Basic - Grease receptacle not on proper pad/nonabsorbent surface.
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Manager discarded water. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle (oven) between uses.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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36-62-4
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Basic - Light not functioning.at hood.
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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. By warewashing area.
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51-18-6
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Basic - No copy of latest inspection report available.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. At three hand sinks.-sushi bar, kitchen entrance, by warewashing area.
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21-06-4
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Basic - Paper towel used as liner for food container. Peanuts
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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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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29-11-4
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Basic - Water leaking from pipe underneath triple sink.
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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. Establishment uses fresh salmon in sushi roll and purchased from Asami foods.
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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. Observed tofu (56°F - Cold Holding at cold holding station in front of cook line. Observed raw conch (51°F - Cold Holding) inside walk in cooler, fried rice vermicelli (70°F - Hot Holding); cooked white rice (124°F - Hot Holding) **Repeat Violation**
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03F-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed About two lbs of cooked sushi rice by sushi bar, as per sushi bar employee, it was Cooked on 5/16/17 at night and left over night.
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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. Observed fried rice vermicelli (70°F - Hot Holding) on bottom shelf of prep table. Observed cooked white rice (124°F - Hot Holding) at rice warmer, less than 4 hours.
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Observed raw shell eggs over cooked chicken inside reach in cooler. Employee corrected placement of raw shell eggs.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed gloved hands at hand sink and continued to work on cook line.
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed About two lbs of cooked sushi rice by sushi bar, as per sushi bar employee, it was Cooked on 5/16/17 at night and left over night.
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.observed fried rice vermicelli (70°F - Hot Holding) cooked from previous day and left overnight at room temperature.
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wiping cloth sanitizer solution bucket on top of prep table. Manager corrected placement of sanitizer bucket. **Corrected On-Site**
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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. The wiping cloth sanitizer bucket stored inside hand sink.
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On take out menu, on regular menu. raw sushi rolls not identified -tuna roll, yellow tail roll, salmon roll, Sushi ala crate tuna, salmon, white fish, snapper, yellow tail, JB ROLL, spiny tuna roll,
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products stored in cold holding. Prove thermometers measures 50-500°f.
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53B-01-5
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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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler certificates expired.
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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.establishment is using time as a public health control for sushi rice. At the time of inspection, observed no written procedures. Provided form for time as a public health control to manager.
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29-28-4
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Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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