| 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. Observed that a plastic take-out container with no handle is being used as a scoop for raw rice. **Repeat Violation** **Warning**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface on the side of the deep fat fryer. **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on the door handles of the flip top cooler at the beginning of the cooks line. **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Observed 2 cell phones in the sushi prep area. One cell phone was put away. **Corrective Action Taken** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Observed a male employee preparing sushi not wearing any hair restraint. He put on a hat. **Corrected On-Site** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of raw rice in the dry food store room. **Warning**
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08B-38-4
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Basic - Food stored on floor. Observed a flat of raw eggs stored on the floor under a reach-in cooler on the cooks line. A employee moved them to the walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
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36-14-4
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Basic - Grease and food accumulated on kitchen floor under the deep fat fryer. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Observed that cooked chicken is stored in "ThankYou" bags in a reach-in freezer. **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. Observed that a mop is stored in water in the mop bucket near the mop sink. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi prep area. **Warning**
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food in the lowboy reach-in cooler at the far end of the sushi prep area is above 41°. All the food was removed and placed in other working coolers or on ice. **Corrective Action Taken** **Repeat Violation** **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed a employee handle raw shrimp and change gloves without washing hands. He washed hands and put on another set of gloves after a employee corrected him. **Corrected On-Site** **Warning**
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09-01-4
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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. Observed 2 employees preparing RTE foods bare handed, that will not be cooked. They washed hands and put on gloves. **Corrected On-Site** **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed roach spray in the establishment. **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. Observed a container of cooked rice stored in a hand sink next to the rice warmers.The temperature of the rice is 51-60°F. The rice was put into a reach-in cooler.
2. Observed raw scrambled eggs at 69°F on the cooks line. The eggs were put into a reach-in cooler.
3. Observed raw fish eggs left at room temperature in the sushi prep area. The temperature of the fish eggs was 71-72° F. They were put into a reach-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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 a pan of coconut milk soup stored under the stove on the cooks line at 105-112°F . It was put in the walk-in cooler. **Corrective Action Taken** **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed raw whole fish stored above cooked chicken and raw beef stored above curry sauce in the 2 door upright reach-in freezer. **Repeat Violation** **Warning**
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08A-18-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw beef stored above raw lobster tails, that are not commercially packaged in a reach-in freezer. **Repeat Violation** **Admin Complaint**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed a flat of raw eggs stored on the floor under a reach-in cooler and a container of raw eggs stored on a prep counter at room temperature. The eggs on the floor were put in the walk-in cooler. **Corrective Action Taken** **Warning**
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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.
1. Observed a employee wearing gloves, use a cell phone and then continue to handle RTE food without changing gloves. After I spoke to him, he removed the gloves, washed hands and put on a new set of gloves.
2. Observed a employee wearing gloves, handle raw shrimp and crack a raw egg , then handle kale to be used as a garnish without changing gloves. She removed the gloves, washed hands and put on a new set of gloves after the Mgr. spoke with her.
3. Observed a employee wearing gloves handle raw shrimp then cooked shrimp without changing gloves. Another employee spoke to him and he removed the gloves, wash hands and put on a new set of gloves. **Corrected On-Site** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Observed multiple spray cans of assorted chemicals stored by multiple containers of sauce under the rice warmers. All the sauces were moved. **Corrected On-Site** **Repeat Violation** **Warning**
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22-20-4
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Intermediate - Accumulation of green substance around the opening of the crushed ice machine in the sushi prep area . **Warning**
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. The Certified Food Manager , Permpong Sittiwong, was unable to answer basic cold or hot holding temperatures. He was also unable to answer any question on proper cooling of food. **Warning**
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53B-12-4
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Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. This is evident by the number of violations cited. **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.
1. Observed a container of cooked brown rice stored in a hand sink next to the rice warmers on the cooks line. The rice was put in a reach-in cooler.
2. Observed a container of kale stored in the hand sink I the sushi prep area. The kale was removed from the sink. **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed a employee using a hand sink for food preparation in the rear prep area **Repeat Violation** **Admin Complaint**
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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. Upon arrival, observed 7 employees working with no certified food manager present. A employ called the Mgr. A CFM arrived at approximately 11:29 am. **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 in the sushi prep area. Paper towels were placed by this sink. **Corrected On-Site** **Repeat Violation** **Warning**
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03D-21-4
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Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Observed 6 pans of cooling curry sauce stacked on top of each other in the walk-in cooler. It was removed to be put in a ice bath. **Corrected On-Site** **Warning**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed 6 pans of cooling curry sauce, prepared today, covered in the walk-in cooler. The temperature of the sauce was 45-54°F. It was uncovered, removed and put in a ice bath. Provided and explained cooling tip sheet . **Corrected On-Site** **Warning**
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14-77-5
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Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed that all the food in the low boy reach-in cooler at the far end of the cooks line is above 41°F. **Repeat Violation** **Admin Complaint**
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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. Observed multiple types of curry sauce, cooked rice and assorted noodles not date marked in the walk-in cooler.
**Repeat Violation** **Warning**
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53B-14-5
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Intermediate - Required employee training expired 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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