| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine. On inside top **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In flour bucket **Corrected On-Site** **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of vegetables **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. Ice cream in reach in freezer **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cooks on line **Repeat Violation** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Sushi cooler door cracked, white reach in freezer shelf broken **Repeat Violation** **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered.granulated change corn base on dry storage shelving. Operator covered. **Warning**
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08B-38-4
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Basic - Food stored on floor. Oil in box **Corrected On-Site** **Repeat Violation** **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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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation** **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. White freezer by back door **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Between lift top cooler and steam table **Corrected On-Site** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **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. 78° **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. By prep sink in back room **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Cut washed lettuce being stored in grocery bag at sushi bar **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk in cooler, observed an open bottle of water on shelf over food **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Self closing device on cookline screen door does not pulled door all the way closed **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Grill station reach in cooler **Repeat Violation** **Warning**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 3 cans water chestnuts 1800 G, 4 cans ketchup 3.23 kg, 1 can thin soy sauce 60 oz. , 3 cans silver label hoisin sauce 2.21 kg, 1 can 5 lb oyster sauce **Repeat Violation** **Warning**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer flowing through machine. Manager attempted to prime. Did not work. Operator tried replacing tubing and reprimed. No sanitizer flowing through. **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. Cream cheese at sushi far 48°, cooked white rice 48°-50° , operator states he had out for prep but was not intending to reheat for at least 1 hour. Recommend placing back into cooler until ready. Recheck after 20 minutes at 43° **Corrective Action Taken** **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Fried rice at cookline. Made and placed out at 11 am. Operator dated. **Corrected On-Site** **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. Dumplings 124°. Recommend to reheat to 165°. Operator dropped back over heat and rechecked at 166° **Corrected On-Site** **Repeat Violation** **Warning**
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08A-16-4
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High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Sushi fish over avocados **Warning**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sauces **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked pork and sweet sour chicken in cookline prep cooler. Manager rearranged **Corrected On-Site** **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. Raw beef over raw scallops in stainless triple door coolers **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shell eggs **Warning**
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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. Cream cheese at sushi bar 48° **Repeat Violation** **Warning**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Dish soap be to bowls by tea station. Manager moved **Corrected On-Site** **Warning**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dumplings opened and thawed Saturday **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager reeducated employee and redirected to hand sink **Corrected On-Site** **Warning**
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53A-03-5
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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. At beginning of inspection no current certified food manager present. One manager had expired certificate. Certified Manager arrived 1 hour after opening. **Warning**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 40° in ice bath **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. Cook on line bored 2 months, no training **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Grill station lift top cooler **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. Gravy made Saturday **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. Bins with breader and flour at cookline. Operator replaced with clean containers. **Corrected On-Site** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner at wait station. Manager labeled **Corrected On-Site** **Warning**
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