| Violation
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Observation
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36-51-4
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Basic - Building components, attachments or fixtures in poor repair. Holes in door to sushi bar **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots over prep table **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. Towel covering sushi rice, paper towels under fish at sushi bar **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. Atsushibar and in cooler **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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14-23-4
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Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Back of prep with sink **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Plastic lid and metal bowl **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Plastic sushi mats not covered with plastic **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In dry rice **Warning**
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10-18-4
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Basic - In-use utensil stored in sanitizer between uses. Spatulas at hibachi in bleach water **Warning**
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14-34-4
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Basic - Interior of ice machine with rust that has pitted the surface. Wait station **Warning**
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33-33-4
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Basic - Large amount of unused equipment/supplies present. **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. Cookline **Warning**
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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. Hibachi and sushi bar **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Sushi cooler **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.coca cola cooler and stainless cooler at sushi bar **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Over cut vegetables **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi board **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. Sauces **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. Wokstation cooler **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 6lb8 oz bamboo shoots 2 cans
60 oz mandarins 1 can
2pb 13 oz long an 1 can
1 106 oz can cheddar sauce **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 25 ppm.rechecked at 100 ppm **Warning**
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08B-02-4
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High Priority - Displayed food not properly protected from contamination. Sauce at hot bar E **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. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 small flying insects in dish area **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. Cold bar D not identified on time pins.alloverv41°. Operator states this bar was restocked between 12:45-1:00. Raw breaded chicken wings 44-45°. Operator discarded **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 and the time removed from temperature control cannot be determined. See stop sale.observed sushi rice marked on board with check mark.made at 2:30.marked **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. Egg fooyoung,stuffed peppers not holding 135°F at buffet F .recommnd utilizing time control **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw fish forsythia ear cooked eel ginger in sushi reach in **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. Raw chicken nuggets over sesame balls **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over dough **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. wok station raw chicken (48°F - Cold Holding); raw shrimp (47°F - Cold Holding); raw beef (45°F - Cold Holding); tofu (47°F - Cold Holding); mushroomscooked (47°F - Cold Holding); bamboo shoots (48°F - Cold Holding); raw chicken (51°F - Cold Holding); krab stick (47°F - Cold Holding)
Uncooked chicken wings 44-45° in reach in **Warning**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Iced tea **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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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. **Warning**
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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.have old operators time plan but are utilizing different items on time.provided new copy of tie plan **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Wok station **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. General tso chicken made yesterday am. **Corrected On-Site** **Warning**
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