| Violation
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Observation
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05-04-4
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Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Sushi case **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. To go container in FR sauce **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in flaps **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Grease cycles hanging from the hood **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Above sushi bar **Warning**
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36-36-4
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Basic - Ceiling tile missing. **Warning**
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Lids stored in dirty containers **Warning**
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29-13-4
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Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Prep cooler **Repeat Violation** **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Behind upright white freezer **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.cook line coolers cutting board **Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 dead roach in closed with paint **Warning**
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29-18-4
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Basic - Drain cover(s) missing. By ice bin **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Coffee **Warning**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Filthy employee hat on top of sesame seed container **Warning**
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13-07-4
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Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server **Warning**
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38-11-4
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Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Missing bulbs in large light fixtures in prep area **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Sushi bar **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Tiles coming up near hand sink and cook line and prep area **Repeat Violation** **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Sauces by handsink in splash range **Warning**
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08B-52-4
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Basic - Food stored in standing water in clear glass cooler **Warning**
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08B-38-4
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Basic - Food stored on floor. Ginger in walk in. Bulk items in dry storage on the floor. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Cook line **Warning**
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36-62-4
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Basic - Light not functioning. Hood **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. Cook line **Warning**
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Employee items all shelf with customer food **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. Noodles **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Broken handle on server prep sink **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Oil containers with handles **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. Server area **Warning**
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14-13-4
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Basic - Sheet trays on the floor by upright freezer **Warning**
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Vegetable box **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Mop bucket **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables **Corrected On-Site** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Granite on wall in sushi bar **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. Mops **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **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. Vinegar on cook lne **Warning**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched nose then back to prepping **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.
Cooler 1..Roe 71f, tuna 53f, raw salmon 56f, eel 54f, krab 47f. Sushi box front counter. South side. Discarded by operator
Cooler 2... Tuna 45f, salmon 44f, cut salmon pieces 46f. north side Sushi Box. Corrective action takes
Volcano sauce at room temperature 74f ambient **Corrective Action Taken on Volcano Sauce.
Cooler 3...Raw shrimp 48f, cut lettice 50f, kale 50f. Small line cooler Stop saled *Repeat Violation**
Cooler 4. Large line coolerSliced tomatoes 54g, bean spouts 58f, cut cabbage 58fcooked chicken 56f raw beef 55 raw scallops 48f discarded by operator **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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01B-19-4
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High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice. **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. Sushi rice **Warning**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. 1 live fly in dining area **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked edemame in upright freezer **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. Raw roe eggs over cream cheese in small cooler in server area **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cut cucumber at sushi bar **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall by sushi counter. Killed by cook **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. SUshi cooler Roe 71f, tuna 53f, raw salmon 56f, eel 54f, krab 47f. Discarded by operatorLarge prep box n cook line Cooler 4. Sliced tomatoes 54g, bean spouts 58f, cut cabbage 58fcooked chicken 56f raw beef 55 raw scallops 48f discarded by operator **Repeat Violation** **Admin Complaint**
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05-05-4
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Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Small black sushi cooler. **Repeat Violation** **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. Prep area **Corrected On-Site** **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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31B-03-4
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Intermediate - No soap provided at handwash sink. Prep area **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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