| Violation
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Observation
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32-02-4
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Basic - Bathroom door left open other than during cleaning or maintenance: both restrooms. **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 sugar/salt and rice. **Repeat Violation** **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: cups at waitress station. **Repeat Violation** **Warning**
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25-10-4
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Basic - Coffee filters not stored in a protected manner to prevent contamination: at waitress drink station, observed operator properly protect filters. **Corrected On-Site** **Warning**
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35A-03-4
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Basic - Dead roaches on premises: observed one dead roach on dry storage shelve at drink station. **Repeat Violation** **Admin Complaint**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface: top of reach-in freezer in the back: reach-in cooler gasket torn/in disrepair: three compartment reach-in cooler next to walk-in cooler. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils: over prep table opposite Cookline. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation: cooks. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water: dishwashing area. **Repeat Violation** **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator as well as gaskets throughout establishment soiled and Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered: several items in reach-in coolers, freezers and walk-in coolers and freezer. **Warning**
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08B-38-4
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Basic - Food stored on floor: oil on kitchen floor and chicken n walk-in cooler floor. **Warning**
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36-24-5
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Basic - Hole in or other damage to wall: wall next to wine storage shelf in dry storage. **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
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36-68-4
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
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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: water 98°F. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses: fryer door, 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 sugar/salt and flour and in use ice scoop handle touching ice in ice bin at sushi bar. **Warning**
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33-38-4
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Basic - No waste receptacle installed at handwash sink provided with disposable towels: kitchen handwash sink. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food: thank you bags in multiple reach-in coolers/freezers and walk-in cooler/freezer. **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle: underneath handwash sink in the kitchens. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses: on prep table opposite cookline. **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: sushi bar and containers of salt/sugar and white powdery substance. **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: Chicken 46°F-54°F and chopped pork 49°F.
Per operator made 3/1/18 and left in walk-in cooler and reach-in cooler all day. See Stop Sale.
Noodles 63°F, held less than 4 hours, observed operator place food in walk-in cooler to bring down temperature. Retemp noodles 42°F. **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. Sushi Rice and cold buffet products. Per operator held less than 4 hours. **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food: several chickens and porks over noodles and cooked food in walk-in cooler and reach-in cooler. **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: Chicken 46°F-54°F and chopped pork 49°F.
Per operator made 3/1/18 and left in walk-in cooler and reach-in cooler all day. **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: waitress station as well as ice bins at both waitress station and accumulation of black/green mold-like substance on/around soda dispensing nozzles at waitress station by sushi bar. **Repeat Violation** **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled: Interior of reach-in cooler soiled with accumulation of food residue as well as slicer blade soiled. **Warning**
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01D-02-4
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Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
Observed invoice for salmon not specified whether frozen or fresh. **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times: Sushi fish case stored over handwash sink. **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. **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: sushi bar handwash sink. **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink: sushi bar handwash sink. **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: Several chickens, Kimchee, pasta and krab salad. Per operator made 2-4 days ago. **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be complied by 5/2/18. **Repeat Violation** **Warning**
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