| Violation
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Observation
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05-04-4
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Basic - - From inspection on 2017-10-09: Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Sushi case **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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14-01-4
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Basic - - From inspection on 2017-10-09: Basic - Bowl or other container with no handle used to dispense food. To go container in FR sauce **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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23-06-4
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Basic - - From inspection on 2017-10-09: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in flaps **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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23-25-4
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Basic - - From inspection on 2017-10-09: Basic - Build-up of grease/dust/debris on hood filters. Grease cycles hanging from the hood **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-37-4
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Basic - - From inspection on 2017-10-09: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Above sushi bar **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-36-4
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Basic - - From inspection on 2017-10-09: Basic - Ceiling tile missing. **Warning** - From follow-up inspection on 2017-10-10: Ceiling tiles missing in dining room **Time Extended**
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24-06-4
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Basic - - From inspection on 2017-10-09: Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Lids stored in dirty containers **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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29-13-4
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Basic - - From inspection on 2017-10-09: Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Prep cooler **Repeat Violation** **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-03-4
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Basic - - From inspection on 2017-10-09: Basic - Cove molding at floor/wall juncture broken/missing. Behind upright white freezer **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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14-09-4
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Basic - - From inspection on 2017-10-09: Basic - Cutting board has cut marks and is no longer cleanable.cook line coolers cutting board **Repeat Violation** **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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35A-03-4
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Basic - - From inspection on 2017-10-09: Basic - Dead roaches on premises. 1 dead roach in closed with paint **Warning** - From follow-up inspection on 2017-10-10: Observed approximately 100 dead roaches on the floor at sushi bar. Owner swept up. approximately 100 dead on floor behind cook line cooler. 1 dead in container of water, 2 dead roaches on plate shelf on top of prep cooler,50 dead on the floor under 3 bay sink, 10 dead on the floor in the dry storage area, 10 dead on the floor of the ice machine **Admin Complaint** **Corrective Action Taken**
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29-18-4
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Basic - - From inspection on 2017-10-09: Basic - Drain cover(s) missing. By ice bin **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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40-07-4
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Basic - - From inspection on 2017-10-09: 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** - From follow-up inspection on 2017-10-10: **Time Extended**
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13-07-4
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Basic - - From inspection on 2017-10-09: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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38-11-4
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Basic - - From inspection on 2017-10-09: 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** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-73-4
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Basic - - From inspection on 2017-10-09: Basic - Floor soiled/has accumulation of debris. Sushi bar **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-11-4
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Basic - - From inspection on 2017-10-09: Basic - Floors not maintained smooth and durable. Tiles coming up near hand sink and cook line and prep area **Repeat Violation** **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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08B-52-4
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Basic - - From inspection on 2017-10-09: Basic - Food stored in standing water in clear glass cooler **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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08B-38-4
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Basic - - From inspection on 2017-10-09: Basic - Food stored on floor. Ginger in walk in. Bulk items in dry storage on the floor. **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-14-4
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Basic - - From inspection on 2017-10-09: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Cook line **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-62-4
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Basic - - From inspection on 2017-10-09: Basic - Light not functioning. Hood **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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38-07-4
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Basic - - From inspection on 2017-10-09: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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16-46-4
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Basic - - From inspection on 2017-10-09: Basic - Old labels stuck to food containers after cleaning. Noodles **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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29-08-4
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Basic - - From inspection on 2017-10-09: Basic - Plumbing system in disrepair. Broken handle on server prep sink **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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14-20-4
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Basic - - From inspection on 2017-10-09: Basic - Ripped/worn tin foil used as food-contact shelf cover. Server area **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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25-33-4
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Basic - - From inspection on 2017-10-09: Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Vegetable box **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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23-05-4
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Basic - - From inspection on 2017-10-09: Basic - Soil residue build-up on nonfood-contact surface. Mop bucket **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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08B-13-4
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Basic - - From inspection on 2017-10-09: Basic - Stored food not covered in walk-in cooler. Cut vegetables **Corrected On-Site** **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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36-27-5
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Basic - - From inspection on 2017-10-09: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Granite on wall in sushi bar **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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21-38-4
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Basic - - From inspection on 2017-10-09: Basic - Wiping cloth sanitizing solution stored on the floor. **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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02D-01-5
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Basic - - From inspection on 2017-10-09: Basic - Working containers of food removed from original container not identified by common name. Vinegar on cook lne **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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03A-02-4
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High Priority - - From inspection on 2017-10-09: 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** - From follow-up inspection on 2017-10-10: Salmon 41° escolar 42° sushi cooler.
Cook line cooked bean 50° cut kale 46° shredded lettuce 53° cooked beef 48° cut cabbage 54° cooked chicken 45° ambient temperature of raw whole shell eggs 57° cooked noodles 56° rice noodles 50° **Admin Complaint**
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01B-19-4
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High Priority - - From inspection on 2017-10-09: 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** - From follow-up inspection on 2017-10-10: **Time Extended**
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03F-02-4
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High Priority - - From inspection on 2017-10-09: 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** - From follow-up inspection on 2017-10-10: **Time Extended**
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08A-01-4
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High Priority - - From inspection on 2017-10-09: High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked edemame in upright freezer **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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35A-05-4
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High Priority - - From inspection on 2017-10-09: High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall by sushi counter. Killed by cook **Warning** - From follow-up inspection on 2017-10-10: 1 live on the cook line on plate shelf above reach in cooler,1 live on the floor on cook line, 2 live on wall in kitchen behind prep box,1 live on window seal in kitchen, 1 live behind reach in freezer, 1 live on gasket of reach in freezer, 2 live by the pots n pans in kitchen, 1 live behind shelf in kitchen by ice machine,1 live under hand sink on the wall in the kitchen. 1 live on wall behind glass server cooler **Admin Complaint**
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01B-02-4
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High Priority - - From inspection on 2017-10-09: 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** - From follow-up inspection on 2017-10-10: Cook line cooked bean 50° cut kale 46° shredded lettuce 53° cooked beef 48° cut cabbage 54° cooked chicken 45° ambient temperature of raw whole shell eggs 57° cooked noodles 56° rice noodles 50° **Admin Complaint**
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05-05-4
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Intermediate - - From inspection on 2017-10-09: Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Small black sushi cooler. **Repeat Violation** **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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31B-02-4
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Intermediate - - From inspection on 2017-10-09: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area **Corrected On-Site** **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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53B-01-5
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Intermediate - - From inspection on 2017-10-09: 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** - From follow-up inspection on 2017-10-10: **Time Extended**
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22-07-4
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Intermediate - - From inspection on 2017-10-09: Intermediate - Slicer blade guard soiled with old food debris. **Warning** - From follow-up inspection on 2017-10-10: **Time Extended**
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