| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **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. Food , soil, and grease buildup on all exterior cookline equipment surfaces.
Soiled reach in cooler gaskets throughout
Heavy grease buildup on sides of cookline equipment, and under steam table
Walk in cooler shelving
**Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
1 dead roach on canned goods shelf ,
7 dead roaches on dry storage shelf under bulk rice and flour bins
2 dead roaches under bag in box soda
Approximately 5 dead roaches under prep table by back storage alcove
2 dead roaches on single service items storage shelves
1 dead roach under tool shelf
3 dead roaches under kitchen shelf where fortune cookies
Approximately 10-15 dead roaches under cookline equipment
**Warning**
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29-18-4
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Basic - Drain cover(s) missing. Cookline floor drain **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Hat on dry storage shelf **Corrected On-Site** **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cooks **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by dishmachine **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to prep room is rusted at base, kitchen back door has gap at base **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Sauce bottles by sushi bar hand sink **Corrected On-Site** **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Flour **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Fry oil on cookline floor **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 heavy **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. Wall damaged under triple sink and by back door **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. Over flat grill **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . Hood and filters **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. White freezer by walk thru between prep and cookline **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 prep cooler and steam table **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On oven **Corrected On-Site** **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. Sushi bar **Warning**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under wait station table peeling **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors.both back doors **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container. Under raw sushi fish . Operator switched to parchment **Corrected On-Site** **Repeat Violation** **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. 3 door reach in freezer right side door **Repeat Violation** **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Fry station cooler **Repeat Violation** **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. On shelf by dried plums **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under spray sink at dishmachine area **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline **Repeat Violation** **Warning**
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sweet sour chicken on cookline 109°F **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. 10 ppm. Changed chemical and rechecked at 100 ppm **Corrected On-Site** **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.
Observe$ Employee leave cookline , go to back prep area, touch soiled cooler door handle and return to cookline, and place on gloves without washing hands **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee slicing vegetables for a tempura order without gloves. Cut partially for order and placed unused portions back in cooler for later use. **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
2 tomatoes with mold like growth in walk in cooler **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Salmon on invoice is fresh, no letter of parasite destruction available **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.
Wok station cooler
cooked pork (55°F - Cold Holding); raw seed sprouts (80°F - Cold Holding); cooked shrimp (45°F - Cold Holding); . Observed Employee had put in cooked chicken at 165° and every item surrounding the chicken had risen in temperature. Recommend rapid chill. Operator placed in freezerrechecked after 30 minutes shrimp 41°, eggs 45°, pork 46°, sprouts 50°
Tofu in icebath 54° , rechecked at 46° Warning** **Corrective Action Taken** **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 sauces in wok line cooler **Corrected On-Site** **Repeat Violation** **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Observed raw chicken over lobster and beef in 3 door reach in freezer. And raw chicken wings over raw shrimp in white reach in freezer Not commercially packaged **Corrected On-Site** **Repeat Violation** **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 under bag in box soda
1 live roach on kitchen floor under shelves containing fortune cookies and sauces **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 3 commercially processed eggrolls out of package and sitting directly on soiled rack in reach in cooler **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Spray bottle awesome cleaner on dry storage shelf **Corrected On-Site** **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of fry station reach in cooler , interior rim of rice warmer storing fried rice **Repeat Violation** **Warning**
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03C-89-4
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Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Cooking bourbon chicken partially then cooling . Observed chicken in lift top was still raw in center **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed bourbon chicken in bowl on cookline cooling 30 minutes per operator at 108°-113°, checked again after 45 minutes found still at 107°-112° **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.bucket in sushi bar sink **Corrected On-Site** **Repeat Violation** **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.
No card for 1 cook, and 1 server hired over 60 days with no certification **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.
Multiple meats made Saturday per operator **Warning**
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