| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. In uncooked riced **Corrected On-Site** **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves. **Corrected On-Site** **Warning**
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08B-44-4
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Basic - Containers of sauces stored on floor in kitchen. **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. Drink over hibachi area cooler **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cell phone and hats on shelf by food. **Corrected On-Site** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-25-4
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Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden sushi bowl **Repeat Violation** **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. Through out kitchen. **Warning**
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed. Under shelving in the dry storage area **Warning**
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14-38-4
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Basic - Food storage container cracked or broken. Grey bin **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Drill used to power a mixer. **Corrected On-Site** **Warning**
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33-29-4
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Basic - Grease receptacle heavily soiled on the exterior. Located in the kitchen under 3 bay sink. **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. Scoop with handle buried in the sugar. **Repeat Violation** **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Warning**
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14-12-4
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Basic - Rice cooker handle missing, created a handle out of plastic wrap that was starting to fray and could fall into the rice. **Corrected On-Site** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Straws at drink area. **Corrected On-Site** **Warning**
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42-04-4
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Basic - Storage of tools on shelf above or with food. Dry storage area in the kitchen. **Warning**
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08B-17-4
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Basic - Unwashed oranges stored over clean cut broccoli. **Corrected On-Site** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline and sushi bar on cutting boards **Warning**
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14-06-4
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Basic - Wood for non food-contact surface not properly sealed. By hand sink at the sushi bar. **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. Several squeeze bottles of sauces on the expo line in the kitchen. Salt container. **Warning**
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03D-02-4
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High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice cooling over night 44° to 46° **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. Raw shrimp found in the cooler 44°45°. Recommended to place in freezer. imitation crab place in sushi display cooler at 11:00 found at 4:00 46°49° in the sushi reach in cooler raw sliced salmon 46° raw shrimp 46° **Corrective Action Taken** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked breaded shrimp h.h on the cook line 82° made 1 hour ago. Recommend to add to the time control plan. Cooked onions in a sauce made at 1130 found at 3:00 99° cook states he will throw away at 3:30. Recommended to add to time plan. **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. On items in hibachi cooler. Out less than 4 hours **Repeat Violation** **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 over clean diced vegetables. **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw pooled eggs and raw shrimp stored over opened imitation crab sticks and cut cabbage. in the walk in cooler raw fish over sauces. **Corrected On-Site** **Repeat Violation** **Warning**
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35A-07-4
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High Priority - Small flying insects in the kitchen. 2 live flying insects **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. Rice cooling over night in the walk in cooler. Sushi display cooler c.h imitation crab sticks 46° 49°,
Raw sliced salmon c.h in the sushi reach in cooler c.h 46° **Repeat Violation** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Window cleaner next to drinks in dry storage shelf. Operator moved **Corrected On-Site** **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. Back of kitchen. also the sauce container nozzles need cleaning **Corrected On-Site** **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 the hand sink. **Corrected On-Site** **Repeat Violation** **Warning**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms 78° **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line **Warning**
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53A-01-6
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Manager Jiawu, did not locate card. Manager Wen showed up after inspection began **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu under appetizers observed sushi tacos, tuna tatami , yellowtail chilies, salmon tataki **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. Cook line. **Corrected On-Site** **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. By 3 bay sink. **Corrected On-Site** **Warning**
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22-06-4
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Intermediate - Spiralizer soiled. **Warning**
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