| Violation
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Observation
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23-25-4
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Basic - -Build-up of grease/dust/debris on hood filters. Kitchen near sushi bar
- soiled handles of bulk flour in kitchen near sushi bar - corrected on site
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14-05-4
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Basic - -Cardboard used to line food-contact shelves. Inside freezer in kitchen
-Interior of freezer in disrepair/has exposed insulation. Kitchen near expo area
-Reach-in cooler gasket torn/in disrepair.in kitchen near sushi bar
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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. In bulk containers of flour and dry rice in kitchen by sushi bar
-In-use knife/knives stored in cracks between pieces of equipment. Between wall and triple sink near prep counter **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Bar area of sushi bar area
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Large container of sauce and oil on floor under woks ; bulk containers of dry rice and flour in kitchen near sushi bar **Repeat Violation**
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36-57-4
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Basic - Ceiling fan had accumulation of dust/debris. Above food prep table in kitchen near sushi bar
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21-05-4
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Basic - Cloth used as a food-contact surface. Inside sushi rice - removed
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in dish washing area
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36-73-4
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Basic - Floor soiled/has accumulation of debris.cook line , behind freezer in kitchen , kitchen near sushi bar , bar area **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall. In storage room in kitchen near sushi bar
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33-38-4
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Basic - No waste receptacle installed at handwash sink provided with disposable towels. Kitchen near sushi bar **Corrected On-Site** **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef and chicken on counter in corner of cook line -discussed proper cooling with manager - moved to cooler **Corrective Action Taken**
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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. White powder in kitchen near sushi bar
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12A-13-4
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High Priority - Employee handled soiled utensils and then handled clean bowls without washing hands. - discussed proper hand washing with dish washer - - bowls rewashed - dish washer washed hands **Corrective Action Taken**
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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. Garlic and oil 81° on shelf at cook line placed on ice -recheck 43° ; shell eggs left at room temperature - moved to reach in cooler **Repeat Violation**
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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 - sushi rice
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Manager touched raw beef with gloves then touched garlic/oil container without changing gloves - discussed proper glove change with manager - manager washed hands and put clean gloves on **Corrective Action Taken**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. **Repeat Violation**
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22-05-4
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Intermediate - -Cutting board(s) stained/soiled. Cook line
- soiled interior of tall freezer
- soiled shelves of cooler in kitchen near sushi bar - corrected on site
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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. Reading 52°; foods 41°-43° cooler in kitchen near sushi bar
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Ice cubes inside kitchen hand wash sink - discussed proper use of hand wash sinks- for washing hands only- with manager **Corrective Action Taken**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink - discussed proper hand washing in hand wash sink **Corrective Action Taken**
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered , stacked in deep plastic containers while cooling. cooked chicken (78°F /71° - Cooling)at 1:10 pm. Cooked 11:15 am - bags of ice added and placed in freezer - discussed proper cooling methods with manager recheck 44° /46° **Corrective Action Taken**
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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. All expired 12/2018
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53B-09-4
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Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.copies of SafeStaff certificates provided **Repeat Violation**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Kitchen
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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only. Class K near kitchen hand wash sink **Repeat Violation**
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