| Violation
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Observation
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14-01-4
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Basic - Observed: Bowl or other container with no handle used to dispense food. Plastic container with no handle used to dispense rice.
Priority: Basic
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24-14-4
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Basic - Observed: Clean utensils stored between equipment and wall. Observed some clean knives stored between the prep table and the wall in
the sushi station. According employee those knives are not in use. The person in charge moved the knives out of the station. **Corrected On-
Site** Priority: Basic
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35A-03-4
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Basic - Observed: Dead roaches on premises. Observed 4 dead roaches under drain board located in the continuing area of the ice machine
and 5 dead roaches underneath the steam table cabinet in the front area. **Repeat Violation**
Priority: Basic
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12A-13-4
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High Priority - Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils,
or touched unwrapped single-service items without washing hands. Observed employee cleaning a dirty table and then engaged in food
preparation without handwashing.
Priority: High Priority
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24-08-4
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Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed accumulation of water on ready to use clean containers
in the warewashing area.
Priority: Basic
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52-03-4
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Intermediate - Observed: Establishment advertised crab on menu/menu board but served imitation crab. Observed a sign on cold buffet line advertising
crab meat when the real product is imitation crab meat.
Priority: Intermediate
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31A-11-4
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Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed employee washing a wet towel inside a handwash
sink in the kitchen. **Repeat Violation**
Priority: Intermediate
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27-16-4
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Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. Observed no hot water at the handwash sink located in the sushi
prep station. Only the cold water faucet was functioning.
Priority: Intermediate
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21-04-4
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Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Observed wet yellow towel used under cutting board ( sushi station)
Priority: Basic
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16-38-4
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Basic - Observed: Inaccurate/damaged temperature gauge(s) on dishmachine. Wash gauge is not working.
Priority: Basic
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36-62-4
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Basic - Observed: Light not functioning. Observed a light not functioning in dry storage area.
Priority: Basic
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53A-05-6
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Intermediate - Observed: 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/hotels-restaurants/
food-lodging/food-manager/ Observed no certified manager present at the time of the inspection. **Corrected On-Site**
Priority: Intermediate
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08B-05-4
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Intermediate - Observed: No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed no employee monitoring the
buffet area. According the person in the front there is one person in charge of monitoring, but he is still stocking the stations.
Priority: Intermediate
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16-48-4
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Basic - Observed: Old food stuck to clean dishware/utensils. Observed some clean plastic lids with food residue on them. Employee started
cleaning all of them immediately. **Corrective Action Taken**
Priority: Basic
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03A-02-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed
cooked pasta at 48°f in the kitchen area. According operator for less than 4 hrs. Operator placed it inside a cooler to cool down faster.
**Corrective Action Taken**
Priority: High Priority
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03F-02-4
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High Priority - Observed: 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 marked. According operator sushi rice has been under time for around 30 minutes.
Priority: High Priority
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08A-21-4
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High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in
cooler. Observed chicken above shrimp inside walking cooler. Operator inverted the storage position. **Corrected On-Site**
Priority: High Priority
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08B-07-4
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Intermediate - Observed: Serving utensil not provided for each food item at self-service salad bar/buffet. Observed only 2 tongs for 10 sushi trays in
the sushi station.
Priority: Intermediate
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23-05-4
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Basic - Observed: Soil residue build-up on nonfood-contact surface. Observed accumulation of soiled old residue on sliding door tracks (reach
in cooler located in soda station), storage racks, shelves used to air dry, light covers in the kitchen.
Priority: Basic
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