| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine. Interior top **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.
Grease accumulation on sides of all cookline equipment
Reach in cooler gaskets- all
Walk in cooler gaskets
Exterior of food container buckets on dry storage shelves, and soy sauce squeeze bottles on cookline cart
All shelves under prep tables in back area, all wire shelving in back storage area **Repeat Violation** **Warning**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelving **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Several items in walk in cooler and reach in freezers **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 on counter by microwave **Warning**
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13-02-4
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Basic - Employee with ineffective hair restraint while engaging in food preparation. Manager / server has long ponytail that swings over shoulder when walking, and preparing food **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Cups at wait station **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. Also at top **Warning**
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08B-31-4
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Basic - Food stored in undrained ice. Ice in tofu at soup station **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Observed using household power drill as mixer power
Steel wool used to clean interior of woks between orders **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cookline equipment , and food debris under shelving throughout front line **Repeat Violation** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. .
Heavy grease accumulation on hood and filters **Repeat Violation** **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. Stainless 3 door and white reach in freezers **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. At wait station drink station **Warning**
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10-02-4
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Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed a fryer basket hanging from soiled wire under hood **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Fluorescent light over wok station cooler **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
On plastic bins on shelf above dishmachine area **Repeat Violation** **Warning**
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16-46-4
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Basic - Old labels stuck to food containers after cleaning.
Observed old day stickers on clean bins **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Canned drink in top section pan of fryer area lift top cooler , also observed drinks in shelf next to clean dishes. **Corrected On-Site** **Repeat Violation** **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. Back doors **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Packaged fish and krab sticks at sushi bar on counter. Still frozen solid. Recommend placing back in reach in cooler. **Corrected On-Site** **Warning**
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface. Fryer area reach in 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. By spices on back storage shelf **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed mushrooms over sauces in walk in cooler **Warning**
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at sushi counter **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on expo line counter **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 sauce and spice containers throughout **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 in walk in cooler 45° in center cooling from yesterday **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
46 oz pineapple tidbits 1 can dented on seam
5 lb soy sauce 1 can swollen
5 lb oyster sauce 1 can dented on seam
6 lb applesauce 2 cans dented on seam
**Repeat Violation** **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed sushi chef eating in dining room then return to sushi bar without washing hands. Stopped and informed manager, and manager instructed home to wash **Corrected On-Site** **Repeat Violation** **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish employee handled soiled dishes then clean **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.
Could not find for salmon. Invoice only stated farm raised , no mention of diet. Operator called vendor and had letter sent **Corrected On-Site** **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.
Fryer prep cooler sweet sour chicken 50°, bourbon chicken 46°, in cooler since 11:30 per operator . Recommend rapid chill . Moved to freezer rechecked sweet sour chicken 46°, cooked pork 43°
Wok station prep cooler sprouts 50°, bbq pork 52°, cooked shrimp45°, cooked chicken 55°. All items put in cooler today at 11 am except vegetables per manager.
Recommend rapid chill on all but sprouts. Stop sale sprouts, in cooler over 4 hours.
Chicken chunk in breading 84° **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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.
General tso chicken 118°, broccoli cooked 82°
Recommend placing on time plan must be discarded by 3 pm **Repeat Violation** **Admin Complaint**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw chicken wings over sauce in walk in cooler, **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.
Raw chicken over raw ground pork in reach in freezer **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Spray bottle by sauce bucket on shelf under prep table in back room **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 all reach in coolers
Can opener
Spiralizer,
Cutting boards stained
Sifter soiled with old food debris
Interior surfaces of ice machine including door and deflector panel
Interior lid of rice cooker holding fried rice **Repeat Violation** **Admin Complaint**
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11-01-4
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Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **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.
Observed cooked General tso chicken cooling , still rW in center. Operator could not answer finish cooking temperature question, stated the drop back into fryer as ordered. Reeducated about non continuous cooking regulations and minimum cooking chicken temperature and operator recooked to 202° **Corrective Action Taken** **Repeat Violation** **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.
Rice in deep plastic tub, covered with plastic wrap **Warning**
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22-11-4
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Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Utensils for rice **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sushi bar hand sink **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 sushi bar handsink **Warning**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer not working. Operator corrected to 32° in ice bath **Corrected On-Site** **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.
Missing 1 kitchen employee card hired over 2 months **Repeat Violation** **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.
Sweet sour pork in reach in cooler operators state was made Saturday **Warning**
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