| 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.and on drainboards.
**exterior of ware washer
Repeat Violation** **Repeat Violation** **Warning**
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23-07-4
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Basic - *Gaskets with slimy/mold-like build-up. Reach in coolers and walk in coolers
*doors of coolers **Repeat Violation** **Warning**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In back storage room near bag in a box **Repeat Violation** **Warning**
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36-36-4
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Basic - Ceiling tiles missing in kitchen and bottom of wall not complete during repairs . **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. Open bottle of water and cups of tea on shelf over reach in cooler Cookline make station Corrected on Site: discarded **Corrected On-Site** **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 doora¿¿bottom, top and right sides **Warning**
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08B-38-4
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Basic - Food stored on floor.
*bulk oil in prep area
*cases in walk in freezer **Repeat Violation** **Warning**
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected on Site: water turned up **Corrected On-Site** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at cook line and sushi cooler **Warning**
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14-52-4
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Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
1/2 jug cut for scoop Corrected on Site: discarded **Corrected On-Site** **Repeat Violation** **Warning**
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08B-04-4
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Basic - Open condiments provided for self-service not properly protected.
*picked ginger
*wasabi
*fried noodles
Corrected on Site: moved under sneeze guard **Corrected On-Site** **Warning**
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08B-13-4
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Basic - Stored food not covered in
*walk-in freezer: crab legs
*glass double door reach in cooler ; egg rolls **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. :200 ppm chlorine Corrected on Site: 50 ppm chlorine **Corrected On-Site** **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. Chicken powder for soup, msg, salt **Warning**
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41-12-4
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High Priority - Medicine stored in refrigerator/cooler with food. Advil and Pepcid on shelf over make station over Cookline reach in cooler Corrected on Site: removed **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.
**Sushi bar: ; raw salmon (46°F - Cold Holding); raw tuna (47°F - Cold Holding); tomago (47°F - Cold Holding); cream cheese (47°F - Cold Holding) out approximation 1 hour
Potentially hazardous food brought to walk in cooler to chill.
**Hibachi station ; raw chicken (56°F - Cold Holding); raw shrimp (56°F - Cold Holding); noodles (65°F - Cold Holding); bean sprouts (69°F - Cold Holding); shell eggs (68°F - Cold Holding)
Potentially hazardous food brought to walk in cooler to chill. Out approximately 1 hour
**Buffet line: ; cut cantaloupe (51°F - Cold Holding); cut honey dew (51°F - Cold Holding)
Out approximately 1 hour, brought to walk in cooler to chill.
** Glass double door in kitchen: fried chicken (50°F - Cold Holding); fried chicken (55°F - Cold Holding)
Potentially hazardous food in cooler greater than 12 hours, see stop sale. **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.
Buffet line steam tables: white fish (113°F - Hot Holding); cooked egg (117°F - Hot Holding); dumplings (111°F - Hot Holding); Poultry (117°F - Hot Holding); chicken wings (102°F - Cold Holding); butter (78°F - Cold Holding); shrimp (123°F - Hot Holding)
Removed from buffet line. **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
*raw chicken over raw fish
*raw chicken over raw beef
Corrected on Site: safe refrigerator storage **Corrected On-Site** **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.
* Glass double door in kitchen: fried chicken (50°F - Cold Holding); fried chicken (55°F - Cold Holding)
Potentially hazardous food in cooler greater than 12 hours, see stop sale. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. 2 cans of cleanser in shelf above makestation reach in cooler Cookline, Corrected on Site: removed **Corrected On-Site** **Warning**
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22-20-4
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Intermediate - *Accumulation of black/green mold-like substance in the interior of the ice machine.
*can opener **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. At sushi bar
*soap at sushi bar,
Corrected on Site: provided. **Corrected On-Site** **Warning**
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
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53A-02-6
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrected on Site: completed and emailed **Corrected On-Site** **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. Egg rolls, fried chicken, fried shrimp **Repeat Violation** **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. Book safe on premises but not completed. **Warning**
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