| 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 dry rice. Manager removed **Corrected On-Site** **Repeat Violation** **Warning**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Shelf under prep table at cookline
Exterior toaster oven **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Over flat grill **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. At sushi bar **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.
Bag of ice and box of food in walk in freezer **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.
Observed wooden sushi bowl , with mold like growth **Repeat Violation** **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. At cracked tile and in grout lines by triple sink **Warning**
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08B-38-4
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Basic - Food stored on floor. Bucket of sauce in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
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36-24-5
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Basic - Hole in or other damage to wall. By sushi bar handsink **Repeat Violation** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. On oven , manager moved **Corrected On-Site** **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. Handle in bulk sugar **Corrected On-Site** **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at sushi bar in water 71°F . Changed to clean scoop in clean dry container. Must clean and sanitize every 4 hours **Corrected On-Site** **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container. Under raw tuna at sushi bar. Operator changed to parchment paper **Corrected On-Site** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Under cookline handsink . Manager tightened **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. **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.
Salt/pepper spice mix over salad cooler **Corrected On-Site** **Repeat Violation** **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 chicken 44-46° in lift top cooler . Rechecked after 40 minutes 40°-42° **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 tempura items , and at salad cooler . Tempura made within past 1 hour. Salad cooler was exactly at the 4 hour mark and observed under 70°F. Discussed 6 hour option for salad cooler
Operator marked with correct time for all items **Corrected On-Site** **Repeat Violation** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. In small prep cooler observed raw shrimp and egg over vegetables and krab sticks . Manager rearranged **Corrected On-Site** **Repeat Violation** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Ice in bin at bar observed with black flakes . Operator emptied ice and instructed employee to clean and sanitize **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.
Black buildup inside ice machine
Interior toaster ovens at sushi bar **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Milk opened 1-6 at bar . Manager labeled **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed sushi chef rinse sanitized towel in handsink. Stopped and reeducated employee **Corrected On-Site** **Warning**
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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 **Warning**
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