| 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 sugar container of cook line
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14-11-4
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Basic - Equipment in poor repair. Rice cooker's hinger is broken, and the insert is in poor condition, not smooth and easily cleanable
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14-70-4
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Basic - Ice buildup in walk-in freezer. **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. At cook line's oven door handle
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
Rice scoop at Hibachi station
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36-62-4
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Basic - Light not functioning. At hood system **Repeat Violation**
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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. Above cook line, at hood system
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooker at cook line, missing in reach in cooler at Hibachi station
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21-06-4
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Basic - Paper towel used as liner for food container. Paper towels to line steak at Hibachi station
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29-08-4
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Basic - Plumbing system in disrepair. Hand wash sink of cook line is leaking water underneath
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On the exterior of white rice cooker
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
At reach in cooler of Hibachi station
At sushi station
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
At Sushi station
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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. Sugar, salt, flour containers
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01D-08-1
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High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
Operator misplaced letter of aquaculture. **Corrected On-Site** **Repeat Violation**
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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.
In walk in cooler, eel 44°
Raw salmon 45°,
Cooked rice 45°,
Fried rice 45°,
Less than 4 hours, Advised operator to remove the plastic covers **Repeat Violation**
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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.
Brown rice in cooker at Hibachi station temp between 133°-122°
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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.
Sushi rice not time marked, operator determined cooked an hour ago at 11:00, advised operator needs to marked " IN and OUT" time of the products that are on time plan **Corrected On-Site**
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03A-03-4
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High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
At Hibachi station, raw shell eggs ambient temperature is 50°,
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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.
-Mold like substance build up on the interior of the ice machine's lid as well
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
At drink station of wait service station
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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.
Plastic wrap for bamboo sushi mat not changed every 4 hours per operator
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Sushi and sashimi under the bento box and raw items in the specialty rolls section of menu do not have an asterisk.
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53A-05-6
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Intermediate - 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/
At start of inspection no certified food manager on duty. Afterward, manager Harley came into operation. **Corrected On-Site**
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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 hand wash sink by oven **Corrected On-Site**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
New menu does not have a consumer advisory on it. **Corrected On-Site**
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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.
Brown sauce, rice, sushi fish in walk in cooker not date marked
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22-18-4
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Intermediate - Soil residue in food storage containers.
All white food containers at cook line, in walk in cooler
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