Violation
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Observation
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36-40-5
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Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Pipes cook line **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Sesame seeds, sushi rice **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. Clean equipment shelf cook line **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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51-11-4
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Basic - Carbon dioxide tanks not adequately secured. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Separating from wall kitchen **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 1 by 3 door reach in freezer, 1 on cook line by baseboard **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. In reach in cooler corn and arugula, placed into container for employees only at bottom of cooler **Corrected On-Site** **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Purse and phone by sushi area **Warning**
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14-11-4
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Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, shelving peeling in dry storage unit **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards
Wall soiled cook line **Warning**
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08B-38-4
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Basic - Food stored on floor. Sushi bar, sushi rice in kitchen **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. Whisk 92°f removed whisk **Corrected On-Site** **Warning**
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35B-03-4
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Basic - Outer openings not protected with self-closing doors. **Warning**
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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. **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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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm refilled 100ppm chlorine **Corrected On-Site** **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **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. Squeeze bottles **Warning**
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50-08-7
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High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ change of ownership **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. conch, mackerel, smoke salmon
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon (invoice states farm raised) **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 shrimp 46°f, raw chicken 47°f, raw shrimp 49°f, raw shrimp 50°f moving to working cooler, Krab 58°f, cream cheese 53°f, cooked eel 58°f, raw fish 62°f, raw fish 57°f turned on sushi bar cooler **Corrective Action Taken** **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. sushi rice 96°f emailed time as a public health control written plan **Corrective Action Taken** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut broccoli, raw shrimp over cut vegetables- moved **Corrective Action Taken** **Warning**
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35A-23-4
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High Priority - Roach excrement and/or droppings present. On wall by reach in freezer, between wire shelf and wall in dish area, wall kitchen **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Cutting board stained **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. three compartment sink front line discussed using handwash sink only **Corrective Action Taken** **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. Spoons and container in dish area- removed **Corrected On-Site** **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Cook line **Corrected On-Site** **Warning**
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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. On laminated menus
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu **Warning**
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