| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surface of sausages in back kitchen - soiled can opener holder on prep table in back kitchen **Corrected On-Site** **Repeat Violation**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Bucket of sauce on floor at wait station **Corrected On-Site**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in freezer. Packaged pork **Corrected On-Site**
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40-07-4
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Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone and charge next to bottles of wine and purse stored with sweetener packets in cabinet in wait station area **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Preparing food at food prep area in back kitchen
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked with moisture in between at wait station
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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. Non handled container inside sauce at wait station **Corrected On-Site**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in container of room temperature water at wait station **Corrected On-Site**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Back prep table and cook line **Corrected On-Site**
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14-47-4
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Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf at sushi bar
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage on back food prep table - discarded
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25-05-4
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Basic - Single-service articles improperly stored. Boxes on floor in closet of electrical room in dining area - moved to storage room n kitchen **Corrected On-Site**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables in walk in cooler **Corrected On-Site** **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar **Corrected On-Site**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 flies in food prep area
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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. 46° cooked noodles , 46° raw pork , 44° dumplings inside cooler opposite woks - foods moved to walk in freezer; 45 raw chicken , 45° raw beef, 46° cooked pasta in walk in cooler by cook line - moved to freezer; **Corrective Action Taken**
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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. Flies landed on cut lettuce on cutting board in back kitchen prep area - discarded **Corrective Action Taken**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine at sushi bar - solution changed 100 ppm chlorine **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.at wait station **Corrected On-Site**
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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 in cooler at wait station area **Corrected On-Site**
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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/food-manager/ 10 employees engaged in food preparation with no certified food manager present - food manager came to establishment during inspection
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line and back prep area **Corrected On-Site** **Repeat Violation**
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