| 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.
Exterior rice warmers, shelving, exterior microwave **Repeat Violation** **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. By clean pans **Corrected On-Site** **Warning**
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14-11-4
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Basic - Equipment in poor repair. Crack in sushi cooler glass door **Repeat Violation** **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. In doorway between main Cookline and prep room **Warning**
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08B-30-4
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Basic - Food stored in dry storage area not covered. Under steam table , baking powder , sauce **Corrected On-Site** **Warning**
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08B-38-4
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Basic - Food stored on floor. Fryer oil on cookline, items under shelf in walk in freezer **Corrected On-Site** **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Holes punched in lid for spice at cookline **Repeat Violation** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . Grease buildup **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. White freezer **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. **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 **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. On cart by flat grill **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw fish 28°-50° cooling on counter 1 hour. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. 3 door cooler currently used for dry storage **Repeat Violation** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. At sushi bar **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of produce in walk in over sauces and cut produce **Repeat Violation** **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Returned from break to sushi bar **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Touched soiled microwave then clean plate for service **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.
Chicken broth 56° on counter from order 15 minutes moved to cooler
Bbq pork, cooked noodles in lift top cooler , stocked in last 4 hours. Recommend rapid chill, moved to back cooler
Sushi bar , multiple items over 41° , stocked at 11 am . Manager states door left open during lunch rush . Recommend rapid chill, added ice. Items must be chilled to 41° by 3 pm or discarded **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.
Rice 128° , reheated to 166° **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauce in reach in cooler **Corrected On-Site**
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41-08-4
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High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. By clean pans **Corrected On-Site** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. By tempura **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Interior microwave, wok line , interior ice machine
Operator pulled microwave to clean **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. Metal pan in sushi bar handsink **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash spatula in handsink at cookline **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. Cookline and prep **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2 newer employees hired over 60 days without training
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