| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
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24-07-4
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Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi boats on counter where customers can be in contact.
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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.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Powdered wasabi and multiple other items in sushi bar
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Dirty knife under counter sushi cooler. **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front sushi cooler.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Sushi sink **Warning**
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25-05-4
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Basic - Single-service articles improperly stored. Take out containers not inverted
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. All kitchen walls
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Plum tomatoes
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
One fly observed in sushi bar area
Observed approximately 10 flies in kitchen landing on single service, pans, cutting boards, coolers and shelving. Advised operator that if fly lands on food or single service items, they must be discarded. Any dishes or prep equipment it must be removed to wash rinse and sanitize. **Warning**
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11-03-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Main kitchen left hand sink.
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22-22-4
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Intermediate - Encrusted material on can opener blade.
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02B-04-5
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Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu does not have menu marked raw or undercooked
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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/ **Warning**
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51-16-7
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Sushi bar room has no plans on file. **Warning**
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02D-02-4
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Intermediate - Packaged food not labeled as specified by law. Spices on sushi counter not labeled
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Sushi bar has two small countertop fryers
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