| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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23-24-4
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Basic - Buildup of food debris/soil residue on walk in cooler door handles and exterior door.
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21-05-5
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Basic - Cloth used as a food-contact surface.
Observed white rice cooking in contact rice mesh bags cook line. Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed several wet wiping cloth on prep tables throughout.
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35A-03-4
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Basic - Dead roaches on premises.
Observed
one on the floor beside soya sauce container in server station
one in rice seasoning holder with sealed rice seasoning bottles on dry storage shelf
3 on shelf above three compartment sink in front of walk in cooler
6 in closed flour container on dry storage shelf
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee's handbag, cell phone, toiletries, beverage cup stored on a shelf at cook line,
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08B-38-4
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Basic - Food stored on floor.
Observed bottles of alcohol beverages on floor in the bar and container of unwashed produce.
Stored food not covered.
Observed several uncovered food contains in reach in cooler and freezer throughout.
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10-12-5
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Basic - In-use ice scoop stored on soiled surface between uses.
Observed ice scoop at bar and wait station improperly stored.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cornstarch container.
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14-01-5
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Basic - Nonfood-grade containers used for food storage - direct contact with food.
Observed non food grade three drawer storage unit used to store flour at cook line.
Bowl or other container with no handle used to dispense food.
Observed several no handle bowls in dry storage containers. **Repeat Violation**
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler and walk in cooler.
Observed in RIC at sushi bar and cook line.
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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.
Observed several food containers with flour, sugar, salt without labels.
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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.
Observed about 6 flying around bar floor drains and one flying around sushi bar area,
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw fish eggs stored over and beside shredded carrots in walk in cooler.
Raw animal food not separated from ready-to-eat food during preparation.
Observed raw chicken over chopped onion in reach in cooler at cook line.
Raw tuna steak over chopped scallions in walk in cooler. **Repeat Violation**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Observed-
one crawling directly on wanton chips in an open container, on prep table in sushi bar
one crawling on container with in use utensils in server station
one crawling on shelf above open flip top cooler at cook line
one crawling on container with seasonings on dry storage shelf
One crawling inside the oven at cook line.
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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.
Roach activity present as evidenced by live roaches found.
Observed one crawling directly on wanton chips in an open container, on prep table in sushi bar.
Dead roaches on premises, observed 6 in closed flour container on dry storage shelf.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cook line- Flip top cooler- first temperatures taken at 3:30 pm- raw shrimp (44°F retake at 5:30- 44°F, bean sprouts (52°F-retake at 5:30 at 47°F, raw scallops (45°F retake at 5:30 45°F, raw beef (47°F - retake at 5:30 at 45°F, Cold Holding); cut cabbage (51°F, retake at 5:30 at 51°F. Operator advised to store all TCS foods in a unit that is able to maintain 41 degrees or below or cook raw meats to minimum cooking temperatures.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No handwashing sign provided at a hand sink used by food employees.
Soap dispenser at handwash sink not working/unable to dispense soap.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed brown rice, cooked spinach, cooked shrimp, cooked octopus in reach in coolers at cook line and sushi bar and crab salad in walk in cooler cooked over 24 hours not dated.
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53B-05-5
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Intermediate - Required employee training expired for all 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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41-17-4
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Intermediate - Toxic substance/chemical improperly stored.
Observed bottles of liquid soap on dry storage shelf with food.
Spray bottle containing toxic substance not labeled.
Observed several spray bottle not labeled
Operator labelled spray bottles. **Corrected On-Site**
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