| Violation
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Observation
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-vents above ice machine and ware washing.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
-wall at end of cook line. **Warning**
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21-05-5
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Basic - Cloth used as a food-contact surface.
-linen cloth on sushi rice in prep area. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
-line cooks. **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.
-scoop in water 87f.
-rice scoops in water 75f.
In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
-in sushi case, cook line reach-in cooler across from burner stove. **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters soiled. **Warning**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water.
-server washed hands at front line hand wash sink that has no hot running water. **Warning**
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container.
-paper towel lining container holding cooked fish. **Warning**
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01D-01-5
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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.
-no proof of parasite destruction for salmon received fresh. **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-raw chicken on shelf above butter in reach-in cooler across from burner stove.
-raw chicken over cooked pasta on rack in walk-in cooler. **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-items in reach-in cooler across from burner stove more than 4 hours. Risotto, chicken, buttermilk.
-items in reach-in cooler in prep area more than 4 hours per operator. Liquid eggs, buttermilk. **Warning**
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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.
-items in sushi case salmon (51F - Cold Holding); tuna (50F - Cold Holding); yellowtail (52F - Cold Holding) less than 4 hours.
-yellowtail 48f on plate in sushi make table above cold pans.
-buttermilk garlic sauce 43-55 on insufficient ice bath.
-steak 48f, shrimp 48f, ground beef 50f in cook line drawer.
-risotto 60f, raw chicken 56f, buttermilk 55f in reach-in cooler across from burner stove overnight per operator.
-chicken 54, tuna 49, noodles 47, liquid eggs 50, buttermilk 53.
**Warning**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
-buttermilk on cook line has no time mark.
-egg wash in prep area no time mark. **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
-sushi rice 69 in warmer less than 4 hours. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-ice machine deflector panel soiled.
-interior of bar microwave. **Warning**
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02B-01-5
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
-sushi menu does not state which items are raw. **Warning**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-quat **Warning**
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31A-12-4
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Intermediate - No handwash sink for employees.
-on front line by sushi cooler. Hand wash sink hot faucet does not turn on. **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.
-prep area hand wash sink. **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.
-soda machine with ice bin added in dining room by doors to patio. **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. **Warning**
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