| Violation
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Observation
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16-23-4
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Basic - Accumulation of lime scale on the inside of the dishmachine.
Top of dish machine.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Shelves in walk-in cooler.
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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.
Ceiling tiles throughout the kitchen dusty.
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.
Duct tape used to repair container stored on shelf above dish machine. Manager discarded container. **Corrected On-Site**
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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.
Employee drink on prep table across from fryer.
Manager discarded drink. **Corrected On-Site**
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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.
Employee phone on counter in sushi prep area.
Employee removed phone. **Corrected On-Site**
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14-11-5
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Basic - Equipment in poor repair.
Gasket for reach-in cooler across from stove torn.
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36-01-4
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Basic - Floor not cleaned when the least amount of food is exposed.
Floor beneath fryers and stoves greasy.
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08B-38-4
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Basic - Food stored on floor.
Beef stored on floor in walk-in cooler.
Soy sauce stored on floor in back storage area.
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08B-42-4
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Basic - Food stored outside.
Cans of pineapple stored in fenced area outside of back door. **Repeat Violation**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Two knives stored between reach-in coolers across from stoves. Manager removed knives and brought them to the dish area. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging on the outside of bucket on floor next to stove. Manager moved tongs, stored on top of stove.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
Wet towel underneath cutting board on prep table across from dish machine. Manager removed towel. **Corrected On-Site**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Both microwaves on front line across from cook line. **Repeat Violation**
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51-18-6
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Basic - No copy of latest inspection report available.
Copy of last inspection not available.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Door of reach-in cooler across from stove.
Shelves above reach-in cooler across from stove.
Area around soda nozzles of soda machine in wait station.
Outside of storage bins in front of walk-in cooler.
Gaskets of reach-in coolers throughout the kitchen.
Side of fryer and oven greasy. **Repeat Violation**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Beef on cook line thawed at room temperature.
Manager moved item to walk-in cooler. **Corrected On-Site**
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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.
Employee entered kitchen from outside and began handling clean utensils without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves. Employee returned utensils to dish area to be rehashed. **Corrective Action Taken**
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12A-20-4
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High Priority - Employee washed hands with no soap.
Employee rinsed hands off in three compartment sink. Inspector had employee wash hands in hand washing sink with soap. **Corrective Action Taken**
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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.
Rice stored in sushi prep area. Manager stated item was placed in sushi prep area at 11:00 am. Manager had employee place proper time mark on item. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided written procedure to operator.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board in wait station.
Cutting board on cook line.
Containers stored on shelf above dish machine. Employee returned items to dish area to be rewash Ed. **Corrective Action Taken** **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Employee dumped ice in hand washing sink in wait station.
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53A-07-6
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Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
Establishment has no proof of certified food manager. **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.
No chlorine test kit available for establishment.
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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/.
Five employees working with no certified food manager present. **Repeat Violation** **Admin Complaint**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
No probe thermometer available for establishment.
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No proof of food employees being informed.
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Hand washing sink on cook line.
Manager provided hand soap. **Corrected On-Site**
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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.
Kimchi in walk-in cooler. Manager stated item was prepared on 1/20/2023.
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