| 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.
Bulk ice machine has mold like substance spots at the back of the bulk ice bin. **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
In the bulk container of paprika, plastic portion cup used as a scoop. **Repeat Violation**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Microwave on the end of the main cook line door handle has build up of soiled food residue.
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In the walk in cooler, packages of thawed tuna in vacuum packaged bags.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
In the walk in cooler employee personal sweet potato's stored over cucumbers to be served to customers. Operator relocated the employee personal food from the cooler. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
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14-11-5
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Basic - Equipment in poor repair.
Two door reach in cooler at the entrance to the main cook line has a broken door handle. Walk in cooler and walk in freezer door gaskets have broke/torn door gaskets.
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08B-38-4
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Basic - Food stored on floor.
On the main cook line, multiple containers of fryer oil stored on the floor, in the walk in cooler container of soy sauce stored on the floor. **Repeat Violation**
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Accumulation of grease and dust on the main cook line hood filters.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
On the main cook line, two door reach in cooler, knife stored between reach in cooler and wall.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
On the back side of the main cook line, rice scoops stored in ambient water at a temperature of 82F. **Repeat Violation**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees.
Hand wash sink at sushi bar entrance on the main cook line employee hand wash signage to faded to read.
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22-16-4
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Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
Standup reach in freezer on the main cook line has accumulation of old food debris at the base of the freezer.
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08B-12-5
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Basic - Stored food not covered.
In the standup reach in freezer, shrimp dumplings stored in tray without being covered.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Multiple wet wiping cloths through kitchen on clean cutting boards and clean prep tables. **Repeat Violation**
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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.
Bulk container of flour in the dry storage area with no product labeling. **Repeat Violation**
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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.
In the two door reach in cooler, raw chicken and shrimp stored over cooked chicken. In the standup reach in freezer raw chicken stored over a box of cheesecake. Operator had employees rearrange the storage levels. In the walk in freezer raw chicken stored over raw beef and raw beef stored over package of dumplings. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
On the dry storage shelf by the rear exterior door, drain cleaner stored over bag of flour. Operator relocated the drain cleaner. **Corrected On-Site**
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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 bodily fluid clean up kit or written procedures available, inspector provided written procedures. **Corrective Action Taken**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Walk in cooler and walk in freezer door gaskets have mold like substance spots. **Repeat Violation**
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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/
At time of inspection, seven food handling employees present but no certified food manager. Certified food manager arrived during inspection. **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink at sushi bar entrance on the main cook line no paper towels available.
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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.
At time of inspection no signed employee reporting agreement or similar documents available. Inspector provided reporting agreement. **Corrective Action Taken**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Hand wash sink at sushi bar entrance on the main cook line no soap available.
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment uses time as a public health control for holding sushi rice, no written plan available. Inspector provided written time as public health control plan. **Corrective Action Taken**
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