| 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 located near ware washing area.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine located at kitchen area. **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. Observed inside corn starch container at kitchen and cooked rice stored under kitchen counter. **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks inside the dry storage room. **Repeat Violation**
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Observed cardboard lining in direct contact with cooked shrimp tempura.
Observed as well cardboard in direct contact with cooking utensils.
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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.
Observed all throughout main kitchen and ware washing area. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Observed at several prep station area throughout kitchen.
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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 personal cellphone and watch stored near clean dishes at ware washing area.
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36-22-4
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Basic - Floor area(s) covered with standing water located at ware washing area.
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Observed soiled floor drains throughout kitchen and under cooking equipments.
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08B-38-4
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Basic - Food stored on floor.
Observed uncooked rice, sugar and cooking oil stored on the floor at dry storage area.
Observed several several boxes of foods stored on the floor in walk in freezer.
**Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 104 located next to rice warmers inside kitchen area.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Observed in main kitchen area. **Repeat Violation**
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled ovens at sushi prep area and throughout the kitchen.
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located ar ware washing area.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit located at sushi display 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 located at and and ware washing sinks. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed heavily amount of food debris and dust accumulation between cook line equipments, reach in coolers, prep counters, under counter top food warmer and all throughout kitchen surfaces.
Observed reach in cooler gaskets soiled in all equipments at kitchen area.
Observed soiled fan covers inside walk in cooler. **Repeat Violation**
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25-05-4
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Basic - Single-service articles improperly stored. Observed several boxes of hinged containers, napkins, cups and lids stored on floor at outside storage containers.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust located at dishwashing machine area.
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths hanging at feeding entrance of dish machine, as racks of soiled dishes/ utensils are pushed in.
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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 at cooking line containers of MSG, Salt, Sugar and squeeze bottles not label.
Observed as well a container of corn starch unlabeled at kitchen area. **Repeat Violation**
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22-49-4
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High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0 ppm. Maintenance repaired dish machine, tested chlorine sanitizer at 100ppm. **Corrected On-Site**
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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. Observed raw shrimp over spring rolls inside reach in cooler across from cook line.
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03A-03-5
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High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at an ambient air temperature of 85F. Chef removed the eggs and placed in the reach in cooler for rapid cooling. **Corrective Action Taken**
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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. Observe at cooking line fresh garlic and oil (51F - Cold Holding), as per chef less than 4 hrs. Chef placed the food container in ice for rapid cooling. **Corrective Action Taken** **Repeat Violation**
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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. As per manager one new employee hired, not health employee agreement provided. **Repeat Violation**
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27-19-4
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Intermediate - Handwash sink does not have enough hot water pressure to properly wash hands at sushi prep station.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Observed a scrubbing sponge at handwashing sink near service window at kitchen area. **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar and ware washing area. **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink located at bar and ware washing area.
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some food handling employees certificates expired issued by National Registry for food safety. **Repeat Violation**
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