- Basic - Attached equipment soiled with accumulated food debris. Hood system suppression chemical tank has significant build up of food and grease.
- Basic - Build-up of mold-like substance on nonfood-contact surface. On walk in cooler wall.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Dirty apron stored on top of clean tea pots at sushi bar area.
- Basic - Cove molding at floor/wall juncture broken/missing. Along exterior of walk in cooler wall.
- Basic - Food stored in a location that is exposed to splash/dust. Plastic that tempera batter is stored in has a hole and tempera mix touching cardboard box in walk in freezer/ storage area.
- Basic - Food stored on floor. Cans of soda on floor by bar area.
- Basic - Hood soiled with slight accumulated grease.
- Basic - Ice buildup in reach-in freezer next to storage containers.
- Basic - In-use tongs stored on oven door handle. 3 tongs on cook line.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop with handle touching panko in walk in freezer area.
- Basic - Nonfood-contact equipment in poor repair. Walk in refrigerator wall rusted and peeling.
- Basic - Outer openings not protected during operation. Back door next to three compartment sink open during cooking.
- Basic - Single-service items stored on floor. Plastic plates Next to sushi bar.
- Basic - Wall in disrepair. By dry storage area and above three compartment sink.
- Basic - Wall soiled with accumulated food debris. Throughout cookline area below hood system.
- High Priority - Potentially hazardous (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. Tempura batter 72f on cook line with no time mark.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Shrimp next to chicken.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 48f for 1 hour in reach in cooler 1. Corrective action: item moved to reach in cooler for temperature recovery.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes, went to register, coughed, then went to kitchen and grabbed plate of food to serve customer. Corrective action: server washed hands.
- Intermediate - Cutting board(s) stained/soiled. Both cutting boards on cookline.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Steel wool and sponge in cook line area.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bucket of detergent ind ry storage not labeled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salmon in reach in cooler received more than 24 hours and not date marked. Sushi bar.
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in the sushi bar area are all soiled
- Basic - Ceiling soiled with accumulated dust. Walk in cooler
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 89 at the sushi bar.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi prep employee touched face then started working in the sushi bar **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw poultry mixed with dumplings, wontons, etc in a chest freezer
- Intermediate - Handwash sink used for purposes other than handwashing. Was used as storage a he sushi bar **Corrected On-Site**
- Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. And other required items not available for the tester
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk rice **Corrected On-Site**
- Basic - Ceiling in disrepair. Holes over clean dish side of Dishmachine
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Produce in walk in cooler
- Basic - Wall in disrepair. Over 3 bay sink
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Raw animal food stored over ready-to-eat food. Fish over pastry wraps I reach in freezer
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Kitchen blocked by fry baskets on wall
- Critical - No pH meter/ buffer solution provided to measure accuracy of owners meter.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 Days to train all foodhandlers
- Observed ceiling in disrepair. Tile damaged by hood
- Observed ceiling in disrepair.Over dishmachine
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over seafood in reach in freezer
- Unwrapped single-service utensils not presented so that only the handles are touched. Forks, spoons, kitchen
- Walls not smooth and easily cleanable.Kitchen
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemaker filter
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10/15/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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