- Basic - Soil residue build-up on nonfood-contact surface. On shelves next to table for flour/battering station by fryers
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10/09/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in soy sauce and sugar bins
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of containers for flour, cornstarch **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. Numerous containers of sauces, ginger and food items on floor thought facility and walk in cooler
- Basic - Ice scoop handle in contact with ice. Ice bin and ice machine
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves next to table for flour/battering station by fryers
- Basic - Soiled reach-in cooler gaskets. Cook line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar area
- Basic - Wood food-contact surface not properly sealed. Numerous wooden cabinets on the inside are not sealed throughout facility. Cabinets store single service to go items and food products
- High Priority - Food container stored in ice used for drinks.. Ice bin at server station
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to noodles and sauces in reach in cooler on cook line
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon is received to facility fresh. Cut up and portion and placed in walk in freezer. Salmon is to used for sushi menu, explained to manager to serve salmon only cooked to 145f degrees
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you to go bags used for spring rolls and other foods in chest freezer **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Corn starch at cook line 80f degrees, not time marked. Per manager placed on cook line at 11:00am, advised to discard at 3:00pm
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Opened Raw beef and raw shrimp over cheesecake in chest freezer **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken on trays over raw shrimp in walk in freezer on rolling rack
- High Priority - Roach activity present as evidenced by live roaches found. 9 live roaches in and under dish machine/3 compartment sink area in kitchen area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at sushi bar
- Intermediate - No soap provided at handwash sink. Sink at sushi bar
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10/08/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. On cook line **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. On cook line **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on soap dispenser. On cook line **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Salt **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer
- Basic - Reach-in cooler gasket torn/in disrepair. At sushi bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar,salt **Repeat Violation**
- High Priority - Container of medicine improperly stored. Midol over single use paper products **Corrected On-Site**
- 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 primed 50 ppm **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch mix at 70 f on cook line. Explained Time As A Public Health Control Procedure and emailed again. Last time for sushi rice. Sushi rice today hotter than 135 f. No instruction available for how to test rice ph . **Repeat Violation**
- Intermediate - Employee filled water pitcher/cup at handwash sink. At sushi bar **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. HWS by 3 compartment sink blocked by several empty buckets **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Several bucket lids and pair of large plastic gloves stored in HWS next to 3 compartment sink **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by 3 compartment sink **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/14/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- 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. Sugar **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Sugar,flour
- 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 50 ppm **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. At wrong place. Installed before splitter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch mix at 65 f as per operator less than two hours, sushi rice at 76 f as per operator less than two hours( operator tried to chek ph level ph on his meter showed 7.0) Explained TPHC and e mailed application
- High Priority - Raw animal food ( raw shell eggs )stored behind ready-to-eat food ( herbs ) in reach-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken and raw shell eggs over sauce and onions in walk in cooler **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm 100 ppm **Corrected On-Site**
- Intermediate - Employee filled water pitcher/cup at handwash sink. At ushi bar **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Ph meter rinsed in HWS at sushi bar. **Corrected On-Site**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Escolar. Menu for dining room Escolar ( Shiro Maguro) however on the To Go menu listed as White Tuna ( Shiro Maguro ) **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Stainless steel bowl in HWS at sushi bar **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only two certificates available.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls , opened milk held longer than 24 hours
- Intermediate - Spray bottle containing toxic substance not labeled. Light blue color liquid
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1/10/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Holes in walls throught the kitchen .
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table in back room
- Basic - Open dumpster lid.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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9/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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