- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Six packages of shrimp 31 f, were being thawed in a buss tub at room temperature. Corrective action taken. The employee moved the shrimp to a reach in cooler to thaw under refrigeration **Corrected On-Site** **Warning** 9/17: Not observed and/or Not verified and/or Not Set Up
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 114 in the hot box on the cook line. The setting to the hot box was not high enough to maintain the rice. Corrective action taken. The cook raised the setting to the highest level **Warning** 9/17: Not observed and/or Not verified and/or Not Set Up
- 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. Zero ppm **Warning** 9/17: Not observed and/or Not verified and/or Not Set Up
- 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. The cook in the kitchen touched her face then touched a utensil without washer her hands **Corrected On-Site** **Warning** 9/17: Not observed and/or Not verified and/or Not Set Up
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop 77 and water was cloudy **Corrected On-Site** **Warning** 9/17: Not observed and/or Not verified and/or Not Set Up
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09/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Containers of oil are stored on the floor in the kitchen **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen and at the front counter **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At the hand sink closest the ice machine **Warning**
- Basic - Paper towel used as liner for food container. In multiple locations for fish, shrimp, etc **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Six packages of shrimp 31 f, were being thawed in a buss tub at room temperature. Corrective action taken. The employee moved the shrimp to a reach in cooler to thaw under refrigeration **Corrected On-Site** **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several towels sitting on food and non food contact surfaces in the kitchen **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 114 in the hot box on the cook line. The setting to the hot box was not high enough to maintain the rice. Corrective action taken. The cook raised the setting to the highest level **Warning**
- 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. Zero ppm **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook in the kitchen washed hands and then proceeded to dry the hands with a soiled towel **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi chef at the front counter. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cooks soiling their hands walking over to the hand sink and simply rinsing their hands for approximately 2 seconds. **Corrected On-Site** **Warning**
- 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. The cook in the kitchen touched her face then touched a utensil without washer her hands **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. Cooks in the kitchen washed their hands more than once without soap **Corrected On-Site** **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop 77 and water was cloudy **Corrected On-Site** **Warning**
- 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. Sushi rice was placed out at noon, as stated by the sushi chef but the time was not annotated on any surface, board, paper etc. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken unpackaged over vegetables, and in a second unit over cooked pasta. The safe refrigeration storage form 5030-098 is posted on at least three cold hold units in the prep area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The sushi chef(s) and cooks have not been trained in proper hand washing techniques as evidence of the number of hand waging violations noted within a thirty minute period. Recommend retraining of staff in hand washing. Tips in hand washing are available on line at the following web site http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. The sink at the front counter was being used to rinse a whisk, and the sink closest the ice machine was being used to rinse pasta. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter and at the rear area hand sink closest the ice machine **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink missing in food preparation room or area, new ice machine and soda dispenser in the main prep room requires that a hand sink be installed in the area of the new equipment
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/3/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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