- Basic - Carbon dioxide/helium tanks not adequately secured. Observed in use CO2 tank secured by a chain but observe three empty CO2 tanks unsecured at soda syrup boxes.
- Basic - Grease accumulated under cooking equipment. Observed under fryers at cookline.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed cut cabbage held in plastic to-go/thank you bag in produce cooler.
- 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. Observed dish machine recently used and chlorine test strip did not register a color when tested. Advised establishment to have dish machine checked.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following items held at cold hold prep unit since about 11am: bean sprouts 55°F, fried tofu 51°, tofu 68°, shell eggs 68°. Observed fresh garlic in oil held at cart at cookline at 84°F since about 12.
- High Priority - Raw animal food stored over ready-to-eat food. Observed flats of shell eggs stored over open bag of spring mix in reach in cooler near ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed soup in sliding door cooler prepared 2 days prior per operator with no date mark.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed rags rinsed in handwash sinks on 2 separate occasions during inspection.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food placed around establishment food in various coolers throughout kitchen. Advised operator to create one specific area to store employee food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs at sushi bar stored in water measuring 71°F and rice paddle in kitchen stored in water at 81°F.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Observed butter held in container in between cold hold prep units in kitchen at 71°F at about 2:45pm. Operator stated butter had been in use since 10:30am. Advised operator to keep butter at 41°F or below when not in use. Observed butter placed on ice and at 57°F at 4pm. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pasta in reach in produce cooler and operator stated it was prepared and placed in cooler at noon. At 3pm, observed pasta at 80°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following items held at improperly functioning cold hold prep in kitchen and held at least from the previous day: tofu 49°F, coconut soup 51°F, raw beef 48°F, fried tofu 48°F. Advised establishment to discard food and move potentially hazardous foods prepared today to functioning unit. Observed items discarded and ice placed directly under pans of food left in unit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Observed the following items held at improperly functioning cold hold prep unit in kitchen since previous day: diced tofu 49°F, coconut soup 51°F, raw beef 48°, fried tofu 48°. Observed items discarded. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed the following items prepared around 11 and placed to ambient cool in improperly functioning cold hold unit: cut cabbage 50°, cooked chicken 47°, raw shrimp 50°, bean sprouts 52°F. Temperatures were observed around 2:45-3pm.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Observed bread pudding made on-site and held at sushi bar. Observed employee stated the bread pudding was prepared on Tuesday 10 days prior to inspection day. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed at drink machine in kitchen.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed two ambient thermometer held in improperly functioning cold hold unit and reading around 30°F. Observed all potentially hazardous food in unit between 47-52°F and inspector's thermometer read 50°F when left inside unit.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cold hold prep unit in kitchen with temperature range of potentially hazardous food products held in unit 47°-52°F. Advised establishment to move all potentially hazardous food prepared today to functioning cold hold unit and place non-potentially hazardous raw produce in non functioning unit or to place ice directly under containers of food. Observed one bucket of ice stored in interior bottom of unit and operator aware that unit is not functioning properly. Observed ambient thermometers in unit reading around 30°F and inspector's thermometer read 50°F when held in unit.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed diced tofu at cold hold prep unit opened 2 days prior with no date mark. Observed mozzarella from 2 days prior in reach in produce cooler with no date mark.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. Observed SafeStaff certificates for Ameway, Abraham and James who are no longer employed at establishment. Observed waitress Julie who was observed at last inspection (12/3/13), sushi chef Mike (employed about 6 months), and John and Toon in kitchen both employed about 3 months with no proof of state approved food safety training. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooked pasta placed in cooler at noon at 80°F at 3pm. Observed pasta in plastic container with tight fitting lid.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Observed the following items prepared around 11 and placed to ambient cool in improperly functioning cold hold unit: cut cabbage 50°, cooked chicken 47°, raw shrimp 50°, bean sprouts 52°F. Temperatures were observed around 2:45-3pm.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed grits cooked 2 days prior with no date mark in tall reach in cooler near dish area. Observed bread pudding made on-site and held at sushi bar with no date mark and prepared more than a week prior.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed 2 rice scoops/paddles in standing water with temperature of 76°.
- Basic - Single-service articles not stored inverted or protected from contamination. Observed unwrapped straws with mouth/lip contact surface exposed for possible contamination when supplied for customer's beverage. Establishment was advised to provide wrapped straws.
- High Priority - Container of medicine improperly stored. Observed spray container of pain reliever and bottle of Tylenol stored on top of food products on dry storage shelf in kitchen across from cookline. **Corrected On-Site**
- Intermediate - Accumulation of black/brown substance on/around soda dispensing nozzles.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed milk and heavy cream opened over the weekend with no date marking.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed marinated white fish at the sushi bar with no date mark and made over the weekend.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed clear/yellowish substance in unlabeled spray bottle hanging from rack across from 3 compartment sink. Employee said it was bleach.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in vinegar used for sushi and in tempura flour. 4/11/13 **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed no employees in kitchen wearing some form of hair restraint.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in bins of uncooked rice in kitchen near ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On left side and interior top of service area of ice machine in kitchen. 4/11/13 **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Clear quart size container in handwash sink near fryers in kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Risotto prepared previous day not date marked. Gallon of milk in reach in cooler across from 3 compartment sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Purple substance in unlabeled spray bottle below handwash sink near fryers. 4/11/13 **Corrected On-Site** **Repeat Violation**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Togo cup used as scoop in tempura flour. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid near three compartment sink.
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4/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl left in tempura flour bin.
- Basic - Build-up of grease on nonfood-contact surface. On hood filter brackets.
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil stored on floor next to drink dispenser.
- Basic - Open dumpster lid. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler next to drink dispenser.
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket with green scrub pads left on hand sink at sushi bar.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH IN COOLER ON COOKLINE.
- Critical - Food Manager Certification not from approved provider. PANOP UDOMPHANT HAS A CFM CERTIFICATE FROM TRAINING ACHIEVEMENT PROGRAM (TAP SERIES). This violation must be corrected by : 9-20-2012.
- Critical - Hand wash sink lacking proper hand drying provisions. HWS BY COOKLINE.
- Critical - Identity of food or food product misrepresented. ESTABLISHMENT IS USING IMITATION CRAB MEAT FOR DISHES ON THE MENU THAT OSTENSIBLY USE REAL CRAB MEAT. This violation must be corrected by : 9-20-2012.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. HWS AT BAR.
- Critical - Observed handwash sink used for purposes other than handwashing. TOWEL BUCKET AND TONGS IN HWS BY COOKLINE.
- Critical - Observed pooled water in reach-in cooler on cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEAN SPROUTS, BEEF, SHELL EGGS, CHICKEN, AND SHRIMP IN REACH IN COOLER.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
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