- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in tub of rice **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Tubs of soy sauce on kitchen floor **Corrected On-Site** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In glass front cooler **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station **Corrected On-Site** **Warning**
- High Priority - Container of medicine improperly stored. At sushi station in dining room stored with clear plastic clam shells **Warning**
|
09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee was washing pot in sink **Warning**
|
6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Cove molding at floor/wall juncture peeling away from wall. Through out kitchen an sushi bar **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation** **Warning**
- Basic - Floor matting in hallway in disrepair and soiled/has accumulation of debris. **Warning**
- Basic - Floor not cleaned when the least amount of food is exposed. Sushi bar and cook line along base boards **Warning**
- Basic - Heavy Food debris residue on dry storage shelves. Wooden cabinets **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Moderate Accumulation of food debris/soil residue on handwash sink. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of hot shot insect spray at sushi bar **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over prepared sauces. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee was washing pot in sink **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. TCS sauces and chicken broth in walk in cooler **Warning**
|
5/20/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Cove molding at floor/wall juncture peeling away from wall. Through out kitchen an sushi bar **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation** **Warning**
- Basic - Floor matting in hallway in disrepair and soiled/has accumulation of debris. **Warning**
- Basic - Floor not cleaned when the least amount of food is exposed. Sushi bar and cook line along base boards **Warning**
- Basic - Heavy Food debris residue on dry storage shelves. Wooden cabinets **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Moderate Accumulation of food debris/soil residue on handwash sink. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of hot shot insect spray at sushi bar **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over prepared sauces. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee was washing pot in sink **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. TCS sauces and chicken broth in walk in cooler **Warning**
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5/16/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - All Shelving under preparation tables heavily soiled with food debris. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. In kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Tubs of soy sauce **Repeat Violation** **Warning**
- Basic - Cove molding at floor/wall juncture peeling away from wall. Through out kitchen an sushi bar **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation** **Warning**
- Basic - Floor matting in hallway in disrepair and soiled/has accumulation of debris. **Warning**
- Basic - Floor not cleaned when the least amount of food is exposed. Sushi bar and cook line along base boards **Warning**
- Basic - Heavy Food debris residue on dry storage shelves. Wooden cabinets **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. On cook line **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Mats and duckboards not removable or easily cleanable.grey matting thought out kitchen, hallway and sushi bar duct taped together and to floor. **Warning**
- Basic - Moderate Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At both hand wash sinks in kitchen **Warning**
- Basic - Outside Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walls in kitchen are heavily soiled with accumulated grease. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Tub of unknown substance in hallway storage cabinet **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **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. Reading zero at dishmachine. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of hot shot insect spray at sushi bar **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over prepared sauces. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Minimum of 200 live roaches observed in kitchen dish room , storage areas. Observed on floor and walls. Observed live roach activity at wait station climbing over clean dishes 3 live climbing out from electrical wiring Observed at least 20 live roaches at sushi bar in dining room Observed live and dead roaches inside boxes of paper supplies stored over glass front reach in cooler Observed 3 live inside box of vinegar and 3 live inside box of Wasabi powder at sushi bar Observed 100 live roaches behind fire extinguisher sign in kitchen and crawling all over clean dishes in kitchen area by dishmachine **Warning** Observed on 5/15/14 7 live roaches in dining room floor, booths and walls 5 live roaches at sushi bar in dining room 10 live roaches in kitchen by 3 bay in kitchen 4 live roaches in wooden bookcase in hallway 5 live roaches under dishmachine 3 live roaches at rear hallway door 4 live roaches under hallway floor matting 4 live roaches in wooden cabinet in hallway
- High Priority - Stop Sale issued due to adulteration of food product. Live roaches crawling on containers of 5 lbs.wasabi powder at sushi bar 1 gallon of seasoned vinegar at sushi bar **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee was washing pot in sink **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to dishmachine **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. TCS sauces and chicken broth in walk in cooler **Warning**
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5/15/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - All Shelving under preparation tables heavily soiled with food debris. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In salt container in wood cabinet in hallway **Repeat Violation** **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. In kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Tubs of soy sauce **Repeat Violation** **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Warning**
- Basic - Cove molding at floor/wall juncture peeling away from wall. Through out kitchen an sushi bar **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation** **Warning**
- Basic - Floor matting in hallway in disrepair and soiled/has accumulation of debris. **Warning**
- Basic - Floor not cleaned when the least amount of food is exposed. Sushi bar and cook line along base boards **Warning**
- Basic - Heavy Food debris residue on dry storage shelves. Wooden cabinets **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. On cook line **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Mats and duckboards not removable or easily cleanable.grey matting thought out kitchen, hallway and sushi bar duct taped together and to floor. **Warning**
- Basic - Moderate Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At both hand wash sinks in kitchen **Warning**
- Basic - Outside Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walls in kitchen are heavily soiled with accumulated grease. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Tub of unknown substance in hallway storage cabinet **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **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. Reading zero at dishmachine. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of hot shot insect spray at sushi bar **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over prepared sauces. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Minimum of 200 live roaches observed in kitchen dish room , storage areas. Observed on floor and walls. Observed live roach activity at wait station climbing over clean dishes 3 live climbing out from electrical wiring Observed at least 20 live roaches at sushi bar in dining room Observed live and dead roaches inside boxes of paper supplies stored over glass front reach in cooler Observed 3 live inside box of vinegar and 3 live inside box of Wasabi powder at sushi bar Observed 100 live roaches behind fire extinguisher sign in kitchen and crawling all over clean dishes in kitchen area by dishmachine **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Live roaches crawling on containers of 5 lbs.wasabi powder at sushi bar 1 gallon of seasoned vinegar at sushi bar **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee was washing pot in sink **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to dishmachine **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. TCS sauces and chicken broth in walk in cooler **Warning**
|
5/7/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bag of rice **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Tubs of soy sauce and rice wine viegar **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Crock pot with rice utensils next to HWS in kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. On cooks line
- Basic - Equipment in poor repair. Plastic sliding doors on front sushi bar with tape on handles **Repeat Violation**
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Exposed unfinished wood at sink to the right of dish machine in kitchen area
- Basic - Heavy accumulation of garbage and trash on the ground and/or pad around dumpster.
- Basic - In-use wet wiping cloth/towel used under cutting board. On cooks line
- Basic - Interior of toaster oven on front line heavily soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. On white refrigerator in kitchen
- Basic - Standing water in floor drain/floor drain draining very slowly. In kitchen behind front line HWS
- Intermediate - Handwash sink used for purposes other than handwashing. Front HWS used for washing / prepping items for sushi bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water at 73° **Repeat Violation**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Accumulation of black/green mold-like substance in the interior of the ice machine
- Employee beverage container on a food preparation table or over/next to clean equipment/utensils
- Employee touching RTE food with their bare hands - foods was not being heated as a sole ingredient to 145F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved AOP. Preparing salads COS
- Employee with no hair restraint while engaging in food preparation.
- Equipment in poor repair. Duct tape on sushi refrigerator shelves
- Floor under dish machine or three-compartment sink area soiled
- Hot water not provided/shut off at employee handwash sink. 82F sushi line
- Ice scoop handle in contact with ice. Repeat Violation
- In use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk sugar.
- No paper towels or mechanical hand drying device provided at handwash sink. By dish machine
- Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp, frozen
- Wet wiping cloth not stored in sanitizing solution between uses COS
- in-use knife/knives stored in cracks between pieces of equipment COS
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Cups dried with a towel/cloth.
- Basic - Fan cover in RIC heavily soiled with accumulated dust.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wall heavily soiled with accumulated grease.by cooking equipment. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than hand washing.dishes in hand dink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sushi grade fish.
- Intermediate - ph meter not calibrated according to manufacturer's specifications. Recommend ph buffers to check calibration. Must utilize time control for sushi rice.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.to 50 ppm
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils./cooks line
- Critical - Observed dead roaches on premises. 1,in dishmachine 1,in tall reach in1, 1,cooks line reach in 1,dry storage
- Critical - Observed roach activity as evidenced by live roaches found/1-live dishmachine
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease./left side of groll
- Wet wiping cloth not stored in sanitizing solution between uses./sushiandcooks line
- Critical - observed book to train employee 3 new ones must have done by next inspection
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10/1/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for towel bucket. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. bowls in sink splash zone. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. using linens, towel, to cove food items. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. operator stated that they somitimes serve tilapia raw if requested has no proof that tilapia has undergone parasite destruction or farm raised. must sell tilapia only cooked until obtains proof
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. handle missing on scoop for rice.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. used as dump sink. ice in sink. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh sprouts, cook line. Corrected On Site. will dicard after 4 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over tofu. Corrected On Site.
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash.Clean Vegetables stored next to hand wash sink Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cook line
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.cook line. Corrected On Site. Repeat Violation.
- Observed cook line/ sushi cutting boards grooved/pitted Repeat Violation.
- Observed cooks with no hair restraint.
- Critical - Observed employee improperly washing hands.while still wearing gloves. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint.sushi chef. Corrected On Site. Repeat Violation.
- Critical - Observed food stored in undrained ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.wisk water 81F Repeat Violation. Repeat Violation.
- Critical - Observed light buildup of slime in the interior of ice machine.
- Critical - Observed raw animal food stored over ready-to-eat food.RIF
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.RIF
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed sushi bar handwash sink used for purposes other than handwashing.prep sink Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.sushi chef did not remove gloves after appling hat. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.sushi bar and cook line Repeat Violation.
- Critical - vegetables not washed prior to preparation. Corrected On Site.
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8/30/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
6/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.for fresh salmon.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.sushi bar
- Critical - Hand wash sink lacking proper hand drying provisions.Cook line Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.ONION
- Observed cutting board BADLY grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling new gloves. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.dump station
- Observed heavy build-up of food debris/grease on dishmachine and shelves
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn starch mixture 78F.out 2 hours recommend rapid chill to 41F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sprouts amd noodles at 74F.recommend rapid chill to 41F.
- Critical - Required consumer advisory for raw/undercooked animal food not provided on sushi menu. This violation must be corrected by : 06/25/11/.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when cracking eggs Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 46 degrees. Corrected On Site. ice down,
- Critical. Observed raw animal food stored over cooked food. freezer, non hermetically sealed beef and shrimp over noodles.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. using same gloved hand to handle all raw animal proteins. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven door handle.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Carbon dioxide/helium tanks not adequately secured.
|
8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.60f roe Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice with no test kit 97f
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Displayed food not properly protected from contamination.All dry storage is in hall that customers use, also working containers of rice,etc
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.to go cup in rice in hall
- Equipment or utensils not designed or constructed in a durable manner.wood sushi bowl
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.cardboard under microwave
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven door handle
- Observed reuse of single-service articles.beer box with sauces in it
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- No plan review submitted and renovations in progress.Expamded to hAll withbf0od and refrig
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5/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER RTE VEGETABLE IN WIC
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.RIC ONLINE GASKITS TORN
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.RICS ONLINE
- Critical. Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 10/27/2009.
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8/27/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed packaged food not labeled as specified by law.ALL MEATS IN RIF
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SUSHI FISH Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.RIC UNITS ON LINE
- Critical. Observed potentially hazardous food thawed in standing water.CHIKEN IN MOPSINK AND SHRIMP IN CONTAINER Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER RTE VEGETABLE IN WIC
- Critical. Observed food stored on floor.EGGS UNDER RIC FLOOR AND MEATS AND ONIONS IN WIC
- Critical. Raw animal food not properly separated from ready-to-eat food.RAW CHICKEN OVER SHRIMP AND BEEF IN RIF
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.COOK HANDLING WASHED AND CUT VEGETABLE ONLINE AND SERVER HANDLING (CHOPING)RED PEPPER AT SUSHI BAR Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ON COOK LINE Repeat Violation.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.SUSHI CHEF PUTTING GLOVES ON WITHOUT WASHING HANDS
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.COOK
- Observed employee with no hair restraint.COOK
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Equipment or utensils not designed or constructed in a durable manner.RIC ONLINE
- Critical. Observed soiled reach-in cooler gaskets.RICS ONLINE
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTER
- Observed utensils stored in crevices between equipment.KNIVES ON LINE IN BETWEEN RICS
- Critical. Observed handwash sink used for purposes other than handwashing. AT SUSHI BAR AND IN KITCHEN
- Critical. Observed dead roaches on premises.10 DEAD ON ACTIVITY BOARD UNDER DISHWASHER IN KITCHEN This violation must be corrected by : 08/26/2009.
- Critical. Observed roach activity as evidenced by live roaches found ONE LIVE ON WOOD SHELF This violation must be corrected by : 08/27/2009.IN KITCHEN
- Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 10/27/2009.
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8/26/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/9/2009 | Routine - Food | Warning Issued |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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