- Basic - Equipment in poor repair interior bottom of reach in freezer by dish machine is cracked, broken at door. **Warning**
- Basic - Food and ice machine are stored in outdoor dry storage room where the door is observed unlocked, open and accessible to anyone behind the strip mall. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. (Where hose is attached behind ice machine) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (47°F bean sprouts, 47°F cream curry, 53°F cut tomatoes) **Admin Complaint** **Repeat Violation**. (Upon callback, meats are iced down with ice bags after prep. Cut tomatoes are 45°F , 46°F cornstarch in water, cooked dumplings 43°F, cornstarch in water, raw meats on fresh ice packs held overnight in non-working cooler, raw shell eggs 54°F, cooked noodles 46°F, cut greens 46°F. Multiple raw meats and seafood items held in cooler overnight and now have fresh ice packs on them. Chicken, pork, scallops, squid. Explained to entire staff that iced items cannot stay in a non-working unit overnight.)
- 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. (Cook) **Warning**
- Intermediate - Refrigerator not 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. **Warning**. (Unit serviced this morning prior to callback. Ambient air 46°F. Refrigeration AC unit tech is on-site during inspection.
- Intermediate - Wall mounted knife holder where knives are stored is soiled. **Warning**
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10/24/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. (In rice bin.) **Repeat Violation** **Warning**
- Basic - Clean knives/utensils stored in crevices between shelves and boxes in dry storage room behind establishment. **Warning**
- Basic - Equipment in poor repair interior bottom of reach in freezer by dish machine is cracked, broken at door. **Warning**
- Basic - Food and ice machine are stored in outdoor dry storage room where the door is observed unlocked, open and accessible to anyone behind the strip mall. **Warning**
- Basic - Hole in ceiling above utility sink. **Warning**
- Basic - Hole in wall. (Below utility sink and to the right of the glass door cooler.) **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Noodles stored on floor in covered container under shelf. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor under the utility sink. **Warning**
- Basic - Wood food-contact surface not properly sealed. (Dry storage closet.) **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. (0 ppm chlorine after 2 cycles being run with of a tray of dishes loaded in the machine.) **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. (Where hose is attached behind ice machine) **Warning**
- High Priority - Nonfood-grade frozen gel packs in direct contact with food items in the make table cooler. Proof of food grade product is required by labeling or package. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (47°F bean sprouts, 47°F cream curry, 53°F cut tomatoes) **Admin Complaint** **Repeat Violation**
- High Priority - Rodent activity present as evidenced by rodent droppings found. (On the floor in back corner to the right of the glass door cooler in the kitchen. On bucket near corner. On electric panel box in same corner. On top of glass door cooler. On shelf to the left of the cooler. Under dish machine on shelf. By water heater. Too numerous to count. Under microwave. Under wait station counter at floor crates. Operator began cleaning areas immediately.) **Warning**
- High Priority - Rodent burrow or rodent nesting materials present. (Pile of peanut shells in back corner to the right of the glass door cooler in the kitchen. Broken peanut shells also under shelf where droppings were observed.) **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (200ppm chlorine) **Repeat Violation** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- 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. (Cook) **Warning**
- Intermediate - Refrigerator not 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. **Warning**
- Intermediate - Wall mounted knife holder where knives are stored is soiled. **Warning**
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10/23/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (On counter next to hand sink) **Warning**
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Food storage container/container lid cracked or broken. (Container in glass door cooler) **Warning**
- Basic - Ice scoop handle in contact with ice. (Blue chest cooler) **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (On counter next to hand sink) **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (300ppm chlorine -test strip turned purple then white) **Corrected On-Site** **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. (Fresh salmon, ocean grown per operator, prepared and frozen on-site.) **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Glass door cooler at cooler) **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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5/5/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Inside container of bulk rice
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce. Raw fish above unwashed celery, carrots **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. Empty prescription bottle on shelf next to , above clean dishes **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 47°, cook line , product iced down , **Corrected On-Site**
- Intermediate - Food manager certification expired. Expired 12/09/2013 Renew by 24 feb 2014 **Warning**
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12/23/2013 | Routine - Food | Warning Issued |
- Basic - Cloth gloves contacting ready-to-eat food.in reach in cooler
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden rice bowl
- High Priority - Raw animal food stored over ready-to-eat food.raw seafood over ready to eat foods in reach in cooler
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.shredding white radish Corrected On Site.
- Critical - Observed food stored outside r. cooking rice outside in rice cooker Corrected On Site. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. in reach in cooler Corrected On Site.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. on foods in reach in cooler
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. scoops stored in 78 degree water
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. on fresh salmon used for sushi
- Critical - Identity of food or food product misrepresented. using imitation crab and advertizing crab products
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs and strainer hanging on oven door
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. missing for several employees
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical - Working containers of food removed from original container not identified by common name. condiment containers at sushi bar not labeled of contents
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11/1/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.
- Observed ceiling tiles in disrepair.
- Critical - Observed cloth used as a food-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed toxic items stored by food. Corrected On Site.
- Critical - Observed uncovered food in storeroom freezer between use. Corrected On Site.
- Observed walls soiled with accumulated food debris.
- Wet mop not hung to dry.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Observed employee with no hair restraint. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed interiors of microwaves soiled.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed food debris accumulated on kitchen floor beneath and behind equipment.
- Observed ceiling tiles in disrepair.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in kitchen cooler between use.
- Observed employees with no hair restraints.
- Observed ripped/worn cardboard used as shelf cover.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on hood filters above grill line.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed unlabeled spray bottle.
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. 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. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.[sushi mat]
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11/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 11/24/09.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. This violation must be corrected by : 11/24/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 11/24/09.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.[sushi mat]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[top shelving ]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[plates on top shelf]
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11/23/2009 | Routine - Food | Warning Issued |
| No report available. | 5/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/17/2008 | Routine - Food | Warning Issued |
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