- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In wif some on floor and some not 6 inch above floor
- Basic - Ceiling tile missing.above wic
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. BAG OF ONIONS **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At prep table **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.at sushi bar **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 50 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.sugar **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. DOUBLE KING BRAND WHOLE BAMBOO SHOOTS. 6 lb 8 oz
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced tofu. 44 f on prep table. Put more ice in wate. Temp 40 f SUSHI RICE AT 85 f at SUSHI BAR IME MARKED NO PLAN AVAILABLE. EXPLAINED 09 procedures
- High Priority - Raw animal food stored over ready-to-eat food.raw fish wraped in plastic over mixed vegetables in WIF.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. SUSHI RICE AT 85 f marked 2:30 Explained new 09 procedures.
- 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 **Corrected On-Site**
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1/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair. RIC ON COOK LINE AND AT SUSHI BAR
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10/15/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.PLATES Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.BY 3C SINK Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/11/2012.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/11/2012. Corrected On Site. PIC CALLED AND FOUND CERTIFICATES
- Observed build-up of mold-like substance on surface of nonfood-contact surface. AROUND ICE BIN AT SUSHI BAR
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISHWASHER HANDLED SOILED DISHES THEN HANDLED CLEAN DISHES WITHOUT WASHING HANDS Corrected On Site.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 12/11/2012.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. PLASTIC SUSHI MATS
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW SHELL EGGS BEHIND RTE CARROTS AND PEAS IN RIC ON COOK LINE Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOON BY RICE COOKER Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CKN ON PREPTABLE WHEN ARRIVED MOVED TO WIC TEMPED AT 74 F,GARLIC AND OIL 74F(DISCARDED),CKN 46,PASTA 45,CKN 44 IN RIC (DISCARDED ALL).RICE IN KITCHEN 75 F,TOFU 70(TOFU DISCAED) AS PER MGR RICE AND CKN LESS THAN AN HOUR. ADVISED TO COOL QUICKLY TO 41 OR COLDER This violation must be corrected by : 10/12/2012. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. RIC ON COOK LINE AND AT SUSHI BAR
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. FLOUR Corrected On Site.
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10/11/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At sushi bar.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Employee chewing gum at sushi bar.
- Observed nonfood-contact equipment in poor repair - glass sliding doors of sushi display cooler are cracked - clear tape used for repair.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter 70F in reach in cooler - recommend using time as PHC when taken out for use at cookline.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Can used for storage of sugar crystals.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Consumer advisory present on main menu but not on happy hour menu. Consumer advisory provided to operator - displayed on wall at front counter/entrance. Corrected On Site.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed CO2 tanks in server station not secured.
- Observed HWS in Hibatchi not having a trash can.
- Observed SS (spoons) not protected from contamination, all going different ways.
- Observed broken filters in the hood system in kitchen.
- Observed buildup of food debris behind line equipment.
- Critical - Observed butter and garlic/oil mixture without a date mark/bulk sugar, flour not labled.
- Critical - Observed can opener blade needing replacing; soda bin in server station has a mold like substance around opening.
- Critical - Observed chemicals on floor next to door without label.
- Critical - Observed chicken on cold line at 44 degrees f.
- Observed cornstarch in dry storage with no cover, baking soda also no lid. Krab in freezer also not covered.
- Critical - Observed dirty bowls stored as clean and Hibatchi grill dirty.
- Critical - Observed dish machine not reaching recommended manufacture wash or rinse temperature of 120 degrees f, dish machine gauge stated 110 degrees f.
- Critical - Observed employee making flower with a carrot using his bare hands.
- Observed fryers accumulated with grease, also 3 comp sink in bar covered with a mold like substance.
- Observed grease dripping from hood system.
- Observed handle of scoop in white sauce, flour, sugar and ice.
- Critical - Observed location not maintaining 90 days worth of shellfish tags.
- Observed location using egg creates for utensil storage as well as styrofoam container top and bottom of containers.
- Critical - Observed no thermometer in refrigerator on cooks line.
- Critical - Observed opening under back door.
- Observed plates in kitchen not inverted, also pans in dry storage area.
- Critical - Observed server only rinse hands after handling dirty dishes.
- Critical - Observed squeeze bottle/employee drink on shelf above pre sink.
- Critical - Observed sushi rice at 91 F at sushi bar.
- Observed towel lining many pans on line and in the walk in cooler.
- Observed towel on counter in sushi area, also soiled apron on banana's on top of refrigerator.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area./ next to single service in sushi area Repeat Violation.
- Critical - Observed food stored on floor./fryer oil Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing./ rinsed hand towel in sink.
- Critical - Observed unlabeled spray bottle/ yellow cleaner on cooks line .
- Wet wiping cloth not stored in sanitizing solution between uses./ on sushi prep area
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. sushi rice. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked brown rice, cooked meat walkin cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil held at room temp
- Critical. Observed food stored on floor. cases in walkin freezer not 6 inches from ground.
- Critical. Observed uncovered food in holding unit/dry storage area. pot stickers, soft shell crab reach in freezer.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw chicken must hover over vegetables in the make table to be accessed. Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. blue cloth in sushi rice.
- 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. togo bowl in vinegar container.
- Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table cutting board at reach in cooler.
- Observed sponge used as a wiping cloth on a food-contact surface. Sushi bar Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. handsink used to rinse bowl
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing hand sink. Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door gaps at bottom.
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11/3/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
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8/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at fryer basket.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi cooler.
- Critical. Observed food stored in ice used for drinks. beer ottles stored in drink ice at bar.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken in back of raw veggies in reach cooler. Corrected On Site.
- Critical. Observed food stored on floor. cases of meat cut open on floor in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef, cooks in back touching sushi, rice, broccoli, potsticker dumplings.
- 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. togo cup in soy sauce bucket.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. chef handled raw chicken then raw beef, then handled pre-cooked potstickers.
- Critical. Observed employee handling soiled utensils and plates then handle clean equipment or utensils without washing hands. server touching dirty plates and glasses tnen handled clean plate and scooped rice.
- Critical. Observed employee improperly washing hands. washed hands with soap with gloves still on.
- Critical. Observed employee wash hands with no soap. employee washed hands without soap after handng raw meats.
- Observed employees with no hair restraint.
- Food-contact surface not smooth and easily cleanable. wooden bamboo wraps. for sushi.
- Wet wiping cloth not stored in sanitizing solution between uses. at sushi bar. Repeat Violation.
- Observed sponge used as a wiping cloth on a food-contact surface. dirty worn, na ty sponge at dishmachine rinse and su hi bar.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline hand sinks. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline handsinks. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. back door open no screen dooor.
- Critical. Observed toxic item stored by utensils. water pitcher stored under soap container at handsink.
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8/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. sushi rice. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil at spice cart. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling potentially hazardous food with lids/covers.
- Critical. Observed uncovered food in holding unit/dry storage area. frozen noodles pkgs open reach in freezer.
- Critical. Observed cloth used as a food-contact surface. cloth used to cover and touching noodles.
- Observed utensils in poor condition. rice scoop cracked and broken.
- Observed old food stuck to clean utensils. scoop for sugar has food debris soil other than sugar. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site.
- Critical. Observed interior of microwave soiled. server microwave.
- Observed utensils stored in crevices between equipment. knives in between prep tables.
- Observed leaking pipe at plumbing fixture. under scaper sink at dishmachine .
- Critical. No handwashing sign provided at a handsink used by food employees. server hand sink side station.
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over soy sauce and carrots. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. veggies in sauce Corrected On Site.
- Critical. Cold water shut off at spray hose for dishmachine area.
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen and bar
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1/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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