- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed dust build up on walk in cooler, cooling unit, fan grill.
- Basic - Employee personal items stored in or above a food preparation area. Observed employee cell phone and nasal spray placed on shelf above food prep surface across from the woks. Items were removed while still present. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Ice scoop repositioned so as to avoid crosstamination with handle. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed approximately five squeeze bottles at grill station on cook line without labeling.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed approximately three pounds of meat chunk in bucket thawing. Corrective action; bucket of meat placed under running water for thawing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand drying paper resupplied while still present. **Corrected On-Site**
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in sugar container in kitchen. No handle bowl removed while still present. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line. Corrective action; utensils were placed in clean water and container was placed on stove to heat water to or above 135°F.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in wait station. **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Observed carton of raw eggs on shelf in walk in cooler over unwashed celery.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked in reach in cooler behind sushi bar and in walk in cooler.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense rice. Container discarded. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to walk in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over wait station.
- Basic - No handwashing sign provided at a hand sink used by food employees in the new restroom.
- Basic - Screen rear door has a gap across the bottom at the threshold that opens to the outside.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another without proper barrier in between foods.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over food prep area near the walk in cooler.
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phone over food prep area near walk in cooler.
- Basic - Food stored on floor in walk in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees in the bar area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Operator relocated frozen foods under running water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket with utensils in HWS. **Corrected On-Site**
- 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.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf underneath rice cooker in cook line.
- Basic - Food contaminated by unsanitized equipment. Sushi stick after frying found lying on flat part of dryer, operator states this is to drain oil after cooking. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 ?F standing water
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Beverage station **Corrected On-Site**
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/18/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 employees on duty engaged in various forms of food preparation/waitstaff.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. in cookline Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed hands in prep sink instead of handwash sink
- Critical - Observed handwash sink used for purposes other than handwashing. storing container in handwash sink, warewash area Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 63 F tempura batter out at room temperature Corrected On Site. time marked for start time at 1:00 pm
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7/16/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed. current 2012 license
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. fresh cut veggies handled with bare hands Corrected On Site. now gloved
- Critical - Observed cloth used as a food-contact surface. cloth towel in contact with sushi rice
- Critical - Observed food stored on floor. bag of carrots on walk-in cooler floor
- Critical - Observed handwash sink used for purposes other than handwashing. items stored in handwash sink in warewash area
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. left of fryers Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. sink left of fryers Corrected On Site.
- 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. no documentation provided.
- Critical - Observed cloth used as a food-contact surface. cloth towel in contact with sushi rice
- Critical - Observed food stored on floor. boxes with seafood on walk-in freezer floor
- Critical - Observed handwash sink used for purposes other than handwashing. 3 handwash sinks used for storing items Corrected On Site. items removed.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over sweet potatoes, walk-in cooler Corrected On Site. put with other raw beef products
- Critical - Observed interior of microwave soiled with food debris.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. serving sushi
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. flour near handwash sink [left of fryer] exposed to splash Corrected On Site.
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8/4/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, operator called company to switch product, had detergent instead of chlorine sanitizer.
- 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.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. have iodine test strips instead of chlorine for chemical dishmachine which uses chlorine.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. K class extinguisher
- Critical - Required consumer advisory for raw/undercooked animal food not provided. no sign posted or any verbage provided in menu, will be serving sushi. Corrected On Site. inspector provided sign.
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4/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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