- Basic - Food stored on floor. Tray of prepared food on floor under shelf in walk in freezer.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Rice bucket Stored on floor under prep table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table units at sushi bar.m
- Basic - Open dumpster lid.
- Basic - RIce scoop handle in contact with rice.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Sushi bar make table raw salmon 47°F. Raw tuna 47°F. Corrective action taken operator is moving fish and other items to unit that is functioning. Ambient temperature is 50°F and unit is not running.
- High Priority - Vacuum breaker missing at hose bibb. On mop sink. Broken back flow preventer.
- Intermediate - Equipment drain line draining into handwash sink. At both handwash sinks at sushi bar. Cooler drain line runs into hand sink. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Operator showed up during inspection. **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Sushi bar make table.
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10/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Both freezer and walk in. Cases of chicken in cooler. And trays of chicken in freezer.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Soup cups in soiled buckets under prep table.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing properly.
- 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. On top of ice machine bin. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi cook. Wiped hands on towel then put gloves on.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi bar. Male cook using bare hand contact with products being used in sushi. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Equipment drain line draining into handwash sink. Drain line from sushi cooler running into drain. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knife stored between maketable and counter. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Phones on cook line.
- Basic - In-use utensil stored in Food between uses. Observed spoon for dishing out crab salad with handle in product at sushi bar.
- Basic - RIce scoop handle in contact with rice. Using a bowl to scoop rice with no handle. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. The sushi chef was marketing sushi roll touching with bare hands and crossed from crab meat to vegetable with no hand wash. **Corrected On-Site**
- High Priority - Plumbing improperly installed. Observed sushi cooler with hose running into hand sink.
- High Priority - Raw animal food stored over ready-to-eat food. Raw soft shelled crab over RTE sauce in cooks line maketable. **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 1 Wet wiping cloth not stored in sanitizing solution between uses located on sushi bar food prep table.
- Basic - Accumulation of food debris inside warewashing machine.
- Basic - Accumulation of food debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food including walkin cooler cooked rice. Corrected on site.
- Basic - Ice scoop handle in contact with ice located in frontline liquor bar ice bin.
- Basic - Inside/outside of dumpster not clean.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed walkin freezer poultry and beef stored in Togo bags and directly contacting Togo bags.
- Basic - Standing water in mop sink/mop sink draining very slowly. Located at shogun dining room center employee handsink.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Observed 3 no food grade storage containers to store liquid salad dressings in walkin cooler.
- High Priority - Plumbing improperly installed. Observed frontline sushi bar reachin cooler drain line emptying into employee handsink.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed frontline sushi bar rice and temping at 94 degreesF and establishment using time/temp as public Heath control without necessary documentation. Corrected on site.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed rear coke 2 door glassfront upright reachin cooler raw beef steaks stored over raw seafood.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Observed kitchen dishwasher area employee handsink and observed kitchen waiting station employee handsink without available cold water during inspection.
- Intermediate - Water pressure lacking at kitchen cookline employee handsink fixture that require the use of hot water. Observed lack of sufficient water, both hot and cold water, available through rear kitchen employee restroom handsink faucet.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed No handwashing sign provided at 3 rear sushi bar handsinks used by food employees.
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11/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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