- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area. **Warning**
- 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. Multiple throughout. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at waiter station. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout. Reach in coolers and walk in cooler/freezer. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over corn on cob in reach in cooler/make table unit, cook line. Corrective action had manager switch items. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket, chlorine over 200 ppm. Had employee add water. Waiter station. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket, chlorine at waiter station over 200ppm. Had employee add water. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. Items stored in hand wash sink at hibachi station. Also utensils rinsed in hand wash sink at sushi bar area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple throughout establishment. **Warning**
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In buckets of sauces in fruit reach in cooler and in bin of rice, dry storage area.
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area.
- 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 pan rack, cook line. Manager removed. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and bins on dry storage shelf, cook line.
- Basic - Food stored on floor. Box of lemons in fruit walk in cooler.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler gaskets, cook line and walk in cooler and walk in freezer gaskets.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Spoon in white pepper seasoning container, dry storage area.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream station dipper well turned off. Manager turned on. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hibachi station and dishwasher station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table and counters on cookline.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee threw away cracked eggs shells and then went back to cooking on wok without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried bananas 125°-128°, buffet area. Bananas are not kept in direct contact with steam tray so that they don't burn.Suggested they add to time as public health control paper work. Bananas don't last more than an hour.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs stored over vegetables in top portion of make table, cook line.Raw frog legs stored over sauce in bottom portion of make table unit cook line. Rw beef over raw shrimp in walk in cooler.Manager moved items and correctly stored. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. In make table unit, cook line. Manager removed cracked eggs. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket chlorine at wait station over 200ppm. Test strip bleached completely out.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By hibachi station.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket, choline over 200ppm. Test strip bleached completely out.
- Intermediate - Handwash sink not accessible for employee use at all times. Soiled food tray stored in hand wash sink, cook line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of residue. Bottom of Pepsi reach in cooler unit has water accumulation at bottom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing station and hibachi station.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as public health control paperwork not available. Paperwork was given and filled out at last inspection. Manager took paper work home. Explained to employee form must remain at establishment at all times.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cream cheese67°, krab 59°, tuna 60°. Sushi station display cooler ambient air temperature read 50°.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk containers and multiple surfaces throughout in dry storage area. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 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. Multiple throughout. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored over customer food in walk in cooler. Manager moved food to bottom also told manager to label food as employee food. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at waiter station. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout. Reach in coolers and walk in cooler/freezer. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 73°, sushi bar area and spatulas in 83°, hibachi station, manager removed and placed in dry bin. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Multiple throughout, cook line/kitchen. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wall soiled with accumulated food debris. Dry storage area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and then continued cooking, grabbed noodles from make table unit without washing hands. Also employee placed raw chicken into fryers baskets and then went to reach in freezer to grab already cooked scallop nuggets. Corrective action explained to manager proper hand washing procedures had him translate to employees. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Explained proper hand wash procedures to manager. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch and water mix 76°. Explained to manager time as public health control and filled out paper work with him. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over corn on cob in reach in cooler/make table unit, cook line. Corrective action had manager switch items. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef stored behind raw shrimp in make table unit, cook line. Chicken stored over beef in sliding door pepsi cooler in kitchen. Had manager switch items. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket, chlorine over 200 ppm. Had employee add water. Waiter station. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket, chlorine at waiter station over 200ppm. Had employee add water. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. Items stored in hand wash sink at hibachi station. Also utensils rinsed in hand wash sink at sushi bar area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple throughout establishment. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corn starch and water mix cook line and garlic and oil cook line and hibachi station, gave and filled out time as public health control paperwork. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Bulk container of rice in walk in cooler being cooled covered. Rice was 125°. Explained to manager he must leave food uncovered while cooling. **Warning**
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple containers throughout. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of oil in kitchen/prep area. Also containers of pork, cut carrots, chicken and frog legs.**Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on buffet line. **Corrected On-Site**
- Basic - Drain cover(s) missing. In single service dry storage room.
- Basic - Equipment and utensils not properly air-dried - wet nesting. By dishwashing machine and three compartment sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for ice cream by sushi bar station in water 60°. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area. **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Knives on knife rack by three compartment sink. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Waiter station.
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers containing white substances.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 52°, flour mix 75°, cook line. Employee discarded items.
- High Priority - Raw animal food stored over ready-to-eat food. Green onions before calamari and scallops, Shrimp before raw beef in make table/reach in cooler unit. Raw chicken over cooked chicken in upright sliding door reach in cooler, kitchen/prep area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple throughout. **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. Gave time as public health control form.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
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