- High Priority - Small flying insects in bar area in south bar
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. All coolers along cook line between 48°F and 51°F.
- Basic - In-use utensil stored in ice or ice water between uses in back prep area. Discarded water.
- Basic - No handwashing sign provided at a hand sink used by food employees. In prep area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working container of food not labeled in English. 2 Flour containers , wrote name on labels . **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler at cook line cold held at greater than 41 degrees Fahrenheit. All items between 48°F-51°F for less than 3 hours,placed ice on all items . Temperature at second check was between 41°F and 42°F. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in appetizer prep area.
- 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. Cook in appetizer station put sliced avocado on salad with bare hands.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wild caught fresh snapper sold as sushi.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eel 45°F and Shrimp 46°F, kept on double plates on ice, took one plate off to keep fish at 41°F,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 112°F. Heated to 165°F, for hot holding at 135°F **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken behind buttermilk in drawers at appetizer station. Moved chicken to the front and buttermilk in the back **Corrected On-Site**
- High Priority - Small flying insects in bar area in south bar
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At dish machine in kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. 2 hand wash sinks with hot water shut off.Next to ice machine and in dish area. Turned hot water back on **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area.cups, glasses , cans
- 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. Several drinks in prep area.
- Basic - Employee beverage container on a food preparation table next to clean equipment/utensils.several drinks at prep bar **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep area.
- 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 - Live, small flying insects in food preparation area. Sushi prep area.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink not accessible for employee use at all times. In dish area, clean dishes on racks in front of the sink.
- Intermediate - Handwash sink used for purposes other than handwashing. At north bar stored glasses inside sink
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.in dish and ice machine 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. **Warning**
- Basic - Employee personal items stored in a food preparation area cell phone on prep table. **Warning**
- Basic - Equipment in poor repair. Cooler in front of pizza oven at an ambient temperature of 57°F. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In prep area and at cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.wait station and prep area. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On top of all bars. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. At sushi station. **Warning**
- Basic - scoop stored with handle in contact with cake flour, bread flour and Ap flour. **Corrected On-Site** **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. **Warning**
- 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 chef preparing sushi and a garnish person putting decoration on plates without wearing gloves. **Warning**
- High Priority - Food with mold-like growth. See stop sale. Moldy lemons next to ice machine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pork Belly 57°F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sushi rice **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice . **Warning**
- 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. See stop sale. Sushi Rice and butter. **Warning**
- High Priority - Small flying insects in south bar area. **Warning**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lemon juices at bar. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed in 60 Days. Next to ice machine and in dish area. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Utensil storage in prep area. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **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 soap provided at handwash sink. At bar **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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. At north bar **Warning**
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11/6/2013 | Routine - Food | Warning Issued |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Sugar and flour. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees. At both sinks at sushi bar
- Basic - Single-service articles not stored inverted or protected from contamination. Straws at bar not individually wrapped.
- Basic - Uncovered lemon stored on top of bar and wait station **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Tuna 47°F, white fish 52°F and smoked salmon 50°F, was on ice with two plates underneath removed one plate and brought temperature down to 41°F. Also sliced the fish in thinner portion. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.At sushi bar.
- Intermediate - No soap provided at handwash sink.At sushi bar.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice.
- Basic - Leaking pipe at plumbing fixture.At 3 compartment sink in dish area.
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4/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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