- Basic - Build-up of grease/dust/debris on hood filters. Grease build up at cook line
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in Freezer door handle and Reach in cooler by cook line
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates stored closed to hand wash sink expose to splash, by sushi bar
- Basic - Cloth used as a food-contact surface. Paper towel used to wrap the raw fish at sushi bar Reach in cooler
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee open bottle milk in the Reach in cooler by bar
- Basic - Food stored in a prohibited area. Egg crate used under food container in the kitchen
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler and Reach in cooler by cook line and Reach in cooler by sushi bar
- Basic - Reuse of single-use articles. Reused tofu container for lemon, make table cooler by cook line, manager change container **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu, 46°F, cooked mushroom 46°F, make table cooler bottom part by cook line, manager moved all TCS food to the Walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Bowl of raw chicane above the container of raw shrimp, Walk in cooler, manager moved **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container stored inside the hand wash sink at sushi bar and bar area **Corrected On-Site** **Repeat Violation**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Container inside the rice container and TJ powder container and seaweed container, on the shelf by back door **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Jug of oil on the floor, dry storage area by back door
- 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. Employee open bottle drink on the shelf over make table cooler, cookline
- Basic - Employee with no hair restraint while engaging in food preparation. Employee worked in the cookline **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Service station, ice bin under the soda machine
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touch rice and TJ powder on the shelf by back door **Corrected On-Site**
- Basic - No copy of latest inspection report available. Nov 2013
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag used for raw beef, on the rolling rack Walk in Freezer **Repeat Violation**
- Basic - Packaged food has no English labeling. Container of corn starch, rice on the shelf by back door only have Chinese label. **Repeat Violation**
- Basic - Plastic jug cut in half and reused as funnel. Plastic cooking wine jug cut in half used for funnel to transfer cooking oil to another bottle, manager discarded **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Service station
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken, above the container of stock and container of sauce. Walk in Cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container stored in the Hand Wash Sink in sushi bar area **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. Manager can not find it
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pre portion sushi fish in Walk in Freezer and Reach in cooler in sushi bar not date
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. One of the CO2 tank is not secured. Priority: Basic
- Basic - Observed: Covered waste receptacle not provided in women's bathroom. Priority: Basic
- Basic - Observed: 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. Open bottle water found on the shelf above reach in cooler by cook line. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Operator paid the balance over the phone with credited card, Confirmation #*****4472, case #631572 Priority: High Priority
- Basic - Observed: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowl used as measurement bowl on cook line. Manager voluntary discarded **Corrected On-Site** Priority: Basic
- Basic - Observed: Food stored on floor. Containers of ginger, sushi bar area. Also, cooked noodles, Walk in Cooler Priority: Basic
- Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Between Reach in cooler, cookline **Corrected On-Site** Priority: Basic
- Basic - Observed: In-use tongs stored on oven door handle. Cookline **Corrected On-Site** Priority: Basic
- High Priority - Observed: No vacuum breaker on fitting/splitter added to hose bibb. By the Walk in Cooler, on the non chemical side **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: 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 form discuss and provided to operator **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef in the to go bag, rolling rack Walk in Freezer Priority: Basic
- Basic - Observed: Open dumpster lid. Priority: Basic
- Basic - Observed: Packaged food has no English labeling. Bulk container of cornstarch, flours, on shelf by back door. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles, cooked chicken, 45° Reach in cooler by cookline keep in the cooler from last night. Manager voluntary discarded. Priority: High Priority
- High Priority - Observed: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw seafood over unpackaged butter, top portion of Reach in cooler by cookline. Also, raw beef over cooked chicken, top portion of Reach in cooler by cookline **Corrected On-Site** Priority: High Priority
- Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef, rolling rack Walk in Freezer Priority: High Priority
- Basic - Observed: Rubber/plastic/vinyl spatula cracked/chipped. Knife cracked, by the backdoor. **Corrected On-Site** Priority: Basic
- Basic - Observed: Silverware/utensils stored upright with the food-contact surface up. Spoons, sushi bar area. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked noodles and cooked chicken, 45° from last night. Manager voluntary discarded Priority: High Priority
- High Priority - Observed: Toxic substance/chemical improperly stored. On the hand sink, by sushi bar and Walk in Cooler **Corrected On-Site** Priority: High Priority
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Service station area. Priority: Basic
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
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