- Basic - Bowl or other container with no handle used to dispense food. Observed a steel bowl is being used to scoop prepped vegetables on the cook's line. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Observed a grease build- up on the left side of the deep fat fryers and right side of the wok station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a styrofoam case of salmon stored on the floor of the walk-in freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on the self serve buffet. **Admin Complaint** **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Observed a cloth napkin wrapped around a wooden paddle and used to mix sushi rice.
- Basic - Employee with no hair restraint while engaging in food preparation. Observed no employees wearing hair restraints upon arrival for inspection. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that bowls, strainers and some pans are stacked wet.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface throughout the establishment. **Admin Complaint** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Tongs were placed into the 3 compartment sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in standing water with a temperature of 101° on the cook's line.
- Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line.
- Basic - Working containers of food removed from original container not identified by common name. Observed that the sugar container is not labeled . **Admin Complaint** **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment has no proof of parasite destruction for salmon and escolar that are purchased fresh and used for sushi.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed tempura batter at 82° and cornstarch mixed with water at 80° left out on the cook's line. Batter was put into refrigeration.
- 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. Observed no time mark on the sushi rice at the sushi bar. Time mark was put on after arrival. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Observed raw salmon, raw squid and raw oysters on a half shell stored above cooked crab legs in the walk- in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw chicken, raw beef, raw shrimp and raw pork stored above sauces in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored above raw pork ribs in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All the oyster tags are just stuck into a plastic container in no particular order.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Did not observe any oyster tags marked with the day the last oyster was used.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse out a food container at the hand sink behind the sushi bar.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed a sheet pan of oysters on a half shell with no harvest tag. Tag was put back. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed one probe thermometer read 22° and another probe thermometer read 50° when tested in ice water
- 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. Establishment could only provide proof of training for 4 employees. Observed 13 employees working at time of inspection. **Admin Complaint** **Repeat Violation**
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10/29/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Rice Seasoning. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Beef next to Eggs. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used for sauces, and dry ingredinpents. Observed the same at callback inspection.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Customer plates on the buffet are not stored inverted on the buffet line. At callback inspection, observed the same.
- Basic - Employee with no hair restraint while engaging in food preparation. All kitchen employees. **Corrected On-Site** Unpon arrival at callback , observed 5 kitchen employees with no hair restraints on. After seeing me, they put on hats.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At callback inspection, observed 2 wet wiping cloth in the kitchen and 1 wet wiping cloth at the sushi bar not stored in sanitizer between uses.
- High Priority - Employee washed hands with no soap. Dishwasher **Corrected On-Site** at callback inspection, observed a kitchen employee wash thief hands in the 3 compartment sink with no soap
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked food in the walkin cooler. At callback inspection, observed raw uncovered beef stored above cooked crab legs in the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over prepped vegetables and mayonnaise in a Bain Marie cooler. At callback inspection, observed raw squid stored above RTE seaweed in a Bain Marie cooler on the cooks line.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over fish. At callback inspection, still observed the same..
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher. At callback inspection, observed a kitchen employee wash hands with no soap in the 3 compartment sink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. At callback inspection, observed 12 employees working at 11:06 am with no Certified Food Manager present. A certified Food Manager arrived at 11:40 am after being called in.
- 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. At callback inspection, only could only produce proof of training for 1 employee.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Many cooked foods in the walkin cooler. No date marking in use. At callback inspection, still observed the same.
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2/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Used for sauces, and dry ingredinpents.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Customer plates on the buffet are not stored inverted on the buffet line.
- Basic - Clean knives/utensils stored in crevices between equipment. Meat cleaver between a deep fat fryer and wall.
- Basic - Employee with no hair restraint while engaging in food preparation. All kitchen employees. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Food stored in a location that is exposed to splash/dust. Raw rice stored next to the dish machine **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Soda machine in the kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Jello cooler by the dish machine.
- Basic - No mop sink or curbed cleaning facility provided. Mop sink was removed from the location on the right side of the 3 compartment sink. Mop sink faucet is still present along with evidence of a cement curb below the faucet. A mop sink must be installed after plan review has been submitted and approved. There is no curbed mop sink or tub to use as a mop sink for the establishment.
- Basic - Stored food not covered in walk-in cooler. Raw ribs, ham , cooked ribs, cooked chicken.
- Basic - Wall soiled with accumulated grease. Wall on the right side of the deep fat fryer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. No food storage containers are labeled in the establishment.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee washed hands with no soap. Dishwasher **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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. Sushi rice
- High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked food in the walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs stored on top cooked noodles and prepped cabbage in a Bain Marie cooler on the cooks line
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over salad.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over prepped vegetables and mayonnaise in a Bain Marie cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over fish
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Angela Chung - PIC, Philip Huang - CFM
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher
- Intermediate - Handwash sink missing in warewashing area. A hand wash sink needs to be installed in the dish machine room, hand wash violations were noted on the dishwasher. The nearest hand wash sink is in another room about 25 feet away from the dish washing area. Before installing the hand wash sink, approved plan review is required.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Many cooked foods in the walkin cooler. No date marking in use.
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Observed food stored under wok station on floor. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack.observed knives in dirty drawer near DM.
- 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. Observed near handwash sink in kitchen. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed on cookline. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by hibachi in kitchen. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Observed in units near dish area.. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw beef over cooked beef.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over creme brle.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw beef. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Walk-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. Observed chicken at 45°f beef 45°, plant foods 45° Unit temperature dropped to 41°f before completion of inspection, also repair company arrived during inspection to repair. **Corrected On-Site**
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
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