- Basic - Drain cover(s) missing. Under triple sink and prep sink, manager corrected.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. In walk in cooler back of kitchen.
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket under shelf next to steam table 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 83° under cook line, cook moved directly to walk in cooler. Yellow tail, tuna, salmon, shrimp 44-46°, cream cheese 51°, crab stick 44° in sushi bar prep reach in cooler. Tempura batter 47-48°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef 106° on steam table across from cookline, corrective action, recommended adding a lid.
- High Priority - Raw animal food stored over ready-to-eat food. Small Container of raw fish over opened container of cream cheese in sushi bar reach in cooler. Plastic wrapped raw fish over bags of edamame in walk in freezer- fish not commercially packaged.
- Intermediate - Cold holding equipment incapable of 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 prep cooler not maintaining sushi at 41° or below yellow tail, tuna, salmon, shrimp 44-46°.
- 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. Cashier who scoops ice is missing training, has been at establishment for over 2 months according to employee.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ready to eat sushi not date marked and held over 24 hours in reach in cooler in sushi bar prep area.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 2 employees have laminated cards that are copies, not original certificates or cards.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in kitchen near sushi prep area. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes near sushi prep area not stored in solution. **Corrected On-Site** **Warning**
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2/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Container of Cooking oil on floor with pot of cut onions on top beside prep table.
- 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. Scoop handle in sesame seeds back of kitchen
- Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board on prep table across from cook line. **Corrected On-Site** **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface. Sponge used to wipe counter, in triple sink and sanitizer bucket.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Repeat Violation**
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scoop without a handle used to dispense edamame. Bowl used in bulk sugar container. Souffl cups used in bulk container of sesame seeds. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack wet nesting. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in ice or ice water between uses. Rice scoop stored in ice water. **Corrected On-Site** **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well only dripping into water containing rice scoops. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in kitchen near sushi prep area. **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles. Single serve rice bowls with rice left from previous order that was changed. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes near sushi prep area not stored in solution. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar not labeled. **Corrected On-Site** **Warning**
- High Priority - Cooked seafood, meats, or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked shrimp on steam table at 108°. Corrective action: added water to pan below and turned up heat on steam table. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need vacuum breaker on hose side of splitter at mop sink. **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. Using time as a public health control for sushi rice and fried rice, but manager was unable to provide a plan at the time of inspection. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of clear sanitizer under front counter. **Corrected On-Site** **Warning**
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12/17/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs stacked wet on rack **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over precooked chicken inside walkin cooler **Corrected On-Site**
- Intermediate - Employee rinsed rag in handwash sink.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Single-service items stored on floor in dry storage area. Boxes of cups
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. In non cooked rolls must be changed on menus
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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