BENTO ASIAN KITCHEN & SUSHI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab salad (46F - Cold Holding); spicy tuna (46F - Cold Holding) items in top portion of cooler at front counter, other items in cooler were 41F or below, operator added ice. Spicy tuna 39, krab salad 44. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dry storage shelf/ice machine.

Basic - Cove molding at floor/wall juncture broken/missing. Under Handwash sink on cooks line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack above Three compartment sink.

Basic - Equipment in poor repair. Large cutting board on rack behind sushi counter with deep cut marks. Shelf above Three compartment sink the paint is chipping away.

Basic - Floor area(s) covered with standing water. Next to mop sink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clear tape on the tops of reach in cooler the edges are becoming soiled. Reach in cooler door jam soiled across from wok station. Reach in freezer door jam soiled across from Three compartment sink. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. 1 fryer and 1 automatic sushi roller.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in back kitchen, manager replaced paper towel roll. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sink on cooks line nearest office the soap dispenser was not dispensing soap, manager fixed dispenser. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. On cooks line under/behind Handwash sink/wok station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Exterior corners of dish machine soiled. Dirty dish rack in dish machine area the rack is soiled with old food debris build up. Extra unused equipment under dry storage shelves. Repeat Violation

Basic - Single-service articles improperly stored. Box of togo boxes on floor across from mop sink.

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed onions stored over ready to eat portioned sauces in walk in cooler. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee adjust hat on head then grabbed a Togo bowl to continue making food for customers.

High Priority - 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 time stamp states to discard at 3:04pm observed employee make a sushi bowl with that same rice at 3:35pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (112F - Hot Holding) in small steam table on cooks line, the unit was not turned on, operator voluntarily discarded.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alexia Kelley 10/2023 expired. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained on some reach in coolers. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in Handwash sink on cooks line indicating sink was used as a dump sink.

Basic - Accumulation of debris inside and outside warewashing machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in dining room soiled.

Basic - Equipment in poor repair. Cutting board on prep cart with deep cut marks. Large plastic container on clean dish rack in back with a large crack. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under reach in freezer across from Three compartment sink. Floor near reach in freezer and ice machine standing water.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle directly touching cut mango chunks in sushi reach in cooler, employee moved handle of spoon off of food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks. Cooling/prep rolling cart racks are soiled. Reach in cooler gasket soiled in boba area. Drink machine soda nozzle backsplash area. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cut green onions in walk in cooler, manager stated mushrooms were not washed. Manager moved mushrooms to the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area: tuna (42-44F - Cold Holding); salmon (45F - Cold Holding); shrimp (46F - Cold Holding); krab (45-46F - Cold Holding) ice placed in sushi case. Retemped items tuna 31, salmon 34, krab 40, shrimp 36. Reach in cooler top across from fryers: shrimp (48F - Cold Holding); wonton (47F - Cold Holding) items moved to walk in cooler. Retemped wontons 42, shrimp 41. Corrected On-Site

High Priority - 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. On liquid egg batter, lo mein noodles, and green beans items listed on application.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee cooking chicken did not know the correct cooking temperature also employees unaware that they are supposed to put egg wash and green beans on time.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager expired 5/2023 (district manager).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior white plate inside ice machine. Walk in cooler food racks. Stained cutting boards on cooks line. Soda nozzles in lobby. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present no certified manager.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to cups on sauce on front line.

Basic - Equipment in poor repair. Cutting boards with deep cut marks. Repeat Violation

Basic - Food stored on floor. Bell peppers on floor in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water at 84F in steam table with green beans and lo mein noodles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling rack with sheets pans on it soiled. Bins soiled holding bagged sauces in walk in cooler. Door jam where the gasket meets the cooler of reach in cooler across from fryer. The door jam of the ice machine lid. Spray hose nozzle soiled at dish machine. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. One reach in cooler on cooks line and reach in cooler across from dish machine.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee frying chicken with one gloved hand placing raw chicken in cooking oil, when done the glove was discarded and he continued cooking/touching clean utensil handles and removing cooked chicken from oil without washing hands in between.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards that are soiled. Exterior rice cooker/hot holding bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. The top of machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above back Three compartment sink.

Basic - Equipment in poor repair. Large blue container holding sushi rice soaking in vinegar with a large crack on the side. Multiple cutting boards with deep cut marks.

Basic - Floor area(s) covered with standing water. Next to Handwash sink at wok station.

Basic - In-use wet wiping cloth/towel used under cutting board. At the sushi prep area under board used to cut cucumbers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard. Walk in cooler food storage racks. Spray hose nozzle by dish machine. The back of the fryers. Reach in cooler gaskets on the cooks line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind trash can at wok station. Floor soiled inside walk in freezer.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and didn't wash hands before putting on gloves. Manager had employee wash hands and put on gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in sushi area time marked to expire at 2:50 pm, inspector had employee discard rice at 3:10 pm.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice in sushi area time marked to expire at 2:50 pm, inspector had employee discard rice at 3:10 pm.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi prep area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above front line reach-in cooler. Manager removed drink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above fryers. Walk-in cooler gasket. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To containers on shelf in kitchen. Manager turned containers over. Corrected On-Site

High Priority - 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. Egg wash used for frying items. Employee stated item placed out at 11:00 am, employee placed proper time on item. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for faucet on mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers in sushi prep area. Ice chute to soda machine in dining room. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to three compartment sink. Manager provided paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents above fryer on cook line. Walk-in cooler gasket. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in sushi prep area stained. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hose stored in hand washing sink on cook line. Manager removed hose from sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above grill greasy. Area behind soda nozzles on soda machine in lobby.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line. Manager placed towel in sanitizer bucket. Corrected On-Site