ASIAN CHAO/ MAKI OF JAPAN

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach on the floor under the three compartment sink Two live roaches in the cabinet in the front counter Manager killed them Corrected On-Site Warning - From follow-up inspection 2022-04-20: Two live roaches on the floor behind ice machine. Two live roaches on the floor under the grill. Time Extended - From follow-up inspection 2022-04-20: One live roach on floor under cookline. One live roach in cabinets at front counter. Five live roaches under prep table at end of front line. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach on the floor under the three compartment sink Two live roaches in the cabinet in the front counter Manager killed them Corrected On-Site Warning - From follow-up inspection 2022-04-20: Two live roaches on the floor behind ice machine. Two live roaches on the floor under the grill. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. One dead roach under and behind ice machine Two dead roaches in the cabinet and front counter One dead roaches on the wall at the outlet box All discarded by the manager Corrected On-Site Warning - From follow-up inspection 2022-04-20: No dead roaches observed during this inspection. Time Extended

High Priority - Roach activity present as evidenced by live roaches found. One live roach on the floor under the three compartment sink Two live roaches in the cabinet in the front counter Manager killed them Corrected On-Site Warning

Basic - Dead roaches on premises. One dead roach under and behind ice machine Two dead roaches in the cabinet and front counter One dead roaches on the wall at the outlet box All discarded by the manager Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soya sauce Pork stored over corn starch mixture Manager moved items to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in the front cook line grill drawers shrimp (59F - Cold Holding); beef (55F - Cold Holding); chicken (56F - Cold Holding) Manager stated items where placed in cooler at 11am, manager placed items in freezer to reduce temperatures to 41F Corrective Action Taken Repeat Violation Admin Complaint

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. Sushi on the front counter no time marked Manager stated item is held on time Manager placed proper time on item Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical bottle (stainless steel cleaner) was stored next to washed dishes in dish area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food on the washed food processor blades Cutting board in prep table in the kitchen stained Repeat Violation

Intermediate - No soap provided at handwash sink. Hand washing sink next to the ice machine Manager put the soap in Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on the grill handle had no label

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Grill draws underneath front counter grill, ambient temp was 56F Repeat Violation

Basic - Dead roaches on premises. Five dead roaches in the storage area Repeat Violation

Basic - Drain cover(s) missing. Drain cover missing on the drain near the exit door Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Tape was used to repair ice tea machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Employee items in the front counters

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans were wet nested on the top in the dish area

Basic - Food stored on floor. Box of shrimp on the flour in the walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the grill handle Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in front cook line in 81F water

Basic - In-use wet wiping cloth/towel used under cutting board. Towel under the cutting board Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on containers stored over the three compartment sink Repeat Violation

Basic - Stored food not covered. Pan of rice on the cook line not covered Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop was stored in the wet mop bucket in the dish area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: chicken (48°F - Cooling). Manager stated item cooked and placed in walk-in cooler the previous day. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: chicken (48°F - Cooling). Manager stated item cooked and placed in walk-in cooler the previous day.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach underneath old cooler stored in dry storage. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Item in walk-in cooler: eggs (ambient) (48°F - Cold Holding). Manager stated item had been stored in walk-in cooler over night. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in walk-in cooler: eggs (ambient) (48°F - Cold Holding). Manager stated item had been stored in walk-in cooler over night. Item on top side of reach-in cooler across from stove: slaw (48°F - Cold Holding). Manager stated item placed in cooler at 10 am, was stored in walk-in cooler over night that had an ambient temperature of 48°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on top side of reach-in cooler across from stove: slaw (48°F - Cold Holding). Manager stated item placed in cooler at 10 am, was stored in walk-in cooler over night that had an ambient temperature of 48°F. Items in walk-in cooler: chicken (45,44,44,45,44°F - Cold Holding); shrimp (47,46°F - Cold Holding). Manager stated items were delivered at 10 am moved items to walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

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. Items on front counter no time mark. Manager stated items placed out at 10 am, manager placed proper time mark on items. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: slaw (48°F - Cooling). Manager on duty stated item prepared and placed in cooler the previous day.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: slaw (48°F - Cooling). Manager on duty stated item prepared and placed in cooler the previous day. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table across from grill on cook line stained.

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/. Five employees working with no certified food manager on site. Certified food manager started working 30 minutes into inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels and soap at hand washing sink in front counter area. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler ambient temperature 48°F. Technician on site to work on unit.

Basic - Dead roaches on premises. Observed 5 dead roaches underneath old cooler in dry storage. Repeat Violation Warning

Basic - Drain cover(s) missing. Drain next to back door missing cover.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler next to hand washing sink on cook line. Employee discarded drink. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cooking oil stored on floor at end of cook line. Employee placed oil on shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Employee placed tongs on grill. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board on prep table. Manager removed towel. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on containers stored above three compartment sink. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on front counter.