HIBACHI EXPRESS & SUSHI

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna, tilapia, and imitation crab meat in sushi station reach in cooler, all bearing a label indicating they are to be kept frozen until time of use. See stop sale. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Can of raid of dry storage shelf over rice bin and next to rice and yuzu. Operator put chemical on floor under sink. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna, tilapia, and imitation crab meat in sushi station reach in cooler, all bearing a label indicating they are to be kept frozen until time of use. See stop sale. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

Basic - Standing water or very slow draining water in handwash sink on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled light switch cover in mens room.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna and tilapia in vacuum sealed bags in sushi station reach in. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line crash cart: cooked chicken 104F, per operator chicken cooked 30 minutes prior. Operator states chicken is held at room temperature for quick reheating. Discussed temperature control and time as a public health control with operator. Operator moved chicken to reach in for cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance around self service soda nozzles. Mold like substance on cutting board in prep area.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing various dishes in cook line hand wash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time for sushi rice, has no written plan. Form provided to operator at time of inspection.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna and tilapia in vacuum sealed bags in sushi station reach in. See stop sale.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by walk-in freezer.

Basic - Reuse of single-service or single-use articles. Observed styrofoam cups on drying shelf near dish machine. Operator states cups are used for miso soup accoutrements, washed, and rushed. Discuses with operator, single service articles may not be reused.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees electronics on prep table in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in standing water 74f.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed wasabi stored in garbage bags. Manager removed product and put in bowl with plastic wrap. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic wrap blocking hand wash sink.

Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used for greasing pans. Manager threw away.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired October 1, 2024.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue liquid stored under register. Employee labeled. Corrected On-Site Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cups stored upright next to drink self serve drink machine. Manager turned upside down.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired on June 1, 2023.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with deep grooves and mold like substance in kitchen prep area. Manager threw away. Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee rinse bowl under running water at three compartment sink and stack on top of other bowls. Employee explained correct procedure to other employee and dishes were taken to dish washing area to be washed properly. Corrective Action Taken

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. Observed sushi rice with no time mark. Manager states rice has been out since 11:05-3.5 hours.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of blue liquid not labeled. Employee labeled. Corrected On-Site

Basic - Food stored on floor. Observed a case of shrimp stored on floor of walk in freezer. Manager put on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed grill utensils standing in water at 68F.

Basic - Stored food not covered. Observed fried onions not covered in walk in freezer. Manager covered tray of onions. Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee hand wash, rinse, and put away pan, no sanitizer step. Discussed with manager. Manager had pan ran through dish machine. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for manager on duty Tony Lin.

Basic - Equipment in poor repair. Seals torn on cook line reach in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door to kitchen.

Basic - Stored food not covered. Uncovered crispy onions in walk-in freezer. Manager covered onions at time of inspection. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef being stored in walk in freezer in to go bags. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink with plastic wrap sitting on it and can inside. Employee removed items. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Stored food not covered. Observed container of fried onions in walk in freezer not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature not under running water.

High Priority - Container of medicine improperly stored. Observed containers of vitamins stored with other seasonings in kitchen. Manager moved to different shelf. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in to go bags in walk in freezer. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shelled eggs in walk in cooler stored over beef roast. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grilled chicken sitting next to grill on cart at 109F. Manager stated had been there for one hour and put chicken in cooler. Corrective Action Taken

Basic - Dirty utensils or equipment stored in dirty drawer or rack. Observed dirty knives that had been used stored on knife rack. Employee took off rack and put in dish area. Corrective Action Taken

Basic - Food stored on floor. Observed fryer oil stored on floor in kitchen. Manager put on shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic quart containers with no handles stored in rice and sugar. Manager removed. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Walmart bags in freezer used to store food. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs over cooked broccoli in walk in cooler. Employee moved to bottom shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl in cooked rice and uncooked rice with no handle. Employee removed. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored tong side up.