DRAGON BOWL SUSHI & ASIAN FUSION

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink.

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/ John Copper. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees . Repeat Violation Warning

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. Left a copy. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation. Kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp setting on a table on the cook line thawing at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Salt container on the cook line.

Basic - grease accumulation on walls of the cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Items inside hand washing station in kitchen. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at station. Corrected On-Site

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 - Carbon dioxide/helium tanks not adequately secured.

Basic - Time/temperature control for safety food thawed in an improper manner. Package crab meat inside a container of standing water.

Basic - Working containers of food removed from original container not identified by common name. Ingredient bins underneath shelf in kitchen.

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.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Poke station: brown rice 73F at 1:52pm, per employee set in rice warmer to reheat at approximately 11:45am. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poke bowl make table: shrimp 56F, cooked chicken 56F, tofu 55F, seaweed salad 52F, per employee, items on make table for unknown amount of time. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poke bowl make table: shrimp 56F, cooked chicken 56F, tofu 55F, seaweed salad 52F, per employee, items on make table for unknown amount of time. See stop sale. corn 55 tuna 55F, krab 53F, masago 55F, per employee approximately 2 hours. Items moved to freezer for rapid cooling during inspection. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Poke station: brown rice 73F at 1:52pm, per employee set in rice warmer to reheat at approximately 11:45am. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Milk crate and other items blocking hand wash sink. All items moved at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine. Restocked at time of inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 server with no food handler training, 3 cooks with expired training. Warning

Basic - Abrasives and detergents not removed during the rinse process. Observed soapy water inside dish machine after cycles are complete.

Basic - Cardboard used to line nonfood-contact shelves. Card board lining table under grill.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on flat top in water at 83F, employee dumped water and replaced its hot water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused spiral slicer on dish rack soiled. Manager discarded item at time of inspection. Corrected On-Site

High Priority - Dented/rusted cans present. Can of oyster sauce dented with sharp creases in dented area. See stop sale.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shell eggs stored over tuna to be served raw under a consumer advisory. Eggs moved at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker in front of kitchen hand wash sink. Dishes stored in sink. All items moved at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on kitchen prep table and on shelf over Togo cups. All drinks removed at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint for hibachi cook.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on dusty tray on top of ice machine. Items washed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtain soiled in window pass through. Dusty tray for ice scoop on ice machine. All items cleaned at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cut cucumbers, bag of edamame sitting on raw shell eggs in walk-in cooler. All items rearranged and separated appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: diced tofu 70F, approximately 30 mins per cook, returned to walk-in cooler at time of inspection. Discussed icing down product and Time as a Public Health Control. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot holding: clear soup 103F, miso soup 103F, less than 4 hours. Reheated on stove at time of inspection, retemped at 167F. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Provided dial thermometer to operator at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee with no proof of reporting agreement.

Basic - Employee preparing food in customer section of dining area. Observed plastic soufflé cups laid out to be filled on table in dining area. Operator removed all cups to designated food prep area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed employee using non-food service drill for mixing spicy Mayo. Informed operator this type of equipment is not permitted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: diced tofu 51F, approximately 2 hours, operator iced tofu at time of inspection. Retemped at 44F, Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer with cleanup procedures to operator

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Provided employee reporting agreement form to operator.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in dish area. Operator fixed at time of inspection. 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. Observed raw tilapia fillet with labels indicating product is to be kept frozen until time of use. Employee cut open at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cardboard box used to store Togo containers of soy sauce soaked in spilled soy sauce. Plastic curtains in pass through window soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In sushi area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on make table 80F, per manager less than 1 hour. Butter maker for Time as a Public Health Control at time of inspection and added to plan. 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. Sushi rice. Time marked at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All chlorine test strips are wet.

Basic - Cloth curtains at door to kitchen and window pass to sushi bar soiled.

Basic - Food stored on floor. Buckets of soy sauce on floor in kitchen. Manager put on shelf at time of inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth Curtains at door to kitchen and pass to sushi bar

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions on cook line, 66F, over night per manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions on cook line, 66F, over night per manager. See stop sale. Provided operator with Time as a Public Health Control form.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Sushi rice held using time. Provided Time as a Public Health Control form to operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweat shirt on spice rack with spices and paper towels. Manager removed sweat shirt at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty tray on top of ice machine. Operator washed both items at time of inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Curtains between front and kitchen.