MANGETSU KBBQ

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. Employee forgot to put time on sushi rice Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. frying breading cart blocking sink. Possible splash from sink into product. Corrected On-Site** Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Raw vegetables in hand wash sink Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Educated employees Personal food walk in cooler Corrected On-Site

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - Self-closing device on bathroom door disconnected/broken. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm. Bucket was empty corrected to 50ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw salmon. Walk in freezer 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. Sushi rice No time mark. Forgot Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 +. Corrected to 50 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pans in sink next to walk in cooler Corrected On-Site Repeat Violation

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. Michael Repeat Violation

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. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar Corrected On-Site Repeat Violation

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. Employee put wrong time for sushi rice. Put started at 10am was really 11am. Corrected Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket in sink at sushi bar. Educated Corrective Action Taken

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. Michael Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gasket make table

Basic - Food stored on floor. Kimchi Carrots walk in cooler. Both Corrected On-Site** Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Breading table Corrected On-Site

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. Michael Clanagan

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above make table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

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. Sent copy to operator Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink. Ice in sink. Educated Corrective Action Taken

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. Operator had blank copy forgot to have employees sign Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came out of walk in cooler, rinsed gloves in prep sink, dried gloves, changed gloves no handwash. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked vegetables in walk in cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table with rice and soup. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bacon thawing on cart by prep table. Operator placed in walk in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator double bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Red pepper flakes and hondasha. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Onions in walk in cooler with mold like growth in walk in cooler operator discarded

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut and washed onions in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (120F - Hot Holding), operator discarded on own accord Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl on menu not marked raw for tuna, salmon and escolar, operator started adding raw stcikers to menu Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cookline

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

Basic - Clean spoons and utensils on cookline not presented handle up Clean spoons and fork at server station not presented handle up, operator fixed Corrected On-Site

Basic - Dead roaches on premises. One dead roach under cookline operator cleaned up Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken

Basic - Equipment in poor repair. Grooved red cutting board on cookline

Basic - Food stored on floor. Boiled eggs stored on floor , over moved Raw chicken stored on floor, operator added bucket Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 114F with cooking utensils on cookline, operator discarded water Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Uncovered breading and batter near hand sink, operator moved away from sink into new position Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 3 packs of tuna operator discarded. 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. Sushi rice employee forgot to put time mark Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table

Basic - Employee with no beard guard/restraint while engaging in food preparation. Line cook Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets glass reach in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130f. Turned up to high Rechecked 137f Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm corrected to 50 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice, sugar Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef, raw pork, raw chicken over cut vegetable etc. across from woks. Corrective Action Taken

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

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards. Corrected On-Site