GINGER & GARLIC

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. Test dish washer machine reading 0ppm. Then prime the dish washer machine retested reading 50ppm Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Gallon of cooking oil not stored 6 inches off the floor. Owner place the cooking oil 6 inches off 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. Test the dish washer machine 0ppm. Prime the dishwasher then retested 50ppm Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Owner put a vacuum breaker on hose Bibb Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink closer to reach in cooler had food debris in the sink

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In rice and sugar or salt. Operator discarded bowls Corrected On-Site Repeat Violation

Basic - Observed ice machine interior is soiled

Basic - Walk-in cooler shelves are soiled and starting to rust

Basic - Bowl or other container with no handle used to dispense food. Observed in dry storage bag of rice and container of flower both had a bowl with no handle use has a scoop. Operator discarded both bowls. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in kitchen multiple ceilings tile are sagging. Repeat Violation

Basic - Light shield damaged/in disrepair. Light in the dry storage is crack. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine and ice bin at front counter inter has black like substance Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl container with no handle us3 as a scoop. Operator Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in kitchen multiple tiles are sagging in kitchen Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at sushi bar ceilings vents are soiled with dusts

Basic - Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom not having a cover for waste receptacle

Basic - Equipment in poor repair. Observed make station flip top 3 door reach in cooler gaskets and upright reach in cooler gasket are in poor repair

Basic - Light shield damaged/in disrepair. Observed light shield in dry storage area is damaged and crack

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelving is rusted

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repacked raw chicken stored over ready to eat cooked peas and carrots in walk in freezer, raw chicken stored over ready to eat cooked dumplings in reach in cooler on cooks line, both were corrected by operstor 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 in front boot time marked from 12noon, corrected Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient air thermometer reading 10°, removed by operator. N9 ambient air thermometer in cooks line reach in cooler holding whole raw shell eggs

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

Basic - Bowl or other container with no handle used to dispense food. 1# bowl without handles used as scoops in dry food items, removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooks line reach in cooler unit handles soiled/sticky.

Basic - Cardboard used to line food-contact shelves. In walk in cooler, cardboard used to line food storage shelves.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple areas thru out the kitchen/food prep areas where the seems to the ceiling are open/ split and a few ceiling tiles sagging.

Basic - Unclean building components, attachments or fixtures. Plumbing line under 3 compartment sink soiled and floor drain soiled in same area.

Basic - Working containers of food removed from original container not identified by common name. Multiple 5 gallon buckets with white buck products not labeled, corrected Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in women's bathroom. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is heavily soiled.

High Priority - Raw animal food stored in same container as ready-to-eat food. Cook placed raw chicken and Vegetables on clean plate, cooked the food and reused same plate to plate cooked meal. Educated operator. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat food in roll top cooler on make line. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Recommend operator to manually sanitizer dishes after washing until dish machine can be fixed for sanitizing. Operator called for service. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Scoop inside bag of rice. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server had drink in prep area where drinks are made. Corrected On-Site

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

Basic - Stored food not covered. Food inside refrigerator in sushi area, cucumbers and carrots not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall throughout kitchen soiled with build up of grease

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put hat on and then put gloves on

High Priority - Nonfood-grade bags used in direct contact with food. Food in a thank you grocery bag in walk

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw eggs on cookline unit Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On special board spicy tuna salad not denoted as served raw Corrected On-Site

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 on site for sushi rice or garlic n oil Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine. Buildup of lime scale on interior of dish machine

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and women's restrooms

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop flour and rice Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cookline Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee working in kitchen no hat Corrected On-Site

Basic - Food stored on floor. Fryer oil stored on floor Food stored on floor in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen accumulated with dust Hood filters soiled accumulated grease Exterior of containers for flouring chicken stained and soiled

Basic - Screen in door torn/in poor repair at back screen door

Basic - Stored food not covered. In walk in cooler broccoli and onions Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies over washed ready to eat veggies

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall throughout kitchen by cookline stained with grease, floor soiled under cookline with grease

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. First run of unit 0 ppm chlorine, after priming 100 ppm chlorine 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. You Chen expired 6/2021

Basic - Bowl or other container with no handle used to dispense food. In flour and sugar, both corrected Corrected On-Site

Basic - Employee open water bottle in a food preparation or other restricted area. Corrected Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In wait station glass stacked wet.

Basic - Floor not cleaned when the least amount of food is exposed.behind stove/wok station and wall, floor under dish machine, ceiling in corner of dish area soiled.