G7

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw fish using a reduced oxygen packaging method. Observed raw fish fully thawed in sealed reduced oxygen packaging. See stop sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef carpaccio stored above ready to eat carrots, cucumber in 2 drawer reach in cooler at front sushi line. Employee reorganized Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in 4 drawer low top reach in cooler on cook line. Operator reorganized Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment packaging raw fish using a reduced oxygen packaging method. Observed raw fish fully thawed in sealed reduced oxygen packaging. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi line: sushi rice (86F - Hot Holding). Per operator rice was prepared 4 hours ago and held at room temperature. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi line: sushi rice (86F - Hot Holding). Per operator rice was prepared 4 hours ago and held at room temperature. See stop Sale Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.Establishment packaging raw fish to be held thawed in sealed reduced oxygen packaging. Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General Manager: Javier Betancourt. Unable to provide proof of manager certification Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by bin. Operator removed Corrected On-Site Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Corner ware washing area hand wash sink removed per plans on file Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection Food handling Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment located on top floor of building. Establishment uses space in separate neighboring building to prepare/cook/store food. Reviewed plans on file with no designation of area as a food preparation area Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw fish using a reduced oxygen packaging method Warning

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