KUBO ASIAN FUSION & BAR- CORAL SPRINGS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (45F - Cold Holding); raw chicken (44F - Cold Holding). Operator prepared both food items a day prior and left overnight to cool. Food items did not reach 41F°. See stop sale. Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back storage area observed approximately eight small flying insects, flying and landing on dry storage shelf and open dry storage bulk container of panko breading. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In three door lowboy cooler; Raw beef over cooked chicken wings. Operator rearranged. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Panko breading stored not covered. Flying insects landing on bulk container of panko breading. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (45F - Cold Holding); raw chicken (44F - Cold Holding). Operator prepared both food items a day prior and left overnight to cool. Food items did not reach 41F°. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top(left); cooked pork (71F - Cold Holding); raw salmon (54F - Cold Holding); Kitchen flip top(right); raw beef (50F - Cold Holding); raw shell eggs (49F - Cold Holding). Per operator foods in unit not portioned or prepared today, in unit less than 4hrs. Operator placed all food items in working coolers on ice. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Boudsakone Souvannasy 10/14/2015 Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi not identified on menu 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. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of rice. Operator removed and placed scoops with handles. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent by kitchen entrance above single service item rack Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not protected by cover in cook line, not inverted. Operator inverted Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on counter stored with single service items Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for kitchen flip tops Warning

Basic - Stored food not covered. Bulk container of Panko breading left open in dry storage area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple rags in cook line not stored in sanitizer bucket. Operator placed in buckets Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor behind cook line and in sushi bar. Operator placed off the floor Corrected On-Site Warning

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. Dish machine reading 0ppm chlorine. Observed sanitizer bucket empty. Sanitizer replaced, primed, and reading 100ppm chlorine. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees moving in and out of cook line doing various tasks and returning to line without hands before putting on gloves. Reviewed proper procedures with manager and employees starting washing hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Avantco reach in freezer, Portioned bags of raw chicken above open case of rice cakes. Employee rearranged items for proper separation. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Randell reach in cooler, flats of raw shell eggs above buckets of prepared sauces. Employee rearranged cooler to separate items properly. 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. Boba pearls being kept on time missing time mark. Per manager prepared less than 2 hrs. Manager added time mark. Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) At RIGHT FLIPTOP UPPER - beans sprouts 54F at 3:20pm (pulled cooling 3 hrs) to 46F at 4:15pm; cut lettuce 56F at 3:20pm (prepped cooling 3 hrs) to 44F at 4:15pm in walk in cooler; eggs at 3:20pm (74F - Pulled Cooling) to 58F at 4:15pm. Top to unit was open at start of inspection. Top closed and items moved to reach in cooler to rapid chill back to 41F. 2) In left fliptop upper unit, soft boiled eggs 49-55F at 3:25pm (pulled cooling 4 hrs). Observed top of unit open at beginning of inspection. Per employee, verified pulled from cooler at 11:30am. Eggs moved to walk in cooler to rapid chill back to 41F. Corrective Action Taken Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker. Employee purchased during inspection and installed. 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. No signature forms for new employees hired less than 60 days. Health reporting agreement provided. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on dry goods shelf by entrance to kitchen. Manager removed beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on dry goods shelf by entrance to kitchen. Manager removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar in back store room not labeled.