SHINJU JAPANESE BUFFET SUSHI SEAFOOD HIBACHI GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw salmon stored over cooked eel inside low boy cooler in sushi station. Operator moved cooked eel to upper shelf and stored correctly. 2. Raw salmon stored over cooked pork wontons inside reach in cooler in cook line. Operator moved cooked pork wontons to upper shelf and stored correctly. Corrected On-Site Warning

High Priority - Raw chicken stored over uncooked peeled potatoes inside reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler in sushi station , ; Krab meat (50F cold holding ); cooked eel (48F cold holding ) raw salmon (47F - Cold Holding).Foods pulled from walk in cooler less than 4 hours ago. Operator moved foods back to walk in cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken Warning

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Thermometer missing batteries. Warning

Intermediate - Required employee training expired for one employee . To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food not stored at least 6 inches off of the floor. Case of plastic bottle water on floor in dry storage room. Operator elevated Corrected On-Site Repeat Violation Warning

Basic - Ice buildup on floor inside walk-in freezer near entry door. Operator cleaned during inspection. Corrected On-Site Repeat Violation Warning

Basic - Wall soiled with accumulated food debris. Wall soiled behind flour buckets in dry storage room. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution at 0ppm chlorine in sushi station. Operator remade to 100ppm chlorine during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1, Turbo air reach in cooler in sushi station ; krab meat (47F - Cold Holding); cooked eel (50F); raw salmon roll (46F) held inside reach in cooler less than 4 hours ago. Observed huge amount of ice build in unit. Operator moved to another reach in cooler to quick chill.* Corrective action Taken* 2. Sushi station low boy Cooler ; spicy krab 44 ( - Cold Holding); krab meat (46F - Cold Holding) foods held less than 4 hours ago. Operator moved foods to another reach in cooler to quick chill. * Corrective action taken* 3.Flip top cooler in cook line Cooked mussels (55F- Cold Holding) held under four hours ago. Mussels container on top another container inside flip top. Operator moved to reach in Cooler to quick chill. Foods not prepared or portioned today Warning

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 in sushi station made less than 4 hours ago without time marking. Operator discarded at will Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Gallon on bleach stored on same shelf with gallon liquid butter in wait station. Operator moved gallon of bleach and stored away from food. Corrected On-Site Warning

Intermediate - Some oyster tags not marked with last date served. Warning

Basic - Food not stored at least 6 inches off of the floor. Cases of water, tempura batter and bag with rice on floor in dry storage room. Operator elevated Corrected On-Site Warning

Basic - Ice buildup in turbo air reach in cooler by entrance to sushi station. Warning

High Priority - Container of medicine improperly stored. Observed bottle of Advil and bottle of vitamins stored on shelf above prep table at cook line. Operator discarded. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed at cook line sesame chicken 133°F @ 2:30pm cooling since 2:00pm, 117°F @ 4:00pm. Warning

High Priority - Dead, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 dead flying insect in butter at cook line. See stop sale. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Warning

High Priority - Food stored in ice used for drinks. See stop sale. Observed container of lemon wedges stored in ice bin at server station. Operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw chicken over cooked corn in walk in cooler. Operator properly stored. 2) Observed Raw shrimp over wontons in walk in cooler. Operator properly stored. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler. Operator properly stored. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic in oil 63°F cold holding at cookline over four hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler 1 at sushi bar: salmon roe 47°F cold holding, raw shrimp 72°F cold holding, shredded crab 46°F cold holding. Per operator, food kept in low boy cooler for less than 4 hours. Operator removed food from low boy cooler and put in walk in freezer to bring down to proper temperature. Corrective action taken Observed garlic in oil 63°F cold holding at cookline over four hours. See stop sale.Warning Warning

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. Observed Sushi rice not time marked. Employee time marked 2:00pm- 6:00pm. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager unable to answer food borne illness questions. Provided Big 6 poster and Employee Reporting Agreement by email. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shredded cheese opened 24 hours ago in walk in cooler without date mark. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Sesame chicken cooling in bussing bin in kitchen at room temperature. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored in cornstarch bin in dry storage area. Operator removed. Corrected On-Site Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Warning

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

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPad next to spices on shelf above food prep table on cook line. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. 1) Observed buckets of sauces stored on floor in walk in cooler. 2) Observed Rice bag on floor in dry storage area. Employee properly stored. Corrected On-Site Warning

Basic - Grease on the ground and/or pad around grease receptacle. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer in kitchen. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty container on top of ice machine in kitchen. Operator removed. Corrected On-Site Warning

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food left in toaster oven at sushi bar. Operator discarded. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs in ladies bathroom. Warning

Basic - One Light shield damaged/missing in dry storage. Warning

Basic - Plumbing system in disrepair. Observed water leaking underneath hand wash sink at cook line. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed oil bottles not labeled at hibachi station. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee used bare hands to put cooked cold shrimp and cooked mussels on ice on buffet line with no AOP, and shrimp not being reheated to 145. See Stop Sale. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice mesh bags used to cooked rice in rice cooker in kitchen area. See Stop Sale Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed vegetables. Raw beef over French fries in freezer. Raw beef over cooked sauce in walk in cooler. Warning

High Priority - Ready-to-eat food contaminated by employee under restriction/exclusion. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee used bare hands to put cooked cold shrimp and cooked mussels on ice on buffet line with no AOP, and shrimp not being reheated to 145. See Stop Sale. Warning

High Priority - Stop Sale issued due to adulteration of food product. Nonfood-grade containers used for food storage - direct contact with food. Observed rice mesh bags used to cooked rice in rice cooker in kitchen area. See Stop Sale Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp placed in cooler at 10am from walk in (48F - Cold Holding); raw beef from 10 am (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked mussel (64F - Cold Holding); imitation crab (50F - Cold Holding); garlic with oil (74F - Cold Holding); pork dumplings (51F - Cold Holding); tofu (51F); miso sauce (51F - Cold Holding); noodles (51F - Cold Holding) Observed Desert cooler ; coconut cake (51F - Cold Holding); Black Forest cake (51F - Cold Holding)flan Observed tuna on shelf room temperature (47-49F - Cold Holding); (47-49F); shrimp tempura (73F - Cold Holding); crab tempura 12:30pm (68F - Cooling) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp placed in cooler at 10am from walk in (48F - Cold Holding); raw beef from 10 am (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked mussel (64F - Cold Holding); imitation crab (50F - Cold Holding); garlic with oil (74F - Cold Holding); pork dumplings (51F - Cold Holding); tofu (51F); miso sauce (51F - Cold Holding); noodles (51F - Cold Holding) Observed Desert cooler ; coconut cake (51F - Cold Holding); Black Forest cake (51F - Cold Holding)flan Observed tuna on shelf room temperature (47-49F - Cold Holding); (47-49F); shrimp tempura (73F - Cold Holding); crab tempura 12:30pm (68F - Cooling) Warning

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. See stop sale. Observed sushi rice with no time mark on sushi station. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not in chronological order and not dated from last day served. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half opened 24 hours not labeled. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener, cutting boards, gaskets reach in shelves, ice machine with mold and slime like substance Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with sponge inside of sink. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located in kitchen area and cook line used as a dump sink Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs, cooked shrimp, cooked shrimp tempura, cooked mussels, cream cheese with onions, Neptune salad made on April 6th with no date marking. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear bottle and bottle with red liquid at front counter and kitchen area with food items not labeled. Operator labeled bottle degreaser and alcohol. Warning

Basic - Accumulation of debris inside warewashing machine. Observed exterior and interior of dish machine soiled with lime scale and food residue. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observe build up of food debris residue on equipment handles, gaskets. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelf with clean sanitized tea pots used to serve hot tea. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal employee food stored on shelf and not segregated from food items served to public. Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed all cooks on cook line with no hair restraint while preparing food. Warning

Basic - Food stored on floor. Observed food sauces-stored in walk in cooler and dry storage area. Warning

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed no sanitizing solution at sushi station and cook line to sanitize cutting boards from raw chicken, raw beef or raw shrimp. Warning

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed food contact surface not sanitized with raw animal food and ready to eat on cook line with ready to eat corn, and vegetables. No sanitizing solution set up Warning

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle directly touching ice in server aisle. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop being stored on dirty shelf in dry storage area. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed utensils stored on equipment handles in the kitchen area. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handles of scoop directly touching salt, tempura flour, rice, msg flour white Warning

Basic - Light not functioning. Observed light burnt out in kitchen and walk-in Warning

Basic - Ripped/worn tin foil used as shelf cover. Observed worn dirty torn ripped foil used as a shelf cover for condiments in kitchen area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution on cook line. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloth at 0 ppm on kitchen area. Warning