SHIMUJA

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee dropped off dirty soiled plates, proceeded to handle clean ramen spoons and chopsticks without washing hands. Employee washed hands. Corrected On-Site

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 at reach in cooler - boiled eggs in broth (45F - Cold Holding); butamechi pork (44F - Cold Holding) As per employee items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler - boiled eggs in broth (45F - Cold Holding); butamechi pork (44F - Cold Holding) As per employee items not portioned or prepared today. Items held out of temperature for approximately 14 hours. See stop sale. Observed at flip top cooler - boiled eggs (53F - Cold Holding); pork belly (57F - Cold Holding); salmon (54F - Cold Holding) as per employee items not portioned or prepared today, items held out of temperature for approximately 2 hours. Operator placed bags of ice on items. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on shelf above preparing counter - personal drink store next to clean equipment and plates. Employee removed and stored correctly.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hung from pipes next to grill. Employee stored correctly. Corrected On-Site

Basic - Stored food not covered. Observed at walk in cooler - container of meat not covered. Employee covered item. Corrected On-Site

High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs delivered at (52F - Cold Holding)

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 at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler (ikon) in kitchen - cooked rice (54F - Cold Holding); boiled eggs (53F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Observed at walk in cooler - pork broth (46F - Cold Holding); raw chicken (47F - Cold Holding) as per operator items not portioned today. Items held out of temperature for approximately 48 hours. See stop sale. Observed at reach in cooler across from grill - cooked pork (61F - Cold Holding); sliced pork (61F - Cold Holding); chicken meatball (56F - Cold Holding); cooked chicken (63F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at beverage room - steam pot containing boiled bobba (119F - Hot Holding) as per operator item held out of temperature for approximately 2 hours. Operator raised temperature. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink in female restroom.

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. Provided operator with vomit clean up poster. Operator printed and hung poster. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom. Operator provided sign. Corrected On-Site

Basic - Stored food not covered. Observed chicken broth in kitchen counter not covered. Operator covered properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage area approximately 3 dented cans of bamboo shoots- see stop sale Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline- employee took of gloves and handled flour used for raw chicken then without washing hands put on new gloves and handled clean plates- educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw ground pork over raw pork - operator moved raw ground pork to lower shelf. Corrected On-Site 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. At walk in cooler- pork soup 64F (coolling overnight)- food stored in large quantity- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. At walk in cooler - cooked rice 45-50F at 2:15- (cooling overnight) -food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- miso paste 49F- cold holding, tofu 50F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At walk in cooler- bean sprouts 54F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to quick chill. At reach in cooler- chicken meatballs 51F- cold holding, pork belly 56F- cold holding , bamboo shoots 49F- cold holding , fish cakes 52-54F- cold holding , noodles 58F- cold holding, cooked chicken 51F- cold holding, raw chicken 58F - cold holding, curry sauce 54F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours - operator placed in ice bath to quick chill. At reach in cooler- pre cooked mushrooms 47-49F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours. At reach in cooler -chopped cabbage 47F- cold holding, cut cabbage 43F, cooked egg 49F- cold holding , cooked mushrooms 45F- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed in ice bath to quick chill. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. At server station storage shelf- Containers of detergent stored over single service items and clean utensils- operator removed chemicals. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- dumplings 47-48F at 1:40 to 45-46F at 2:35 ( cooling since 11:00), raw pork 51F at 1:40 to 50F at 2:35( cooling since 8:30) - at current rate of cooling food will not reach 41F within remaining time- operator placed food in reach in freezer to quick chill. At reach in cooler at cookline -chopped lettuce 58F at 2:00 to 58F to 2:45 ( cooling since 11:30) , cooked pork 58F at 2:00 to 58F to 2:45 ( cooling since 11:30), cut cabbage 58F at 2:00 to 58F to 2:45 ( cooling since 11:30) at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At bar area handwashing sink - blocked by kart- operator removed. Warning

Intermediate - Handwash sink used for purposes other than handwashing. At handwashing sink by server station - large strainer inside handwashing sink- operator removed. Corrected On-Site Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. At server station bottle of winded not lab,ed- operator labeled. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline in use utensils stored in standing water of 75F- operator removed. Corrected On-Site Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed employee at cookline .. Corrected On-Site 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 touch cooked food items with bare hands. Educate employee Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked pork cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, pork was place in unit 2 hours prior to the inspection. Operator place ice pack on item for quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with C02 tanks. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. 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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked pork stored in walk in cooler. Per operator, pork was cooked on 07/24/2022. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed black mold like substance buildup on ceiling tiles and AC vents throughout kitchen. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed food containers not stored in a inverted manner in storage area. Warning

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from a open container on cookline. -Observed drinks container stored on food preparation table. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed slime buildup on reach in cooler gaskets on cookline. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed old food residue buildup inside refrigerator on cookline. Warning

Basic - Stored food not covered. -Observed uncovered container with sauce stored in walk-in cooler. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed cases with produces stored over ready to eat bean sprouts in walk-in cooler. Warning

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (52°F - Cold Holding); pork (49-51°F - Cold Holding); lettuce (51°F - Cold Holding) in flip top cooler on cookline. Operator was advised to ice all food items down. Ambient temperature 50°F Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees with no trained manager on duty.

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 - Cleaned and sanitized equipment or utensils not properly stored. Observed clean food containers stored on floor by Ikon reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed bucket with soup stored on floor by Ikon reach in cooler in kitchen. Operator elevated Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed scoop handle touching ice in ice machine. Operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service bowls stored on floor by kool it reach in cooler.