HIBACHI BUFFET

High Priority - Dented/rusted cans present. See stop sale. 2 7 lb 2 oz tomato sauce cans

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut onions, chef moved eggs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pork 70, left on counter during lunch. Chef put back in reach in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at cook line. Manager filled paper towels Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table. Manager discarded bottle of water Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water. Manager removed water. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by a meat grinding machine. Chef moved machine. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. Bag of onions on floor in walk in cooler. Chef picked up Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushroom being cut before washing. Cook washed before cutting Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked crabs. Chef moved crabs Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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.form emailed

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water, chef removed from water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork and raw shrimp. Chef moved all items Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door flip top cooler on cook line at beef (46F - Cold Holding); shrimp (46F - Cold Holding), chef moved items to working coolers and called for maintenance

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels full but not dispensing Chef fixed paper towel dispenser 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. Form emailed

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Pesticides in kitchen area Pesticides were moved by chemicals Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pots, chef moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Chef filled paper towels Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.paper towels dispenser not working at hand wash sink on cook line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitch

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using cutting boards with raw chicken then proceed to wash and rinse at triple sink with no sanitize step. Instructed operator to move to dishwasher and sanitize Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp in meat walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at hand wash sink in prep area. Operator repaired Corrected On-Site

Basic - Dead roaches on premises. Observed 2 dead roaches under hibachi line. Operator removed, cleaned and sanitized Corrected On-Site

Basic - Food stored on floor. Packaged cooler of raw fish stored on floor in prep walk in cooler. Operator moved to shelf Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi line. Operator moved to sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pork in 2 door glass slider in front of cook line. Operator reorganized Corrected On-Site

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/ CFM arrived at time of inspection Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink for sanitizing. Chlorine 100ppm.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline flip top - raw beef and chicken in top section of flip top - seafood stored under in lower section. Operator stored all items properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in cookline flip top. Operator stored all 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. Buffet - Cold line and 2 hot lines. Per operator items were placed out approximately 2 hours ago. Reviewed proper procedures for Time as a Public Health Control and operator properly marked on chart. Corrected On-Site

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/ PIC - Joseph Xiao. Certified Manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. 2 cutting boards in prep area. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator made solution and stored towels properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw beef, manager corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler two door at sushi bar at shrimp, salmon, crab, cooked chicken, cooked shrimp, ham, salmon (49-51 - Cold Holding), manger moved all items to freezer, and called for service

Intermediate - No probe thermometer provided to measure temperature of food products.manager opened new thermometer Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Cloth used as a food-contact surface. Manager removed Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Employee with no hair restraint while engaging in food preparation. Manager put hat on employee Corrected On-Site

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

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. Found dishwasher at o ppm chlorine. Chef attempted to fix still waiting.chef changed buckets, primed the machine.to ppm 100 chlorine Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Filled paper towels Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded bottled Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in coolers