TERIYAKI EXPRESS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to front cook line, put on apron, and began to work with food items on flattop without first washing hands. Reviewed proper procedures for hand washing and employee washed hands. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw chicken and raw beef in standard to go bags.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spray bottle of Ortho insect killer under triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In single door cooler opposite flattop, container with raw salmon for sushi and containers of prepared salads. Manager inverted all items for proper separation. Corrected On-Site

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. Bulletin provided to manager to post. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Analog thermometer reading 200F ambient temperature. Unable to adjust to correct. Digital thermometer battery dead.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 200F ambient temperature. Unable to adjust to correct.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on back prep table opposite triple sink.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up in middle sink instead of first sink as required. Employee drained sink and began to correctly set up wash sink. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in container of standing water next to flattop.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand sink by triple sink. Sign provided to be posted. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink in dishwashing area block by food container. Operator relocate food container. Corrected On-Site

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 pasta stored in walk-in cooler. Operator correctly date marked Corrected On-Site

Basic - Food stored on floor. -Observed containers with cooking oil and soy sauce stored on dry storage floor. -Observed containers with food items stored on walk-in cooler floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no hand wash sign at hand wash sink in dishwashing area. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over shrimp in walk-in freezer. Corrected On-Site

Basic - Food stored on floor. -Observed case with food items stored on walk-in freezer and cooler floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed containers with shrimps thawing at room temperature in kitchen. Operator relocate shrimps to walk in cooler. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Observed raw shell eggs stored over shrimp in refrigerator drawers. Operator removed and stored properly Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employees drinking cups stored on food preparation table next to cooked rice.

Basic - Food stored on floor. -Observed container with soup stored on kitchen floor. Operator removed and stored properly Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at handwash sink in dishwashing area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired more than 30 days

Basic - Cloth used as a food-contact surface. Napkins on top of vegetables , chef removed, Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Chef removed bottles of water and burned the ice Corrected On-Site

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

Basic - Cloth used as a food-contact surface.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.