BENTO TOWNCENTER

High Priority - Dented/rusted cans present. See stop sale. Observed can of gold label soy sauce dented at rim of can. See stop sale.

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/ Observed manager Alvin Gordo CFM certification expired 1-4-26

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice deflector in large ice machine soiled. Also, ice chute on self dispensing soda machine in dining area soiled. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry Repeat Violation

Basic - Equipment in poor repair. Observed handles of two rice warmers in kitchen area in disrepair.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in walkway to dry food storage and in front of ice machine and triple sink. Employee squeegee'd water down drain. Corrected On-Site

Basic - Food stored on floor. Observed container of oil stored on floor on cook line. Also, plastic buckets of mayo and soy sauce stored on floor in dry food storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple filters in hood area above wok station soiled. Also, exterior of fryers, and reach-in coolers on cook line soiled. Also, gasket on walk-in-cooler soiled. Also, exterior of white storage bins on cook line around lid soiled. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed green peppers stored above ready to eat white meat chicken in walk-in-cooler. Operator removed unwashed produce to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (48F - Cold Holding) in top of flip top reach-in cooler. Operator voluntarily discarded. Also, cream cheese (46F - Cold Holding) in reach-in cooler at sushi making station. Employee stated she had door opened during lunch. Operator told employee to leave door closed so cream cheese can chill. Retested at end of inspection and was at 43F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Container of whipping cream in walk-in-cooler not date marked, only a green sticker that states use first. Operator unsure of when container was opened. Stop Sale.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored next to container of oil on shelf next to food warmer. Operator removed cleaner to properly store. Corrected On-Site

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. Container of whipping cream in walk-in-cooler not date marked, only a green sticker that states use first. Operator unsure of when container was opened. Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at self dispensing soda machine in dining area soiled. Also, ice deflector in large ice machine soiled. 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/ No CFM on duty while 4 and more employees working.

Basic - Ceiling tile missing. Multiple ceiling tiles missing in kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf in warewashing area unable to properly air dry

Basic - Floor area(s) covered with standing water. Standing water on cook line. Employee squeegeed water away. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Tin foil used to cover shelf ripped/ torn on shelf next to food warmer.

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at hand wash sink near warewashing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tofu (50F - Cold Holding) in top of flip top reach-in cooler across from stove. Observed cooked tofu stored above chill line of cooler. Operator removed the excessive tofu to bottom of cooler to chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate in ice machine soiled. Also, cutting board on reach-in cooler across from stove soiled/ stained.

Basic - Food stored on floor. Container of oil stored on floor near dry food storage area. Operator removed container of oil to properly store. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in container of water of less than 135F near steamtable and rice warmer. Operator emptied water from container. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Plastic bucket of sanitizer on cookline stored on floor. Operator removed bucket and placed on designated stand. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed raw egg wash being held on time control past the 4 hour limit. Employee discarded egg wash. Corrective Action Taken

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 no certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived at the end of inspection stated she was on break. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink on sushi preparation line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on food preparation table in kitchen. Employee removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Employee placed hair net on during inspection. Corrected On-Site

Basic - Food stored on floor. Observed case of Rice sticks stored on floor in dry storage area. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Observed front hand sink located on sushi preparation line to be in disrepair. Employee stated they do no use hand sink because it does not drain properly.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Fried pork egg rolls, pork dumplings and tofu in reach cooler at 56F-60F. Manager stated egg rolls, dumplings and tofu was left in reach in cooler from previous day. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fried pork egg rolls, pork dumplings and tofu in reach cooler at 56F-60F. Manager stated egg rolls, dumplings and tofu was left in reach in cooler from previous day. See stop sale. Ambient temperature of cooler was 59F. Manager saw that cooler electrical outlet was tripped, re set cooler.

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. Observed establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vent cover missing located on cook line near grill are. Observed multiple dusty ceiling tiles throughout kitchen. Repeat Violation

Basic - Food stored on floor. Observed bag of batter , and case of soda stored on floor in dry storage area. Manager removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6-1-22

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at self dispensing soda machine in dining area soiled. Also, top right of deflector plate in ice machine slightly soiled

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/ No certified food manager on duty during this inspection with more than 4 employees working

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in cabinet near restroom. Operator labeled spray bottle of cleaner Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Multiple utensils and bottles stored in unclean container on clean storage shelf above triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor throughout restaurant

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at sushi making table. Employee removed cloth to properly store in sanitizer solution Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw tuna and then grabbed ginger for plate from bulk container and grabbed rice from bulk container for another sushi roll, explained to him and he washed hands and changed gloves Corrected On-Site

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. Raw chicken on shelf above raw seafood in walk cooler, employee rearranged Corrected On-Site

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. Cream cheese opened yesterday morning, employee wrote date on Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr here, Wayan, since 2018, he showed me an email from 3 months ago that said his certificate was sent and that he needs to request another one if he didn't get that one, he is requesting it now Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Old one

Basic - Drain cover(s) missing. Drain under prep table in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above wasabi in cabinet, sushi counter, employee moved drink Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above bulk rice in office, mgr moved rice Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Making salad, front counter, she put on a hat Corrected On-Site

Basic - Equipment in poor repair. Gasket in sushi cooler across passing window

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By ice machine

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler under microwave, kitchen

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. To go containers I under waste line pipe under handsink at sushi area, employee rearranged Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area, employee placed them in bucket Corrected On-Site Repeat Violation