PHILIP SUSHI

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ready to eat items. Also, sushi fish stored over unwashed produce in sushi reach in cooler. Person in charge rearranged. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-08-06: In reach in cooler at sushi bar raw sushi fish stored over unwashed produce. Person in charge moved to appropriate location. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has printed new menu. Missing disclosure from menu items 8, 29, 85, 108, 116. Warning - From follow-up inspection 2025-08-06: Operator needs more time to make changes. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining tempura shrimp.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ready to eat items. Also, sushi fish stored over unwashed produce in sushi reach in cooler. Person in charge rearranged. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash soiled gloved hands then handle clean container. Spoke to employee during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Shrimp, chicken, cream cheese, beef (45-48F - Cold Holding) person in charge states has had door open. Person in charge turned down unit during inspection. Ambient temperature of unit 43F by end of inspection. In left sided sushi tabletop cooler fish, fish 45-47F. Person in charge has door to unit open during inspection. Closed doors. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has printed new menu. Missing disclosure from menu items 8, 29, 85, 108, 116. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shrimp sauce made with butter held on time per person in charge not indicated on time paperwork.

Basic - Equipment in poor repair. Observed handle to rice cooker missing, exposed components. Also, string observed in interior of ice machine holding internal component.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside two door stand up reach in cooler in kitchen with debit buildup. Also, door handles/ gaskets to main makeline reach in cooler with debris buildup. Person in charge began cleaning. Shelf under cook line with debris buildup. Corrective Action Taken Repeat Violation

High Priority - - From initial inspection : 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. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is serviced. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-02-28: Operator needs more time to repair. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in dishmachine counter. Observed one live roach on sugar in bulk sugar storage in kitchen. Person in charge killed and discarded. Corrective Action Taken Warning - From follow-up inspection 2025-02-28: None observed. Time Extended

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Observed one roach egg sac in cabinet under server line. Person in charge discarded. Corrective Action Taken Warning - From follow-up inspection 2025-02-28: None observed. Time Extended

High Priority - Container of medicine improperly stored. Observed ointment stored on shelf with and above food storage. Person in charge moved to appropriate location. 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. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is serviced. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food stored in ice used for drinks. Observed lemons in contact store in drink ice at server line. Person in charge removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. To go bag used in direct contact with chicken in reach in freezer. Also, non food grade paper towels in direct contact with beef, fried items.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped vegetables in walk in cooler. Raw sushi fish stored over prepped vegetables in sushi reach in cooler. Raw chicken stored over beef in makeline reach in cooler. In reach in freezer raw chicken and raw beef no longer commercially packed stored wrapped in same container. Person in charge began rearranging. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Char siu sauce heated with vegetables made 2.20 per person in charge.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach in dishmachine counter. Observed one live roach on sugar in bulk sugar storage in kitchen. Person in charge killed and discarded. Corrective Action Taken Warning

High Priority - Roach excrement and/or droppings present. Observed one roach egg sac in cabinet under server line. Person in charge discarded. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed live roach in bulk container of sugar.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer, not on overnight at 51F. Onions left at room temperature overnight at 63F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in warmer, not on overnight at 51F. Onions left at room temperature overnight at 63F. See stop sale. Shrimp sauce made with butter out at sushi line at 52F. Person in charge states has been out less than 1 hour, recommend ho,ding on time. At sushi bar, shrimp, fish, fish, fish in tabletop coolers at 45-50F. Person in charge states unit was turned on, then fish was stocked. Person in charge will monitor temperature, move to unit below if not holding. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave plate in kitchen with debris buildup. Also, fan in double door reach in cooler with debris buildup. Person in charge pulled to clean. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in server hand wash sink. Also, observed employee wring out towel in hand wash sink. Person in charge removed items in server sink. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink by dishmachine. Person in charge provided. Corrected On-Site Repeat Violation

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge unable to provide proof that some employees informed of their reporting responsibilities. Provided form to operator during inspection. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on time. Person in charge unable to provide time paperwork. Provided paperwork during inspection. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. To go containers with no handle used in multiple items in kitchen as scoops. Person in charge began removing. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Cardboard lining multiple shelves in kitchen.

Basic - Floor soiled/has accumulation of debris. Heavy debris buildup on floor under equipment, along walls. Hole in wall under dishmachine counter.

Basic - Food stored on floor. Multiple food items in buckets stored on floor in kitchen and in walk in cooler. Also, fried topping uncovered in kitchen. Person in charge covered during inspection. Corrective Action Taken Repeat Violation

Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle with lid open. Person in charge closed. Also, shared dumpster area with discarded items, trash on ground. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease drips observed on hood exterior to filters. Shelf under cook line with heavy debris buildup. Handles to make line reach in cooler, walk in cooler with heavy food debris buildup. Piping under fryer side hand wash sink with debris buildup.

Basic - Old food stuck to clean dishware/utensils. Heavy old food debris buildup on multiple clean utensils such as peeler, knives in kitchen. Person in charge pilled to clean. Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Observed prepped vegetables stored in original box they were received whole. Also, observed establishment reusing shell egg contacts at cookline to hold utensils. Repeat Violation

High Priority - - From initial inspection : 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. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is repaired. Corrective Action Taken Warning - From follow-up inspection 2024-07-10: Operator needs more time to repair. Time Extended - From follow-up inspection 2024-07-18: At today's callback : Dish machine not in use. Parts on order. Manual Three compartment sink set up 100 ppm chlorine Time Extended

High Priority - - From initial inspection : 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. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is repaired. Corrective Action Taken Warning - From follow-up inspection 2024-07-10: Operator needs more time to repair. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried onions made in house at 80F. Person in charge states has been out overnight. Recommend making smaller batches and holding on time. In fliptop across from cook line fish cake, noodles, soy eggs in unit at 47-50F. Person in charge states has been in and out of cooler. Ambient temperature of unit 41F during inspection. Person in charge began to ice items down. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-07-10: Fish cake and bamboo shoots stored in plastic in container not touching sides at 48-50F. Person in charge moved to pans during inspection. All other items in unit temping at 43F or below. Admin Complaint Corrective Action Taken

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. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is repaired. Corrective Action Taken 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 manager handling raw fish being placed on sushi with bare hands. Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon arrives from True Worlds Food fresh per person in charge unable to provide parasite destruction letter. Person in charge called and received during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef store over bamboo shoots and cream cheese.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands in hand wash sink instead of changing gloves when soiled. Person in charge spoke to employee. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made in house at 80F. Person in charge states has been out overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried onions made in house at 80F. Person in charge states has been out overnight. Recommend making smaller batches and holding on time. In fliptop across from cook line fish cake, noodles, soy eggs in unit at 47-50F. Person in charge states has been in and out of cooler. Ambient temperature of unit 41F during inspection. Person in charge began to ice items down. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris buildup on handheld mandolin slicer. Also, observed black debris on interior door of ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand wash sink at server line. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink closest to cook line. Person in charge provided. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds sushi rice on time, unable to provide time paperwork. Emailed to operator. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chashu in walk in cooler thawed, cooked in house and frozen with no date tracking.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler at cook line with debris buildup. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks, one open stored on prep table. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. Multiple food items in containers stored on floor of walk in cooler, also multiple items uncovered. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on interior of reach in freezer closest to triple sink in kitchen.

Basic - Reuse of single-service or single-use articles. Observed egg cartons and sleeve that hold avocados in use in direct contact with fried items to collect grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink in standing water. Running water turned on. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-03-07: Operator needs more time to update menu. Time Extended - From follow-up inspection 2024-03-11: Operator needs more time to update menu. Time Extended - From follow-up inspection 2024-03-13: Operator needs more time to make changes. Time Extended - From follow-up inspection 2024-05-09: Majority of changes have been made. Disclosure still needed on menu items 10, 83, 129, 177. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-03-07: Operator needs more time to update menu. Time Extended - From follow-up inspection 2024-03-11: Operator needs more time to update menu. Time Extended - From follow-up inspection 2024-03-13: Operator needs more time to make changes. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen tofu, chicken, beef, pork, dumplings, butter at 59-70F. Person in charge states turned unit off to defrost less than 1 hr ago. Moved to walk in cooler during inspection. In walk in cooler broccoli, tofu, butter, beef at 44-46F. Person in charge had unit open during inspection. Ambient temperature of unit at 40F during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-03-07: In fliptop items at 47-48F. Person in charge states checked temperature approximately 45min ago items were at 43F. Observed lid frequently open during callback. Person in charge began icing items down. In walk in cooler chicken, butter at 44-45F. Some items in unit at 43F. Ambient temperature of unit 43F during inspection. Person in charge states door open for prep. Called for service. Will attempt to turn unit down. Admin Complaint - From follow-up inspection 2024-03-11: In fliptop chicken, beef, shrimp, butter, soy egg, salmon, noodles, tofu, rice, soup base, bamboo shoots, fish cake 47-53F. In unit overnight per person in charge, has not been in and out of unit. Unsure how long items have been out of temperature. In walk in cooler, chicken, shrimp, butter, tofu, beef, rice, soup base, bamboo shoots 44-52F. In unit overnight per person in charge, has not been in and out of unit. Unsure how long items have been out of temperature. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-03-07: Operator needs more time to update menu. Time Extended - From follow-up inspection 2024-03-11: Operator needs more time to update menu. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen tofu, chicken, beef, pork, dumplings, butter at 59-70F. Person in charge states turned unit off to defrost less than 1 hr ago. Moved to walk in cooler during inspection. In walk in cooler broccoli, tofu, butter, beef at 44-46F. Person in charge had unit open during inspection. Ambient temperature of unit at 40F during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-03-07: In fliptop items at 47-48F. Person in charge states checked temperature approximately 45min ago items were at 43F. Observed lid frequently open during callback. Person in charge began icing items down. In walk in cooler chicken, butter at 44-45F. Some items in unit at 43F. Ambient temperature of unit 43F during inspection. Person in charge states door open for prep. Called for service. Will attempt to turn unit down. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu items "Rising Sun Roll" "Chicken Negimak" and "Southside Roll" include "crabmeat" in item's description. Person in charge states imitation crab is utilized in menu items. Admin Complaint - From follow-up inspection 2024-03-07: Chicken Negimaki has been corrected, rising Sun rooo and Southside roll still need to be modified. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-03-07: Operator needs more time to update menu. Time Extended

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 at sushi bar breaking seaweed to size with bare hands. Spoke to employee during inspection. Who washed hands and donned gloves. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed employees washing hands with cold water as establishment has no hot water during inspection. Water only reaching 73F. Also,observed person in charge wash hands at cookline faucet with no soap. Person in charge states has call in to service gas. Corrective Action Taken

High Priority - Food stored in ice used for drinks. Observed container of lemons stored in drink ice. No visible contamination observed. Person in charge removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment utilizing Bounty brand papertowels in direct contact with fish. Provided operator information regarding food grade towels. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment receives fresh salmon from Harvest Valley, no proof of parasite destruction. Person in charge called supplier and received parasite letter. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw pork wrapped in plastic wrapped stored with ice cream and cheese cake slices wrapped in plastic wrap. Person in charge separated during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen tofu, chicken, beef, pork, dumplings, butter at 59-70F. Person in charge states turned unit off to defrost less than 1 hr ago. Moved to walk in cooler during inspection. In walk in cooler broccoli, tofu, butter, beef at 44-46F. Person in charge had unit open during inspection. Ambient temperature of unit at 40F during inspection. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with cleaner stored next to sauces at sushi bar. Also, observed dishwasher cleaning chemical stored with food on shelf. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu item " Tokyo Roll" indicates it includes "Red Snapper" as an ingredient. When asked to provide the fish or invoice, person in charge unable to do so. States has not ordered red snapper in approximately 6 months. Is utilizing escolar instead of red snapper. Admin Complaint

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu items "Rising Sun Roll" "Chicken Negimak" and "Southside Roll" include "crabmeat" in item's description. Person in charge states imitation crab is utilized in menu items. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with heavy staining in kitchen. Also, interior surface of door to ice machine with debris buildup. Food debris buildup on stored slicer. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. All hand wash sinks in back kitchen with items stored in sink. Also container stored in hand wash sink at server station. Person in charge removed. Corrected On-Site Repeat Violation

Intermediate - Hot water supply not maintained during peak periods. At time of inspection establishment has no hot water due to out of gas. Awaiting gas refill due today. Water at 73F during inspection. Gas refilled by end of inspection water tests at 101F. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine at dishmachine, unable to provide test strips.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment hood sushi rice on time, unable to provide time paperwork during inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of fliptop, microwave, freezers with heavy debris buildup. Also, fan in walk in cooler with dust buildup. Also, dishwasher racks with mold like substance buildup. Also, hood filters with grease buildup.

Basic - Floor area(s) covered with standing water. Standing water observed on floor of walk in cooler.

Basic - Food stored on floor. Buckets of food stored on floor in walk in cooler and in kitchen. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Missing lid on left side of dumpster. Large amount of flying insects present.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles touching food product in several bulk dry good containers. Also, tongs observed hanging from oven handle. Also, rice scoop in water at 83F person in charge discarded water. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washing dishes, put gloves on and then started preparing food without washing hands before putting on gloves. Discussed hand washing with employee Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cooked chicken on grill and then placed cooked chicken on cutting board and touched chicken with bare hands and started cutting the cooked chicken and placed on plate to serve. Chicken was not being cooked again after employee handled chicken with bare hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon in sushi roll stored over ready to eat cooked pork in reach-in cooler across from grill. Operator removed sushi roll to properly store. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream cheese (60F - Cold Holding); butter (62F - Cold Holding); ambient temperature of shelled eggs (62F - Cold Holding); cooked pork (60F - Cold Holding); raw beef (60F - Cold Holding); cut cabbage (58F - Cold Holding); tofu (58F - Cold Holding) in walk-in-cooler. Operator stated large mass of ice was on fan area when they arrived this morning around 10:15. Operator stated they turned off cooler to melt ice. Observed ice covering back of fan / compressor area. All TCS foods in walk-in-cooler 58F and higher. See stop sale. Also, Also, raw shrimp (50F - Cold Holding) in top of flip top reach-in cooler across from grill. Employee stated shrimp was prepped yesterday and was placed in reach-in cooler from walk-in-cooler this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (60F - Cold Holding); butter (62F - Cold Holding); ambient temperature of shelled eggs (62F - Cold Holding); cooked pork (60F - Cold Holding); raw beef (60F - Cold Holding); cut cabbage (58F - Cold Holding); tofu (58F - Cold Holding) in walk-in-cooler. Operator stated large mass of ice was on fan area when they arrived this morning around 10:15. Operator stated they turned off cooler to melt ice. Observed ice covering back of fan / compressor area. All TCS foods in walk-in-cooler 58F and higher. See stop sale. Also, cooked pork (48F - Cold Holding); ambient temperature of shelled eggs (46F - Cold Holding); cooked noodles (48F - Cold Holding) in reach-in cooler across from grill. Employee stated food was in reach-in cooler all night. Employee stated door was opened a few times this morning. Discussed with operator about keeping doors of reach-in cooler closed to chill foods. Also, raw shrimp (50F - Cold Holding) in top of flip top reach-in cooler across from grill. Employee stated shrimp was prepped yesterday and was placed in reach-in cooler from walk-in-cooler this morning. See stop sale Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored next to bucket with soy sauce in prep area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from grill soiled/ stained. Also, portable green cutting board in prep area soiled/ stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked with filled rack of plates. Also, hand wash sink in front service line has large container stored in hand wash sink. Repeat Violation

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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection

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. Employee Bi Feng certificate expired in 2022

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on shelf in warewashing area. Operator labeled spray bottle of cleaner. Also, unlabeled Spray bottle on counter in front of sushi making station. Operator labeled cleaner Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No handle on cup used to dispense soy sauce in prep area. Operator removed cup without handle Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Inner side of handle on microwave in prep area soiled. Also, inner sides of handles on reach-in cooler across from grill soiled. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 50F. Operator stated large mass of ice was on fan area when staff arrived at 10:15. Operator stated staff turned cooler off to melt ice. Observed ice build up in back of fan/ compressor area. Repeat Violation Warning

Basic - Equipment in poor repair. Gasket on reach-in cooler across from grill torn. Also, handle of reach in cooler next to kitchen entry in disrepair.

Basic - Food stored on floor. Bag of onions stored on floor in prep area. Also, plastic bucket with sauce in walk-in-cooler stored on floor. Repeat Violation

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 changed out empty bucket of sanitizer and reran machine a couple of times. Retested at 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cut lettuce in reach-in cooler near kitchen entry door. Operator removed fish to properly store Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); cooked pork (48F - Cold Holding); raw beef (47F - Cold Holding) in reach-in cooler across from grill. Employees stated items went in cooler at lunch time. Employee removed TCS foods and placed in nearby cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from grill soiled/ stained Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front service area near soup warmer blocked with large bucket in sink. Operator removed bucket from hand wash sink Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored on ledge near sushi making table. Operator labeled spray bottle of cleaner Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Inner side of handle on reach-in cooler across from grill and handle of microwave oven in kitchen soiled

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks near kitchen entry door not adequately secured

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from grill unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed ice build up on coils in back of interior of reach-in cooler Warning

Basic - Food stored on floor. Container of oil stored on floor next to walk-in-cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from handle of stove on cook line. Operator removed tongs to properly store Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula stored in standing water of less than 135F next to rice warmer. Employee emptied water in container Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in dish area, excessive amount of flying insects in open dumpster area - From follow-up inspection 2022-01-05: Several flying insects by dumpster area Time Extended - From follow-up inspection 2022-01-05: No change Admin Complaint

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 15 live roaches under triple sink, 1 live roach under dish machine Admin Complaint - From follow-up inspection 2022-01-05: 1 live roach on cooking equipment 1 live roach on wall by reach in cooler Admin Complaint - From follow-up inspection 2022-01-05: 1 live roach on metal shelf holding deep freezer, employee killed and discarded roach during inspection. Manager cleaned area Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 10 dead roaches by back door of establishment, 25 dead in oven on cooks line, 10 dead roaches under triple sink, 5 dead in service area in cabinet, 2 dead roaches in walk in cooler. - From follow-up inspection 2022-01-05: One dead roach on wooden paper towel holder near fryers One dead roach near reach in freezer One dead roach on mop sink Time Extended - From follow-up inspection 2022-01-05: One dead roach near reach in freezer, two dead roaches near wok station. Manager discarded dead roaches and cleaned area Admin Complaint

Basic - - From initial inspection : Basic - Hanging pest control emitter over food/food preparation area/food-contact equipment. Located above hand sink in sushi bar. - From follow-up inspection 2022-01-05: No change Time Extended - From follow-up inspection 2022-01-05: No change Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap at top of Screen door located in back of Restaurant - From follow-up inspection 2022-01-05: No change Time Extended - From follow-up inspection 2022-01-05: No change Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in dish area, excessive amount of flying insects in open dumpster area - From follow-up inspection 2022-01-05: Several flying insects by dumpster area Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 15 live roaches under triple sink, 1 live roach under dish machine Admin Complaint - From follow-up inspection 2022-01-05: 1 live roach on cooking equipment 1 live roach on wall by reach in cooler Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 10 dead roaches by back door of establishment, 25 dead in oven on cooks line, 10 dead roaches under triple sink, 5 dead in service area in cabinet, 2 dead roaches in walk in cooler. - From follow-up inspection 2022-01-05: One dead roach on wooden paper towel holder near fryers One dead roach near reach in freezer One dead roach on mop sink Time Extended

Basic - - From initial inspection : Basic - Hanging pest control emitter over food/food preparation area/food-contact equipment. Located above hand sink in sushi bar. - From follow-up inspection 2022-01-05: No change Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap at top of Screen door located in back of Restaurant - From follow-up inspection 2022-01-05: No change Time Extended

High Priority - Container of medicine improperly stored. Pest control devices stored on food storage shelf and in oven on cooks line

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in dish area, excessive amount of flying insects in open dumpster area

High Priority - Roach activity present as evidenced by live roaches found. 15 live roaches under triple sink, 1 live roach under dish machine Admin Complaint

Basic - Dead roaches on premises. 10 dead roaches by back door of establishment, 25 dead in oven on cooks line, 10 dead roaches under triple sink, 5 dead in service area in cabinet, 2 dead roaches in walk in cooler.

Basic - Hanging pest control emitter over food/food preparation area/food-contact equipment. Located above hand sink in sushi bar.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gap at top of Screen door located in back of Restaurant

High Priority - Food stored in ice used for drinks. See stop sale. Container of lemons stored on top of ice in ice bin at soda dispensing machine in front service area. See stop sale for ice

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach in freezer and neither items are commercially packaged

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat foods salads in reach-in cooler next to prep area. Operator removed fish to properly store. Raw chicken stored over ready to eat vegetables in walk-in-cooler. Operator removed chicken to properly store Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons stored on top of ice in ice bin at soda dispensing machine in front service area. See stop sale for ice

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45°F - Cold Holding); shrimp (46°F - Cold Holding)-in reach cooler across from wok station. Both items stored above chill line of cooler. Operator removed items to properly store in cooler Also, raw pork (44°F - Cold Holding); butter (45°F - Cold Holding); in walk-in-cooler. Observed door not fully closing. Operator adjusted door to ensure fully closed to chill foods Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting board on reach-in cooler across from grill soiled/ stained

Intermediate - Handwash sink used for purposes other than handwashing. Operator used water from hand wash sink across from sushi making table to rinse off tofu. Also, container stored in hand wash sink in front service area. Also, cleaning scrubbie stored in hand wash sink next to wok station

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic chemical on shelf near front service area. Operator labeled sanitizer spray bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle being used to dispense sugar in prep area. Also, bowl without handle used to dispense steamed rice and brown rice across from wok station. Operator removed bowls from all three items Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41°F and below. Ambient temperature 46°F. Observed door not fully closing. Operator adjusted door to ensure fully closing. Re checked temp of walk-in-cooler at end of inspection at 44°F Corrective Action Taken Warning

Basic - Equipment in poor repair. Handle of reach-in cooler near kitchen entry area in disrepair

Basic - Food stored on floor. Plastic bucket with yum sauce stored on floor in walk-in-cooler. Also, multiple buckets of sauce stored on floor near dry food storage shelf Also, bag in a box soda stored on floor in front of soda box storage rack

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula stored in standing water of 82°F. Operator emptied water from container Corrected On-Site