TOKYO RAMEN AND POKE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager was able to get dish machine to work properly took another test at 100ppm. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed raw fish in sushi bar lined with non food grade paper towels. Observed on cook line cucumbers lined with non food grade paper towels. Manager removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler completely thawed commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use in original packaging. 1 large tuna packaged completely thawed. See stop sale 4 smaller packaged tuna completely thawed . See stop sale Repeat Violation Admin Complaint

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 shrimp tempura and Chicken Katsu without time mark. See stop sale Manager discarded 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 and the time removed from temperature control cannot be determined. See stop sale. Observed shrimp tempura and Chicken Katsu without time mark.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter Pork dumplings (84F - Hot Holding). Manager removed and stored properly. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed employee hand sink at the end of cook line with out soap. Manager explained they were out of soap at that sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee food training expired. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler completely thawed commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use in original packaging. 1 large tuna packaged completely thawed. See stop sale 4 smaller packaged tuna completely thawed . See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed in walk in freezer case of fish stored on floor. Employee removed and stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping chlorine sanitizer at 0ppm. Operator added chlorine. Took second test at 100ppm. Corrected On-Site Repeat Violation

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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark for krab tempura being held on time control. Manager placed time mark for krab tempura made within the hour. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked Observed Pork belly at 82F in small toaster oven on cook line. Manager states they pull small amount to heat and be held until sold. Inspector provided Time As A Public Health Control document for the pork belly. Manager will place pork belly on time control. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink. Inspector spoke to manager regarding hand washing only in hand wash station only. Employee washed hands properly in designated hand washing station. Corrective Action Taken

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. Observed 1 employee Required employee training expired.

Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense four. Manager removed cup from bag of flour. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed reach in door gasket torn located on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grill filters soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chopped pork on prep table at 66F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using employee hand sink to fill sanitizer bucket with water. Explained to employee that hand washing station is only used for Hand washing only.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle in rice container used to dispense rice. Employee removed bowl from rice container. Corrected On-Site Repeat Violation

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while in ware washing area. Employee discarded gum. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed large container of rice without label. Employee placed label on container of rice. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook moving a trash can and then touched the sushi cutting board without washing his hands. After reviewing with cook he washed his hands, clean and sanitized cutting board. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used as liner for raw salmon container in sushi station. Reviewed with manager.

High Priority - Pesticide-emitting strip present in food prep area. Food fly barpro hanging from shelves on cook line. After reviewing with manager, he voluntarily discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over raw salmon ( for sushi ) in walk in freezer. Manager properly stored and separated food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mussels (52F) stored in main flip top cooler on cook line. Mussels stocked to high. Manager stated mussels were restocked from the walk in cooler approximately 4 hours ago. Manager placed mussels in the walk in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork broth (130F) stored on top of stove burner on cook line. Burner was turned off. Manager stated broth was reheated approximately 2 hours ago and stored on stove to hold hot. Manager began reheating broth. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breakers missing on two spigots located on cook line by wok station.

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. Pork is being cooked and then stored in walk in freezer then from freezer then is moved to the walk in cooler. Manager is not date marking Food once is move from the freezer to the cooler. Reviewed with manager.

Basic - Equipment in poor repair. Walk in cooler gasket torn and main flip cooler on cook line gasket torn. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet yellow towel stored on sushi counter. Manager properly stored wet towel. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line Sanitizer bucket solution at 0ppm. Manager remade solution to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over containers of cooked brown rice in sushi reach in cooler. Manager properly separated food Raw salmon stored over sliced bamboo in walk in cooler. Manager properly separated food Opened cases of raw shrimp stored over cases of noddles in walk in freezer. Manager properly separated food Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler door gasket torn Main flip top cooler door gasket torn Repeat Violation

Basic - Improper storage of maintenance equipment that interferes with cleaning. Screwdriver and other maintenance tools stored on top of soda boxes near kitchen entrance. Manager properly stored tools. Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook washed his hands then dried hands on soiled yellow towel and then began working with cooked pork. After reviewing with cook, he properly washed hands. Corrective Action Taken

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 cook handling ramen toppings with bare hands. Employee hands were cleaned and no cross contamination was observed. Reviewed bare hand contact policy with employee and manager.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink and then began working with cooked pork. After reviewing with cook, he properly wash hands. Corrective Action Taken

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. Angelica certificate expired January 2022 Johnny certificate expired May 2022 Victor certificate expired April 2022

Basic - Equipment in poor repair. Walk in cooler gasket torn.

Basic - Food stored on floor. Plastic container of raw pork stored on floor near kitchens back door. Manager properly stored pork. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels stored on prep counter in sushi station and on cook line. Reviewed policy with manager Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line sanitizer bucket 0ppm. Manager remade solution to 100ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped bags of raw salmon stored over bags of krab sticks in walk in freezer. Not all products commercially packaged. Reviewed proper food storage with employee Warning - From follow-up inspection 2022-02-22: Tray of raw salmon stored over unopened case of blanched green peas in walk in freezer. Not all products commercially packaged. Manager properly stored food. Admin Complaint Corrected On-Site