JAYS CANG TONG

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook used cell phone and did not wash hands. Operator educated employee whom washed hands. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on table in dish room. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container for salmon and tuna. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over cabbage in walk in cooler. Operator stored correctly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellowfin tuna in sink with no running water, at 74 degrees. Operator removed from service. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellowfin tuna in sink with no running water, at 74 degrees. Operator removed from service. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup (130F - Hot Holding), operator applied rapid heating to : egg drop soup (185F - Reheating) Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk in. Warning

Basic - Accumulation of 5 dead small flying insects on fly ribbon. Operator removed. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food in bulk rice at storage area. Operator removed. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tanks unsecured in back area of kitchen. Warning

Basic - Cardboard used to line food-contact shelves at cook line, which is soiled. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks that were not stored correctly in dish room, operator moved. Corrected On-Site Warning

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. Tuna in package that states removed from packaging not removed from packaging. Warning

Basic - Drain cover(s) missing. Observed drain cover missing in dish area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones in wait staff area in prep area and there was a basket of personal items on the shelves in the alcohol storage. Warning

Basic - Equipment in poor repair. Cutting board with hole in it. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed food containers and boxes stored on the floor in storage area, bar area, walk in freezer. Warning

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Tuna in sink with no running water, at 74 degrees. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop directly on top of ice machine, operator removed. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler in wait staff area. Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no garbage can at hand washing sink in kitchen. Warning

Basic - Unclean building components, attachments or fixtures. Electrical cords on line soiled . Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three wet wash cloths found on prep tables in the kitchen area, operator put in sanitizer bucket. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Several containers in back storage area, with no labels on them. Warning

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 at 0ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. two door flat top at sushi line.: yellow tail fillet 80oz (48F - Cold Holding); two door upright cooler at back of sushi line (); salads 4ea (52F - Cold Holding); Osaka fish cake 4.4 lbs (51F - Cold Holding); cream cheese3 lbs (51F - Cold Holding); cut melon 1oz (51F53 - Cold Holding); squid .5 lb (53F - Cold Holding) In prep top cooler across from wok cook station. garlic in oil from day before( 49Fcold holding) ; sauce from day before (48F - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two door flat top at sushi line.: yellow tail fillet 80oz (48F - Cold Holding); two door upright cooler at back of sushi line (); salads 4ea (52F - Cold Holding); Osaka fish cake 4.4 lbs (51F - Cold Holding); cream cheese3 lbs (51F - Cold Holding); cut melon 1oz (51F53 - Cold Holding); squid .5 lb (53F - Cold Holding) See stop sale In prep top cooler across from wok cook station. garlic in oil from day before( 49Fcold holding) ; sauce from day before (48F - Cold Holding) Observed ch in prep top cooler across from wok pans. (); shrimp (47F - Cold Holding); pork (49F - Cold Holding); cut lettuce (52F - Cold Holding) loaded into cooker within the last hour must use or discard by 2 pm. All foods placed in this cooler must be timed and used by 4 hours or discarded until cooler is able to maintain foods at 41F or colder. Admin Complaint

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. Rice set to cool 1000am no time mark. Employee added time food must be sold by 2pm or discarded. All sushi made with this rice must be sold or discarded by 2pm. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk-in cooler shelving with white growth on shelves. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee prepping food on pan placed over handsink basin at ice machine area. Manager had employee move to prep table. Corrected On-Site Repeat Violation Admin Complaint

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/ . Owner / manager arrived during inspection. Corrected On-Site Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not dispensing rinse aid, not dispensing sanitizer. Warning

Basic - Food stored on floor. Observed boxes of food stored on floor in walk-in freezer. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing on rack at room temperature. Employee put in pan under running water. Corrected On-Site Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel 5lb (49F - Cold Holding); crab meat 5 lbs (51F - Cold Holding); cream cheese 17lbs (49F - Cold Holding); salmon 12 lbs (53F - Cold Holding); red snapper 2 lbs (55F - Cold Holding); shrimp 1.5 lbs (55F - Cold Holding) held at front sushi counter from day before not at 41F. See stop sale At reachin cookline prep top 1 observed foods piled above containers and egg rolls (49F - Cold Holding). Not at 41F above container rim. Manager had excess foods removed to another cooler. COS. Observed noodles (60F - Cold Holding) stored on top of cooler well and unable to benefit from cold hold temperature. Manager removed item to interior of cooler to ambient cool to 41F within 4 hours. Corrective Action. Observed cut lettuce (57F - Cold Holding); cooked asparagus (51F - Cold Holding) at front sushi counter upright glass front cooler not at 41F. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-06-15: Observed foods in cookline preptop not at 41F, raw shrimp 44F, cold hold ,1pint, , cooked sliced pork 46F, cold hold ,1pint; chopped pork 48F, cold hold ,1pint, diced pork, 44F cold hold, 1pint. Cooked shrimp 48F cold hold, 1pint, sliced cooked chicken,48F, 1 pint. Observed foods overfilled in pans in well and no lids. Food temperatures vary greatly throughout product.Held overnight. Not at 41F or colder see stop sale. Fried chicken 50F , cold hold,3qts. Advised operator to underfill and cover with lids overnight and during slow hours of operation. Admin Complaint - From follow-up inspection 2023-08-16: At callback 8/16/23, Glass front cooler at sushi area, squid salad 4pints 58F, cut lettuce 2qts 57F. Observed cookline cooler scallops 61F, sliced cooked pork 59F, cooked shrimp, canned mushrooms 61F, raw shrimp 65F, Iran 67F. Operator state's employees empty coolers and clean interior then replace foods.All foods in reach in across from cookline must be sold or discarded by 330pm. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-06-15: Time Extended - From follow-up inspection 2023-08-16: At callback 8/16/23, observed black easily movable substance accumulating on internal of ice machine. Admin Complaint

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall with holes over prep area at dishwash area. Warning - From follow-up inspection 2023-06-15: Time Extended - From follow-up inspection 2023-08-16: Time Extended

Basic - - From initial inspection : Basic - Outdoor refuse area not curbed and graded to drain. Observed water from downspout draining into grease dumpster area water standing in area. Warning - From follow-up inspection 2023-06-15: Time Extended - From follow-up inspection 2023-08-16: At callback observed employee washing floor squeegee food debris and mop water and trash out back door. Observed extensive water across Drive and puddled at edge of ditch that was white cloudy and with food remains. Admin Complaint

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2023-06-15: Time Extended - From follow-up inspection 2023-08-16: Time Extended

Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed hole in outer door at handle area and at bottom of door where vermin could enter. Warning - From follow-up inspection 2023-06-15: Time Extended - From follow-up inspection 2023-08-16: At callback 8/16/23, observed back door still has hole through to exterior and bottom rusted not completely sealed.Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-06-15: Time Extended - From follow-up inspection 2023-08-16: At callback 8/16/23, observed walk-in cooler shelving pitted rusty and covered in white growth. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel 5lb (49F - Cold Holding); crab meat 5 lbs (51F - Cold Holding); cream cheese 17lbs (49F - Cold Holding); salmon 12 lbs (53F - Cold Holding); red snapper 2 lbs (55F - Cold Holding); shrimp 1.5 lbs (55F - Cold Holding) held at front sushi counter from day before not at 41F. See stop sale At reachin cookline prep top 1 observed foods piled above containers and egg rolls (49F - Cold Holding). Not at 41F above container rim. Manager had excess foods removed to another cooler. COS. Observed noodles (60F - Cold Holding) stored on top of cooler well and unable to benefit from cold hold temperature. Manager removed item to interior of cooler to ambient cool to 41F within 4 hours. Corrective Action. Observed cut lettuce (57F - Cold Holding); cooked asparagus (51F - Cold Holding) at front sushi counter upright glass front cooler not at 41F. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2023-06-15: Observed foods in cookline preptop not at 41F, raw shrimp 44F, cold hold ,1pint, , cooked sliced pork 46F, cold hold ,1pint; chopped pork 48F, cold hold ,1pint, diced pork, 44F cold hold, 1pint. Cooked shrimp 48F cold hold, 1pint, sliced cooked chicken,48F, 1 pint. Observed foods overfilled in pans in well and no lids. Food temperatures vary greatly throughout product.Held overnight. Not at 41F or colder see stop sale. Fried chicken 50F , cold hold,3qts. Advised operator to underfill and cover with lids overnight and during slow hours of operation. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2023-06-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.. sushi items that contain raw seafoods not properly identified on menus. Warning - From follow-up inspection 2023-06-15: Operator currently having new menus printed .Time Extended Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handsink at front of kitchen. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall with holes over prep area at dishwash area. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - No suitable facilities provided to store employee clothing and other possessions. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Outdoor refuse area not curbed and graded to drain. Observed water from downspout draining into grease dumpster area water standing in area. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed hole in outer door at handle area and at bottom of door where vermin could enter. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-06-15: Time Extended

High Priority - Container of medicine improperly stored. Observed medicine bottle stored on shelf with clean dishes. Manager moved to below front register. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. Observed dented and rusted cans of Amoy Gold label soy sauce. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over lemons in walk-in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken in walk-in cooler. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw whole muscle beef in walk-in cooler Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook wash gloves instead of removing gloves ,washing hands and replacing gloves as needed. Inspector advised employee who removed gloves and washed hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked eel 5lb (49F - Cold Holding); crab meat 5 lbs (51F - Cold Holding); cream cheese 17lbs (49F - Cold Holding); salmon 12 lbs (53F - Cold Holding); red snapper 2 lbs (55F - Cold Holding); shrimp 1.5 lbs (55F - Cold Holding) held at front sushi counter from day before not at 41F. See stop sale Observed cut lettuce (57F - Cold Holding); cooked asparagus (51F - Cold Holding) in reach on cooler at front counter prepped day before.. see stop sale Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel 5lb (49F - Cold Holding); crab meat 5 lbs (51F - Cold Holding); cream cheese 17lbs (49F - Cold Holding); salmon 12 lbs (53F - Cold Holding); red snapper 2 lbs (55F - Cold Holding); shrimp 1.5 lbs (55F - Cold Holding) held at front sushi counter from day before not at 41F. See stop sale At reachin cookline prep top 1 observed foods piled above containers and egg rolls (49F - Cold Holding). Not at 41F above container rim. Manager had excess foods removed to another cooler. COS. Observed noodles (60F - Cold Holding) stored on top of cooler well and unable to benefit from cold hold temperature. Manager removed item to interior of cooler to ambient cool to 41F within 4 hours. Corrective Action. Observed cut lettuce (57F - Cold Holding); cooked asparagus (51F - Cold Holding) at front sushi counter upright glass front cooler not at 41F. See stop sale. Repeat Violation Admin Complaint

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook using handsink to prep and hold batter bowl. Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.. sushi items that contain raw seafoods not properly identified on menus. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan not complete. Warning

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. Observed cooked noodles, saices and cooked chicken in walk-in freezer with no date marks. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken noodles and prepped vegetables in walk-in cooler no date marks. Warning

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed hat and employee clothing stored over prep area. Observed stuffed toy stored in shelving with clean dishes at front area. Manager removed items. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed prep cook with no beard guard. Warning

Basic - Floor area(s) covered with standing water in hall and back dry storage area. Warning

Basic - Food stored on floor. Observed two bags of onions delivered the day before stored on the floor. Observed a bucket of salt on the floor. Warning

Basic - Hole in or other damage to wall. Observed wall with holes over prep area at dishwash area. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on fryer handle. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cup of water with stirring spoons stored in room temp water. Warning

Basic - No suitable facilities provided to store employee clothing and other possessions. Warning

Basic - Outdoor refuse area not curbed and graded to drain. Observed water from downspout draining into grease dumpster area water standing in area. Warning

Basic - Outer openings not protected with self-closing doors. Warning

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed hole in outer door at handle area and at bottom of door where vermin could enter. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed sushi to go boxes and drink lids not inverted at front counter. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on cans at dry storage. Warning

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Observed salmon thawing in prep sink under running water fish found at 74F. Operator removed to cooler to quickly cool to 41F within 4 hours. Warning

Basic - Trash receptacles not provided where needed in establishment. No trash can beside front kitchen handsink. Manager placed bucket for trash. Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms and broccoli stored over cooked breaded chicken in walk-in cooler. Warning

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (44F - Cold Holding); rice (45F - Cold Holding) all foods in walk-in between 44F and 45F truck came in recently and cooler was set on 38F . Operator reduced cooler to 34F to quickLy cool to 41F. Observed reach in cooler beside wok cooker (); sliced pork (47F - Cold Holding); chopped pork (49F - Cold Holding); canned mushrooms (50F - Cold Holding); chicken (50F - Cold Holding); cooked shrimp (52F - Cold Holding) unit not operating. Must use all foods by 4pm or discard. Any foods loaded into this cooler have a 4 hour use or discard time. Operator called for repair during inspection. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed in use pot stored in handsink at cookline. Operator removed. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar area, and at wait food pickup area. Manager had paper towels replaced. Corrected On-Site Repeat Violation Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on ice machine at sushi station with black debris. Warning

High Priority - Dented/rusted cans present. See stop sale. 3 #10 cans of water chestnuts with major dents.Manager segregated for non use. 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. Observed Dishwasher at 25ppm chlorine. Manager had 3 bay set up,and called maintenance. 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 employee cutting celery and touching celery with bare hands. Manager had employee stop rewash produce and apply gloves before cutting. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Observed 2-1lb butter blocks with mold Ike substance on paper packaging. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (47F - Cold Holding); cream cheese (49F - Cold Holding) at sushi cooler. Manager had employee put product into reachin to recook quickly.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (109F - Hot Holding) held at counter not at 135F or hotter. Operator states he will use Time as a public health control. Time added food must be used or discarded by 330pm.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook use handsink to add water to food bowl. Operator redirected employee. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station of kitchen. Manager added paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink at cookline handsink.manager added soap Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed non handles container used to scoop rice and stored on rice bin.

Basic - Cardboard used to line food-contact shelves. Observed old dirty cardboard lining shelves in walk-in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.

Basic - Floor soiled/has accumulation of debris. Observed dirty floor in walk in freezer.

Basic - Food storage container/container lid cracked or broken. Observed bulk container of sugar with broken lid.

Basic - Food stored on floor. Observed food stored on floor in walk-in freezer, roast,bins of salmon.

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 bulk container of Cornstarch with handle buried in product.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the sushi case or coolers at that area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor of concrete with seal or paint finish worn through, through out kitchen.

Basic - Walk-in cooler/freezer shelves with mold like growth on shelving in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed white and grey growth on cooler walls and shelves at walk-in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four small flying insects in kitchen area, none landing on food. Warning

Intermediate - Can opener blade soiled. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ JinShan Cheng 6/14/16 Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, can opener blade and cutting board , Operator removed items. Corrected On-Site Warning

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/ . Operator arrived during inspection. Corrective Action Taken Repeat Violation Warning

Intermediate - No soap provided at handwash sink by the Three Compartment Sink. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Floor soiled/has accumulation of debris in Walk in cooler. Operator cleaned. Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice at bar. Operator removed the item. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Corrected On-Site Warning