FOUNTAIN PLUS ENDLESS HIBACHI AND SUSHI BBQ EATERY

High Priority - Non-food grade towel used as liner for food container. Terry cloth towel covering sushi rice at sushi bar, direct contact with rice. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed celery in walk in cooler. Operator placed correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over miso paste in walk in cooler. Operator arranged correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator arranged correctly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at cookline: Raw Shrimp (50F); Raw Scrambled Egg (50F)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tempura shrimp in warmer at sushi bar held at 120F

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. Milk jug in bar cooler.

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/ Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at hostess station. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk breading and sugar containers, in bag of tempura flour. Operator removed cups. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on flip top cooler at cookline. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bottled water on floor in bar area Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. 2ice scoops stored on soda fountain grate.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda fountain at nozzles.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed produce items stored over ready to eat items in fish walk in cooler. Unwashed green beans stored over imitation crab sticks in walk in cooler. Operator placed items correctly. Corrected On-Site Repeat Violation

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.

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. Sushi rice observed using time as a public health control with no time mark. Operator placed time mark. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sponge and steel wool in sushi bar hand sink. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand sink. Operator replaced Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle white yellow liquid observed in dining area.

Basic - Bowl or other container with no handle used to dispense food. Observed in bulk flour in storage area. Operator removed. Operator removed bowls Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Personal drinks observed on top shelf of flip top cooler on cookline. Operator removed. Corrected On-Site

Basic - Food stored on floor. Fryer oil and duck sauce observed stored on floor. Multiple items on floor in walk in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk flour. Operator placed correctly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Operator discarded water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked rice in walk in cooler. Operator moved lettuce to lower shelf. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Station: raw salmon (50F - Cold Holding); raw tuna (50F - Cold Holding). Manager placed in cooler and both retested at 42f cold holding. Cook line: cooked beef (60F - Cold Holding); cooked noodles (58F - Cold Holding). Manager iced product retemped at 43f 30 minutes later Corrected On-Site

Basic - Food stored on floor. Containers of sauces, carrots and rice on floor in walk in cooler. Manager moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On sushi station and server station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pineapple jelly jars soiled with mold like substance Walk in cooler racks in fish cooler soiled with mold like substance

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

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dishwasher

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler

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

Basic - Food stored on floor. Onions Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by white buckets

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

Basic - Food stored on floor. Meat in walk-in freezer floor

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline

Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce and oil stored on floor in kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach in freezer on cookline

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink next to ice machine

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used to scoop bulk sugar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in back kitchen Observed a box of fish stored on floor in walk-in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 rice scoops stored in a container of water temped at 75 degrees Fahrenheit

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink next to ice machine