WASABI JAPANESE STEAKHOUSE

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on inside of upper track at left sushi station. 1 live roaches on cook line shelf 2 live roaches in crack to left sushi cooler 2 live roaches under three compartment sink shelving. Manager began eradicating and called for pest control. Warning

Intermediate - Equipment drain line draining into handwash sink. Both drain lines from sushi coolers draining into middle hand sink. Warning

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

Basic - Dead roaches on premises. 1 dead roach on floor by containers of rice Warning

Basic - Floor soiled/has accumulation of debris. Observed buildup of food debris underneath Cook line equipment Warning

Basic - Light not functioning. Observed multiple lights burnt out in kitchen area Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sushi coolers soiled with buildup of debris. Observed food debris buildup on exterior of hibachi cart sauce and water bottles. Food debris buildup under cook line equipment. Warning Warning

Basic - Utensils in poor condition. Observed cracked and broken spatula on hibachi cart. Warning

Basic - Wet wiping cloths not laundered daily. Observed soiled, wiping cloth on hibachi station parts from previous day. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags with frozen raw meat in walk-in freezer Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For Fresh Salmon received through purveyor. Manager called and got proof of aquaculture Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cooked shrimp (44F - Cold Holding); cooked rice (44F - Cold Holding) Checked ambient temp of walk in cooler, at 43f. Manager kept door shut, discussed installing plastic curtains to keep hot air from entering and affecting unit. Warning

Intermediate - No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing. No detergent for dish machine. Warning

Intermediate - No soap provided at handwash sink. By dish machine. Ma anger placed soap Corrected On-Site Repeat Violation Warning

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

Basic - Food stored on floor. Observed containers of meats and buckets of sauces, stored on the ground in the walk-in cooler and freezer Corrected On-Site Warning

Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed case of cut zucchini placed back in original shipping cardboard box. Stop sale issued 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 employee grating radish with no gloves on at sushi station. Manager stopped employee and put gloves on. Warning

High Priority - Observed wastewater backing up through floor drains. There are three hand sinks at the front sushi bar. The far right hand washing sink at sushi bar and far left bar hand sink floor drains were backing up when water is running. Middle hand sink in sushi bar was not backing up, so employees still have access to wash their hands at the bar. Manager was able to clean and sanitize floor, and block off the two sinks. All other floor drains and sinks are running fine and no other areas are backing up. Corrected On-Site 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. Sushi rice. Manager time marked Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Far right and middle hand sink at sushi bar. Manager put soap. Corrected On-Site Warning

Basic - Cloth used as a food-contact surface. Observed towel in container of sushi rice. Manager removed Corrected On-Site Warning

Basic - Food stored on floor. Observed buckets of sauces, stored on the floor in the walk-in cooler. Cases and pans of portioned frozen salmon stored on floor in walk in freezer. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in three compartment sink in standing water Warning

High Priority - Container of medicine improperly stored. Observed bottle of poli magal on cook line. Managerremoved Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not have mark to identify items that contain raw fish Lunch and dinner menus missing advisory for undercooked items Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee food items in walk in cooler. Discussed proper segregation Warning

Basic - Food-contact surface not smooth and easily cleanable. Observed plastic toy attached to squirt bottle, and rubber chickens on hibachi speed carts Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed visibly soiled toys on hibachi speed carts in kitchen Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left line to grab soap and paper towels for hand sink, and then proceeded to put gloves on and make sushi Warning

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. Observed sushi cook answer phone while making sushi roll then hung up phone and continued to make sushi roll without changing gloves and washing hands Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: butter (44F - Cold Holding); shelled eggs (46F - Cold Holding); shrimp (46F - Cold Holding). Manager will ice product, open freezer door and call for service. Cook line cooler: raw shrimp (48F - Cold Holding); cooked broccoli (46F - Cold Holding); raw chicken (46F - Cold Holding); shelled eggs (46F - Cold Holding). Manager iced down product Corrective Action Taken Warning

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. Manager tome marked rice Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards on cook line stained Warning

Intermediate - Handwash sink used for purposes other than handwashing. Middle hand sink and right bar hand sink used as dump and prep sinks Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On sushi line hand sinks or bar hand sink Warning

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. For some employees Warning

Intermediate - No soap provided at handwash sink. On sushi bar line or at right bar. Warning

Basic - Cardboard used to line stacks of salad bowls in reach in cooler by three compartment sink Warning

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

Basic - Equipment in poor repair. Reach in cooler door damaged and has duct tape across from three compartment sink Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 10 fly tapes hanging in kitchen Warning

Basic - Multiple Cutting board has cut marks and is no longer cleanable on cook line Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At middle sushi bar sink, right side bar, or on far left cook line. Warning

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-12-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine Warning - From follow-up inspection 2022-12-16: Observed black mold build up inside ice machine Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket of reachin cooler torn on cookline Warning - From follow-up inspection 2022-12-16: Observed gasket of reachin cooler torn on cookline Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on shelf above prep table on cookline Warning - From follow-up inspection 2022-12-16: Observed bulk salt not labeled on shelf above prep table on cookline Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by cutting board in sushi bar Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

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

Basic - Equipment in poor repair. Observed gasket of reachin cooler torn on cookline Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 2 sticky fly traps hanging from ceiling in hall way of cookline Warning

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

Basic - Food stored outside. Observed pickles ginger, soy sauce and lime juice stored outside next to shed Observed Togo boxes, napkins, and service items stored outside next to storage shed Corrective action -observed employee place items in shed Corrective Action Taken Warning

Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on shelf above prep table on cookline Warning