ZPAN HIBACHI AND SUSHI BAR

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 touch cut lettuce with bare hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork Dumpling 50 F, cooked shrimp 54 F sitting up high in prep cooler on cook line. Employee states it was left there overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork Dumpling 50 F, cooked shrimp 54 F sitting up high in prep cooler on cook line. Employee states it was left there overnight. Manager discarded at time of inspection. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand wash sink next to fryers. Water temped 76 F. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp 44 F- retemp 43F, raw chicken 44 F- retemp 43 F, raw eggs 45 F, cooked noodles 50 F in reach in cooler across from grill. Employee placed some items on ice and place the other in the walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Soda machine.

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. Manager provided 2 food handler certifications and has a total of 4 employees.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near fryers temped 79 F ran water for approximately 2 minutes.

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

Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board.

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

Basic - Duct tape used to repair nonfood-contact surface. Tape on display cooler door at sushi bar.

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

Basic - Food stored on floor. Container of sushi ginger on floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at server station.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dishes without sanitizing. Employee began sanitizing at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above sauce in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above unwashed onions in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura batter 60 F on counter, employee placed in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Sushi cooler drain line goes into handwash sink at sushi bar.

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink at sushi bar, employee removed at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table with clean plates. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar.

Basic - Food stored on floor. Oil on floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.knife between reach in cooler and reach in freezer on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 44 F in sushi cooler, Shrimp batter 82 F on counter. Discussed time as a public health control, and operator turned down temperature of cooler. Corrective Action Taken Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice and flour located in dry storage. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed at time of inspection. Corrected On-Site

Basic - Food stored on floor. Container of oil and ginger on floor, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug light over containers above 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 67 F, operator placed in reach in cooler at time of inspection. Repeat Violation

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink.

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

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket above dry storage food.

Basic - Food stored on floor. Cut lettuce on floor. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.knives between reach in cooler and reach in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 87 F.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employees cutting broccoli prior to washing it.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut carrots in in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon 47 F, tuna 46 F at sushi bar.

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.sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink near fryers, operator removed at time of inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler, and in flour and rice in dry storage.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar. Repeat Violation

Basic - Food stored on floor. Water bottles on floor in kitchen, operator removed at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handles. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Single-service articles improperly stored. To go boxes on floor near soda machine.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.

High Priority - Container of medicine improperly stored. Employee medicine above reach in cooler on cook line. Operator removed at time of inspections. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed cucumbers in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar.

Basic - Carbon dioxide tanks not adequately secured. Next to dish machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and coolers throughout kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food not segregated from restaurant food in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses above reach in cooler on cook line. Operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting above 3 Compartment Sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Next to cook top.

Basic - Ice scoop handle in contact with ice. At soda machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at sushi bar.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards at sushi bar. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed cucumbers in walk in cooler. Warning - From follow-up inspection 2023-02-27: Raw shell eggs over unwashed cucumbers in walk in cooler. Time Extended - From follow-up inspection 2023-05-09: Raw shell eggs over avocados in walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop crunch. Warning - From follow-up inspection 2023-02-27: Time Extended - From follow-up inspection 2023-05-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting above 3 Compartment Sink. Warning - From follow-up inspection 2023-02-27: Time Extended - From follow-up inspection 2023-05-09: Time Extended