KOIZI

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed letter regarding aquaculture does not indicate how the fresh salmon is raised or the feed used. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed live cockroaches: 3 live cockroaches on the floor of the sushi bar 3 live cockroaches in the gap of the overhead shelf at the beverage bar where alcohol drinks are made Operator killed and cleaned away the cockroaches. Corrective Action Taken 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/ Observed more than 6 employees present and a certified manager is not on-site Warning

Basic - Dead roaches on premises. Observed Dead cockroaches: 1 dead cockroach on the shelves where the serving trays are stored. Operator cleaned away the cockroach Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelves with containers of ingredients on the cook line. The drinks were moved. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food, sticky substance, and debris in door hinges of refrigerators, on wall shelves and shelves under and around counters. Warning

Basic - Open dumpster lid. Observed a dumpster lid open Operator closed. Corrected On-Site Warning

Basic - Worn, torn and/or soiled floors/carpeting. Observed food and other debris on the carpet and floors throughout the dining room and inside the booth bases. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a covered container of raw beef stored on a shelf over a covered container of raw shrimp in the reach-in refrigerator in the back preparation area. Discussed the proper order for storage and the employee switched the raw meats to be stored in the correct hierarchy. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed live cockroaches in the facility: 2 small live cockroaches under the triple sink on the base cove 1 live cockroach under the dirty dishes stand. The operators killed and cleaned them away. Admin Complaint

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/ Certificate for certified manager is expired.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the beverage area hand washing sink used as a dump sink as ice is present in the sink. The sink was cleaned and workers instructed about use of the sink. Corrected On-Site

Basic - Dead roaches on premises. Observed dead cockroaches in the facility: 8 dead cockroaches in the dining room on the carpet and baseboards of the area between the hibachi grills and the kitchen, one dead cockroach by the dish washing machine dirty dish rack, and 12 dead cockroaches under the wok range. Admin Complaint

Basic - Floor soiled/has accumulation of debris. Observed food and debris buildup along the walls of the hibachi grills and on the carpet in the dining room, along the walls and under equipment throughout the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food and debris buildup on the service counter behind the sushi counter, shelves in the beverage service area, and under preparation tables.

Basic - Plumbing system in disrepair. Observed condenser water accumulation on the inside of the reach in freezer. A tray was placed under the condenser to catch the drainage.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee cutting vegetables at the sushi island and touching it with bare hands. The food being cut will not receive cooking. Manager directed employee to don gloves. Corrected On-Site

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 worker cutting cucumber and touching the cucumber with bare hands. Employee gloves upon request. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp stored above prepared vegetables in the refrigerator by the office. The items were rearranged into proper storage. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed a spray hose attached to a faucet under the dish washing machine. There is not a backflow preventer where the hose attaches to the faucet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooling in covered containers instead of uncovered or loosely covered. Covers were removed or loosened. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a drink share and sake pitcher and glasses in and around the hand washing sink at the bar beverage area. Items were removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed a cutting board with deep grooves and gouges that have rendered it uncleanable.

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. Observed all employees food handler certifications are expired.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed water pitchers stored in area around the beverage hand washing sink and subject to splash from hand washing. Pitchers removed from the splash zone.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed blackened buildup on the door gaskets of reach-in refrigerators.