SUSHI HANA

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed employee beverage on food preparation table in main kitchen area. Person in charge removed.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Food stored on floor in walk-in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over wok station and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on South exit of main kitchen door .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Stored food not covered in dry storage area.Person in charge covered food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach-in cooler raw beef over cut fruit and cut vegetables . Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English,Spanish and Chinese. Person in charge removed raw beef.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw chicken over raw beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw chicken. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. observed at sushi bar cooked rice no time stamp.Person in charge voluntarily discarded rice.

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 and the time removed from temperature control cannot be determined. See stop sale.observed at sushi bar cooked rice no time stamp.Person in charge voluntarily discarded rice.

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 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.observed some employees not signed. Emailed Person in charge a copy of the handout.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed in sushi area employee drink on cutting board.employee removed beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed on food preparation table in sushi area employee cell phone.employee removed cell. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation of salads.employee put on hat and washed hands. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.observed throughout the entire kitchen area floor soiled with food particles and grease and floors soiled under all equipment.

Basic - Food stored on floor.observed in walk-in cooler and walk-in freezer multiple food items stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed over wok station hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on South exit of main kitchen door .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Single-service articles not stored inverted or protected from contamination. Observed on sushi line single service containers stored up . Person in charge inverted. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed in walk-in cooler raw shrimp unwashed vegetables and fruit . Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English,Spanish and Chinese. Person in charge removed raw shrimp. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shrimp over cut fruit and cut vegetables . Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English,Spanish and Chinese. Person in charge removed raw shrimp.. Corrected On-Site

High Priority - Shell eggs in use cracks on shells. Educated Person in charge . Person in charge voluntarily discarded.

High Priority - Toxic substance/chemical improperly stored. 41-10-4 Observed: Toxic substance/chemical improperly stored. Observed in main kitchen area Grease cutter stored on food preparation cart handle and oven handle.Person in charge remove.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Carbon dioxide tanks not adequately secured in main kitchen area.Person in charge secured tanks. Corrected On-Site

Basic - Fryer oil stored on floor in main kitchen area. Person in charge removed from floor.observed in walk-in freezer multiple food items stored on floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed over wok station hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on South exit of main kitchen door .As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed on sushi line single service containers stored up . Person in charge inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board on entree make station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on floor throughout main kitchen area,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge removed from floor. Corrected On-Site Repeat Violation

Basic - Garbage on pad around dumpster in south end of parking area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in main kitchen area over reach in cooler microwave soiled with dried food particles. Person in charge cleaned microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed over wok station hood filters soiled with grease. Repeat Violation

Basic - Open dumpster lid on south end of parking area. Person in charge could not close lid because lid is pinned against the back wall.

Basic - Outer openings not protected with self-closing doors. Observed: Outer openings not protected with self-closing door on South exit of main kitchen door . As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in main kitchen area behind wok station and fryer's soiled with grease.

High Priority - Raw Shell egg in use with cracks shell in Reach in cooler across from wok station. Person in charge voluntarily discarded Egg.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler across from wok station raw Shell Eggs over cooked dumplings and washed produce. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English,Spanish and Chinese. Person in charge removed raw Shell Eggs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Front kitchen Sushi area Raw Fish Roe (53F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated in had been out of Reach in cooler for approximately 30 minutes and placed back in Reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed in main kitchen area Grease cutter stored on food preparation table. Person in charge removed chemical and washed table. Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified. Observed for employee Bradon white out used to change dates. Dates marked on large certificate 10/19/22-10/19/25. Dates on small pocket certificate 10/19/18-10/19/21. Educated Person in charge that you cannot reuse training booklets.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board on entree make station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on floor throughout main kitchen area,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed over wok station hood filters soiled with grease. Repeat Violation

Basic - Outer openings not protected with self-closing door on South exit of main kitchen door .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed at sushi make station in front dining area on cell phone with bare hands.Employee put on gloves and grabbed rice with glove hand and failed to wash hands before putting on gloves . Stopped employee and explained Handwashing and glove use. Employee discarded rice and gloves,washed hands and put on clean gloves. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw shell Eggs over cream Cheese. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed raw Shell Eggs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler raw Chicken over raw Shrimp. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed raw Chicken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at sushi make station in front dining area on cell phone with bare hands.Employee put on gloves and grabbed cooked rice with glove hand and failed to wash hands before putting on gloves . Stopped employee and explained Handwashing and glove use. Employee discarded cooked rice and gloves,washed hands and put on clean gloves. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board on entree make station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed at sushi make station in front dining area. Employee preparing Sushi with wrist watch on wrist. Employee removed wrist watch,gloves and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Observed multiple food items stored on floor throughout main kitchen area,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in main kitchen area. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning

High Priority - Observed: 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 in back kitchen area across from 3 compartment sink dish machine tested at 10 ppm. Person in charge setup 3 CS and tested at 100ppm and call for service. Corrective Action Taken Priority: High Priority

High Priority - Observed: Employee washed hands with no soap in main kitchen area. Educated Person in charge on hand washing procedures. Employee washed hands with soap. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Fish over soy sauce. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed raw fish. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler raw Chicken over shell eggs. Educated Person in charge on safe refrigerator storage and emailed a copy to Person in charge. Person in charge removed raw Chicken. Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed in main kitchen area employee filled sanitizer bucket in Handwashing sink. Observed metal scrub pad and soiled food utensils in Handwashing sink in back area of kitchen by dishwasher. Educated Person in charge on Handwashing sink use. Person in charge removed metal scrub pad and soiled utensils. Corrected On-Site Priority: Intermediate

Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area of main kitchen. Priority: Basic

Basic - Observed: Accumulation of debris inside warewashing machine in back area of Main kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Carbon dioxide tanks not adequately secured in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board on entree make station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employees with wrist watches on wrist. Educated Person in charge on jewelry while preparing food. Employees remove watches and washed hands. Corrected On-Site Priority: Basic

Basic - Observed: Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed grease droplets forming on hood system above wok and fryers on cooks line in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee Repeat Violation Priority: Basic

Basic - Observed: Floor soiled/has accumulation of debris. Observed floors soiled throughout kitchen area and under all equipment. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Food stored on floor. Observed multiple food items stored on floor throughout main kitchen area,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basi

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in main kitchen area. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Observed in back area of main kitchen raw Chicken thawing with no running water. Educated Person in charge on procedures for thawing food. Person in charge placed raw Chicken in Walk in cooler Corrected On-Site Priority: Basic

Basic - Observed: Uncovered food stored near sink exposed to splash from Handwashing sink in Sushi bar area. Educated Person in charge on splash exposure. Person in charge removed food next to Handwashing sink. Corrected On-Site Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Chicken over soy sauce. Person in charge removed Chicken. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwashing sink by dish machine blocked with garbage pail and food wrap in sink. Educated Person in charge on keeping Handwashing sink accessible at all time. Person in charge removed wrap and moved garbage pail. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured in back kitchen by Handwashing sink. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed soiled ceiling tiles throughout main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee engaging in food preparation in sushi area Stopped employee and explained proper protocol for hair restraint. employee put on hair restraint and washed hands.As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed grease droplets forming on hood system above wok and fryers on cooks line in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floors soiled throughout kitchen area and under all equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on floor throughout main kitchen area,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Manager removed from floor. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled. Curtains leading out to sushi bar soiled with food particles. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors. Observed screen door in back kitchen area not self closing . - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Reuse of single-service or single-use articles washed And reused for take out food. Educated Person in charge on single service items. Person in charge discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over Soy sauce. Educated Person in charge on cold food storage and emailed cold food storage hand out. Person in charge removed raw Chicken. Corrected On-Site

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 shell eggs and raw shrimp. Educated Person in charge on cold holding foods. Person in charge removed raw Chicken. Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy build up of grease on hood filters and below filter dripping grease. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed soy sauce bucket on floor. Person in charge removed from the floor As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Person in charge removed bug zapper. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout kitchen area Walk in cooler,Reach in cooler and Walk in freezer soiled with mold like substance. Observed hood vents soiled with grease. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Outer openings not protected with self-closing doors. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing by dishwasher in main kitchen area. Manager filled paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed soiled ceiling tiles in main kitchen area As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board on entree make station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on cook and employee doing food preparation. Stopped employee's and explained proper protocol for hair restraint. Both employees put on hair restraint and washed hands. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed grease droplets forming on hood system above wok and fryers on cooks line in main kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Observed floors soiled throughout kitchen area and under all equipment. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed multiple food items stored on floor throughout main kitchen area,Walk in cooler and Walk in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Manager removed from floor. Corrected On-Site Repeat Violation

Basic - Garbage on pad around dumpster . As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in walk-in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout main kitchen area,Walk in cooler and Walk in freezer soiled with mold like substance. Observed door handles on Walk in cooler,Walk in freezer and Reach in cooler throughout kitchen area soiled.

Basic - Outer openings not protected with self-closing doors. Observed screen door in back kitchen area not self closing . - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly at 0 ppm.

High Priority - Displayed food not properly protected from contamination, bread crumbs at sushi line. Operator removed. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Operator removed items. Corrected On-Site

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 chicken in prep containers no date mark, beef individually wrapped in plastic no date mark, in Walk in Freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salad per operator made yesterday.

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.

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices, also over prep area. Operator was educated on proper placement.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.

Basic - Buildup of food debris/soil residue on equipment door handles Reach in Cooler, and inside hood.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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

Basic - Dishmachine has no data plate/operating specifications, only one cycle operator called for repair.. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris.

Basic - Food not stored at least 6 inches off of the floor in Walk in Freezer.

Basic - Food stored on floor in Walk in Freezer.

Basic - Ice buildup in reach-in freezer and/or 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. Handle in rice bin. Operator stored correctly. Corrected On-Site

Basic - Non-stick coating peeling/chipping off of pans/utensils.

Basic - Old labels stuck to food containers after cleaning.

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

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

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Warning - From follow-up inspection 2021-07-30: Time Extended