YAOWARAT

High Priority - 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. Dishwasher (Chlorine 0ppm) corrected to 100ppm

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face than proceeded to handle clean pots and pans without changing their gloved or washing their hands- educated operator employee washed their hands properly. Corrective Action Taken

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking at server station than proceeded to make drink for customer without washing their hands- educated operator- employee washed their hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Throughout establishment - non food grade paper towels used in direct contact with raw fish, herbs, chopped vegetables, and cooked shrimp- operator removed.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw salmon not commercially packaged stored over cooked tempura shrimp- operator removed and stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler raw shell eggs stored over unwashed carrots.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler on speed rack- raw chicken stored over raw beef.

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. At flout top cooler by cookline - cooked pork frozen and thawed yesterday not date marked - operstor date marked. Corrected On-Site

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. Employee working in establishment for 6 months preparing drinks with no food handler training .

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. At walk in cooler raw chicken stored on the floor- operator moved off the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled near wok cookline area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping cloth stored on cutting board by cookline - operstor removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp then begin to handle frying equipment and plate ready to eat foods without washing hands Reviewed hand washing procedures with operator for employee to wash hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked dumplings and ready to eat sauces Operator stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed prep shelf next to fryers soiled with grease

Intermediate - Handwash sink used for purposes other than handwashing. Observed Employee wash utensils used to prep raw chicken inside hand wash sink

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

Basic - Floor soiled/has accumulation of debris.

High Priority - Container of medicine improperly stored. Can of Icy Hot stored on shelf over prep table. Operator removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, Raw chicken stored over raw beef. Not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw shrimp (47F - Cold Holding); cooked rice (59F - Cold Holding);, not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, chicken broth (113F - Hot Holding); miso soup (89F - Hot Holding). Operator stated items held out of temperature approximate 1 1/2 hours. Advised operator to reheat products to 165F. Operator reheated products to 165+. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Sushi rice. Provided form to operator.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils sitting in standing water of 75F. Operator removed utensils. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Paper towel covering cabbage, onions, carrots at flip top cooler on cook line. Operator removed paper towel. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw minced tuna over fully cooked rice at reach in cooler by ice machine. Raw shrimp and scallops over ready to eat noodles at flip top cooler on cook line. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw pork and raw beef at tall reach in freezer by walk in cooler. All products not in commercial packaging.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced chicken (46F - Cooling) at 3:06; cooling since 11:00 Observed at flip top cooler on cook line. At current rate of cooling product did not reach 41F within 4 hours. Operator put product in freezer to quick chill.

High Priority - Toxic substance/chemical improperly stored. Observed Stainless steel cleaner, burn spray, antacid over flip top cooler on cook line. Operator stored chemicals properly. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. In kitchen By triple sink.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray not labeled by triple sink.

High Priority - Non-food grade paper/paper towel used as liner for food container. At kitchen, non food grade paper towels used at sushi bar. Advised operator of use of proper food grade materials.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shell eggs stored over cooked noodles. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bean sprouts (49F-Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bean sprouts (49F-Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked yellow rice (114F - Hot Holding). Operator stated items held out of temperature for approximately 1 hour. Advised operator of proper hot holding parameters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw shrimp over ready to eat vegetables reach in cooler on cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken fritters over raw lobster reach in freezer by walk in cooler. Operator stored properly. Corrected On-Site

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. Procedure sent to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink 50ppm chlorine sanitizer Corrective Action Taken

Basic - Food stored on floor. Salt in storage bin stored on floor dry storage area. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Food stored on floor. Multiple items in dry storage area - From follow-up inspection 2024-01-05: Same. Time Extended

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

Basic - Floor soiled/has accumulation of debris. Kitchen