ICHIMARU

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator reran machine to 100. Ppm at time of inspection 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 fish inside stainless reach in cooler in kitchen Operator stored properly Operator removed Corrected On-Site

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 Per opioid out of temperature for approximately 15 minutes Operator placed stamp Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Operator placed chain Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, rinse soiled container at triple sink, then proceed to handle clean food equipment and prep food at cook line without washing hands. Operator reviewed proper hand washing and employee washed hands properly Corrected On-Site

High Priority - Observed Raw shrimp stored over ready to eat pot stickers inside reach in cooler at cook line. Operator stored items properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed plastic container of white rice sitting prep table next to cook line (63F - Cold Holding) Observed in reach in cooler next to cook line- cooked chicken (68F- cold holding); Per operator, food not prepared or portioned today and left out of temperature on counter top for 1 hour. Operator palced chicken inside back in reach in cooler and white rice back into reach in cooler on cook line to bring items back to 4F within 3 white rice at 45F at 12:30. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen. Operator provided. Corrected On-Site

Basic - Food stored on floor.

Basic - Observed Working containers of flour and tempura fry crumbs removed from original container not identified by common name.

Basic - Observed at cook line - In-use utensils stored in standing water at 82F - less than 135F Fahrenheit.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cabbage in direct contact with non-food grade plastic bags in tall stainless reach in cooler in back kitchen area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw fish not commercially packaged. Operator stored items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef at 46F in tall stainless reach in cooler at back kitchen area. Per operator, items left out to thaw since 11:00 then put back in walk in cooler at 1:00. Per operator, Items out of temperature for 2 hours. Operator put in walk in freezer to quick chill. 40F at 4:00 Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken on prep counter at 82F- per operator, items left on counter at room temperature at 2pm - out of temperature for 1 approximately hour. Operator put items in time as a public health control for remaining.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for cooked rice kept on time as a public health control. Sent operator proper documentation. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in direct contact with tempura flake mix. Operator removed. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line - From follow-up inspection 2024-05-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher - From follow-up inspection 2024-05-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- vents and ceiling above the cook line - From follow-up inspection 2024-05-16: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple items inside walk-in freezer Raw fish over wontons Raw beef over krab Advised operator to stored properly

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cooked crab inside reach in freezer Raw chicken over sauces reach in cooler Raw shrimp over cut onions on reach in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed the following items inside one door tall reach in cooler on cook line pork ramen sauce at 1:22pm (52F cooling) overnight, curry sauce at 1:22pm( 48F cooling) overnight Per operator products cooling since yesterday. Products did not cool to 41F within 6 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked cooler with tofu 50F cold Holding Per operator product not prepared or portioned today Per operator product stored for approximately 30 minutes Operator removed Corrective Action Taken

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. For multiple items , sushi rice, cooked rice, rehydrated noodles, garlic and oil Per operator product stored for approximately 1 hour Operator timed marked for the remaining time of 3 hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seating on top of stove top with no flame Chicken soup 132F hot Holding, vegetables soup 132 F hot Holding Per operator products stored for approximately 30 minutes. Operator turned on flame to reheat products to 165F + Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottles of sanitizer stored above containers with rice on dry storage Operator stored properly Corrected On-Site

Basic - Food stored on floor container with raw chicken inside walk-in cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Seating on top of table on prep area Thawing room temperature pork,beef fish Operator moved to refrigerator Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon/ladders in water at 74f at cook line

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels /napkins used to line numerous food item containers at sushi bar, cook line walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked dumplings in reach in cooler at cook line Corrected On-Site 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. Provided form

Intermediate - Handwash sink not accessible for employee use at all times. Knife block sharpener in basin of hand sink at sushi bar Corrected On-Site

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. Provided form and manager had employees sign Corrected On-Site

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper at 40f in stand up cooler at far left side of cook line Corrective action taken by manager to have all fish removed from packages Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi bar Corrected On-Site

Basic - Food stored on floor. Boxes of oil on floor in dry storage area

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors 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. Portioning cut washed lettuce/prep area/kitchen/corrective action taken/prep person washed hands and put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over tuna/reach in cooler#2/kitchen/corrective action taken/operator stored raw eggs on bottom shelf. 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. Sushi rice.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken with cooked vegetables/walk in freezer.

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 over raw beef.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen/corrective action taken/operator installed paper towels. Corrected On-Site

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. Kitchen

Basic - Food stored on floor. Carrots/walk in cooler/corrective action taken/operator stored foods properly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test papers available.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and light shield unclean.

Basic - Food stored on floor. Food boxes in Walk-in freezer.

Basic - Stored food not covered. Rice in Walk-in cooler already cooled, not covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46f in exterior Walk-in cooler, Less than 4 hours, removed to Reach-in cooler. Other Walk-in cooler foods non Time/temperature control for safety foods. Corrective Action Taken

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.

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Was removed. Corrected On-Site

Basic - Light shield damaged/in disrepair. One ceiling light by Dish machine.