AROMAS DEL PERU

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Choclo corn (112F - Hot Holding) inside steam table at sushi station. As per operator for less than 4 hrs. Operator turned up the heat for reheat. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed inside plastics container with rice next to the ice machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled across cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 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. Observed 8 salmon and 10 corvina filets still inside Commercially processed reduced oxygen package. As per operator less than 4 hrs. Operator started to removed the fish from the package. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone above flip top across washing area. Observed employee bag above flip top across cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee peeling potatoes and other employees cutting tomatoes without hair restraint. Employees put on hair restraint. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed under dish machine.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Soiled dry wiping cloth in use. Observed on cutting board across wok station.

Basic - Standing water in bottom of reach-in-cooler. Observed across triple sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at sushi station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in coolers across from cook line container of raw chicken stored over containers of cooked potatoes and beans.

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 sushi rice not time marked. As per operator was placed at 11am less than 4 hours. Operator placed time mark onto container. 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 at ceviche/ sushi station tempura shrimp (105F - Hot Holding). As per operator less than 4 hours.

Basic - Bowl or other container with no handle used to dispense food. Observed in container of lime juice at sushi/ ceviche bar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front sushi bar .

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. Observed at cook line drawer coolers 4 frozen reduced oxygen packaged tunas not removed from package before thawing. Operator began to remove during inspection. Corrective Action Taken

Basic - Food stored on floor. Observed at rear storage area gallons of cooking oil stored on floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of sugar at dry storage rack.

Basic - Old labels stuck to food containers after cleaning. Observed on clean stored containers at dish storage rack in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at prep sink in kitchen a bucket of chicken thawing in standing water.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at rear kitchen hand sink on floor.

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

Basic - Food stored on floor. Observed container of oil stored on floor in kitchen area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 76F next to rice cooker

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in kitchen

Basic - Standing water in bottom of reach-in-cooler. At sushi bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with grease buildup on cook line above white chest freezer

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over cooked white rice. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (51F - Cold Holding); raw tuna (52F - Cold Holding) at sushi station. As per operator for 30 minutes. Operator moved the salmon and tuna to the reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink next to three compartment being used as a dump sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi rolls containing raw fish no identified as raw on the menu.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed multiple employee food handler certifications missing date of birth.

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle stored in rice bin next to mop sink. Operator removed the container. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water above the preparation table in the kitchen area. Operator discarded. 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 employee cellphone stored on preparation table across from the stove in the kitchen area. Operator removed the phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint preparing food in the kitchen area. Employee put on a hair restraint. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed at preparation tables across from the stove. Operator inverted the containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw beef and frozen raw fish at three compartment sink thawing at ambient temperature.

High Priority - Stop Sale issued due to adulteration of food product. Observed for the raw salmon already thawed under ROP located in the drawer reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. opposite stove:; cooked risotto rice,portioned (55F - Cold Holding); cooked pasta (56F - Cold Holding); precooked lamb (56F - Cold Holding); precooked goat meat (57F - Cold Holding); cooked white beans (55F - Cold Holding)as per operator from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. opposite stove:; cooked risotto rice,portioned (55F - Cold Holding); cooked pasta (56F - Cold Holding); precooked lamb (56F - Cold Holding); precooked goat meat (57F - Cold Holding); cooked white beans (55F - Cold Holding), as per operator from yesterday.

Intermediate - Handwash sink not accessible for employee use at all times. Observed packets of fruits purée stored in unit at the front counter. Corrected On-Site

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/ Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the sushi rice, provided operator with form for time as a method of control for food safety. Corrected On-Site

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. Observed for the raw salmon already thawed under ROP located in the drawer reach in cooler. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on mat on the front counter. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooked chicken located in the 4 door reach in cooler.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for the oysters

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed for the oysters

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

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,unit at the front counter, by hand wash sink. Observed bulk flour bin broken.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles,dry storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed food spatula stored between reach in coolers opposite cookline. Corrected On-Site

Basic - In-use tongs stored on fryer door handle between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed opposite cookline. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef above cooked pasta located in the prep reach in cooler . Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed for the bulk flour,rice bins. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulation food debris, units at the front counter. Observed hood filters soiled with accumulation grease.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for the 4 door unit.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in the kitchen,sheet board used to cover sections of the floor , as per operator currently redoing floors.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing sauces and oils.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: lobster tails , as per operator about 1.5 hrs ago. (46°F - Cold Holding) taken at 3:15pm, operator placed in reach in cooler prep unit for additional cooling.2nd temperature at 41°F, 4:00pm. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200ppm, operator diluted to 100 ppm. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cookline.

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

Basic - Floor soiled/has accumulation of debris. Observed under the cookline.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed by the 4 door standing cooler. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed at the front counter by the hand wash sink, food being prepared by the hand wash sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed for the bulk flour bin Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulation of food debris, prep units at the front counter, drawer units Observed hood soiled with accumulation of grease.

High Priority - Raw animal food stored over or with ready-to-eat food in a cooler- not all products commercially packaged. Observed raw mussels above cooked potatoes in the reach in cooler at the sushi counter. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of grease and food debris. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Repeat Violation

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/

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

Basic - Bowl or other container with no handle used to dispense food. Observed employee used plate to dispense cooked rice. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, observed in the kitchen,storage area.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed broken floor tiles by the 4 door standing cooler.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, drink unit at the sushi counter, drawer units, Observed hood filters soiled with accumulation of grease. Observed on the exterior of the bulk bins. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed in the unit at the sushi counter. , unit opposite fryers Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation of grease.