ARIGATAI

Intermediate - No soap provided at handwash sink. Manager provided it.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

Basic - Bowl or other container with no handle used to dispense food. Plastic container without handle inside the rice bucket. Chef removed it. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at front line.

Basic - Bowl or other container with no handle used to dispense food. Cup without handle inside the rice. Chef removed it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler gasket soiled.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manager removed them. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of the preparation table. Manager removed it. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 10/1/2023

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. Poster was provided to operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored in it.

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. Form was provided to operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wet wiping cloth on top of the preparation table.

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 - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of the preparation table. Advised employee he corrected it Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On top of the preparation table. Advised manager he corrected it. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef stored above shrimp in walk in cooler. Manager moved beef to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spicy salmon cold holding at 57°F. Chef placed salmon in reach in cooler 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. Observed batter on cookline missing time mark. Manager placed time mark for remaining 2 hours Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and pots not inverted on drying rack. Employee inverted all items Corrected On-Site

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in back kitchen area

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung mops Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big six poster was provided to operator Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at front counter

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice on the Time as a Public Health Control. Form was provided to operator Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.by dishwasher machine . Advised employee he corrected it Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Advised manager he corrected it Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of preparation table. Advised manager he corrected it Corrected On-Site