GYU KAKU JAPANESE BBQ

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw beef with lemon wedges in reach in across cook line. Operator removed lemons and threw away voluntarily. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed stainless steel spray on prep table under cocktail glasses. Operator had spray removed. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Operator had employee clean dish machine. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on air vents; dust accumulation.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler on cook line not working next to reach in freezer. As per operator, does not work and not in use. No TCS foods stored inside.

Basic - Current Hotel and Restaurant license not displayed. Observed old license posted at Host stand. Operator printed and replaced at Host stand. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in cooler on cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor in walk in cooler in disrepair.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bowls being washed and rinsed; not sanitized in what solution. Inspector spoke to operator and bowls were placed back in sink to be washed rinsed and sanitized. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in across cook line; raw chicken above veggies. Operator fixed on site. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with no breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks; dust accumulation. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. Repeat Violation

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. Observed cup with no lid above triple sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag on dry food rack. Operator removed during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. Corrective Action Taken

Basic - No copy of latest inspection report available. Observed most recent inspection not available.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed in both coolers across cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to tell inspector what temperature to cook chicken to. Inspector went over process with cook; 165F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed where glasses are stored in back of kitchen.

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 new employee: Aliemis with no agreement or employee training. Inspector printed and had manager and new employee sign on site. 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. Observed Javier with no employee training; 6 months since hire date.

Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed, manager printed on site. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via printer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves above warewash area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line reach in prep coolers, raw shelf eggs stored over raw beef. Operator removed and stored on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with splitter.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink next to three compartment sink used as dump sink with food residue in sink. Observed hand wash sink at cook line used as storage rack for tongs.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in women's bathroom. Manager provided paper towels. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on top of container of graham crackers at rear dessert station table. Manager removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line prep cooler stored between lid and shelf. Cook removed. Corrected On-Site

Basic - In-use tongs stored on the edge of handwashing sink, at cook line area, operator removed tongs. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink next to three compartment sink, due to rice residue clogging drain.

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) Warning - From follow-up inspection 2024-05-14: Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed Dishwasher (Temperature 195F external ) Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-05-14: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-05-14: Current Hotel and Restaurant license not displayed Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. Warning - From follow-up inspection 2024-05-14: Exterior door has a gap at the threshold that opens to the outside. Next to bathroom. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. Warning - From follow-up inspection 2024-05-14: Old labels stuck to food containers after cleaning. Observed clean metal container with old labels being stored across from 3 compartment sink. Warning Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed reach in cooler gaskets torn at preparation area. Warning - From follow-up inspection 2024-05-14: Observed reach in cooler gaskets torn at preparation area. Warning Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice utensil inside water at 80°F. Operator discarded the water. 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 tuna stored over gyosas at walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna volcano stored over vegetables at reach in cooler preparation area. Operator relocated the tuna to the bottom part. 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 stored over raw beef at reach in cooler. And raw beef stored over raw pork at walk-in cooler. Manager rearranged the products. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shells eggs on reach in cooler out of order above 45°F. Manager moved the shells eggs to the walk-in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (50 F - Cold Holding); raw pork (53 F - Cold Holding); raw chicken (47 F - Cold Holding) at reach in cooler drawers preparation area. As per operator for less than two hours. Operator moved the raw products to the walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Food residue and knife inside of hand wash sink preparation area. Manager removed the knife. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Floor area(s) covered with standing water at the kitchen area next to reach in freezer.

Basic - Food not stored at least 6 inches off of the floor. Observed a soy plastic container stored on floor at walk in cooler. Manager moved the container to a shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. One located in front of the stove.

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 in the walk in cooler tuna being thawed in the ROP package. Manager removed the tuna from the package.

Basic - Floors not constructed to be easily cleanable. Observed the grout between tiles missing by the dishwashing machine area and the entrance to the walk in cooler.

Basic - Reach-in freezer interior has accumulation of soil residues.. Observed in the reach in freezer by the kitchen

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed the dishwashing area hand wash sink used to dump quaternary sanitizer

Intermediate - No soap provided at handwash sink. Observed no soap at the kitchen hand wash sink

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

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher go from dirty to clean items. Warning - From follow-up inspection 2022-06-30: Observed the dishwasher on break during the visit

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink splitter no vacuum breaker at the hose connection . Repeat Violation Warning - From follow-up inspection 2022-06-30: Observed at the mop sink splitter no vacuum breaker at the hose connection . Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at the mop sink splitter, hose connection no vacuum breaker 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/ Observed the person in charge does not have a valid food manager certification. Will do the exam on 12/7/21 Mariana Perez.

Basic - Light shield damaged/in disrepair. Observed the light shield of the front counter and st the mop sink area in disrepair Repeat Violation

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

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed on the mop splitter no vacuum breaker on the hose connection. Warning - From follow-up inspection 2021-07-21: Observed on the mop splitter no vacuum breaker on the hose connection. Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no date marking on the water filter for the soda machine Warning - From follow-up inspection 2021-07-21: Observed no date marking on the water filter for the soda machine Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the vent soiled on top of the dishwashing area Warning - From follow-up inspection 2021-07-21: - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the vent soiled on top of the dishwashing area Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-07-21: Observed Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed a light shield in disrepair on the dishwashing area Repeat Violation Warning - From follow-up inspection 2021-07-21: Observed a light shield in disrepair on the dishwashing area Time Extended