OKINAWA JAPANESE STEAKHOUSE

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. Tested at 0ppm. Chlorine restocked during inspection and machine primed, tested at 100ppm, Corrected On-Site

High Priority - Hand wash sink and three compartment sink drain into bus tub on floor. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed tuna in vacuum sealed bags on sushi station. See stop sale.

Intermediate - No soap provided at handwash sink in hibachi area.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates provided expired 3-7-26 Warning

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. Thawed tuna in vacuum sealed bags on sushi station. See stop sale.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored in soiled holster on hibachi cart.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil for raw chicken in hibachi prep area, handle in chicken. Operator removed utensil and sent it to dish area during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled holster on hibachi cart.

Basic - Bowl or other container with no handle used to dispense food. Two bowls with no handle used as scoop for white rice in walk in cooler. Kitchen manager removed bowls from use during inspection. 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. Sushi rice

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near cook line, but stored outside containers for 30 minutes: Chicken 51f, shrimp 48f. Operator moved items inside reach-in cooler. After 20 minutes: chicken 50f, shrimp 46f. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Empty bottles stored in hand wash sink at bar. Operator removed bottles during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for rice, broccoli, and carrot and onion mix. Operator removed bowls during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Fork for chicken stored with handle touching chicken. Operator removed fork during inspection. Corrected On-Site

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: Dish machine tested to 0ppm. When inspector looked at container, it was empty. General Manager had employee get new container. New container put in place, dish machine primed, and run through its cycles. Retested to 100ppm. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled: Sushi chef came from kitchen to sushi bar and washed his hands with the gloves on. Inspector gave corrective feedback and he removed his gloves, washed his hands correctly, dried his hands, and then donned new gloves. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths: No chlorine test kit available. General Manager states they hired a new company to maintain the dish machine and the maintenance person discarded the test strips from the old machine and did not leave any for the new one.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin: Ice bin under soda machine at wait station is dirty in the back at the top. General Manager will have it cleaned when they close tonight.

Basic - Bowl or other container with no handle used to dispense food: Pans used as scoops in both of the rice bins. General Manager removed the pans from the rice. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container: Scoop handles in sugar and flour. General Manager stood the scoop sup so the handles were not in the food. Corrected On-Site

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. - tested to 0ppm. Manager instructed to set up third sink of three compartment sink to sanitize dishes. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken on shelf in walk-in cooler over raw shrimp. Raw chicken moved to another location. Corrected On-Site

Intermediate - No soap provided at handwash sink. - hand-wash sink by dish room.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - in prep area.

Basic - Food stored on floor. - bin of cut lettuce and bin of raw chicken under a shelf on the floor of the walk-in cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. - hand-wash sink in prep area.

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. Chlorine sanitizer tested multiple times by inspector and operator (Multiple attempts at 0 ppm). Operator set up 3 compartment sink (tested at 300 ppm quaternary). Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Upon inspection observed squid contained in retail shopping bag of walk in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection observed raw chicken not in original package stored above wontons in reach in freezer right side of cook line.

Intermediate - Food-contact surface soiled with food debris or mold-like substance. Top shelf in kitchen left side with sesame seeds present. Multiple wire rack shelves in kitchen with food debris present.

Intermediate - Non-pitting surface rust on food-contact equipment. Multiple lower shelves on prep tables and dry storage racks in kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves. Upon inspection observed cardboard under cutting board on small reach in cooler top right side of cook line.

Basic - Duct tape used to repair nonfood-contact surface. Walk in cooler door with duct tape present by door gasket.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed employee drink on top of prep table under shelf of microwave in kitchen. Operator removed employee drink during inspection.

Basic - Equipment in poor repair. Door gasket of walk in freezer in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door with gap on lower right side of door where it meets door frame.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Multiple areas of kitchen with floor tiles in disrepair. Repeat Violation

Basic - Food stored on floor. Upon inspection observed large onion bag on floor in walk in cooler and spring roll case on floor in walk in freezer.

Basic - Ice buildup in walk-in freezer. On floor by door entry.

Basic - Light shield damaged/in disrepair. In dish washing area of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Table fan with grease build up present, walk in cooler fan covers with dust build up and hood system over cook line with grease build up.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By cook line walls with grease build up in kitchen left side of hood.

Basic - Wiping cloth sanitizing solution stored on the floor. Upon inspection observed wiping cloth solution on floor by wait station in kitchen. Operator corrected storage during inspection. Corrected On-Site