GYU-KAKU ORLANDO

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Soiled dry wiping cloth in use. Underneath wait station area next to sanitizer bucket, operator discarded Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to mop sink area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Next to prep area , on tops shelf of clean equipment

Basic - In-use wet wiping cloth/towel used under cutting board. One cloth under cutting board on cooks line , operator discarded Corrected On-Site

Basic - Soiled dry wiping cloth in use. On cooks line underneath hand wash sink area , operator removed Corrected On-Site

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

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on dish rack. Glasses in storage area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack Repeat Violation

Basic - Floor area(s) covered with standing water. By dish washer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shell eggs cold holding at 51F for less than 4 hours/iced. Corrective Action Taken

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./one back kitchen employee certificate expired.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filters expired.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored./soup spoons at front service area.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf.

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

Basic - Accumulation of debris on exterior of warewashing machine. -top of machine soiled.

Basic - Floor tiles in disrepair. -broken tiles in kitchen holding standing water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over green peppers. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Stainless steel bowl not properly stored on shelving in dishwashers area. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen faucet leaking.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared rare tuna behind commercially packaged corn on sandwich top,cooler on cooks line Corrected On-Site

Basic - Old label stuck to food containers after cleaning. Plastic third pan on clean item shelf in back kitchen Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to rice cooker on prep table in back kitchen Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ walk-in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting./ manager turned pans on their side to dry. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken./ manager threw out broken lids. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning./ manager removed label from container and added to wash. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw diced chicken over case of raw whole muscle beef in the walk in cooler. 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. Wilmina Lucien exp 5/15/21

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. Tuna and salmon in the walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust at the dish machine Corrected On-Site