SUKI HANNA

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. Dishwasher chlorine 400+++ppm, advised operator to get it service machine and lower chlorine concentration

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw steak, raw salmon, crab Rangoon all without date label

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink back door had 2 bar stools in front Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. spray bottle Container with wyndex and no label, advised to label all spray bottles with chemicals.

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. 2 employee carts expired, advised operator to get them re certified. Chen Chongzhi and Hao Chen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the 3 compartment sink, inside door have mold like substance, advised operator to clean the area. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 fly trap by the back of the kitchen, operator removed immediately Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Salt container n the back Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Sushi area

Basic - Covered waste receptacle not provided in women's bathroom. Need to have cover all 3

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door bottom and top openings

Basic - Floor soiled/has accumulation of debris. Underneath cook line equipment heavily soiled with grease Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by the sushi entrance

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink by back door soiled -heavily build up of food on cooking equipment on the hot line -outside of food container -reach in gaskets -cook line shelf soiled -freezer floor soiled -walk in cooler fan cover dusty -soup container used for utensils and had standing water. -mop sink walls are soiled -next to 3 compartment sink area is heavily soiled with tempura mix Repeat Violation

Basic - Stored food not covered. Crunch element without cover, advised operator to cover and date them

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 25ppm chlorine, operator added more chlorine and retested at 50ppm chlorine Corrected On-Site

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - walk in cooler - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Light not functioning. - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - reach in cooler in front service area - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan soiled - reach in freezer gasket soiled - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior have accumulation of soil residues. - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dry storage area - From follow-up inspection 2022-05-11: Time extended until next unannounced inspection Time Extended

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 0 ppm chlorine , re-tested 50ppm chlorine

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. / raw chicken above raw beef reach in cooler cook line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ Krab meat (60 - Cold Holding); raw shrimp (49 - Cold Holding) cook line less then 4 hours .

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 fried shrimp from 20 minutes, operator time marked food . Corrected On-Site

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink./ observed employee washing hands inside of plastic container in the cook line area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ microwave - ice machine - can opener blade soiled .

Intermediate - Handwash sink not accessible for employee use at all times. - buckets stored in front of hand wash sink

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./ prep table

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food./ tempura mix cook line

Basic - Buildup of food debris/soil residue on equipment door handles./ reach in freezer doors and gasket soiled cook line

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ employee bag stored with food items in dry storage area

Basic - Floor area(s) covered with standing water./ dry storage area

Basic - Floor soiled/has accumulation of debris./ underneath cooking equipments cook line

Basic - Food stored on floor./ observed oil on the floor

Basic - No handwashing sign provided at a hand sink used by food employees./ sushi bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ grease buildup cooking equipments cook line .

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cook line

Basic - Wood food-contact surface not properly sealed./ sushi rice bowl