ASIAN FIN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over fully cooked crab at reach in cooler at sushi station. Raw salmon not in commercial packaging over fully cooked Krab sticks at reach in freezer at sushi station. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

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. No time stamp for sushi rice. Per operator, sushi out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed an accumulation of food debris in hand wash sink in back dish area. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to use triple sink with quaternary sanitizer between 200-400ppm for sanitizing.

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area non food grade paper napkins- in contact with cooked Asparagus- operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged stored over cooked octopus- operator removed.Corrected On-Site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at sushi area- raw salmon stored over cooked rice- operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Container of flex sealed stored over flour at storage area near walk in cooler- operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At bar area- stainer and brush inside handwashing sink- operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler Cooked mix made 4 days ago not date marked- operator date marked. Corrected On-Site

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi Rice 86°F kept over night at sushi bar.

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

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 33°F-35°F, removed from freezer last nigh. Operator removed packaging. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers. Warning - From follow-up inspection 2024-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed. Corrected On-Site Warning - From follow-up inspection 2024-01-26: Time Extended

Intermediate - - From initial inspection : 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 employee training through Florida restaurant and lodging association - expired 01/2023. Corrective Action Taken Warning - From follow-up inspection 2024-01-26: No proof of training at time of inspection. Admin Complaint

High Priority - Container of medicine improperly stored. Container of medicine stored with single service items. Operator removed 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 at 0ppm. Sanitizer was empty. New sanitizer delivered at time of inspection. Triple sink tested at 400ppm quat. Tech arrived at time of inspection and retested at 100ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-22

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at main ice machine and bar ice machine

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.

Basic - Ice buildup in reach-in freezer. Observed at 1 door white in storage room

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in ware washing area

Basic - Packaged food in an unprotected holding unit in a customer/nonsecure area. Observed at chest freezer located outside of restroom. Discussed with operator

High Priority - Non-food grade paper/paper towel used as liner for food container in cucumber, sea food . Operator moved . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked eel, cucumber at reach in cooler . Operator properly stored food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 47° , tuna 46° in reach in cooler sushi bar prep cooler being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 47° , tuna 46° in reach in cooler sushi bar prep cooler being held more than four hours. Stop sale issue .operator discarded food. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing....chemical spray bottle, container in hand washing sink at sushi bar . Operator moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Operator provided Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar soda gun nozzles.

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

Basic - Bowl or other container with no handle used to dispense food. At bin of rice. Item removed Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.clams, oysters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.panko, rice bins/prep area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs/cooked over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Sugar/prep area/kitchen

Basic - Working containers of food removed from original container not identified by common name. Sugar/prep area/kitchen