TOKYO PEKING

High Priority - Non-food grade paper towel, cloth used as liner for food container in cut cucumbers at sushi station. Covered cooked pork with cloth in reach in cooler at kitchen.Manager moved paper towel. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....dumplings 51°, noodles 50°, shrimp 47°, pork 48°, chicken 48°, beans sprouts 51°, baby corn 50° in flip top reach in cooler at kitchen being held less than four hours, employee moved food to walk in cooler . Corrective Action Taken

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 at sushi station being held less than 4 hours . Manager time marked. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...stored wet towel in handwashing sink at sushi station. Employee moved. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at men bathroom

Basic - Wet wiping cloth not stored in sanitizing solution between uses....at server station, sushi station, manager moved . Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw shrimp directly top of the cooked pork , raw chicken above cooked duck in walk in freezer . Operator properly stored Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce....raw shell eggs above vegetables,can drinks at walk 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale...sushi rice at sushi station being held more than four 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 and the time removed from temperature control cannot be determined. See stop sale...sushi rice at sushi station being held more than four hours. Operator discarded rice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored SS containers, plastic bags in handwashing sink at dishwashing area. Employee moved Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...cooked pork, cooked duck in walk in freezer . Operator date marked. Corrected On-Site

Basic - Food stored on floor....rice, sauce , vegetables, boxes on the floor at walk in cooler , walk in freezer .

Basic - Interior of refrigerator in disrepair..stored water ,dripping water at kitchen reach in cooler .

High Priority - Container of medicine improperly stored. Medicine stored on cook line. Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked by buckets. Operator removed Corrected On-Site

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. Repeat Violation

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

Basic - Ceiling tile missing. Observed next to back door across from cook line

Basic - Self-closing device on bathroom door disconnected/broken.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw chicken stored over canned sodas. Chicken moved Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline, one flat of eggs stored under steam table. Item returned to refrigeration Corrective Action Taken

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. Item placed on sushi station at 12:00. Time mark applied Corrected On-Site

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.

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

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

Basic - Ceiling tiles missing in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cookline, employee cell phones and water bottles stored on and over prep tables. Items moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at cold table at 46°F

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

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer does not work.

Intermediate - No soap provided at handwash sink by triple sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as a public health control form. Corrective Action Taken

Basic - Employee preparing food in customer section of dining area. Employee filling dumplings in dining room. Employee moved all ingredients to walk in cooler. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Operator cleaned and sanitized. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. Corrected On-Site