MOON THAI & JAPANESE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched face then proceeded to handled food without washing their hands- educated operator- employee washed hands. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cook line- non food grade paper towels used to store cut carrots- operator removed . Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station reach in cooler- raw beef stored over sauces - operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station on counter- salmon eggs 58F- cold holding,tuna eggs 56F- cold holding- food not prepared or portioned today- food sitting on counter above ice - food out of temperature for 1.5 hours- operator placed on ice to quick chill. At reach in cooler by cook line- krab sticks 54F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature fir 2 hours- operator placed inside cooler to quick chill.Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line reach in cooler- cooked rice 102F at 12:30 to 102F at 12:50 ( cooling since 11:15 ) - food stored in large quantity and covered - at current rate of cooling food will not reach to 70F within remains time- operator placed in rescheduling in freezer to quick chill. Warning

Intermediate - Handwash sink used for purposes other than handwashing.At handwashing sink by cook line- sponge In sink- operator removed. Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee eating in a food preparation or other restricted area- at cook line area. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cook line- in use mango with sticker attached- educated operator placed inside- employee removed. Corrected On-Site Warning

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 0ppm- Corrected to 100ppm) Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station- employee handled raw salmon with gloves on - then changed gloves without washing their hands- then employee proceeded to handle sushi rice and prepared food for order- educated operator - employee washed hands properly. Corrected On-Site Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At server station handwash sink- employee handled soiled utensils-washed hands for 5 seconds then proceeded to handle clean dishes- educated operator - employee washed hands properly. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw shrimp not commercially packaged stored over Karan sticks- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw quail eggs stored over seaweed- operator removed. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At third reach in cooler by cookline/ wok station- red curry 48-49F- cold holding,yellow curry 48-49F- cold holding cooked duck 45F- cold holding, diced chicken 47F- cold holding, raw chicken 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in Cooler to quick chill. At fourth reach in cooler by cookline - cooked noodles 48-49F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in cooler to quick chill. Corrective Action Taken 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 and the time removed from temperature control cannot be determined. No time mark on rehydrated rice noodles- operator time marked for remaining 2 hours. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At sushi station handwash sink- large bowl in sink. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline in use avocados with stickers still attached. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board sushi station - operator removed. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing station. Employee handled to go order without washing hands after handling cell phone. Educated operator and employee washed hands. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station container of raw fish with non food grade paper towels inside- operator removed paper. At reach in cooler cucumbers on top of non food grade paper towels - operator removed. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer Raw shrimp not commercially packaged stored over crab stick. Operator removed both items to proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer- Ground pork not commercially packaged stored over raw calamari- operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41. At cook-line flip top cooler cut lettuce (48F - Cold Holding)- food was not prepared or portioned today- - food over stocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. At cook-line flip top cooler Imitation crab sticks(45F - Cold Holding)- food was not prepared or portioned today- - food overstocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill.. ** At cook line re-dehydrated noodles (65F - Cold holding) - food was not prepared or portioned today- - food left out near counter,food out of temperature for 45 minutes - operator placed in walk in cooler to quick chill Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area - cooked rice at 3:30 cooling (72 F - Cooling) to 71F at 4:00 ( cooling since 2:00)- food covered and left out at room temperature- at current rate of cooling food will not reach 70F within. 2 hours- operator moved to walk in freezer to quick chill. Corrective Action Taken Repeat Violation Warning

Basic - Raw fruits/vegetables not washed prior to preparation. At cook line AND sushi station in use avocados with sticker still attached. Operator removed stickers and washed items. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados and produce stored over sauces. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At ice machine- employee soda bottle in ice - discarded ice surrounding bottle - see stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw fish not commercially packaged over wonton wrappers- operator moved fish to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw fish stored sauces - operator moved to lower shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw comminuted pork not commercially packaged stored over raw fish - operator moved to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed form to operator. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- raw chicken 50-58F at 1:25 52-56 at 2:00 ( cooling since 10:45)- food left out of cooler - at current rate of cooling food will not reach 41F within remaining hour.- operator moved to walk in freezer to quick chill

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container in ice machine/ice bin. At large ice machine- employee soda bottle stored in ice- operator removed and discarded ice.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cookline- phone on prep table- operator removed.

Basic - Food stored on floor. Soy sauce on floor- operator moved off floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline - knife in between two reach in coolers - operator removed and placed to be cleaned. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses- at cookline oven handle.

Basic - Working containers of food removed from original container not identified by common name. At dry storage shelf- container of sugar not labeled - operator labeled. Corrected On-Site

High Priority - Non-food grade towel used as liner for food container. Linen napkin used in direct contact with sushi rice on sushi line. Operator removed Corrected On-Site Warning

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 line has no time marking. Operator states item was prepared at 10:30. Operator time stamped sushi rice Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored with food grade bags and utensils on cook line. Operator removed Corrected On-Site Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non continuous cooking of chicken with no written procedures available. Discussed with operator. Provided information on non continuous cooking Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at wait station used as dump sink as evidenced by ice in sink. Discussed with operator Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge unable to provide proof. No other CFM present Warning

Basic - Dead roaches on premises. Observed 2 dead roaches on ground next to ice machine located on cook line Observed 4 dead roaches under cook line coolers. Observed 2 dead roaches behind reach in freezer in prep area Observed 3 dead roaches under triple sink Observed 5 under prep table next to back door. Operator started to clean and sanitize areas Corrective Action Taken Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food stored on top shelf above restaurant food in walk in cooler. Operator removed Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease and debris under cook line equipment Warning

Basic - Food stored on floor. Raw chicken stored on floor in prep area. Items stored on floor in walk in cooler and in walk in freezer. Operator moved to shelf Corrected On-Site Warning

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts boxed loose (56F); cream cheese (54F); cream (54F); cooked duck (54F); raw fish (49F); raw beef (51F); raw steak (54F); butter (54F); tofu (53F); sprouts packaged (56F); stored in walk in cooler. Monitored unit for 20 minutes with no changes in temperature. Operator states items have been in unit overnight. See Stop Sale Warning - From follow-up inspection 2022-10-05: No tcs items stored in walk in cooler. Tech is onsite at time of inspection making repairs to unit Time Extended - From follow-up inspection 2022-10-05: At walk-in cooler; raw chicken 30°F, raw shrimp 28°F, raw beef 28°F. Items previously frozen. Walk-in cooler being repaired at time of callback inspection. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor on cook line under equipment heavily soiled Warning - From follow-up inspection 2022-10-05: Same Time Extended - From follow-up inspection 2022-10-05: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10+ live roaches inside of bag holding burner unit for stove stored under cook line flip top cooler. Operator removed bag Observed approximately 5 live roaches on ground under same flip top unit on cook line. Observed 10+ live roaches under far left flip top cooler on ground and on under side of unit on cook line Observed 3 live roaches under reach in freezer on cook line. Observed 1 live roach on wall behind reach in freezer on cook line Warning - From follow-up inspection 2022-10-05: Observed 4 live roaches on cook line behind flip top coolers Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts boxed loose (56F); cream cheese (54F); cream (54F); cooked duck (54F); raw fish (49F); raw beef (51F); raw steak (54F); butter (54F); tofu (53F); sprouts packaged (56F); stored in walk in cooler. Monitored unit for 20 minutes with no changes in temperature. Operator states items have been in unit overnight. See Stop Sale Warning - From follow-up inspection 2022-10-05: No tcs items stored in walk in cooler. Tech is onsite at time of inspection making repairs to unit Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed approximately 5 dead roaches on ground at wait station directly across from cook line. Observed 2 dead roaches behind ice machine directly next to cook line. Observed 5 dead roaches on ground under ware washing area Observed 3 dead roaches on ground under chemical storage shelf in ware washing area Observed 3 dead roaches under triple sink on prep line located behind cook line Observed 2 dead roaches on right side of sushi line Observed 3 dead roaches under sushi line reach in coolerWarning Warning - From follow-up inspection 2022-10-05: Observed 4 dead roaches on ground throughout Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor on cook line under equipment heavily soiled Warning - From follow-up inspection 2022-10-05: Same Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked noodles in cook line flip top. Operator reorganized Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10+ live roaches inside of bag holding burner unit for stove stored under cook line flip top cooler. Operator removed bag Observed approximately 5 live roaches on ground under same flip top unit on cook line. Observed 10+ live roaches under far left flip top cooler on ground and on under side of unit on cook line Observed 3 live roaches under reach in freezer on cook line. Observed 1 live roach on wall behind reach in freezer on cook line Warning

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. sprouts boxed loose (56°F); cream cheese (54F); cream (54F); cooked duck (54F); raw fish (49F); raw beef (51F); raw steak (54F); butter (54F); tofu (53F); sprouts packaged (56F); stored in walk in cooler. Monitored unit for 20 minutes with no changes in temperature. Operator states items have been in unit overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts boxed loose (56°F); cream cheese (54F); cream (54F); cooked duck (54F); raw fish (49F); raw beef (51F); raw steak (54F); butter (54F); tofu (53F); sprouts packaged (56F); stored in walk in cooler. Monitored unit for 20 minutes with no changes in temperature. Operator states items have been in unit overnight. See Stop Sale Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pot stored in hand wash sink in prep area. Operator removed Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in mens restroom Warning

Basic - Dead roaches on premises. Observed approximately 5 dead roaches on ground at wait station directly across from cook line. Observed 2 dead roaches behind ice machine directly next to cook line. Observed 5 dead roaches on ground under ware washing area Observed 3 dead roaches on ground under chemical storage shelf in ware washing area Observed 3 dead roaches under triple sink on prep line located behind cook line Observed 2 dead roaches on right side of sushi line Observed 3 dead roaches under sushi line reach in coolerWarning Warning

Basic - Floor soiled/has accumulation of debris. Floor on cook line under equipment heavily soiled Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cucumbers- at sushi station - reach in cooler- operator moved to lower shelf Raw shrimp over cut carrots- at sushi station- reach in cooler- operator moved to lower shelf Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline- Rehydrated noodle- 75F cold holding- left on counter 2.5hrs at room temperature- out of temperature for less than 4 hrs- operator placed in walk in freezer for rapid cooling. At #2 flip top cooler at cookline - chicken 45F cold holding, beef 46F cold holding- operator states product was not prepared or portioned today- held less than 4 hours out of temperature- operator placed in walk in freezer. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi bar -Salmon 45F- 50F at 2:45 to 45F-50F at 3:00, ( cooling since 11:30); octopus 45F-46F at 2:40 to 45F-46F at 3:00, ( cooling since 11:30), tuna 45-46F at 2:40 to 45F- 46F at 3:00, ( cooling since 11:30); eel 45F- 50F at 2:45 to 45F-50F at 3:00, ( cooling since 11:30)- operator states products were prepared and portioned today-products tightly wrapped- operator placed food in walk in cooler for remaining time. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork Dumplings made on 06/11 not date marked - operator date marked 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.

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

Basic - Food stored on floor. Observed multiple containers of soy sauce on floor throughout restaurant- operator moved off floor. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish in two compartment sink thawing in standing water- operator placed under running water Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a covered container with cooked fish at 3:05 pm (50°F Cooling). Per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed the following item inside walk-in cooler miso soup 105F at 1:20 since 11AM ( over 2 hrs). Operator moved to burner to reheating. Corrective Action Taken Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.on sushi bar area. Operator educated staff on proper hand washing procedures Corrective Action Taken Warning

High Priority - Employee washed hands with no soap. Observed employee washing hands with gloves on on cook line hand washing sink. Operator educated staff on proper hand washing procedures. Employee washed hands. Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At the bar. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo received fresh Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw salmon stored above a container with cut cucumbers. Inside reach in cooler on sushi bar area. Observed a container with raw salmon above a container with cream cheese inside reach in cooler on bar area. Operator stored properly Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed several packages with raw seafood stored above a container with cooked shrimp and egg rolls inside reach in freezer on the line. Operator stored properly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a covered container with cooked fish at 3:05 pm (50°F Cooling). Per operator product cooling since yesterday. Product did not cooled to 41°F within 6 hours. Operator discarded. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a tray with row (56 - Cold Holding)seating on sushi bar area . Per operator product stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved to inside of reach in cooler. Observed several containers inside ** Cookline flip top cooler #3 Raw chicken 53F , shrimp 43F, shrimp 38-45F, calamari 38F, pork 45-49F, raw beef 47-48F, curry sauce 50F, coconut milk 49F, chicken 47F, Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved to walk-in cooler. Corrective Action Taken** Corrective Action Taken 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 and the time removed from temperature control cannot be determined. Observed a container with Sushi rice stored on sushi bar area with no time marked. Per operator product stored for approximately 1 hour. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed on Sushi bar area.; chopped kale at 11:47am ( 54°F ambient Cooling)rechecked at 1:48pm(49°F ambient cooling) ambient cooling for approximately two hours, Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line Chicken stock 68°F hot holding cooked rice 73°F hot holding. Per operator products stored for approximately two hours. Operator transferred to Time control and time marked products for the remaining time of two hours. Warning

High Priority - Toxic substance/chemical improperly stored. Observed a container with bleach and soap stored right next to a container with ginger on sushi bar area. On the floor. Operator removed Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Operator transferred to 3 compartment sink for cleaning Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed several containers stored inside hand washing sink on sushi bar area. Operator removed Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a pot inside hand washing sink on cook line. Operator educated employee on proper use of hand washing sink Corrective Action Taken Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Dry storage shelf Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container with rehydrate mushrooms date marked 11/13/2021. Per operator product prepared and stored 2 days ago. Operator corrected date marked Corrected On-Site Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the restaurant. Operator removed Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Observed a container with ginger stored on the floor on sushi bar area. Operator stored properly. Corrected On-Site Warning