KOI ENDLESS GOURMET GRILL AND SUSHI

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. At kitchen, Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash rinse and sanitize all dishes until Dishmachine is repaired. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw shell eggs (72F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into low boy to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, pork dumplings (110F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At cook line, handwash sink used for other purposes as evident by steel scrubber and food debris inside sink. Repeat Violation Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At kitchen, several cooked food items on time control with no written plan. Sushi rolls, calamari, French fries, veggie rolls, onion rings. Operator added items to time control form. Corrected On-Site Warning

Intermediate - Packaged food has no English labeling. At kitchen, working containers of food labeled in Chinese only. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line, unable to dispense paper towels at designated hand sink. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator stored correctly. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, opened employee beverage stored over prep table. Operator removed. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen rear area, employee belongings stored on shelf with food items. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. At walk in freezer, opened boxes of food stored on floor. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line designated hand sink. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen by triple sink, shrimp thawing in standing water. Operator removed shrimp. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-zucchini stored washed cut zucchini. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. At kitchen storage area, working containers of food not properly labeled. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then proceeded to handle clean plates without washing their hands- educated operator- employee washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth then proceeded to prepare food for an order without washing their hands- educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper towels used to stored cut cucumbers- operator removed and stored properly. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over sauce- operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed food from floor then proceeded to handle food without changing gloves and washing washing their hands - educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- krab 54F- cold holding, fish eggs 50-52F- cold holding, cooked shrimp 50-52F- cold holding, cream cheese 51F cold Holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At flip top cooler by cookline- fish cakes 54F- cold holding, cooked noodles 56F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food left out above fill line- operator placed food in reach in freezer to quick chill. At walk in cooler raw chicken 45F- cold holding, tofu 45F- cold holding, cream cheese 45F- cold holding, raw beef 46F- cold holding, tofu 46F- cold holding, cooked noodles 45F- cold holding, cut cabbage 44F - cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- chicken dumplings 100F - hot holding , shrimp dumplings 99F- hot holding, shrimp dumpling 103F- hot holding - food out of temperature for 2 hours- operator placed to be reheated. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Meta scrub in hand sink - operator removed. Corrective Action Taken Repeat Violation Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Warning

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cut cucumbers- operator removed. At sushi station- raw fish egg stored over cut vegetables and cream cheese - operator removed. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-02-14: At walk in cooler raw fish stored over cooked egg and octopus - operstor removed. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Salmon Tartare not identified that these products are served raw or undercoooked. Warning - From follow-up inspection 2025-02-14: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-02-14: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor- through out kitchen area. Repeat Violation Warning - From follow-up inspection 2025-02-14: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left out the back door- returned and started handling containers of food without washing their hands- educated operator - employee washed hands. Corrective Action Taken 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 fish changed gloves then proceeded to prep cooked sushi rolls and vegetables without washing their hands- educated operator - employee washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped their face then proceeded to handle containers of food without washing their hands- educated operator- employee washed hands. 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. Employee grabbed soiled item of from floor then proceeded to handle clean utensils and open cooler door without washing their hands- educated operator X employee washed hands. Corrective Action Taken Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - Employee ate food the prepared food without washing their hands- educated operator - employee wash hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cut cucumbers- operator removed. At sushi station- raw fish egg stored over cut vegetables and cream cheese - operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw scallops- operator removed and 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. At walk in freezer on right side sheet rack- raw chicken not commercially packaged stored over raw fish- operator stored properly. 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 and the time removed from temperature control cannot be determined. No time mark for cooked chicken, cooked shrimp and other food items at cookline held on time as a public health control. Food left out for 30 minutes. Warning

High Priority - Toxic substance/chemical improperly stored. At storage counter area- knife sharpening chemicals stored over box of ginger - operator removed. Corrected On-Site Repeat Violation Admin Complaint

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. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub in handwash sink by cookline - operator removed. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Salmon Tartare not identified that these products are served raw or undercoooked. 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/ Warning

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. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating at cookline. Repeat Violation Warning

Basic - Food stored on floor- through out kitchen area. Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station - employee eating food then put on gloves and prepared food for order without washing their hands- educated operator - employee washed hands. Corrective Action Taken Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At walk in cooler non food grade paper towels lining container with Cooked asparagus inside- operator removed. Corrective Action Taken Repeat Violation Admin Complaint

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 pork not commercially packaged stored over cooked mussels - operator moved and stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over celery- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Fried Krab sticks 79F- cold holding cooked chicken 79F- cold holding, Chicken nuggets 79F- cold holding , mozzarella sticks 79F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time as a public health control for remaining time. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over sweetener- operator removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At cookline hand wash sink- metal scrub inside sink- operator removed. Corrected On-Site Repeat Violation Warning

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/ procedure for sushi rice on time as a public health control. Warning

Basic - Employee eating in a food preparation or other restricted area. At cookline employees eating food- educated operator employees moved to dinning room. Corrective Action Taken Warning

Basic - Food stored on floor. At back storage area- container of oil stored on floor. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi station- wiping cloth stored on floor- operator moved off floor. Corrected On-Site Warning

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Repeat Violation Warning

High Priority - Container of medicine improperly stored. Container of B-12 vitamin stored over food grade paper at sushi station- operator removed. Corrected On-Site Warning

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- cooked noodles 44F at 11:20 ( cooling overnight) food tightly wrapped- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and started to handle food - without washing hands- educated operator- employee washed hands. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station and walk in cooler non food grade paper towels lining co gainer with fish and krab- operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cucumbers- operator moved raw fish to lower shelf. At second walk in cooler raw chicken stored over rice noodles- operator moved chicken to lower shelf. 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- cooked noodles 44F at 11:20 ( cooling overnight) food tightly wrapped- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter -Chicken 47-53F- cold holding, chicken dumplings 46-52F cold holding, shrimp 46-51F- cold holding, cooked sweet potatoes 46-51F- cold holding, mozzarella sticks 45-51F cold holding, calamari 62F- cold holding, spring rolls 45-61F- cold holding, cooked shrimp 45-52F- cold holding- food not prepared or portioned today- food left on counter - food out of temperature for 30 minutes- operator placed on time as a public health control for remaining time. At prep counter near cookline- cooked noodles 48F- cold holding - food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter near cookline-Cooked chicken 52-56F at 11:30 to 53-64F at 12:10 ( cooling since 10:30)- food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in cooler to quick chill. At prep counter by cookline-cut cabbage 52F at 11:30 to 52F at 12:10 ( cooing since 10:30) food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in cooler to quick chill. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near cook line- metal scrub inside sink- operator removed. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Dinner menu multiple raw sushi rolls- not identified as raw or undercooked. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at handwash sink by cookline- operator provided. Warning

Intermediate - No soap provided at handwash sink- by handwash sink by cookline- operator provided. Corrected On-Site Warning

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. Some training expired 2023. Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Warning

Basic - Food stored on floor- containers of oil on floor- operator moved off floor. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocados, over sauces. On sushi bar area, Raw chicken over sauce inside walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-10-03: Raw chicken stored over sauce at walk in cooler- operator removed. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several sushi rolls with raw fish not identified on menu. Warning - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. On cook line Operator removed Corrected On-Site Warning - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 87F rice scoop. Operator removed water Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. On prep area. Operator removed Corrected On-Site Warning - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.on cook line Warning - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed a container with ginger dressing inside walk-in cooler not covered. Operator covered Corrected On-Site Warning - From follow-up inspection 2023-10-03: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Thank you to go bags with direct contact with raw beef Operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocados, over sauces. On sushi bar area, Raw chicken over sauce inside walk-in cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon inside walk-in freezer Operator stored properly Corrected On-Site 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. Observed several items on sushi bar seating out of the cooler Sushi bar , fish eggs 68°F cold Holding, cream cheese 68°F cold Holding, raw fish 65°F cold Holding.krab 65°F cold Holding . krab fried 61°F cold Holding Per operator all items stored for approximately 3.5 hours. Per operator all products not prepared or portioned today. Rechecked at the 4 hour and 15 minutes. All items at 58°F cold Holding. Operator discarded. See stop sale. 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 sushi rice, tempura shrimp not time mark. Per operator products stored for approximately 3.5 hours. Rechecked at the 4 hour and 15 minute. Still available. Operator discarded.See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several items on sushi bar seating out of the cooler Sushi bar , fish eggs 68°F cold Holding, cream cheese 68°F cold Holding, raw fish 65°F cold Holding.krab 65°F cold Holding . krab fried 61°F cold Holding Per operator all items stored for approximately 3.5 hours. Per operator all products not prepared or portioned today. Rechecked at the 4 hour and 15 minutes. All items at 58°F cold Holding. Operator discarded. See stop sale. Observed seating on top of flip top cooler cook line fish cake 70°F cold Holding. Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today . Operator moved to reach in cooler 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 and the time removed from temperature control cannot be determined. Observed sushi rice, tempura shrimp not time mark. Per operator products stored for approximately 3.5 hours. Rechecked at the 4 hour and 15 minute. Still available. Operator discarded.See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on sushi bar cooked chicken 130°F hot Holding . Per operator product stored for approximately 3.5 hours. Operator discarded Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. WD40 stored above prep table , soap stored next to sauces on expo. Operator removed Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to operator Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several covered containers with cooked spicy tuna at 3:25 (51°F cooling) since 11:30am, rechecked at 3:41pm same temperature .inside walk-in cooler. At the current cooling rate products will not cool to 41°F within 6 hours. Operator uncovered Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Sushi rice container blocked hand washing sink on sushi bar. Operator removed Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several sushi rolls with raw fish not identified on menu. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed several bottles of reused sauces with soap inside . Advised operator to label bottles property . Warning

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. On cook line Operator removed Corrected On-Site Warning

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. Observed on sushi bar several bags with raw fish. Operator opened bags. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal open cup with tea stored above flip top cooler on cook line. Operator removed Corrected On-Site Warning

Basic - Food stored on floor. Observed several boxes with vegetables, sauces stored on the floor throughout the entire restaurant Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 87°F rice scoop. Operator removed water Corrected On-Site Repeat Violation Warning

Basic - Insect control device installed over food preparation area. On prep area. Operator removed Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.on cook line Warning

Basic - Stored food not covered. Observed a container with ginger dressing inside walk-in cooler not covered. Operator covered Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored over sauce inside walk-in cooler Operator stored properly Corrected On-Site 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 deep covered container inside reach in cooler with cooked chicken at 2:45pm (80 - Cooling)rechecked at 3:10pm,same temperature. Per operator product cooling for approximately one hour. At the current cooling rate product will not cooled to 70°F within 2 hours. Operator transferred to Walk-in freezer. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed a container with raw chicken stored above a container with sauces inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw beef inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sushi area; cream cheese (50 - Cold Holding); krab (50 - Cold Holding); Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator moved to reach 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 and the time removed from temperature control cannot be determined. Observed sushi rice, tempura shrimp and garlic and oil with no time mark. Per operator products stored for approximately 3.5 hours. Operator discarded products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed dish soap stored above chili sauce and Japanese dressing on dry storage. Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal whipped Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink.on cook line Operator provided Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm Operator corrected to 100 ppm chlorine. Corrected On-Site