LEMONGRASS ASIAN BISTRO

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: raw shelled eggs stored above sauce and cut limes. At sushi bar reach in cooler: raw salmon stored over cooked octopus. Operator stored items properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-12-09: At flip top cooler across from cook line: raw shelled eggs stored above sauce and French fries. Operator stored properly. Admin Complaint

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink in establishment; mop sink was made inoperable. Advised operator to provide an operable mop sink to dump wastewater. Warning - From follow-up inspection 2025-12-09: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line: curry with cooked vegetables (96F at 3:52pm - Cooked Cooling) As per operator, cooling since 12pm. Double door reach in cooler: cooked pasta (73F at 4:00pm- Cooked Cooling) As per operator, cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 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. Observed employee handle raw shrimp to bread then began touching clean cutting board at flip top cooler near fryer; no hand wash. Observed employee handle raw salmon then began handling clean pan with sushi rice. Employees washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: raw shelled eggs stored above sauce and cut limes. At sushi bar reach in cooler: raw salmon stored over cooked octopus. Operator stored items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 2 pots of Sushi rice not time marked; time removed from temperature control cannot be determined. See stop sale. 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 70 degrees Fahrenheit within 2 hours. At cook line: curry with cooked vegetables (96F at 3:52pm - Cooked Cooling) As per operator, cooling since 12pm. Double door reach in cooler: cooked pasta (73F at 4:00pm- Cooked Cooling) As per operator, cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar: cut raw salmon (47F at 3:30pm- Ambient Cooling) As per operator, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line: stored on shelf below cook line: cooked dumplings (53F - Cold Holding) As per operator, stored 30 mins. Not prepped or portioned today. Operator placed to quick chill. 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. 2 pots of Sushi rice not time marked; time removed from temperature control cannot be determined. See stop sale. Cooked eel not time marked. As per operator, stored since 1.75 hours. Chef time marked. 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. At sushi bar: cut raw salmon (47F at 3:30pm- Ambient Cooling) As per operator, cooling since 11am. Item did not cool to 41F in a total of 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line: cooked vegetable broth (107F - Hot Holding) As per operator, stored since 3.5 hours. Operator placed to reheat to 165F. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna roll contain raw or undercooked animal foods not identified as raw in menu. Poke Bowl contain raw or undercooked animal foods not identified as raw in menu. Operator marked items as raw. Corrected On-Site Warning

Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink in establishment; mop sink was made inoperable. Advised operator to provide an operable mop sink to dump wastewater. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator who refilled supply Triple Sink (Chlorine 100ppm) Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. At bar area 5 bloated cans on non alcoholic ginger beer, discussed with operator see stop sale. 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 face and without washing hands employee handled clean and sanitized dishes, discussed with operator employee washed hands. 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. Employee handled dirty dishes and without washing hands employee handled clean and sanitized knives, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at sushi bar raw fish eggs stored directly above cut limes and squeeze bottles of sauces, discussed with operator who corrected storage. 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In display case cooler at sushi bar portioned raw salmon (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw tuna (47F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw escolar (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned cooked shrimp (47F - Cooling) at 3:25 per operator product prepared at 11:00, discussed cooling with operator see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut Chinese leafy kale (45F - Cold Holding) per operator product not portioned or prepared today and held in reach in cooler for approximately 3.5 hours, discussed cold holding with operator who moved product to walk in freezer to 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. Sushi rice identified in the written procedure as a food held using time as a public health control has no time marking, discussed with operator who time marked rice. Corrected On-Site Warning

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. In display case cooler at sushi bar portioned raw salmon (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw tuna (47F - Cooling) at 3:25 per operator product prepared at 11:00; portioned raw escolar (46F - Cooling) at 3:25 per operator product prepared at 11:00; portioned cooked shrimp (47F - Cooling) at 3:25 per operator product prepared at 11:00, discussed cooling with operator see stop sale. Warning

High Priority - Toxic substance/chemical improperly stored. At cook line open can of chafing fuel stored on shelf with clean and sanitized dishes directly above flip top cooler, discussed with operator who removed product. Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose bib at dish washing station no vacuum breaker installed, discussed with operator to install vacuum breaker. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cooked sliced pork (50F - Ambient Cooling) at 3:05 since 2:00 to 53F at 3:40; at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. Corrective Action Taken Warning

Basic - Floor area(s) covered with standing water. In kitchen at cook line standing water on floor, discussed with operator to clean and sanitize floor. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw eggs then handled clean containers of food and clean utensil; no hand wash. Advised operator that chef should wash hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored over night. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler lower compartment, across from cook line: coconut milk sauce (62F - Cold Holding) As per manager, stored over night. Not prepped or portioned today. See stops sale. At prep area across from cook line: cooked noodles (52F - Cold Holding); tofu (51F - Cold Holding); cooked rice (54F - Cold Holding) As per operator, stored at prep counter 3 hours. Not prepped or portioned today. Operator moved items to quick chill. Corrected On-Site 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 stovetop: chicken broth with cooked vegetables (102F - Hot Holding); lemon grass broth with cooked plants (110F - Hot Holding); vegetable broth (108F - Hot Holding) As per operator, stored over 4 hours. See stop sale.

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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at sushi bar. Stored less than 4 hours. Operator cut packages open. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. Rehydrated noodles and sauces stored on the floor. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. On rolling rack: raw lobster (57F - Cold Holding) Thawing in stagnant water since 3 hours. Operator moved to quick chill. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels lining containers with cucumbers inside - operator removed. Corrected On-Site Warning

High Priority - Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At flip top cooler by cookline cooked chicken stored in container with raw chicken- see stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen counter near cookline- Cooked rice noodles 68F- cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 20 minutes- operator placed in reach in cooler to quick chill. At cookline flip top cooler - cooked peas 50F- cold holding- food not prepared or portioned today- food stored above fill line food out of temperature for 1 hour - operator moveed to reach in cooler to quick chill. At flip top cooler at end of cookline- fries 50F cold holding- food not prepared or portioned today- food left out for 30 minutes- operator placed inside reach in cooler to quick chill. *Corrected On-Site. 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 tall reach in cooler - cut tofu 50F at 2:50 to 50F at 3:30 ( cooling since 11:30)- food stored in large quantity and covered - at current rate of cooling food will not reach 41F within remaining time - operator moved in reach in freezer to quick chill. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Throughout cookline knives stored in between reach in coolers and prep counters- operator removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. At prep area raw chicken, raw salmon and raw beef defrosting out on prep kart- operator moved to walk in cooler to defrost properly. Corrected On-Site Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave from restroom to preparing food at fryer; no hand wash. Advised operator that employee should wash hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects flying around in storage area over onions. 2 small flying insects flying around in warehouse washing area. 1 small flying insect flying along at expo line. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. At walk in freezer: Raw beef stored over as per operator, unwashed chilli peppers. Operator stored properly. 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: Open package of raw beef stored over open box of raw scallop. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: cooked pork belly (52F - Cold Holding) As per operator, placed from cooler into flip top at 11am. Not prepped or portioned today. Item stored over stacked. Operator moved to quick chill. 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 Sushi bar: cut salmon (44F at 1:15pm; 45F at 2:10pm- Cooling) As per operator; cut today and cooling since 10:30am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored over-stacked. At double door stainless steel reach in cooler near dishwasher: rehydrated noodles (78F at 1:45pm; 78F at 2:07pm- Cooling) As per operator, rehydrated with room temperature water and cooling since 11:00am. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Noodles stored in a a bag in large quantity. Operator moved items to quick chill. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Scallop served raw not identified on menu as being raw.

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. At sushi bar: Commercially processed reduced oxygen packaged Escolar and tuna bearing a label indicating that it is to remain frozen until time of use in vaccum packaging no longer frozen and not removed from reduced oxygen package. Items stored thawed since yesterday. See stop sale.

Basic - Food stored on floor. At walk in freezer: Various food items stored on floor. At storage area: Rice vinegar stored on floor. Operator stored properly. Corrected On-Site

Basic - Insect control device installed over food preparation area. Fly catcher installed over prep table on expo line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling, ,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours see stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live small flying around mop sink by dishwasher area. Approximately 3 live small flying around dishwasher area Approximately 4 live small flying around cooler on back area by raw onions containers. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you to go bags on direct contact with cut vegetables and multiple paper towels use as a liner for cut vegetables on sushi bar area advised operator to removed Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar area Raw fish and raw eggs over sauces Cook line Raw beef over cooked dumplings Prep area Raw shell eggs over cut vegetables Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on prep table on sushi bar area. Operator unable to kill it 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. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Deep containers on ice bath only touching bottom if vegetable broth at 3:20 pm since 1:30 1st temp 113 F cooling at 4:20pm 89F cooling, ,curry sauce at 3:20pm since 1:30 1st temp 115F cooling at 4:20pm 109F cooling Products did not cool to 70F within 2 hours see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. On deep covered containers inside reach in cooler prep area cook rice At 3:25pm cooling since yesterday stop sale (50F - Cooling) Product did not cool to 41F within 6 hours See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed two containers with adamame , tempura batter made with eggs and sushi rice still in use over 4 hours.See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstocked on cook line chicken dumplings (53F - Cold Holding); lobster dumplings (53F - Cold Holding). green peas stop sale (70 F - Cold Holding Per operator stored for more than 4 hours. Per operator products not prepared or portioned today See stop sale On cook line cheese stick (53F - Cold Holding); peanut sauce (51F - Cold Holding);per operator products not prepared or portioned today Per operator products stored for approximately 3 hours operator removed overstocked products and decided to discard Warning

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. Observed two containers with adamame , tempura batter made with eggs and sushi rice still in use over 4 hours.See stop sale. Warning

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. On cook line cut cabbage at 3:09 since 11am (70 F - Cooling) Product did not cool to 41F with4 hours. See stop sale Repeat Violation Admin Complaint

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poke bowl with salmon and tuna and Kanisu 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/ Rafael Lopez PIC no certified manager present. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wild wahoo received fresh and sold raw for sushi while doing inspection. Operator unable to provided parasite destruction for fresh wahoo. Per Operator he will send wahoo back to vendor

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 eel and cooked noodles on sushi bar area. Observed a container with raw beef stored above a container with sauce inside reach in cooler on prep area Observed a container with raw chicken stored above a container with cut cabbage inside flip top cooler on cook line. Operator stored properly all products Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed sushi rice, tempura shrimp, eel, oil and garlic, tofu over the time mark . Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items throughout the cook line and sushi bar out of temperature , Sushi bar ,fish eggs 63°F cold Holding , flip top cooler #1 egg rolls 55°F cold Holding , flip top cooler #3, raw chicken 46°F cold Holding, raw shrimp 46°F cold Holding, calamari 41°F cold Holding curry sauce 68°F cold Holding cooked rice 56°F cold Holding . Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down all products Corrective Action Taken Repeat Violation Admin Complaint

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. Observed sushi rice, tempura shrimp, eel, oil and garlic , tofu over the time mark . Operator discarded. See Stop Sale

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 tempura shrimp, eel and oil and garlic. Not time mark. Per operator products stored for approximately 2 hours. Operator timed marked products for the remaining time of 2 hours. Corrected On-Site 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 rice cooker cooked brown rice 125°F hot Holding on expo side. Per operator product stored for approximately 2 hours. Operator noticed rice cooker power cord was not working. Operator moved rice to reheating 165°+ Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed a container with stainless steel cleaner and paint filler stored above prep table Operator removed and stored away from food Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep container on flip top cooler #2, with hard boil eggs at 3:14pm ( 67°F cooling)cooling since 12 pm. Rechecked at 3:45pm same temperature . At the current cooling rate product will not cooled to 41°within 6 hours. Product iced down product Corrective Action Taken

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 krab salad on sushi bar area not date mark. Per operator product prepared and stored for approximately 30 hours. Operator dated marked Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On dishwasher area. Operator provided Corrected On-Site

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 containers inside tall reach in cooler on prep area red curry sauce and cooked rice at 3:58pm (110°F - 120°Fcooling) Per operator products cooling since 11:30am. Products did not cooled to 70°F within 2 hours. Operator discarded. See Stop sale Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment ( personal cell phone)followed by , handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.( clean silverware) Employee washed hands Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 200 ppm quaternary Repeat Violation Admin Complaint

High Priority - Raw animal food ( raw shrimp) stored over/not properly separated from ready-to-eat food.( cooked egg rolls) Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on expo area miso soup (119F - Hot Holding)per operator product stored for over 4 hours since 10:30am . Operator discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed deep covered containers inside tall reach in cooler on prep area red curry sauce and cooked rice at 3:58pm (110°F - 120°Fcooling) Per operator products cooling since 11:30am. Products did not cooled to 70°F within 2 hours. Operator discarded. See Stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 3:15pm Sushi rice, eel, oil garlic, butter, shrimp tempura on TPHC, marked from 11:00-3:00pm. Operator discarded. See stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1, raw shrimp, cooked pork,chopped lettuce 48°F cold Holding, flip top cooler#2, wontons, coconut milk, beans sprouts, hard boiled eggs 60°F cold Holding.flip top cooler #3 ; raw beef (50F - Cold Holding); Per operator products on multiple coolers stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

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. At 3:15pm Sushi rice, eel, oil garlic, butter, shrimp tempura on TPHC, marked from 11:00-3:00pm. 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 expo area miso soup (119F - Hot Holding)per operator product stored for over 4 hours since 10:30am . Operator discarded. See Stop Sale. Observed on kitchen area Chicken stock, lemon grass soup 120°F hot Holding Per operator products stored for approximately 3 hours. Operator transferred products to reheat

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 120°F Operator discarded water Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0 ppm Operator corrected to 100 ppm chlorine 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. Observed a deep covered container with cooked rice at 12:11 pm (51°F - Cooling)per operator product cooling since yesterday , inside tall reach in cooler on prep. 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 on kitchen area a deep container with coconut milk at 12:03 pm (134°F - Cooling)rechecked at 12:35pm same temperature. Per operator product cooling for approximately 30 minutes. At the current cooling rate product will not cooled to 70°F within 2 hours. Operator transferred to inside of reach in cooler Corrective Action Taken 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. Operator transferred sanitation procedures to 3 compartment sink chlorine 100 ppm and called for service Corrective Action Taken Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 18 pieces of sea bass on ROP bags. Per operator product received fresh and vacuum sealed fresh. Operator discarded. See Stop Sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw tuna observed above a container with cooked imitation crab inside sushi bar reach in cooler. Observed a container with raw seafood stored above a container with cooked rice inside tall reach in cooler by prep area. Observed a container with raw shrimp stored above a container with cooked ribs inside tall reach in cooler by walk-in freezer Operator stored properly all products Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 18 pieces of sea bass on ROP bags. Per operator product received fresh and vacuum sealed fresh. Operator discarded. See Stop Sale. 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 deep covered container with cooked rice at 12:11 pm (51°F - Cooling)per operator product cooling since yesterday , inside tall reach in cooler on prep. 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 an overstocked container with cheese (52°F - Cold Holding)and a container with overstocked bean sprouts (49°F - Cold Holding). 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 a container with Cooked eel and Sushi rice on front counter area with no time marked. Per operator products stored for approximately one hour. Operator time marked products for the remaining time of 3 hours Corrected On-Site Warning

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 an overstocked container on Sushi bar area with cut raw tuna at 11:48am (48°F - ambient Cooling)rechecked at 12:35pm same temperature. Per operator product ambient cooling for approximately 30 minute. At the current ambient cooling rate product will not reach 41°F within 4 hours. Operator took off overstocked product. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed a container with sanitation solution stored right next to spices on sushi bar area. Observed several containers with soap dish machine stored right above clean pans on top of 3 compartment sink. Operator stored properly Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun dispenser at the bar Operator cleaned and sanitized Corrected On-Site Warning

Intermediate - No soap provided at handwash sink on wok station. Operator provided Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized 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. On sushi bar area. Operator moved employee personal bag Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with partially frozen raw beef thawing at room temperature on prep area. Operator transferred to inside of reach in cooler Corrected On-Site Warning