HIBACHI EXPRESS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken and raw shrimp stored cut onions and cabbage on shelf in walk-in cooler. Operator placed raw items below ready to eat. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4lbs of Commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler at sushi bar.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Intermediate - Handwash sink next to three-compartment sink used to store single-serve containers inside bowl. Operator removed items. Corrected On-Site

Intermediate - No proof provided that three recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Intermediate - Paper towel dispenser at handwash sink next to three-compartment sink not working/unable to dispense paper towels. Operator replaced battery. Able to dispense paper towels. Corrected On-Site

Intermediate - Spray bottle on bottom shelf of table in warewashing area containing multi-surface cleaner not labeled. Operator labeled spray bottle multi-surface cleaner. Corrected On-Site

Basic - 4lbs of Commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler at sushi bar.

Basic - Accumulation of black substance in the interior of the ice machine/bin. Located in kitchen. Repeat Violation

Basic - Employee personal beverage not properly identified and segregated from food to be served to the public in reach-in cooler in kitchen. Operator discarded beverage. Corrected On-Site

Basic - Stored food not covered. Cut carrots and onions not covered in walk-in cooler.

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 hair then handled clean utensils and clean containers without washing hands Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above seaweed salad in reach in cooler on cook line, raw chicken moved to bottom shelf Corrected On-Site

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. Sushi rice no time mark, employee was able to determine what time rice was put out at sushi bar and properly time marked rice 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. cooked chicken (109F - Hot Holding); cooked beef (130F - Hot Holding) sitting in pan on cook line, employee voluntarily discarded food Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink

Intermediate - Handwash sink not accessible for employee use at all times. Bowl stored in hand sink in kitchen, bowl removed Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand sink by 3 compartment sink, soap restocked Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hair restraint on Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet sanitizer towels out on cook line, wet sanitizer towels removed and put inside sanitizer buckets Corrected On-Site

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 then touched clean containers without washing hands, inspector discussed proper hand washing and employee washed hands

High Priority - Employee washed hands with cold water. Water temperature 81F, discussed proper water temperature with employee

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. Operator was able to determine the time rice was put on sushi bar and properly time marked rice Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (92F - Hot Holding) sitting on cook line, operator voluntarily discarded food Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Soap and scrubber stored in hand sink on cook line Bowl stored in hand sink next to 3 compartment sink All items removed from hand sinks Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in sushi bar used to clean knife, discussed proper use of hand sink with manager Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on 3 compartment sink with blue liquid in it not labeled

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating in sushi bar area, employee moved to dining area to eat Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee handling food has a hat on with his hair hanging down on both sides

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in cooler next to cook line, drink removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used for cooked shrimp and raw tuna in cooler at sushi bar, paper towel used for fried shrimp at sushi bar Repeat Violation Warning - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-01-29: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0 ppm, called for repair . Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi counter under fried shrimp and roe.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice in gray trash cans.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw chicken over shrimp, operator moved chicken to bottom shelf Corrected On-Site

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 not time marked on chart since the 17th. Operator wrote time on chart. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At front counter, spray bottle of cleaner on counter over ramekins of sauce, oper moved to bottom shelf

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi counter > 200 ppm

Intermediate - Handwash sink used for purposes other than handwashing. To go cup in sink at sushi counter, scrubby in sink on cook line, both removed. Discussed proper use of hand wash sink with person in charge

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects under soda machine in lobby

Basic - Bowl or other container with no handle used to dispense food. In bulk rice in trash cans, removed and replaced with measuring cup Corrected On-Site

Basic - Food stored on floor. 2 buckets of tea on floor at sushi counter, moved to walk in cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas by flat top grill in water 78F, operator dumped water out, discussed washing utensils every 4 hours or holding them in pan of water on grill at 135F. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter behind soda machine in lobby has black mold like substance Gray/ green mold like substance behind nozzles of soda machine in lobby, operator cleaned and sanitized. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter and cook line lift top, moved to bucket Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At front counter, operator emptied and filled with sanitizer and water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.squirt bottles on cook line crash cart not labeled.

High Priority - - From initial inspection : 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. Tested at 10ppm. Detergent and sanitizer lines were flipped. Manager corrected lines and re-primed machine. Re tested at 50 ppm Corrected On-Site Warning - From follow-up inspection 2023-07-27: 0 ppm, operator called for repair Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee just sprayed, from spray bottle soapy water, them sensed out food container, discussed with operator proper ware washing procedures.

Intermediate - Handwash sink not accessible for employee use at all times. Large strainer in sink, operator moved them.

Intermediate - No soap provided at handwash sink. Operator replaced

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi sink.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine dispensing chemicals backwards. It first dispenses sanitizer and rinse aid, then detergent at second cycle. Operator will use 3 compartment sink until repairs are completed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Floor soiled/has accumulation of debris. Under equipment in back of kitchen

Basic - Food stored on floor. In walk in freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above blanched broccoli in cook line make table (in bottom of cooler on top shelf). Operator removed chicken and stored in bottom of cooler and removed broccoli and stored on top shelf. Observed raw shrimp stored above tomatoes in walk-in cooler. Operator removed shrimp and stored with other shrimp product properly stored away from ready to eat food. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowls used to scoop raw chicken and beef on cook line make table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above cook line make table. Operator had employee remove drink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above cook line make table. Operator had employee remove item and stored appropriately. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed sushi rice bowl in back of kitchen, per operator used for mixing sushi rice components not closed hard grained wood. Advised operator to not use wood as food contact surface unless hard grained wood.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of commercially processed food items stored on floor in walk-in freezer. Operator removed items from floor.

Basic - Stored food not covered. Observed containers of soy sauce stored in kitchen uncovered. Operator covered at time of inspection. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop hung over mop buckets still wet. Operator removed and stored with mop heads flat to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil, soy sauce, fish sauce and plum sauce on cook line unlabeled. Operator labeled at time of inspection. Corrected On-Site