GRAND SUSHI HIBACHI BUFFET

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. 0 ppm, operator primed machine, still 0 ppm 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. In walk in freezer - raw chicken over beef, operator moved to chicken to bottom In glass door cooler on cook line -raw chicken over shrimp Glass door cooler at sushi bar- raw chicken and beef over sauces and shrimp Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in sticky trap on floor by sushi display case, operator discarded 1 live under vertical cooler on cook line Corrective Action Taken Warning

Basic - Dead roaches on premises. 6 dead roaches in sticky traps at sushi counter Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to food, moved to bottom shelf Corrected On-Site Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Open gallon of milk in glass door cooler in lobby, operator move milk to reach in cooler Corrected On-Site Repeat Violation Warning

High Priority - Dented/rusted cans present. See stop sale 4 dented cans of water chestnuts 6 lb 8 oz, one can sliced pears 6lb 10 oz 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. 0 ppm, no sanitizer comes out of tube when priming, operator will call for repairs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet- ; cut melon (61F - Cold Holding); raw beef (51F - Cold Holding); cut watermelon (58F - Cold Holding); raw shrimp (60F - Cold Holding) Repeat Violation 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. Multiple food items at buffet are not at temperature, manager says they are held for 4 hours and discarded if not sold. Items don't have time mark. Restaurant open at 11am at 3:45, changes to dinner items. 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 buffet -(124F - Hot Holding); cooked potatoes (112F - Hot Holding) fried shrimp (126F - Hot Holding) operator states that food was put out at 11 am, is discarded every 4 hours but these items are not on written plan, operator put day stickers with times open front of pans. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar - greater than 200ppm, operator added water , corrected to 50 ppm Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in prep area and at sushi counter Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Repeat Violation Warning

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge reads 103F, thermoworks thermometer 97F Warning

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler wall in disrepair Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 4 dented cans of water chestnuts 6 lb 8 oz, one can sliced pears 6lb 10 oz Warning

Basic - Floor tiles missing and/or in disrepair. In back prep area Repeat Violation Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In counter top sushi cooler Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler Warning

Basic - Stored food not covered. In walk in freezer Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Opened milk in glass door cooler at front counter, operator will move to kitchen Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 at sushi counter Warning

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served at sushi bar was purchased at Sam's Club, no parasite destruction available - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: No raw salmon on sushi bar at this time, operator states raw salmon is used for sushi bar during dinner. Operator is buying the salmon from sams club, label on the raw salmon states not for raw consumption. Salmon must be fully cooked before serving. Time Extended - From follow-up inspection 2022-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap or paper towels at hand sink by door going into kitchen No paper towels at hand sink by cook line - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: No soap at hand sink going into kitchen Time Extended - From follow-up inspection 2022-11-21: No soap at hand sink going into kitchen from sushi bar Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In food storage area - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended - From follow-up inspection 2022-11-21: Time Extended

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served at sushi bar was purchased at Sam's Club, no parasite destruction available - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: No raw salmon on sushi bar at this time, operator states raw salmon is used for sushi bar during dinner. Operator is buying the salmon from sams club, label on the raw salmon states not for raw consumption. Salmon must be fully cooked before serving. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap or paper towels at hand sink by door going into kitchen No paper towels at hand sink by cook line - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: No soap at hand sink going into kitchen Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area has dust buildup - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In food storage area - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-11-14: Time Extended - From follow-up inspection 2022-11-17: Time Extended

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served at sushi bar was purchased at Sam's Club, no parasite destruction available - From follow-up inspection 2022-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2022-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation - From follow-up inspection 2022-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap or paper towels at hand sink by door going into kitchen No paper towels at hand sink by cook line - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area has dust buildup - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In food storage area - From follow-up inspection 2022-11-14: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-11-14: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees are taking dirty pans out of buffet and putting clean pans in buffet without washing hands

High Priority - Establishment operating with no potable running water. No water for entire establishment

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served at sushi bar was purchased at Sam's Club, no parasite destruction available

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in reach in cooler, raw Ives to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (58F - Cold Holding) on buffet table crab meat (46F - Cold Holding) in reach in cooler at sushi bar fried sushi roll (72F - Cold Holding); crab roll (67F - Cold Holding); tuna roll (68F - Cold Holding) at sushi bar Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. All sushi rolls on bar with no time Sushi rice no time

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (107F - Hot Holding) cooked shrimp (118F - Hot Holding)

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Buckets in hand sink in server area, buckets removed Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap or paper towels at hand sink by door going into kitchen No paper towels at hand sink by cook line

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from water bottle on sushi line

Basic - Equipment in poor repair. Reach in cooler gaskets torn

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen

Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in bucket of water, water temperature 76F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area has dust buildup

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In food storage area

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over Rangoon's, operator move Rangoon's to top shelf Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (76F - Cold Holding) on counter on cook line, operator moved to walk in cooler In glass door cooler on cook line- Plant Foods (42F - Cold Holding); raw chicken (47F - Cold Holding); breaded shrimp (45F - Cold Holding); cooked pork (46F - Cold Holding); sushi rolls (46F - Cold Holding); operator discarded, rangoons (44F - Cold Holding)all moved to walk in cooler Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator placed towels by sink Corrected On-Site Repeat Violation Warning

Intermediate - Oyster tags not marked with last date served. And Not in order Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese mixture made Monday, no date. Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine. On top inside front Warning

Basic - Food stored on floor. In kitchen, bucket of sauce and seasoning, operator moved to pallet Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wok table, operator moved to bucket Corrected On-Site Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Bleach and soap in bucket, 0 ppm chlorine, operator emptied bucket. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live on inside door of non working upright cooler in kitchen, 1 live under top of prep table on cook line, 4 on floor under wok station, 2 under woks, 1 on wall in employee restroom in kitchen, 1 live on counter next to cutting board on sushi bar - From follow-up inspection 2021-10-01: 2 live under wok table, 1 live under prep table by walk in cooler door Time Extended - From follow-up inspection 2021-10-01: 1 live under hibachi grill, 1 live next to upright sushi cooler, 2 live under dish machine Time Extended - From follow-up inspection 2021-10-02: 1 live in pan on buffet, 1 live on ledge under wok stove, 1 live on floor next to,server area Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting boards - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-02: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-02: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 on floor next to cooler by host stand, 6 dead inside non working upright cooler in kitchen, 1 dead on floor next to non working upright cooler in kitchen, 1 dead on floor in front on cooler on cook line, 1 dead under dish machine, 4 dead in dry storage, 1 dead behind chest freezer in soda bibb area in kitchen, 4 inside non working reach in cooler in kitchen, 13 in cabinet under cold sushi buffet, 3 dead in cabinet next to flat top grill in sushi bar, 3 on counter next to cutting table in sushi bar, 38 dead in cabinet under made sushi buffet, 1 dead on floor in front of ice cream freezer in dining area - From follow-up inspection 2021-10-01: 4 dead under non working reach in cooler, 4 dead inside non working upright cooler in kitchen, 1 dead under wok Time Extended - From follow-up inspection 2021-10-01: 5 dead under sushi buffet table, 1 dead on hibachi grill, 2 dead in cabinet under hot bar next to hibachi grill, 5 dead under dish machine Time Extended - From follow-up inspection 2021-10-02: 1 dead under prep table in back kitchen area, 1 dead under three compartment sink in dish area, 1 dead on floor next t0 server area Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cold holding unit gaskets, walk in cooler shelves soiled - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-02: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-02: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live on inside door of non working upright cooler in kitchen, 1 live under top of prep table on cook line, 4 on floor under wok station, 2 under woks, 1 on wall in employee restroom in kitchen, 1 live on counter next to cutting board on sushi bar - From follow-up inspection 2021-10-01: 2 live under wok table, 1 live under prep table by walk in cooler door Time Extended - From follow-up inspection 2021-10-01: 1 live under hibachi grill, 1 live next to upright sushi cooler, 2 live under dish machine Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting boards - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 on floor next to cooler by host stand, 6 dead inside non working upright cooler in kitchen, 1 dead on floor next to non working upright cooler in kitchen, 1 dead on floor in front on cooler on cook line, 1 dead under dish machine, 4 dead in dry storage, 1 dead behind chest freezer in soda bibb area in kitchen, 4 inside non working reach in cooler in kitchen, 13 in cabinet under cold sushi buffet, 3 dead in cabinet next to flat top grill in sushi bar, 3 on counter next to cutting table in sushi bar, 38 dead in cabinet under made sushi buffet, 1 dead on floor in front of ice cream freezer in dining area - From follow-up inspection 2021-10-01: 4 dead under non working reach in cooler, 4 dead inside non working upright cooler in kitchen, 1 dead under wok Time Extended - From follow-up inspection 2021-10-01: 5 dead under sushi buffet table, 1 dead on hibachi grill, 2 dead in cabinet under hot bar next to hibachi grill, 5 dead under dish machine Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cold holding unit gaskets, walk in cooler shelves soiled - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2021-10-01: Time Extended - From follow-up inspection 2021-10-01: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live on inside door of non working upright cooler in kitchen, 1 live under top of prep table on cook line, 4 on floor under wok station, 2 under woks, 1 on wall in employee restroom in kitchen, 1 live on counter next to cutting board on sushi bar - From follow-up inspection 2021-10-01: 2 live under wok table, 1 live under prep table by walk in cooler door Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting boards - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 on floor next to cooler by host stand, 6 dead inside non working upright cooler in kitchen, 1 dead on floor next to non working upright cooler in kitchen, 1 dead on floor in front on cooler on cook line, 1 dead under dish machine, 4 dead in dry storage, 1 dead behind chest freezer in soda bibb area in kitchen, 4 inside non working reach in cooler in kitchen, 13 in cabinet under cold sushi buffet, 3 dead in cabinet next to flat top grill in sushi bar, 3 on counter next to cutting table in sushi bar, 38 dead in cabinet under made sushi buffet, 1 dead on floor in front of ice cream freezer in dining area - From follow-up inspection 2021-10-01: 4 dead under non working reach in cooler, 4 dead inside non working upright cooler in kitchen, 1 dead under wok Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cold holding unit gaskets, walk in cooler shelves soiled - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2021-10-01: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cutter outside fogger on shelf under prep table in kitchen, operator was spraying while inspector was inspecting

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in upright refrigerator on sushi line, operator moved chicken to bottom shelf Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live on inside door of non working upright cooler in kitchen, 1 live under top of prep table on cook line, 4 on floor under wok station, 2 under woks, 1 on wall in employee restroom in kitchen, 1 live on counter next to cutting board on sushi bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (54°F - Cold Holding); Poultry (48°F - Cold Holding); Beef (49°F - Cold Holding); crab (60°F - Cold Holding), in cold buffet next to flat top grill, operator removed product and put in walk in cooler Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, cutting boards

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in kitchen, operator put paper towels at hand sink 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. Provided operator with DBPR Form HR 5022-090 Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. 1 on floor next to cooler by host stand, 6 dead inside non working upright cooler in kitchen, 1 dead on floor next to non working upright cooler in kitchen, 1 dead on floor in front on cooler on cook line, 1 dead under dish machine, 4 dead in dry storage, 1 dead behind chest freezer in soda bibb area in kitchen, 4 inside non working reach in cooler in kitchen, 13 in cabinet under cold sushi buffet, 3 dead in cabinet next to flat top grill in sushi bar, 3 on counter next to cutting table in sushi bar, 38 dead in cabinet under made sushi buffet, 1 dead on floor in front of ice cream freezer in dining area

Basic - Food stored on floor. 3 cases of scallops on floor in walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cold holding unit gaskets, walk in cooler shelves soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

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

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