GRAND SUSHI HIBACHI BUFFET

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters thawing in bus tub with standing water, water Temp 83F, opened oyster is 83F Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line -Beef (45F - Cold Holding); Poultry (46F - Cold Holding); shrimp (45F - Cold Holding); krab (44F - Cold Holding) in cooler overnight, bottom of cooler temps are 41F, all moved to walk in cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet- wings (112F - Hot Holding);fried banana (121F - Hot Holding), operat took back to kitchen to reheat Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets Warning

Intermediate - Identity of food or food product misrepresented. Operator has fish flavored scallops labeled as scallops at buffet, package states that they are scallop flavored pollock/ threadfin, or lizard fish goatfish. Admin Complaint

Basic - Food stored on floor. Buckets of sauce- moved to shelf Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler door frames and gaskets on cook line Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In glass door cooler on cook line, operator discarded. We discussed using straw or other mechanism to prevent lip to hand contact Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Oysters thawing in bus tub with standing water, water Temp 83F, opened oyster is 83F, see stop sale Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Opened bottle jug of milk in glass door cooler by front door, operator killed moved moved to walk in cooler Corrected On-Site Repeat Violation 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. Sanitizer jug empty, operator put new jug in, 50 ppm Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door cooler on cook line- raw chicken over cooked chicken, operator moved to bottom shelf Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil (82F - Cold Holding), made 4 hours ago at 10:30 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart - fresh garlic in oil (82F - Cold Holding), made 4 hours ago at 10:30, see stop sale cut melon (56F - Cold Holding); rice noodles (57F - Cold Holding); shrimp (60F - Cold Holding); Beef (58F - Cold Holding)all put on buffet less than four hours ago, operator discarded all. Discussed using deeper pans or time control Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand wash sink on end of cook line, operator removed Corrected On-Site 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/ 4 cooks, host, 2 sushi prep, 2 server, manager arrived during inspection Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or appear towels at hand wash sink on end of cook line. No paper towels at sink in expo area, No sign at sink in dish room Warning

Intermediate - oyster tags not marked with last date served. Warning

Basic - Insect control device installed over food preparation area. Bug zapper in dining room on top of buffet with jello and fruit, operator removed. Corrected On-Site Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Open jug of milk in glass door cooler by host stand, operator removed milk Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning - From follow-up inspection 2024-12-04: Operator stated they are currently filling out the application to submit online. Time Extended - From follow-up inspection 2025-01-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables. Warning - From follow-up inspection 2024-12-04: Operator has not yet installed Handwash sink in new proposed location. Plan to install across from dry storage door off ware washing area. Time Extended - From follow-up inspection 2025-01-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door. Warning - From follow-up inspection 2024-12-04: Operator stated they are currently drawing up plans to submit for approval. Time Extended - From follow-up inspection 2025-01-28: plans submitted on 1/5/25, letter from Kristen Lewis in plane review from operator states deficiencies, sneeze guards not shown on plans and hand wash sink needs to be installed on cook line. Time extended per supervisor Chris C. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles Warning - From follow-up inspection 2024-12-04: Time Extended - From follow-up inspection 2025-01-28: Time Extended

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning - From follow-up inspection 2024-12-04: Operator stated they are currently filling out the application to submit online. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables. Warning - From follow-up inspection 2024-12-04: Operator has not yet installed Handwash sink in new proposed location. Plan to install across from dry storage door off ware washing area. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer Warning - From follow-up inspection 2024-12-04: Operator has ordered chlorine test kit and it is out for delivery. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door. Warning - From follow-up inspection 2024-12-04: Operator stated they are currently drawing up plans to submit for approval. Time Extended

Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Operator states that water faucets don't work . Warning - From follow-up inspection 2024-12-04: Operator has scheduled with a plumber to repair mop sink to restore running water to mop sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, 71/72 F. Warning - From follow-up inspection 2024-12-04: Observed water at 68F in bathrooms. Inspector ran water at handwash sinks from 12:14 PM - 12:16 PM. Operator stated the plumber has been scheduled to service sinks in bathrooms. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles Warning - From follow-up inspection 2024-12-04: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Two cans, #10, baby corn Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler - raw chicken and beef over shucked Oysters In walk in freezer - raw chicken over beef Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (51F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at sushi bar - raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (51F - Cold Holding)see stop sale, in cooler since yesterday. Operator unplugged cooler and put in back room cream cheese (46F - Cold Holding)in sushi cooler above reach in cooler moved to reach in cooler All sushi made at 10am, will discard at 2 pm if not used. 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 buffet - chicken on stick (123F - Hot Holding); fried shrimp (125F - Hot Holding)moved to kitchen to reheat, on buffet for 1.5 hours Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door. Warning

Intermediate - No running water at mop sink. Operator states that water faucets don't work . Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided poster to operator. It was posted at sushi bar. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, 71/72 F. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Two cans, #10 baby corn Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At sink in sushi bar Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Lemons taken out of box and cut, not washed, discussed with operator Warning