TASTY TOKYO HIBACHI CUISINE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw eggs in walk in cooler. Operator moved raw eggs. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water. Coached employee on proper hand washing procedures.

Intermediate - Handwash sink not accessible for employee use at all times. Employee removed sushi rice cart from in front of hand sink at entrance of kitchen. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink in ware washing area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Employee replaced soap at hand sink on cook line. Corrected On-Site

Basic - Food stored on floor. Employee removed buckets of soy sauce on floor of walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen on counters.

High Priority - Raw animal food stored over or with unwashed produce. Container of raw beef stored above container of cabbage in walk in cooler. Manager inverted Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser spray bottle during inspection. Corrected On-Site

Basic - Container of oil stored on floor next to glass chest freezer in dry storage area.

Basic - Nonfood-contact surface soiled with grease,dirt, slime or dust. Hood filer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw beef over cut produce, unwashed produce under raw chicken, operator moved produce Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in prep area greater than 200 ppm, corrected to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. To fill water bucket.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back of kitchen Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks, 1 cook improper hair restraint Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowl used for mixing rice, operator says it is cypress, which is a soft wood.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at lift top, moved to bucket Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine strip turn black. Operator changed to 50 ppm. Corrected On-Site

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 Male employee left kitchen with a bag of clothes , came back to kitchen to prepare food and he didn't wash his hands. Employee corrected and washed hands Corrective Action Taken

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Observed employee washing dishes at 93 degrees. Operator emptied sink and refilled with hot water.. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in soy sauce. Operator removed from soy sauce. Corrected On-Site

Basic - Cardboard used to line food-contact shelves.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone on top of back prep table by back door and candle on cooks line Operator removed the candle. Corrective Action Taken

Basic - Food stored in a location that is exposed to splash/dust. Observed water splashing on rice cooker while washing hands. Operator moved rice cooker. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of starch container has debris build up. Observed large white rice container, needs the lid and outside deep cleaned. 3 compartment sink needs cleaning around the outside and wall area.

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. Manager time marked Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Tested 200+. Manager remade and tested at 100ppm Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can of monster on cook line. Manager removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using a bleach that is not approved for food contact surfaces. Employee brought approved bleach during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2023

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon from True Worlds has incomplete aquaculture. Operator provided letter. Corrected On-Site

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Manager removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler and dry storage. Operator removed food from dry storage. Corrective Action Taken

Basic - Food stored on floor. Bag of carrots and buckets of soy sauce on floor in walk in cooler. Manager moved off floor. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At 0ppm. Manager fixed to 50ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One dented can of soy sauce. Manager discarded. Corrective Action Taken

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice for salmon states farm raised does not state pellet fed. Manager provided letter stating salmon is farm raised and pellet fed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and beef in walk in cooler. Manager moved chicken below shrimp and beef. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand sink at front kitchen area. Manager removed to make accessible. 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 for sushi rice.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. No consumer advisory. Printed and provided operator with consumer advisory. Operator posted. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice. Manager removed and replaced with spoon with handle. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Manager removed. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor in kitchen. Soy sauce buckets stored on floor in walk in cooler. Discussed with manager.