UMU

Intermediate - Handwash sink used for purposes other than handwashing. Observed a green scrub sponge and food debris in the handwashing sink near the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in the walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above pull top reach in cooler across from stove. Employee removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Container holding raw meat stored on floor of walk in cooler. Employee relocated. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo forks not properly inverted at counter next to sushi bar. Employee inverted. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw chicken placed grill, then grabbed raw broccoli and bok choy and placed in steamer. Rinsed gloves with no soap and then dished salad, See stop Sale. Operator threw away.

High Priority - Employee washed hands with no soap. Cook touched raw chicken placed grill, with gloved hand. Then touched raw broccoli and bok choy and placed in steamer. Rinsed gloves with no soap and then touched salad, See stop Sale. Operator threw away.

High Priority - Toxic substance/chemical improperly stored. WD40 on table with rice cooker. Glass cleaner on table with stored food in dish. Operator moved both to proper storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Garlic in hand wash sink by walk in door.

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. Items that are raw are marked with R but there is no marking next to the consumer advisory to indicate the R means raw. Discussed with operator.

Basic - Ceiling shows damage or is in disrepair. Hole in dish area celing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On sushi bar line. Operator moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Several buckets of ginger and pad Thai sauce on floor of walk in. Discussed with operator.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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 0 ppm at first try after replacing and priming sanitizer tested at 50 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink. Operator cleaned handwashing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. By walk in cooler Operator replaced soap. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a wisk stored in hand sink adjacent to walk-in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle of sanitizer not labeled on chemical shelf

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

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used to scoop bulk rice

Basic - Food not stored at least 6 inches off of the floor. Observed a container of onions and 2 containers of oil stored on floor next to mop sink

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on oven handles Corrected -observed employee remove Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in water temped at 74 degrees F on prep table Corrected observed employee discard water Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler shelves soiled Repeat Violation

Basic - Single-service articles improperly stored. Observed a box of napkins stored on floor in liquor room

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting cucumbers on plate with no gloves. Discussed with manager. Employee washed hands and put on gloves before finishing plating. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining fish at sushi bar.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

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

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. Raw oysters are offered as a special on weekends. Oysters not currently being served. Printed and provided manager with consumer advisory. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice in standing water. Manager removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

High Priority - Paper towel used as liner for food container of gyoza. Manager removed. Sushi bar lined with paper towel. Corrective Action Taken

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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not turn on at hand sink in mens bathroom.

Basic - Food stored on floor. Sauces on floor in walk in cooler. Manager moved some items off floor. Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Warning - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket on top of canned drinks in storage area. Warning - From follow-up inspection 2022-02-14: Sweater on top of sake. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil on floor in kitchen. Warning - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Dish storage shelves soiled. Warning - From follow-up inspection 2022-02-14: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over noodles and sauces in walk in cooler. Discussed food storage with manager. Warning - From follow-up inspection 2022-02-14: Time Extended

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 reach in cooler in kitchen. Manager moved chicken below beef. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service cart by grill Noodles (45°F - Cold Holding); Egg (56°F - Cold Holding); Manager added to TPHC paperwork. Corrective Action Taken

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/ Two sushi chefs, two cooks, and one dishwasher. No certified food manager on duty. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice kept on time as a public health control. No written plan. Manager filled out form during inspection. Corrected On-Site Repeat Violation

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in women's bathroom. Walk in cooler fan guards soiled.

Basic - Food stored in a prohibited area. Chest freezers in electrical closet. Repeat Violation

Basic - Food stored on floor. Oyster sauce and oil on floor in kitchen. Manager moved oyster sauce off floor. Produce not 6 inches off floor in walk in cooler. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in coolers and on prep tables throughout kitchen.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved wet cloths to sanitizer bucket. Corrected On-Site