HIBACHI EXPRESS

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubber and hand sink at the front counter, employee removed scrubber from hand sink. Corrected On-Site

Basic - Food stored on floor. Observed containers of cooking oil stored on floor operator removed containers of loyal front floor.. Corrected On-Site

Basic - Open dumpster lid. Operator close lid on dumpster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Employee removed bucket lids from hand sink in ware washing area. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Employee removed cardboard from bottom shelf of prep table. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Employee removed oil boxes from floor in prep area. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs on fryer door. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in sink. Employee turn water on stead stream. Corrected On-Site

High Priority - Employee washed hands with no soap. At sushi bar area discussion with manager the importance of hand washing

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sauces in portion Cups sitting on top of raw shelled eggs in reach in cooler make table across from flat top grill. Employee removed to proper storage raw chicken same cooler stored above vegetables employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook veggies 130 f in steam table employee reheated on stove to 165 f Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Storing bucket lids in the hand washing sink by three compartment sink. Employee removed lids at time of inspection Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface. Used to cover the rice Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs stored with salads in salad reach in cooler employee removed eggs Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.

Basic - Food stored on floor. Oil case on floor by three compartment sink

Intermediate - Equipment drain line draining into handwash sink. Sushi cooler draining into hand wash sink Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Equipment stored in hand wash sink in rear kitchen. Lid removed from hand wash sink. Corrected On-Site

Basic - Cloth used as a food-contact surface. Wiping cloth used to cover rice in rice cooker behind sushi bar. Wiping cloth was removed.

Basic - Cutting board has cut marks and is no longer cleanable. Behind sushi bar Repeat Violation

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

Basic - Stored food not covered. Walk in cooler prepared onions and broccoli. Operator covered broccoli. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.

Intermediate - - From initial inspection : Intermediate - Equipment drain line from sushi bar draining into handwash sink. At sushi station. Manager removed Warning - From follow-up inspection 2024-04-16: Manager removed line Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed packs of chicken, salmon and tuna in walk in freezer not time tracked Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo bowl made out of pieces of bamboo tied together with metal strapping Warning - From follow-up inspection 2024-04-16: Time Extended

Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back kitchen and dish room. Warning - From follow-up inspection 2024-04-16: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies under three compartment sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 52F Operator states it was moved from the walk in cooler 10 minutes ago. Moved to reach in cooler Two door cooler- Cut tomatoes 50F Operator voluntarily discarded. Cream cheese 43F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wrapped chicken on top of microwave 113F Put into the walk in to properly Discussed cooling guidelines with operator 77 F at end of inspection Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Sushi bar hand sink

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner Shang Li expired 8/6/23

Intermediate - Handwash sink not accessible for employee use at all times. Lids in sink Operator removed Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two line cooks named Albi and Mike

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes, cut lettuce from Tuesday

Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing information.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage mug to clean dishes, operator 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. Glasses next to small to go ramekins Operator removed Corrected On-Site

Basic - Equipment in poor repair. Inside of rice cooker on cook line scratched

Basic - Food stored on floor. Onions by back door Operator removed Corrected On-Site

Basic - Objectionable odors in sushi bar and kitchen

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves with no hand washing. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked rice. Owner moved the shrimp below the rice. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 20 lbs of cooked ride at 57f. Rice was put in cooler last night and temperature was at 57f. Warning

High Priority - Toxic substance/chemical improperly stored. Observed bug spray stored under the triple sink near food. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the owner wash his hands in the triple sink. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink with a scrubbie inside the sink. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no labels or dates on items prepped spring rolls. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the ice machine with black mold like substance on the inside. Warning

Basic - Clean utensils stored between equipment and wall. Observed knives stored in between the equipment. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board with excessive grooves making it hard to clean. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed an open bottle of water stored in the reach in cooler, Warning

Basic - Food stored on floor. Observed soy sauce, oil, and onions stored on the kitchen floor. 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 and the time removed from temperature control cannot be determined. Observed chicken at 121°F on a plate by the cook line. There is not a time tag to identify when the chicken was cooked and placed to hold on the shelf. The chicken was immediately heated to above 165°F and placed into use. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not present at sushi bar hand washing sink. Operator provided upon request. Corrected On-Site

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. Observed 2 of 3 employees SafeStaff training expired or not dated.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of frozen shrimp stored on the floor of the walk-in freezer

High Priority - - From initial inspection : Basic - Non-food grade paper/paper towel used as liner for food container. Observed broken and taped doors on the fish/sushi display case. - From follow-up inspection 2021-07-20: Observed broken and taped doors on the fish/sushi display case. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowls without handles used as scoops in ingredients in the refrigerated make table. Bowls removed upon request. Corrected On-Site - From follow-up inspection 2021-07-20: Observed bowls without handles used as scoops in ingredients in the refrigerated make table. Bowls removed upon request. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes and packages of meat stored on the floor of the walk-in freezer. - From follow-up inspection 2021-07-20: Observed boxes and packages of meat stored on the floor of the walk-in freezer. Time Extended