Oct 18, 2022
Routine - Food
Call Back - Complied
22-41-4
High Priority - - From initial inspection : 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 set up three compartment sink. Chlorine concentration at Repeat Violation Warning - From follow-up inspection 2022-10-18: Dish machine 99.9F and chlorine 10ppm. Instructed operator to set up 3 compartment sink. Time Extended
22-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line Warning - From follow-up inspection 2022-10-18: Time Extended
03F-10-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control form Warning - From follow-up inspection 2022-10-18: Sushi rice Time Extended
14-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table of cook line Warning - From follow-up inspection 2022-10-18: Time Extended
36-73-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease under cooking equipment of cook line. Warning - From follow-up inspection 2022-10-18: Time Extended
Jul 22, 2022
Routine - Food
Warning Issued
22-41-4
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 set up three compartment sink. Chlorine concentration at Repeat Violation Warning
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready-to-eat Krab stick in tall white reach-in freezer of kitchen. Discussed proper food storage Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of cook line: cut raw beef 46 degrees F. Operator stated lid was open during rush. Lid was maintained closed. Re-temps: cut raw beef 45 degrees F Corrective Action Taken Warning
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to name the big 6 foodborne illnesses. Emailed big 6 flyer Warning
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line Warning
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray on top of handwash sink of sushi bar area. Employee removed Corrected On-Site Warning
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch and dinner menu: items with smelt roe and raw tuna are not indicated as being a raw item Warning
31B-03-4
Intermediate - No soap provided at handwash sink. Handwash sink at end of cook line. Operator placed soap Corrected On-Site Repeat Violation Warning
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control form Warning
53B-05-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee trainings expired 05/11/2022 Warning
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table of cook line Warning
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table on cook line. Operator removed Opened employee beverage container in a cold holding unit with food to be served to customers. Sliding drawer reach-in cooler or cook line has employee drink. Operator removed. Corrected On-Site Warning
36-73-4
Basic - Floor soiled/has accumulation of grease under cooking equipment of cook line. Warning
29-19-4
Basic - Standing water in floor drain/floor drain draining very slowly. Handwash sink of sushi bar draining slowly Warning
06-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp still frozen thawing in standing water. Discussed proper thawing. Warning