EASTERN KITCHEN AND SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole fin fish stored above fried rice in walk-in cooler. Raw shell eggs above washed and unwashed produce in walk-in cooler. Discussed proper storage of food items based on cooking temperatures with operator. Operator relocated items for safe storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by household washing machine at dish pit.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink used to store items to dry. Items were relocated and discussed with operator only using hand wash sink to for washing hands. Hand wash sink faucet at dish machine hooked to household washing machine to provide water to unit.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan is outdated and only reflects sushi rice held on time. Establishment is also utilizing time to hold cooked chicken wings, spring rolls, and cooked shrimp at cook line. Discussed with operator to continue placing time stamps on items held on time and to update plans to reflect accurate practices.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork loin medallions in standing reach-in freezer located at rear of restaurant not date marked. Cooked rice and cream cheese mixture with imitation crab not date marked in walk-in cooler. Discussed date marking items held over 24 hours with operator.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle stored next to hot water heater in rear of business. Discussed with operator to label with contents

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Whole intact fish for personal use stored above ready-to eat rice in walk-in cooler. Operator relocated and identified personal items Corrected On-Site

Basic - Food stored on floor. Sauces packaged for singlet service stored on floor under center prep table in kitchen. Cooking oil stored on floor in rear storage area. Discussed with operator to relocate items from the floor.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser on top of reach-in cooler on cooks line. Operator removed degreaser. Cleaned and sanitized area. Corrected On-Site

Basic - Food stored on floor. Five gallons of cooking oil stored on floor near cooking oil. Operator placed item on shelf. Corrected On-Site

Basic - Stored food not covered. Two containers of egg rolls not covered on shelf in walk-in cooler. Operator covered items. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at cash register enter kitchen and begin touching single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw stored on top of container of cream cheese. Operator removed raw shrimp from top of cream cheese. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From top of reach-in cooler at 3:14pm. Operator placed item into freezer. Discussed adding item to time as a public health control a. fried fish (65F - Cold Holding) Corrective Action Taken Repeat Violation

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. No time mark for sushi rice. Operator time marked rice. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried fish on reach-in cooler near sushi bar

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Handwash sink used for purposes other than handwashing. Washing machine hose connected to hand wash sink in warewashing area. Operator disconnected hose. Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using fruits and vegetables test kit to test chlorine sanitizer in dishmachine.

Basic - Cardboard used to line food-contact shelves. Fried chicken and shrimp stored in cardboard box on shelf on cooks line. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves on prep table on cooks line.

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Cutting board stored below soap dispenser at hand wash sink in warewashing area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf with single-serve items. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee coke beverage stored in reach-in cooler near front counter.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three reach-in freezers stored in path of customers against dining room wall without locks. Discussed with operator securing freezers. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Warning - From follow-up inspection 2024-08-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. No CFM signature. Warning - From follow-up inspection 2024-08-28: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Warning - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table with sauces and food. Warning - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. Warning - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Stored above reach in deli cooler. Manager stored inverted. To go boxes stored on floor across from men's bathroom. Warning - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on reach in deli cooler cutting board. Warning - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and flour removed from original container and not labeled. Warning - From follow-up inspection 2024-08-28: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish in stand alone freezer. Owner educated employees during inspection. All items moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - due to overfilling pork (50F - Cold Holding); cooked eggs (50F - Cold Holding); cooked noodles (50F - Cold Holding); Manager put in reach in freezer Retemp pork (43F - Cold Holding); cooked eggs (40F - Cold Holding); cooked noodles (40F - Cold Holding); Pan next to cook line bean sprouts (70F - Cold Holding); Owner put in walk in cooler with ice Retemp bean sprouts (40F - cold holding) Pan next to cook line garlic in oil (80F - Cold Holding); Put in reach in freezer Retemp garlic in oil (37F - Cold Holding); On top of deli cooler cutting board next to cook line. tempura kcrab (80F - Cold Holding); tempera vegetables (80F - Cold Holding) tempura vegetables (80F - Cold Holding) Moved all three buckets to reach in freezer Retemp tempura kcrab (43F - Cold Holding); tempera vegetables (40F - Cold Holding) tempura vegetables (41F - Cold Holding) Corrected On-Site

Intermediate - Cooked salmon in walk in fridge. Cooked Saturday 4-20 Put in freezer 4-23 take out of freezer 4-30. Educated Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Hand delivered. Supervisor had all employees sign and date. Corrective Action Taken

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. Food safety first most employee training expired 4-12-1-23 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on sushi prep table. Owner moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ensure drink in sushi reach in cool above sushi fish employee moved. Corrected On-Site

Basic - Food stored in a prohibited area. Chest freezer in dinning room. Repeat Violation

Basic - Food stored on floor. Cooking out stored on floor of dry storage Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on soda machine. Can opener blade soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to dish machine hooked up to portable washing machine and not accessible for hand washing

Intermediate - Handwash sink used for purposes other than handwashing. Employee observed rinsing vegetables in hand sink on cook line

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 employees present with no valid CFM, manager arrived during inspection Corrective Action Taken

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. Multiple hood handler training certificates expired

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing sanitizer, staff set up bucket of chlorine sanitizer 50ppm. Operator called for service during inspection Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, removed Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and phone over reach in cooler on cook line. Employee bags on dry storage shelves, removed Corrective Action Taken

Basic - Food stored in a prohibited area. Chest freezers in dining room not secured

Basic - Food stored on floor. Cooking oil on floor in dry storage

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine, removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 131F water, replaced water 140F Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.toaster oven at sushi bar

Basic - Single-service articles improperly stored. Boxes of single service stored in dining room next to restrooms

Basic - Stored food not covered. Cheesecake in freezer not covered

Basic - Working containers of food removed from original container not identified by common name. Multiple bins in dry storage, staff labeled Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over fried sweet potatoes at reach in cooler next to sushi rice Operator rearranged during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts (64F - Cold Holding); cut cabbage (72F - Cold Holding) Operator stated that items were out of temperature for less than 4 hours Operator moved to cooler during time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink at front counter Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles with windex at prep station adjacent to walk-in cooler Operator labeled during time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour at exit door near ice machine Repeat Violation

Basic - Cardboard used to line food-contact shelves. -cardboard lining tofu at prep station reach in cooler Operator moved cardboard during time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plastic containers at exit door

Basic - Drain cover(s) missing. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf at front counter with food items served to the public Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee milk in walk-in cooler with food items served to the public

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Ice buildup in reach-in freezer next to rice cooker

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon in seasoning containers on prep table adjacent to walk-in cooler Operator moved spoon during time of inspection. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in water at 103 degrees Fahrenheit Operator discarded water during time of inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. -wet wiping cloth under cutting board at prep station adjacent to cooks line

Basic - Reuse of single-service or single-use articles. -pork stored in seaweed containers at reach in freezer next to can opener

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cut cucumber in walk-in cooler Discussed proper hierarchy with operator during time of inspection.

Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen area

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm)-corrected 50 ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -at prep station adjacent to cooks line -seasoning containers on prep table adjacent to walk-in cooler Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -1 pineapple chucks 6 lbs

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs over sliced cucumbers at prep table -raw crab over fries at deep freezer in dining room area Discussed proper hierarchy with operator during the inspection Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reconstituted noodles (60F - Cold Holding) retemp at 40 degrees Fahrenheit -cut lettuce(59F - Cold Holding) - garlic and oil (75F - Cold Holding) -boiled eggs (47F - Cold Holding) retemp at 43 degrees Fahrenheit Items held out for less than 4 hours Operator moved items to reach in cooler during time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue -ice chute at soda fountain syrup Employee cleaned ice chute during time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -observed scrubbers in hand sink at sushi bar Operator moved items during time of inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour Operator move bowl during time of inspection. Corrected On-Site Repeat Violation

Basic - Drain cover(s) missing.-at mop sink Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table next to dish machine Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Food stored on floor. -bucket with food items on floor in sushi bar area Operator moved food items during time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle in vegetable at prep station -scoop handle in flour at dry storage area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop at 120 degrees Fahrenheit

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -mini oven at sushi bar has accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease Repeat Violation

Basic - Open dumpster lid. -shared dumpster Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink

Basic - Working containers of food removed from original container not identified by common name. -container with flour in kitchen Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of grease -can opener has accumulation of food residue Warning - From follow-up inspection 2021-11-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Warning - From follow-up inspection 2021-11-04: Time Extended

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. -frozen raw beef cooked on 10/17/21 Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop cornstarch Operator moved during time of inspection. Corrected On-Site Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at prep station Repeat Violation Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. -At mop sink Repeat Violation Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. -spoon at front counter Operator replaced during time of inspection. -Ice buildup in reach-in freezer at front counter Corrective Action Taken Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -bottle of soy sauce and bottle of oil on floor in back storage area Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. -broken bottle, plastic wrappers, and bottle on ground at shared dumpsters Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. -shared dumpsters Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. -shared dumpsters Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -cheesecake in reach in cooler chest near dinning room not covered Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. -in dinning room area Operator moved during time of inspection. -Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Corrected to 50 ppm -Wet wiping cloth not stored in sanitizing solution between uses at sushi stationCorrected On-Site Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2021-11-04: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -panko at storage shelf at front counter Repeat Violation Warning - From follow-up inspection 2021-11-04: Time Extended