HIBACHI EXPRESS

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer, lotion stored on the utility cart where portioned saucers are stored and carry out containers. The sanitizer and lotions was relocated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the sushi area used to fill a pitcher. The water was discarded and the pitcher was taken to the dishwasher area to be washed, rinsed and sanitized. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from the cook line. The paper towels was replaced. Corrected On-Site

Basic - Establishment using wood (other than a hard, close grained wood) as a food-contact surface. On the bottom shelf inside the walk in cooler.

Basic - Food stored on floor. A case of noodles on the kitchen floor under the prep table. The noodles was removed from off the floor. Bulk containers of meat under the shelf inside the walk in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on the flip top reach in cooler doors across from the cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli being cut before washed. I informed the manager to wash before cutting.

High Priority - Food placed in soiled container/equipment. Cut broccoli outback into the cardboard boxes. I had the broccoli washed and put into a clean container. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Stored on the rack with beverage syrups. The chemicals was removed. Dawn detergent, sanitizer. Corrected On-Site

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. Emailed a copy. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher is soiled.

Basic - Bowl or other container with no handle used to dispense food. Plastic quart containers used inside the bulk rice containers.

Basic - Food stored on floor. Case of noodles in the kitchen. The noodles was reform off the floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 123F.

Basic - Raw fruits/vegetables not washed prior to preparation.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over uncooked French fries inside the bottom of the large flip top reach in cooler. The chicken was moved to the bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. White lid to a soy sauce container stored in the hand washing sink in the dishwasher area. The lid was removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Noodles, chicken, beef pork inside the walk in freezer. Bulk containers of cut chicken inside the walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between the reach in cooler and prep table across from the cook line. The knives were removed to the dishwasher area to be washed, rinsed and sanitized. Corrective Action Taken

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 0ppm. Observed detergent hooked up to machine. Manager changed out and will call for service. Manager is setting up three compartment sink. Corrective Action Taken

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 - Handwash sink not accessible for employee use at all times. Observed buckets of sauces blocking hand sink by three compartment sink. Manager removed Corrected On-Site

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottles of water on cook lime. Manager discarded Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed cypress bowl for sushi rice, that is oxidizing from the copper

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 chef knives stored between make line and prep table. Manager removed and placed them on a flat surface Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed roach bait and other insecticides stored on shelf above food prep table

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by sauce buckets next to three compartment sink. Manager removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line

Basic - Ice buildup in walk-in freezer.

Basic - Stored food not covered. Observed unwrapped cheese cake pieces in walk in freezer

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 50. Manager added more and retested at 200ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Discussed double bucketing sani buckets to prevent contamination

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium spray Warning - From follow-up inspection 2021-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut salmon for sushi in walk in freezer Warning - From follow-up inspection 2021-12-22: 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. One employee certificate expired Warning - From follow-up inspection 2021-12-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer salmon and boxes under racks. Warning - From follow-up inspection 2021-12-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves Warning - From follow-up inspection 2021-12-22: Time Extended