SHAN-KISHI JAPANESE HIBACHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp and chicken over mix vegetables. Operator removed items. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp tempura 84/76f held less than 4hrs.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Food being prepared over garbage can. Operator removed items. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in cooler floor.

Basic - Food stored in a prohibited area. Pan of shrimp stored over garbage can.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Container inside rice.

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

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/ Xuemei Zheng 07/03/2018 Warning

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside hand washing station at waiter/waitress station. Operator removed items at station. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut vegetables inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowl inside crush garlic container walk in cooler.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep station in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at 78f less than 4hrs. Operator placed items inside reach in cooler. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items inside walk in cooler.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lo mein inside walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed item. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10seconds. - From follow-up inspection 2022-05-02: Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap at prep sink. Kitchen.. - From follow-up inspection 2022-05-02: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on at prep sink. Employee did not change gloves, kitchen. - From follow-up inspection 2022-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee preparing chicken with bare hand contact for immediate storage. - From follow-up inspection 2022-05-02: 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. Lettuce inside walk cooler. - From follow-up inspection 2022-05-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-05-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment on cook line kitchen. - From follow-up inspection 2022-05-02: Time Extended

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk inside bowl with standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.