PACIFIC COUNTER

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. See stop sale. Observed tapioca pearls and cooked spam held at time as public health control with no time marking. The operator stated the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees not knowledgeable on testing ph balance of sushi rice in accordance to HACCP plan.

Intermediate - No soap provided at handwash sink near the three compartment sink.

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed the last written recorded ph level for the sushi rice was last recorded on 5/26. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi rice held under a HAACP plan date marked 7/20. The operator placed a correct date on the rice. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked chicken packaged on site using a reduced oxygen method in the walk in freezer. Repeat Violation

Intermediate - pH meter used to test sushi rice not calibrated.

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on food preparation tables and near single use items in the kitchen.

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. Observed the chlorine solution for the dishmachine at 0ppm after running 4 times. The operator set up the three compartment sink. Corrective Action Taken Warning - From follow-up inspection 2024-12-04: Observed the chlorine solution for the dishmachine at 0ppm after running 5 times. The operator stated a technician was in shortly after the inspection and the machine was properly sanitizing. The three compartment sink was set up for proper ware washing and sanitizing. Time Extended

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. Observed no written plan for spam musabi and tapioca boba tea pearls. Warning - From follow-up inspection 2024-12-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed no information on cooked chicken packaged using reduced oxygen packaging. Warning - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on the top exterior of the warewashing machine. Warning - From follow-up inspection 2024-12-04: Time Extended

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. Observed the chlorine solution for the dishmachine at 0ppm after running 4 times. The operator set up the three compartment sink. Corrective Action Taken Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed raw salmon packaged onsite using reduced oxygen packaging still in the packaging in the walk in cooler. The operator discarded the salmon. Corrected On-Site Repeat Violation Admin Complaint

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. Observed no time marking for spam musabi and tapioca boba tea pearls held at time as public health control. Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for spam musabi and tapioca boba tea pearls. Warning

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan for sushi rice. Warning

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed no information on cooked chicken packaged using reduced oxygen packaging. Warning

Basic - Accumulation of debris on the top exterior of the warewashing machine. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed partially frozen tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator cut slits in the packaging. Corrected On-Site Warning

Basic - Food stored on floor. Observed plastic bottles water stored on the floor in the back of the kitchen. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-07-30: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanizer buckets stored on food prep tables in the kitchen. Repeat Violation - From follow-up inspection 2024-07-30: Time Extended

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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for manual warewashing. Corrective Action Taken Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed raw salmon packaged onsite using reduced oxygen packaging in the walk in cooler. The operator discarded the salmon. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed spam musubi (76F - Cold Holding) at the front counter. The operator stated the musubi had been held for more than 4 hours. Observed cooked sweet potato noodles (57F - Cold Holding) in the walk in cooler. The noodles had been held for more than 24 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in-house fermented kimchi (74F - Cold Holding) at room temperature in the prep area. The operator stated the kimchi was prepared approximately 2 hours prior. The operator does not have a HACCP plan for the kimchi. The operator placed the kimchi in the walk in cooler. Observed spam musubi (76F - Cold Holding) at the front counter. The operator stated the musubi had been held for more than 4 hours. The operator discarded the food. Observed cooked sweet potato noodles (57F - Cold Holding) in the walk in cooler. The noodles had been held for more than 24 hours. The operator discarded the noodles. Observed tapioca boba pearls (84F - Cold Holding) in the kitchen without time for public health control. The operator stated the boba pearls were prepared approximately 2 hours prior. The operator placed the pearls in a reach in cooler. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking access to the handwashing sink near the three compartment sink. The operator moved the trash can. Corrected On-Site Warning

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/ Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw salmon packaged onsite using reduced oxygen packaging with no approved HACCP plan. Observed chicken cooked and packaged on site using reduced oxygen packaging with no approved HACCP plan Observed onsite fermented kimchi held at a temperature greater than 41F with no approved HACCP plan. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food prep table in the prep area. The operator properly stored the beverage. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee headphones and cell phone stored on a food prep table in the kitchen. The employee properly stored the personal belongings. Corrected On-Site Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanizer buckets stored on food prep tables in the kitchen. Repeat Violation