SUS HI EATSTATION

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steak 120 in steam table less than 1 hour. Steam table not hot prior to food being added.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -vacuum breaker missing between cleaning hose and splitter.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents and ceiling have build up of dust in back room. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -goon mix with no date mark, buffalo goon mix dated 8/19. Product discarded. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on ceiling above 3 compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. -single service forks and spoons for customer self service do not all have handles facing up. Staff corrected. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -establishment using single butane burners on table in back room to reheat grilled steak. Visible grease in skillet.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ready-to-eat tuna above portion cups of ginger in reach in cooler. Operator relocated. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -goon mix, past 7 days, dated 1/29. Operator discarded.

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of blue liquid hanging by towels. Corrected On-Site

Basic - Ceiling tile missing. -missing from above back room hand wash sink. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling around vent, top shelves soiled with dust above 3 compartment sink and equipment shelf.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water at front line, 110. Operator removed water. Corrected On-Site

Basic - Plumbing system in disrepair. -no cold running water at hand wash sink in prep area. Water may be too hot to properly wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp tempura in front line 40-50° less than 2 hours. Product at top is stacked above load line of pan. Advised staff. Corrective Action Taken

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. -sushi rice made at 10:30 per operator has no time mark. 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. -unable to locate or indicate if agreement is part of hiring process. Provided printed copies, signed. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -front hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. -rice measuring containers in product have no handle.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles and vent above clean equipment next to 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fryers have build up of dust.

Basic - Single-service articles not stored inverted or protected from contamination. -plastic knives, forks and spoons have eating surface face up at station in dining room. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. -plastic cambro containing steak in reach-in cooler has burn/melt damage. Unable to properly sanitize. Operator will replace container.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -exposed insulation on interior of upright reach-in cooler door in prep area.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -1 bin kimchi date marked 2/12. Operator discarded.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -menu kiosks indicate raw foods with an asterisk but Consumer Advisory not shown. Operator placed written consumer advisory with asterisk above kiosks. Corrected on site. -online menu indicates which items are raw but does not include Consumer Advisory statement.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal food in bin in reach-in cooler above food to be served to the public. Operator relocated bin. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese (55F - Cold Holding); tempura shrimp (56F - Cold Holding); chicken tenders (55F - Cold Holding) less than 4 hours. Majority of food restocked during lunch, unit holding 41or below a start of day per manager. Ambient thermometer reads approx 55. Product iced or moved to different cooler for temperature recovery. Warning - From follow-up inspection 2022-09-15: Cream cheese 50, other items restocked after lunch. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - Several employee, many times throughout inspection. Advised employees to wash hands before donning gloves.

High Priority - Live, small flying insects in kitchen. - Two small flying insects near mop sink. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. - For white rice and brown rice. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - Tray with employee food stored on shelf above cream cheese served to the public in reach in cooler at back of kitchen. 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 purse and hat stored on shelf above bags of rice. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near hand wash sink across from 3 compartment sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -operator completing training asap.

Basic - Bowl or other container with no handle used to dispense food. -in bulk dry white and brown rice, rice warmers. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -partial meal with plastic fork on shelf above cream cheese blend, unwashed vegetables in 3 door reach-in cooler in back room.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -warmer of sushi rice made yesterday per operator 88-90°. No time plan in place, no pH meter. - From follow-up inspection 2021-11-22: Tuna 46, spicy tuna 47, salmon 46, cooked shrimp 48, krab mix 48, steak 48 in reach-in cooler overnight per operator. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna 46, salmon 46, beef 46, tofu 45, turkey 46, krab sticks 46. Repeat Violation Admin Complaint - From follow-up inspection 2021-11-22: Tuna 46, spicy tuna 47, salmon 46, cooked shrimp 48, krab mix 48, steak 48 in front line reach-in cooler overnight per operator. All TCS foods removed from cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. -per operator beef and chicken reheated in microwave to 135. - From follow-up inspection 2021-11-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken in steam table 121 less than 1 hour. -warmer of sushi rice made yesterday per operator 88-90°. No time plan in place, no pH meter. - From follow-up inspection 2021-11-22: Sushi rice 108°, 95°.Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. -operator looked for ph meter, unable to find. - From follow-up inspection 2021-11-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat. - From follow-up inspection 2021-11-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-11-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -certificate marked with 5 year expiration for food handler training, should be 3 years. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -scoop with no handle in sushi rice and brown rice. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -front right line reach-in cooler door not sealed to keep cold air from escaping. - From follow-up inspection 2021-11-22: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -exposed insulation on interior of reach-in cooler doors. - From follow-up inspection 2021-11-22: Time Extended