OYISHI JAPANESE STEAKHOUSE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of krab Rangoon at the walk-in freezer been.

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 stored on top of raw tuna at the walk-in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the cooked food at the walk-in cooler had label operator stated that it's cooked yesterday and the day before.

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. Most of them are expired .

Basic - Accumulation of debris inside warewashing machine. Dishwasher.

Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher.

Basic - Bowl or other container with no handle used to dispense food. Observed bowel without handle used as scoop at the white rice .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - Equipment in poor repair. Gasket torn at the reach-in cooler door .

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.

Basic - Food stored on floor. Sauce stored on floor at the walk-in cooler and walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs stored on the stove handle at the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink and one- employee hand wash sink all of them .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment and walk-in cooler .

Basic - Stored food not covered. Most of the food at the walk-in freezer not covered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler . Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the kitchen area.

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. - Dishwasher (Chlorine 0ppm) Manager changed out chemical bucket. Final reading 100ppm Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. - observed cooked egg wrapped in paper towel

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over tofu Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - below hibachi grills

Basic - Ice buildup in reach-in freezer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - plastic shelves soiled at dish station - hand wash sinks soiled. Observed throughout kitchen - cook line torn and gasket soiled - takeout station has grease buildup on window

Basic - Time/temperature control for safety food thawed in an improper manner. - fish in standing water. Operator turn on Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over ready to eat raw salmon Manager moved Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. - sushi rice. Time log inconsistent. Manager states less than 2 hours.

Basic - Accumulation of debris on dish racks

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment in poor repair. - gasket of cook line cooler torn.

Basic - Floor area(s) covered with standing water. - at cook line

Basic - Floor soiled/has accumulation of debris. - under hibachi tables

Basic - Ice buildup in reach-in freezer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - inside unused salamander. - six burner stove - bottom shelf of prep counter - plastic storage shelf in ware wash station - lid of chest freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at ware wash station

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tile and vent at hood system

Basic - Equipment in poor repair. - gasket torn on cookline cooler

Basic - Floor area(s) covered with standing water. - below cookline cooler

Basic - Floor soiled/has accumulation of debris. - below cabbage prep table

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in togo area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - plastic shelves next to ice machine

Basic - Single-service articles improperly stored. - togo box on floor in storage room Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine

High Priority - Food stored in ice used for drinks. See stop sale. - small container of ice cream in ice in server station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef 44f-46f. Operator states prepped < 2 hours. Moved to another cooler for better cooler.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - bar area

Basic - Accumulation of debris on dish trays

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers - tops of stove

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen area

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floor soiled/has accumulation of debris. - walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior microwave. - shelves in warewash station Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over noodles

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - ware wash station

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - sushi bar - front counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in Togo area Operator placed ice bag on shrimp for quick chill. New temperature 38° 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 and the time removed from temperature control cannot be determined. Operator posted correct time mark. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front bar. Hand sink at server area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in white buckets prepared 2 days prior.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the entire kitchen area.

Basic - In-use ice scoop stored on soiled surface between uses. Scoop placed directly on top of ice machine. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. On cooks line Corrected On-Site

Basic - Insect control device installed over food preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays Exterior of ice machine.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Stored silverware in server area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on sushiline

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At take cooler Corrected On-Site