KAZE POKE AND HIBACHI

High Priority - Live, small flying insects found. Observed total of 3 flying insects near 3 compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table on cook line. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed large pot of sugar without label. Manager placed label on sugar. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. Observed filters over grill area soiled with grease.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, stored over dumplings in reach in freezer of refrigerator by triple sink. Open bag of raw fishes stored over dumplings in reach in freezer chest by walk in cooler. Packages of raw fish roe stored over open bags of dumplings in standing reach in freezer door at end of cook line. Operator rearranged all items. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed gloved hands in triple sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at all sinks only reaching 67F. Operator turned up water heater all sinks got to at least 85F. Also hot water to hand wash station on cook line shut off, operator turned hot water back on. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of personal food stored with and order raw and ready to eat foods in all reach in coolers, reach in freezers, and walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored throughout entire kitchen area mixed in with single use items and clean equipment.

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch that operator states they sleep on is in dry food storage area in back of kitchen with bags of rice and flour in same area/room, couch moved. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. Rice.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Equipment or utensils not designed or constructed in a durable manner. Cut plastic jug used as scoop.

Basic - Food stored in undrained ice. Drink ice stored in cooler not draining. Front line.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan with dish soap, rinsed and placed on storage area with other clean pans. Inspector provided DBPR Form HR 5025-910 via email.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in insert on grill at 84F. Operator removed water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler, raw shell eggs stored over cooked noodles and raw chicken and raw beef stored over cooked chicken. Also, in walk in cooler, raw chicken stored on top of raw beef and raw beef stored over carrots and ready to eat sauce. Operator rearranged all to proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at three compartment sink tested at 200ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Take out menus show Crab Rangoon but serves imitation crab. Employee corrected take out menus with "K" on crab rangoons on menu. Corrected On-Site Repeat Violation Admin Complaint

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. No proof of training for cook, Xingwen H, hired last May.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and sides of ice machine has black mold-like substance.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor at three compartment sink. Operator moved to shelf. Corrected On-Site