THE TWISTED CHOPSTICK

Intermediate - Handwash sink used for purposes other than handwashing. Whisk stirred in kitchen hand sink. Operator removed. 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. Chicken broth in kitchen make table unit , prepared three days ago, not date marked . Operator updated. Corrected On-Site

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

Basic - Equipment in poor repair. Kitchen freezer chest gasket soiled and torn. Repeat Violation

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In wait station triple glass door reach in cooler beef stock (47F - Cooling ); placed overnight l instructed operator to discard. Corrective Action Taken Warning - From follow-up inspection 2025-07-18: No food cooling. Time Extended - From follow-up inspection 2025-09-11: No cooling foods. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in kitchen freezer chest. Warning - From follow-up inspection 2025-07-18: Time Extended - From follow-up inspection 2025-09-11: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area glass door reach in cooler raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding); operator instructed to discard ; broth (45F - Cold Holding). Food placed overnight . Operator placed ice. Glass door reach in cooler in front of sushi bar cream (44F - Cold Holding);placed overnight. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Educated operator . Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish not identified on menu. Operator had new menus recently done, operator replaced with old menus that had consumer advisory. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of kitchen freezer chest. Operator relocated,

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing watch, while handling food. Operator had them removed watch. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on freezer chest.

Basic - Food employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer . Repeat Violation

Basic - Kitchen and storage area floor soiled/has accumulation of debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Standing water in bottom of kitchen make table unit.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 PPM. operator instructed to add sanitizer . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen preparation table tofu (50F - 2 hours ). Operator placed in unit, heavy cream (47F - Cold Holding)/10 minutes in kitchen reach in cooler . Returned recently to unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen Heat Lamp shrimp (120-140F - Hot Holding)/15 minutes . Operator instructed to reheat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Noodles under running water in kitchen hand sink 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. Eggs prepared 4 days ago , in kitchen make table , not date marked. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket for kitchen freezer chest.

Basic - Ice buildup in reach-in freezer .

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar glass foor reach in cooler cream (47F - Cold Holding);15 minutes , recently returned to unit, Operator placed in another unit. Kitchen lowboy unit raw chicken (43-47F - Cold Holding);30 minutes . Operator placed in unit, Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 101F / 30 minutes on kitchen table top. Operator instructed to reheat, Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ ppm Quat sanitizer bucket. Corrected On-Site

Intermediate - No soap provided at sushi bar handwash sink. Corrected On-Site

Basic - Ice buildup in kitchen freezer chest.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

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. Warning - From follow-up inspection 2023-08-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter storage area half and half (47F - Cold Holding)/30 minutes. Recently returned to unit. Corrective Action Taken Repeat Violation

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.

High Priority - Outside Vacuum breaker missing at hose bibb or on fitting to hose bibb.

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