YUKI SUSHI HIBACHI

High Priority - Raw animal food stored over or with unwashed produce. Raw scallops over carrots, walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wontons 47F, egg wash 47F, top of cookline cooler. Stocked after lunch per operator - spicy tuna out and returned to cooler 46F. In sushi area

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 incorrect time marking - specific time frame 11-3 used for shrimp, spring rolls. Made at 1:30 per operator

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi area greater than 200 ppm cl

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed gloves in three compartment sink and then dried with wiping cloth . Operator instructed employee to wash hands Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board blackened/stained

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon salad Operator wrote "raw" on all dine in and Togo menus Corrected On-Site

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/ 7+ employees Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in rice Corrected On-Site

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. Tuna, ground tuna. See stop sale

Basic - Equipment and utensils not properly air-dried - wet nesting bowls.advised to invert to air dry Corrected On-Site

Basic - Food stored on floor. - oil next to three compartment sink - cases in the freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around rice lid and handle - exterior pots

Basic - Ripped/worn tin foil used as shelf cover. Bottom prep shelf

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 in dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce, reach in cooler Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 different sushi items 44F in display case. in unit approximately 2 hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Korean broth 128F on the stove, made 1.5 hours earlier. Advised to reheat to 165F to hot hold at 135F or above.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained portable green cutting board

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill sanitizer bucket.

Basic - Carbon dioxide/helium tanks not adequately secured. Sushi area

Basic - Gaskets in poor repair. Reach in cooler left side cookline

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Over cookline Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi area oven handle

Basic - Ripped/worn tin foil used as shelf cover. Cookline

Basic - Working containers of food removed from original container not identified by common name. 5 gallon containers on the Cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops, beef, chicken behind lemons, cookline Bain Marie. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 50F, dumplings 49F operator discarded - in sushi area, far right side of display case 3 kinds of fish 49-51F, out and returned to cooler per operator. - underneath 2 fish out and returned to cooler 52F and 60F Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 100 ppm cl Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw cut chicken in covered bus tub 50F in the middle ambient cooling at 2:05 pm and 50F in the middle at 2:50 pm.

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/ Start of inspection. 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. Host (part time)

Basic - Food stored on floor. Container of oil Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom, Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area

Marked exit/path to marked exit blocked. For reporting purposes only. Hallway to back door from dining room blocked by curtain, cases of beer, speed rack, other items Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing containers, then moving to air dry without sanitizing. Manager removed containers to run through dish machine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shrimp over ginger; raw beef over broth Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 49F, top left cookline cooler. All other items in reach in cooler 41F or below. Operator discarded. - ground tuna 59-61F, out for 1-2 hours for lunch and then returned to cooler. Advised to ice fully to maintain 41F or below during operations. Operator moved to walk in freezer to recover temperature Corrective Action Taken

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler and reach in cooler

Basic - Food stored on floor. Container of fryer oil Corrected On-Site

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

Basic - Single-service articles improperly stored. Cases on the floor in the hallway. Operator stated they are there temporarily until cases are moved to a home in coastal woods. Advised to store all single service items at the establishment and off the floor.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. Operator added chlorine not labeled to sanitize food contact surfaces. Advised to check label before purchasing

Marked exit/path to marked exit blocked. For reporting purposes only. Hallway to exit door with speed rack and cases of single service Repeat Violation

High Priority - Employee touched bare body part/cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - Handled cell phone, wiped prep table with wiping cloth, and then handled clean utensils. - scratched face and then put away blender.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler raw seafood over ginger - walk in freezer unpackaged raw beef over cooked chicken Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Tempura batter with dead flying insect in batter.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Server employed 2 years (Lindsay)

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Operator discarded. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sauce walk in cooler Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Hallway Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Corrected On-Site

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On speed rack above spices.

Basic - Equipment and utensils not properly air-dried - employee towel drying after removing bento box from dishwasher

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

Basic - Ripped/worn tin foil used as shelf cover. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Speedrack, cases of congee service, ladders, blocking back door exit from hallway

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken nuggets and egg rolls 44-45F top left double cookline cooler - overfilled noodles 43-51F, right bain Marie cookline cooler - tofu in water 55F in glass Pepsi cooler. All other temperatures 41F or below Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottles over food Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. White tuna advertised in several places on the book menu, Togo menu, and once on the specials board. Operator indicated on invoice and stated escolar is always served for white tuna. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Used to fill bucket waitstation

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

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 27F in ice water Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Hallway

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

Basic - - From initial inspection : Basic - Food stored on floor. Bag in the box soda, container of oil Repeat Violation Warning - From follow-up inspection 2022-04-12: Soy sauce Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Snow crab, avocado crab, crab sticks. Repeat Violation Warning - From follow-up inspection 2021-11-08: Golden salmon - avocado crabmeat listed, imitation crab served Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menu poke Warning - From follow-up inspection 2021-11-08: Operator replaced print menu. Togo menu and new print menu not identifying poke seafood as raw or undercooked. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2021-11-08: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Path past restrooms to marked back door exit, storage shelves and curtain - From follow-up inspection 2021-11-08: Time Extended