AJA

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 0 ppm. Chef Ray corrected solution to 200 ppm.

Intermediate - Manager or person in charge lacking proof of food manager certification. Chef Ray has signed up for class.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed cloth from cutting board. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with multiple items. Manager removed items from sink. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- cooked diced chicken 67F, cooked shrimp 64F, shrimp tempura 89F ( 5:00-9:00). Provided written form to establishment. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with trash can and linen bag stand. Sink in cook line blocked with rice cooker stored on crate. Manager removed items from both sinks. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bags of cloths stored open sink on cook line. Manager removed cloths from sink. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice 107F (4:99-8:00). Provided written form to establishment, manager filled out form to hold sushi rice on time for 4 hours. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times at sushi bar. Sink blocked with cart. Manager removed cart from sink area. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Manager stocked paper towels at sushi bar sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container stored in rice. Manager removed bowl from rice. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on food contact surface at reach in cooler prep table next to food served to guests. Manager removed food from table and had employee sanitize surface. Corrected On-Site

Basic - Soiled dry wiping cloths in use at multiple areas in kitchen on cook line and make tables. Manager had employee removed cloths and place in sanitizer solution. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking sink on cook line. Manager removed trash can from in front of sink. Sink at sushi bar blocked with food cart. Manager removed cart from sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing in ware washing area. Paint brush and paint roller stored in sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in dry sushi rice and in corn starch. Manager removed bowls from food and discarded bowls. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times at sushi bar and cook line. Both sinks blocked with trash can. Manager removed trash cans from in front of sinks. 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/

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

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice and flour. Chef removed bowls from food and discarded bowls. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line and near back door.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink only wash and sanitizer solution. Employee set up a rinse sink at 3 compartment sink. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened green monster drink stored in reach in cooler next to shrimp. Employee removed drink from cooler and discarded. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- packaged lobster meat 30F. ( thawing at room temperature. Chef placed lobster meat in walk in cooler. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth stored on tray over flour bin on cook line.