HIBACHI BUFFET

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled raw chicken and then began touching clean utensils, door handles, and Spray nozzle

High Priority - Nonfood-grade lubricant in use on food-contact surfaces. Ryobi drill being used as mixer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bus tub of raw chicken over green beans in walk-in cooler. Operator moved Raw shrimp stored above cooked potatoes in reach-in cooler. Operator moved Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cases of broccoli placed in mop sink to drain ice. Boxes visibly soiled and wet. Fully thawed raw tuna in commercial packaging bearing indicator label

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line mussels (53F - Cold Holding); raw shrimp (49F - Cold Holding); cooked noodles (49F - Cold Holding); cut cabbage (48F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet cooked chicken (112F - Hot Holding); spring rolls (121F - Hot Holding) Repeat Violation

High Priority - Toxic substance/chemical improperly used. Observed prep worker wiping prep surfaces with wiping cloths being stored in Drain Cleaner. No other forms of cleaning/sanitizing agents used on surfaces before or after. Advised operator to clean all surfaces with soap and then sanitize with approved chemical agent prior to any further food prep activities Warning

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. Fully thawed raw tuna in commercial packaging bearing indicator label. SEE STOP SALE

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on shelves over make line. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cooks, prep workers and sushi chef. Put on hats Corrected On-Site Repeat Violation

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Cases of broccoli placed in mop sink to drain ice. Boxes visibly soiled and wet.

Basic - Food stored on floor. Cases of chicken stored on floor during prep. Multiple cases of food on the floor in walk-in freezer. Operator moved Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over make line is soiled

Basic - Single-service articles improperly stored. Open case of styrofoam cups on the floor in dry storage room

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at the end of cook line does not drain

High Priority - 1 Live, small flying insects found in the kitchen.

High Priority - Dented can of ketchup present. See stop sale.

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. 0 ppm Repeat Violation Warning

High Priority - Food stored in ice used for drinks. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large metal pan and small metal pans. Repeat Violation Warning

High Priority - Hibachi grill self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Observed customer at the grill area looking over grill Warning

High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bags with printed ink Used in direct contact with food items stored in walk in cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over cooked crawfish in the walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cans of drinks stored in ice in the ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi cooler cooked shrimp (46F - Cold Holding); fish eggs (46F - Cold Holding) In flip top of reach in cooler on cook line cooked mussels (51F - Cold Holding)stored above fill line of unit Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet middle unit next to hibachi pot stickers (93F - Hot Holding); cooked chicken (91F - Hot Holding); egg rolls (126F - Hot Holding); chicken wings (126F - Hot Holding); Rangoon (127F - Hot Holding) recommend to reheat to 165F Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Used flyswatter on prep table

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubbier in the hand sink at the hibachi Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Chuck

Intermediate - No soap provided at handwash sink. Employee restroom Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator by email

Intermediate - Nonfood-grade drill used for mixing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi grade fish stored in the reach in cooler. .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop

Basic - Buckets of potatoes and sprouts stored on floor in the walk in cooler. In the walk in freezer bus tubs of raw meats on the floor. Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Under prep table in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the server area

Basic - Floor area(s) covered with standing water. In front of the dish machine. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine

Basic - Noodles at buffet not covered. Bag of rice and cooked panco not covered in the dry storage area. In the walk in cooler several buckets of food not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish being thawed in standing water Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name

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. 0ppm Warning

High Priority - Employee washed hands with no soap. Multiple employees washing hands without soap.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep workers rinsed cutting boards used for raw chicken and beef with water and then placed on rack as cleaned for use.

High Priority - Nonfood-grade lubricant in use on food-contact surfaces. Construction drill used as mixer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over cooked chicken. Raw tuna over krab salad. Operator moved Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef stored above raw seafood. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Repeat Violation

Intermediate - No soap provided at handwash sink. No hand wash sinks in kitchen have soap. Operator sent employee to purchase from adjacent store Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Covered waste receptacle not provided in women's bathroom. All stalls

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple prep tables Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cooks

Basic - Floor area(s) covered with standing water. Dish area

Basic - Food stored on floor. Cases of seasoning on the floor in dry storage. Bag of potatoes on the floor in walk in cooler. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of fryers Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over make line in kitchen is heavily soiled. Walk in cooler shelves have an accumulation of mold like substance

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Consistent leak below dishwasher

Basic - Single-service articles improperly stored. Cases of single service plastic soufflé cups stored on the floor in storage room. Operator moved Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Krab and raw fish being thawed in standing water. Operator moved to walk in cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler. Unwashed produce stored above ready to eat foods.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) Repeat Violation Warning - From follow-up inspection 2024-10-03: In sushi reach in cooler raw salmon 47F, raw tuna 47F, masago 47F, cream cheese 47F In walk in cooler cut cabbage 51F, cut melon 56F, cooked noodles 55F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. Admin Complaint - From follow-up inspection 2024-10-08: Walk in cooler below 41°F Sushi bar lower hold unit below 41°F. Sushi bar display reach in cooler not in use/functioning. In flip top of reach in cooler on cook line. Cooked potatoes 50°F, cooked noodles 53°F, raw beef 45°F. All foods stored above fill line of unit Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) Repeat Violation Warning - From follow-up inspection 2024-10-03: In sushi reach in cooler raw salmon 47°F, raw tuna 47°F, masago 47°F, cream cheese 47°F In walk in cooler cut cabbage 51°F, cut melon 56°F, cooked noodles 55°F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. Admin Complaint

High Priority - Displayed food not properly protected from contamination. Croutons, scallions , and fried chips not protected in buffet areas Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping onions with bare hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler and multiple reach in coolers: Raw shrimp over cut cabbage. Raw beef over sauces. Raw chicken over egg rolls . Raw chicken over mussels. Raw beef over cut cabbage. Raw beef over cooked shrimp. Operator moved Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard missing at salad bar Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) Repeat Violation Warning

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. Cut melons, shredded cheese , buttermilk ranch, section A of sushi bar. No time marks or exceeds time markings. All above 41°F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machines have an accumulation of mold like substance

Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks have cleaning tools in wells Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in June 2024

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. Warning

Intermediate - No soap provided at handwash sink. Hand wash sink to the left of dish area. Operator stocked 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. Operator unable to provide written procedures

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over make line. Operator moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in service station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in gap between reach in coolers on make line. Operator took to dish Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on pipes in front of cooking equipment and on front of fryer doors. Operator moved Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 84°F. Operator took to dish Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom

Basic - Reuse of single-service or single-use articles. Rangoons stored in cardboard container used to ship shrimp.

Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor behind sushi bar.

Basic - Stored food not covered. In multiple reach in coolers and walk in cooler. Multiple food items are not covered during storage

Basic - Uncleanable knife sheath in use to store knives. At sushi bar. Wooden knife sheath in use. Operator removed Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At service station Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. In kitchen and service stations

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-30: Blank employee agreement in both English and Spanish was given to operator for complaince in 60;days Time Extended - From follow-up inspection 2024-01-03: Issued paper copies in English, Spanish and Chinese Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2023-10-30: Employee training records for employees, only 5 employees records of training available, approx 10 employees on site. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-30: Blank employee agreement in both English and Spanish was given to operator for complaince in 60;days Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. Operator pulled out unused training books and began to fill in the certificates with employee information without the employees having read the material or taken the tests. Certificates presented still attached to the training books with tests not started/completed Warning - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop for sugar in service aisle - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Polling water near dish area - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Jugs of cooking oil stored on the floor - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Butchers knife between reach in coolers on cook line. Operator moved Corrected On-Site - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in standing water at 80F. Operator discarded water Corrected On-Site - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In service aisle and at buffet - From follow-up inspection 2023-10-30: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting boards in multiple locations - From follow-up inspection 2023-10-30: Time Extended

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. 0ppm. Operator replaced source chemical. Retest at 100ppm Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes then began touching clean dishes without washing hands

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Raw chicken shipping boxes reused to store cooked chicken and shrimp. Raw chicken residue still present on interior of cardboard boxes

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer using 3-sink system does not have a sanitizer sink available for third step of process. Washed, rinsed and then placed dishes back in circulation for use with cleaned wares

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of reach in cooler on cook line. Raw beef stored over sauces

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw chicken stored over raw beef, raw fish and cooked noodles. Operator moved Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches in dish area. 2 in test strips vile. 1 crawling on machine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line cooked noodles (47F - Cold Holding); raw beef (47F - Cold Holding); cut cabbage (47F - Cold Holding) Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on hose bibs

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - Records/documents for required employee training appear to be falsified. Operator pulled out unused training books and began to fill in the certificates with employee information without the employees having read the material or taken the tests. Certificates presented still attached to the training books with tests not started/completed Warning

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop for sugar in service aisle

Basic - Floor area(s) covered with standing water. Polling water near dish area

Basic - Food stored on floor. Jugs of cooking oil stored on the floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Butchers knife between reach in coolers on cook line. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in standing water at 80°F. Operator discarded water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease

Basic - Reuse of single-service or single-use articles. Raw chicken shipping boxes reused to store cooked chicken and shrimp. Raw chicken residue still present on interior of cardboard boxes

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored directly on floor behind sushi area. Operator moved Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork being thawed on rack in kitchen. Raw fish being thawed in standing water. Operator moved to refrigeration Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In service aisle and at buffet

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting boards in multiple locations