ASIAN HOUSE RESTAURANT

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen drinking then working with food. Employee informed to wash hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F Operator discarded Repeat Violation Warning

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 no time marking. Per operator sushi rice and cooked eggs since 2 hours.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed cooked pork not date marked in reach in cooler on cook line. Commercially processed cooked chicken not date marked in reach in cooler on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen Knives and slicers by walk in cooler

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. Employees signed Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored unlabeled on bar area next to soda machine Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on bar area

Basic - Food stored on floor. Avocados on walk in cooler floor Sauce buckets on walk in freezer floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of soda nozzles with black substance -Fan covers in walk in cooler Repeat Violation

Basic - Reuse of single-service or single-use articles. Siracha bottle with dumpling sauce inside

Basic - Screening is not 16-mesh to the inch. On back door Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Dirty dicer and marinater not in use stored by walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline in flip top reach in cooler cooked pork (50F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken (44F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue and red liquid substance not labeled.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cup near drink station wet nesting.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers. Walk in cooler shelves soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.

Basic - Screening is not 16-mesh to the inch. Back door screens. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Behind and underneath equipment soiled. Ceiling and walls soiled n kitchen. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in freezer shelves rusting.

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 set up triple sink to sanitize properly Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line bean sprouts (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cut chicken (50F - Cold Holding); noodles (44F - Cold Holding) Warning

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 no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice at bar area

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area and back room storage area being used to fill other containers.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago not identified as raw on sushi items J6, J13, J16, J17, and J22. Operator started correcting menus. 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. No dates on any food items.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink by back door soiled Shelving over two compartment sink in back area soiled Reach in coolers and freezer exterior soiled Walk in cooler shelving heavily soiled

Basic - Screening is not 16-mesh to the inch. Back door screen.

Basic - Stored food not covered. In walk in cooler cabbage, and cut onions. Operator covered Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Standing water In dry storage room by back door Walls throughout kitchen with food splash Floors underneath shelves soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over containers of soy sauce.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown gravy hot holding on counter with out heat since approx 100 pm ; (119-120F - Hot Holding). Reheat rapidly 200° Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored next to enclosed food item, corrected by operator Corrected On-Site Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Spoke directly with Jose about required cooling procedures and he was very unclear of what the requirements are, inspector again went over the requirements and supplied written documentation for hourly cook. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Feng Huang expire food manager certificate, no scheduled time to retake testing has been determined to date. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled manual can opener. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line and prep station Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Sushi station Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of the ice bin of the ice machine, unit was being cleaned while inspection was taking place. Corrected Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Sushi station Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line open employee beverage on counter, Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Wait station cups stacked wet Warning

Basic - Equipment in poor repair. Make table expo side with duct tape in place and old food in cracks between unit and table Warning

Basic - Floor tiles missing and/or in disrepair. Back prep area floors tiles missing pieces and cracked. Warning

Basic - Inside/outside of dumpster not clean. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Employees bathroom no sign to wash hands before return8ng to work. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in unit used for dry food storage soiled with old spilled food items. Exterior of equipment in cooks line soiled Warning

Basic - Open dumpster lid. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce stored over ready to eat prepped and washed broccoli and sauce prepared on site in walk in cooler, corrected by operator Corrected On-Site Warning

Basic - Walk -in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. WallBehind the cooks line, floors under and behind equipment on cooks line and in dishwashing area. Repeat Violation Warning

High Priority - Raw shrimp and chicken over cooked chicken in upright cooler. In the reach in freezer raw fish over cooked eel. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on the floor in front of the dry storage rack in prep area. 1 on floor along wall behind dry storage rack. 2 on the floor under bulk sugar container in the dry storage/prep area. 3 droppings on floor in kitchen next to upright freezer. 50 droppings on top of dish machine located in kitchen. 15 droppings on floor under dish machine. 1 dropping on shelf next to clean dishes above 3 bay sink and 2 droppings on floor under 3 bay sink. Warning

High Priority - Spray bottle of cleaner on shelf next to batter on the cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken on counter 76F cold holding. Placed in cooler. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hand roll spicy tuna with eel and Krab. Spicy tuna in roll is served raw.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in several bulk containers.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front line at sushi bar.

Basic - Floors behind cook line equipment heavily soiled with grease.

Basic - Hole in ceiling above bag n box soda in the storage area next to ice machine.

Basic - Hood filters moderately soiled. Handles on reach in cooler soiled. Fan covers in walk in cooler soiled.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Objectionable odors in bathroom or other areas of the establishment. On arrival, odorous in dining room area.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Several entrance access points for vermin to enter inside from exterior building 4 holes in ceiling 1 above AC unit, 1 hole in fascia on the south side of building and 2 on the west side of building.

Basic - Sanitizer bucket stored on floor in the wait staff area.

Basic - Sliced cucumbers stored in a location that is exposed to splash on sushi counter next to hand sink. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class on cook line

High Priority - - From initial inspection : 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. Touched and moved cell phone and then did not wash hands, corrected and re-educated. Repeat Violation - From follow-up inspection 2022-01-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed operator using hand wash sink in wait station to fill Santi bucket. Re-educated. - From follow-up inspection 2022-01-28: Time Extended

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. No proof of training for operator Biling and sushi person Alvin does not have card on site when asked for it. Repeat Violation - From follow-up inspection 2022-01-28: . 1-17-22 Alvin card Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in guests both men's and ladies restrooms. Operator stated there is a broken hot water line thru ceiling that is in need of repair. Employee bathroom with hot water. - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Employee beverages in a food preparation or other restricted area. On prep table, cooks line and sushi station. Corrected On-Site - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Prep person and Cook on line without any hair restraints. Repeat Violation - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station stacked wet. - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of food stored on floor of the walk in freezer Repeat Violation - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Multiple areas where walls need repaired thru kitchen and prep areas. - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of shelves holding equipment, equipment and cooking equipment soiled with grease, and debris. Pass line dish plates holding soiled. Hood vents soiled with grease. Crash cart on cooks line soiled. Both hand wash sinks in kitchen heavily soiled. Bottom shelves of prep tables soiled Table legs soiled Walk in cooler shelves soiled. Repeat Violation - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.all reach in cooler and reach in freezer unit soiled with old food debris. - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer unit in cooks line - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Gas and electrical lines soiled with dust and grease. - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line multiple wet cloths on cooks line. - From follow-up inspection 2022-01-28: 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. Reading 0 ppm chlorine, not dispensing when primed 3 compartment sink in place

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. Touched and moved cell phone and then did not wash hands, corrected and re-educated. Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator could not find letter stating raw fresh farm raised salmon has undergone parasite destruction. Sales person sent letter while inspection was taking place. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and Raw ground meat repackaged in walk in cooler stored over ready to eat food items sushi salmon. Reach in freezer raw sushi salmon and tuna stored over ready to eat food items smoked eel. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak store over ready to eat food items noodles in walk in cooler Corrected On-Site Warning

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 no time marking and the time removed from temperature control cannot be determined. Sushi rice pulled at 12 noon not time marked. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled Cutting board soiled with black mold like substance use to cut lemons stored under hot water dispenser. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator using hand wash sink in wait station to fill Santi bucket. Re-educated.

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

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. No proof of training for operator Biling and sushi person Alvin does not have card on site when asked for it. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp on cooks line make table not date make from previous day Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in guests both men's and ladies restrooms. Operator stated there is a broken hot water line thru ceiling that is in need of repair. Employee bathroom with hot water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled with black mold like substance interior and interior of door/lid.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. 1# bowl without handle used in bulk flour tub.

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tank next to the ice machine not secured.

Basic - Employee beverages in a food preparation or other restricted area. On prep table, cooks line and sushi station. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wait station reach in cooler . Items moved below client items by operator. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, employee jacket stored on meat grinder unit . Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prep person and Cook on line without any hair restraints. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait station stacked wet.

Basic - Floor not cleaned when the least amount of food is exposed. Floors, walls, calve molding and ceiling tiles soiled in cook line and prep areas. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - Food stored on floor. Cases of food stored on floor of the walk in freezer Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Hole in or other damage to wall. Multiple areas where walls need repaired thru kitchen and prep areas.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of shelves holding equipment, equipment and cooking equipment soiled with grease, and debris. Pass line dish plates holding soiled. Hood vents soiled with grease. Crash cart on cooks line soiled. Both hand wash sinks in kitchen heavily soiled. Bottom shelves of prep tables soiled Table legs soiled Walk in cooler shelves soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.all reach in cooler and reach in freezer unit soiled with old food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer unit in cooks line

Basic - Time/temperature control for safety food thawed in an improper manner. Observed these items Shrimp 76° beef 55° in standing water at the time of the arrival. Asked for Items to be placed in walk in freezer to rapid chill. After 30 mins find items in walk in cooler retemped at shrimp 66° ambient cooling and beef 50° ambient cooling, items had been pulled at approx 1 pm. Corrective Action Taken Repeat Violation Warning

Basic - Unclean building components, attachments or fixtures. Gas and electrical lines soiled with dust and grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line multiple wet cloths on cooks line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station Santi bucket at 0 ppm chlorine . Added additional chlorine to 100 ppm Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of salt and sugar on cooks line crash cart not labeled. Reusing hot sauce bottles on cooks line and not relabeling them with new contents. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Certified Manager was off today. Person in charge, Sherry does not have certificate Warning - From follow-up inspection 2021-07-27: mamager, Feng Huang 4-7-17 Servsafe Person in charge yesterday's inspection, Sherry is family member, leaving after summer. No other manager at establishment. 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. 2 cards present are both expired and no other certificates for any employees available Warning - From follow-up inspection 2021-07-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles not labeled Warning - From follow-up inspection 2021-07-27: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Under sauce, vinegar at cookline crash cart Repeat Violation Warning - From follow-up inspection 2021-07-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small board at prep station Warning - From follow-up inspection 2021-07-27: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee drink with straw next to plastic wrap and foil sheets at sushi bar Corrected On-Site Warning - From follow-up inspection 2021-07-27: Drink on back prep table by plastic wrap Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn. Gasket , upright stainless unit (currently turned off and used for storage) Torn walk in freezer gasket Warning - From follow-up inspection 2021-07-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline Warning - From follow-up inspection 2021-07-27: Time Extended

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Cutting holes in plastic lids to use as spouts for dry spices and coconut sauce Household drill used to power mixer Cracked glass at sushi bar cooler Repeat Violation Warning - From follow-up inspection 2021-07-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of all cookline equipment Hood filters Walk in cooler shelving Repeat Violation Warning - From follow-up inspection 2021-07-27: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked noodles at 70°-73° at 4:30 cooling since 2 pm Recommend reheat to 165° and begin process again Warning

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. Dishwasher Repeat Violation Admin Complaint

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed employee dump expired sushi rice, then rinse container with only water to refill with new rice . Reeducated to wash rinse and sanitize Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Could not find for escolar. Have proof for salmon, tilapia, and yellowfin tuna is exempt Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler on cookline Multiple meats made on Saturday per cook Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked bbq sliced pork 45°, bean sprouts 45°, diced bbq pork 46°, cooked chicken 45° cold hold since 12 pm , raw shell eggs ambient temperature 55° cold Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked bbq sliced pork 45°, bean sprouts 45°, diced bbq pork 46°, cooked chicken 45° cold hold since 12 pm , raw shell eggs ambient temperature 55° cold hold over 4 hours in cooler Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice was unmarked and per operator was pulled from temperature control over 4 hours prior . Warning

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 no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator states she thinks it was pulled out at 11:00-11:30. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Ice machine deflector panel soiled Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Certified Manager was off today. Person in charge, Sherry does not have certificate Warning

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/ 6 employees Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap at cookline handwash sink Corrected On-Site Repeat Violation Warning

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. 2 cards present are both expired and no other certificates for any employees available Warning

Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles not labeled Warning

Basic - Cardboard used to line food-contact shelves. Under sauce, vinegar at cookline crash cart Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Small board at prep station Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee drink with straw next to plastic wrap and foil sheets at sushi bar Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in and walk in coolers Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with substantial beard Warning

Basic - Equipment in poor repair. Torn. Gasket , upright stainless unit (currently turned off and used for storage) Torn walk in freezer gasket Warning

Basic - Floor soiled/has accumulation of debris. Cookline Warning

Basic - Food stored on floor. Rice soaking in buckets , near ice machine Repeat Violation Warning

Basic - Food-contact surface not smooth and easily cleanable. Cutting holes in plastic lids to use as spouts for dry spices and coconut sauce Household drill used to power mixer Cracked glass at sushi bar cooler Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of all cookline equipment Hood filters Walk in cooler shelving Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked shrimp on counter at sushi bar , still at 30°-42° Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine Warning

Basic - Working containers of food removed from original container not identified by common name. Flour breader under prep table Warning