KOUYOU BUFFET

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; chicken (50F - Cold Holding). As per operator food not portioned or prepared today. In u it less than 4hrs. Observed food overfilled in container. Operator removed and placed in walk in cooler for quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink food debris in expo line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink no paper towels.

Basic - Accumulation of debris in three-compartment sink. Observed triple sink sanitize section full of food debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of rice cooker, not inverted or protected from overhead. Operator corrected 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. Observed operator cleared dirty dishes then touches clean dishes. Educated operator on proper hand washing procedures. Operator rewashed dishes , then properly washed his hands and cleared the clean dishes. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At preparation area, bowl with no hand used to scoop corn meal. Operator removed and replaced with scoop with handle . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee hand bag stored at preparation table. Operator removed and stored away from food preparation area. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door of kitchen has a gap.

Basic - Food not stored at least 6 inches off of the floor. 1.At cook line ,bucket of oil stored floor. Operator elevated during inspection. 2. At dry storage area, buckets of soy sauce on floor. Operator removed and stored on shelf. 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. Observed on speed rack raw beef over raw breaded fish not all commercially packaged. Operator stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime. Operator cleaned. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic degreaser substance not labeled. In dishwasher area

Basic - Carbon dioxide/helium tanks not adequately secured. Observed secured. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler

Basic - Food stored on floor. Buckets of raw chicken stored in contact with walk-in freezer floor. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open Red Bull in left low boy cooler at sushi station. Operator discarded. Corrected On-Site

Basic - Stored food not covered. Observed containers of food not covered in walk-in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms over sliced onions in walk in . Operator moved to another shelf. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In preparation area

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, trays of diced raw chicken and wrapped raw salmon above trays of raw vegetable rangoons. Manager rearranged all trays for proper separation. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler speed rack, tray of raw chicken above tray of vegetable rangoon. 2) In kitchen fliptop lower cooler, container of raw shrimp above container of noodles. 3) In habachi reach in cooler, bowl of raw shell eggs above container of cooked noodles. Manager rearranged all items for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler speed rack, trays of raw chicken and beef above container of cut raw calamari. Manager rearranged all items for proper separation. Corrected On-Site

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. Employee at main cook line drinking from open container.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee water bottles in reach in coolers.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Plumbers wrench on dry goods shelf above open container of breadcrumbs. Manager removed wrench. Corrected On-Site

Basic - Stored food not covered. In walk in freezer, containers of fried chicken not labeled for when produced.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area around end of cook line soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple bulk dry goods containers in dry storage missing labels.

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored at beverage station. Operator removed Corrected On-Site

Intermediate - Establishment not maintaining oyster tags for 90 days. Current supply tagged. Discussed proper tag maintenance discussed

Intermediate - Handwash sink not accessible for employee use at all times. Pan of cooked shrimp stored on top of hand wash sink in sushi area, operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Back dish area employee sink used hand sanitizer instead of soap. Operator replaced with hand soap Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink across from triple sink. Operator turned on Corrected On-Site

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. Employee in fish prep station was drinking from open beverage container. Was instructed to remove. Employee removed Corrected On-Site

Basic - Food stored on floor. Raw Beef stored on floor in walk in cooler. Operator elevated to appropriate level Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawed raw chicken in room temperature in triple sink back kitchen- operator ran cold running water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dish washer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, bus pans of unpackaged raw pork and chicken above buckets of sauces. Employee rearranged all items for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar left case, SUSHI CASES x 3 - LEFT - krab sticks (65F - Cold Holding); cream cheese (64F - Cold Holding); cooked tofu (65F - Cold Holding). Observed unit not in operation. Per employee out of temperature in unit 3 hrs. Employee removed items back to reach in cooler. Corrective Action Taken

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. Bulletin provided to be posted. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hand sink in cooking area. Manager labeled as degreaser. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle in ice machine. Employee removed mold and cleaned. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by walk in freezer not secured. Manager replaced cord to secure tank. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry goods shelf with canned goods and single service items. Employee removed bag. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink cup in reach in cooler at hibachi station. Employee removed cup. Corrected On-Site

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. Observed chlorine sanitizer solution at 00 ppm . Operator prime machine to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed an food container stored in handwash sink at prep station. Operator removed and stored properly. -Observed handwash sink at prep station used as dump sink, evidence by waste food particles found inside. Corrected On-Site Repeat Violation

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

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Observed no date marked on commercially processed crab legs stored in walk-in cooler. Operator removed from walk-in freezer on 07/26/2023.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked fish stored in walk-in cooler. Per operator, fish cooked on 07/26/2023.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at hand wash sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. -Observed various food items stored on walk-in freezer and dry storage floor. Repeat Violation

Basic - Stored food not covered. -Observed containers with cooked chicken stored in walk-in freezer not covered. Operator covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed various food items thawing in standing water at prep sink. Operator placed items underneath running water. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in prep area. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored food containers. Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical in prep area.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table. Operator relocate personal food item.

Basic - Food stored on floor. -Observed cases with food items stored on walk-in freezer floor. -Observed container with soy sauce stored on dry storage floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed employee touch nose and then touch peas without washing hands. Educate employee

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use utensils stored in unclean water at hibachi station.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in kitchen area. Operator killed and sanitizer areas. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked fish in walk-in cooler. Operator relocate fish Corrected On-Site Repeat Violation

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

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. At 11:45 a.m., observed cooked chicken held using time as a public health control has no time marked. As per operator, chicken was cooked at 11:15 a.m. Operator correctly time marked chicken. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.

Basic - Buffet plates/bowls not properly protected or inverted to prevent contamination.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed in sushi bar area.

Basic - Cutting board has cut marks and is no longer cleanable. -Observed a grooved cutting board in sushi bar area.

Basic - Food stored on floor. -Observed several food items stored on walk-in cooler floor. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed utensils stored in various containers with cut fruits on buffet line. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over sauce in walk-in cooler. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. 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. -Observed no date mark on sauce stored in walk-in cooler. Per operator, sauce was cooked on 2/13/23.

Basic - Food stored on floor. -Observed container with food item stored on walk-in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black mold like substance buildup on can holster.

Basic - Stored food not covered. -Observed container with cooked crab lettuce stored in walk-in cooler not covered.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.

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. A poster has been given to the operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed cleaning chemical stored in handwash sink at prep area.

Intermediate - Oyster tags not marked with last date served.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked crabs meat legs stored in walk-in cooler. Per operator, item cooked on 1/18/2023.

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. -Observed a unlabeled spray bottle with cleaning chemical at hand wash sink.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee purse stored on food preparation shelf.

Basic - Food stored on floor. -Observed containers with food items stored on walk-in cooler and freezer floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of heavy black substance in double decor oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substance buildup on can opener holster

Basic - Stored food not covered. -Observed several uncovered containers with TCS foods stored in walk-in cooler.

Intermediate - - From initial inspection : Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed handwash sink in rear kitchen cook line with seperate hot and cold faucets. Warning - From follow-up inspection 2022-08-24: Observed same. 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. Observed no water available at handwash sink next to ice machine in rear prep area. Other sinks have water available. Warning - From follow-up inspection 2022-08-24: Observed same. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on sushi bar line. Warning - From follow-up inspection 2022-08-24: Observed same. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed sauce containers stored on floor in rear cook line. Operator removed from floor. Warning - From follow-up inspection 2022-08-24: Observed some food items in walk-in freezer (fish In container) stored on floor. 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. -Observed chlorine sanitizer solution at 00 ppm.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in prep area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw fish in walk-in cooler. -Observed raw shell eggs not vertical separated from cut ready to vegetables in flip top cooler. Operator relocate shell eggs.

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. -Observed at 12:15 P.M no time mark on sushi rice held using time as a public health control. Per operator, sushi rice was cooked at 11:30 A.M. Operator correctly time marked rice. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink. Educate employee Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed black mold like substance buildup on can opener blade. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with rolling food cart.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Can opener blade not readily removable for cleaning or replacement. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on can opener blade holster.

Basic - Uncovered food stored near sink exposed to splash. -Observed 2 containers with noodles stored next to dishwashing machine. Operator removed and stored properly Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -observed walls throughout prep area soiled with old food residue.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cut vegetables in flip top cooler. Operator removed and stored properly. Corrected On-Site

Intermediate - 1. Establishment not maintaining oyster tags for 90 days. 2. Observed oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed spray bottle and other cleaning items stored in handwash sink at prep area. 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. -Observed no date mark on cooked ribs stored in walk-in cooler. As per operator, ribs were cooked on 11/01/2021.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at 3 compartment sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed calamari thawing in standing water at prep sink. Operator place item under running water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed a buildup of old food residue on can opener blade. Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Can opener blade not readily removable for cleaning or replacement. Warning - From follow-up inspection 2021-07-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed a buildup of old food residue on can opener holster. Warning - From follow-up inspection 2021-07-20: Time Extended