O-KU JACKSONVILLE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler at the end of cook line Raw chicken (49F-54F - Cold Holding); Cooked vegetables (49F-54F - Cold Holding); Corn salsa (49F-54F - Cold Holding); Blanched broccoli (49F-54F - Cold Holding); Raw duck (49F-54F - Cold Holding); Raw salmon (49F-54F - Cold Holding); Ground beef (49F-54F - Cold Holding); Cooked short ribs (50F-54F - Cold Holding); Cooked pork belly (50F-54F - Cold Holding); Sweet potatoes (50F-54F - Cold Holding); gravy (50F-54F - Cold Holding); butter (50F-54F - Cold Holding). See stop sale. Cooler has an ambient temperature of 60F. Manager stated all products were left in cooler from previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at the end of cook line Raw chicken (49F-54F - Cold Holding); Cooked vegetables (49F-54F - Cold Holding); Corn salsa (49F-54F - Cold Holding); Blanched broccoli (49F-54F - Cold Holding); Raw duck (49F-54F - Cold Holding); Raw salmon (49F-54F - Cold Holding); Ground beef (49F-54F - Cold Holding); Cooked short ribs (50F-54F - Cold Holding); Cooked pork belly (50F-54F - Cold Holding); Sweet potatoes (50F-54F - Cold Holding); gravy (50F-54F - Cold Holding); butter (50F-54F - Cold Holding). See stop sale. Cooler has an ambient temperature of 60F. Manager stated all products were left in cooler from previous day. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags missing last date served

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank located outside establishment Office time = Administrative work, daily report - organize emails, follow up phone calls. Adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly. 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 bag and employee hat stored on shelf above prep area. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - Insect control device installed over food preparation area. Observed bug zapper stored near glassware on front counter. Manager removed and stored properly. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishwasher machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Admin Complaint

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. Observed employee in sushi area cutting raw fish with bare hands. Employee washed hands properly and placed gloves on. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed In-use utensil at 89F. Employee removed and paced new hot water at 140F. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in ware washing area. Repeat Violation Admin Complaint

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. Observed sushi rice being held on time control without time mark. Employee placed time mark on sushi rice. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Employee placed label on spray bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near chute.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in kitchen near ware washing area not adequately secured. Manager secured CO2 tank. Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tiles missing in kitchen. Manager stated establishment has a few roof leaks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in bar area employee drink stored next to clean utensils/ cups. Employee removed and stored properly. 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. Observed employees pack of cigarettes stored next to plate of scallops. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch on.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop near dish machine not stored properly to air dry.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Chlorine Dish machine at 0ppm. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 2 flying insects. Observed one flying insect near upstairs bar area. Observed one flying insect on cook line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed truffle butter (44F - Cold Holding) at flip top cooler on cook line . Truffle butter did have parchment paper lining. Employee stated he placed on line maybe 30 minutes prior. Employee removed paper from butter. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on drying rack over clean dishes. Observed employee drink on prep table. Manager removed and stored properly. 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 personal items stored on coke boxes in storage area. Manager removed and stored properly. Corrected On-Site

Basic - Food stored on floor. Observed cases of oil in storage room on floor. Manager removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook constantly touching soiled apron, and face then changed his gloves and then handled food and plated food without washing his hands. Reviewed handwash procedures with employee and manager. 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. Observed employee cutting ashes chives with bare hands. Employee hands were no visible soiled and no cross contamination was observed. Reviewed proper food handle with employee and manager. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects in food storage area near the soda rack. Observed 12 live flying insects landing on washed fruit stored in upstairs food storage room. Manager discarded fruit. See stop sale. Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade white towels are being used as a liner for tuna trays and scallop trays on cook line. After reviewing with chef he removed white towels from food trays. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over washed produces in main stand alone cooler located near warewashing station. Chef properly stored and separated food. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 12 live flying insects landing on washed fruit stored in upstairs food storage room. Manager discarded fruit Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (60F); blue cheese stuffed olives (67F) stored at room temperature in bar area. Employee stated food was taking out of the cooler 20 minutes ago. Manager add3d items to time control and items are now being held under time control. Food was time marked. butter (57F); heavy cream (57F); coleslaw (58F); cooked potatoes (58F) in small prep cooler at the end of the cook line. Cooler has an ambient temperature of 50F. Employee stated food was placed in cooler from main cooler 2 hours ago. Manager moved food to main cooler Corrective Action Taken 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 on cook line not properly time marked. At 4:55pm found sushi rice held under time control time marked from 5pm to 9pm. After reviewing with manager, manager stated rice was prepared at 4:50pm and properly time marked rice. Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Cook line handwash sink and upstairs bar handwash sink is being use as a dump sink. Observed ice inside sinks. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not properly secured in upstairs food storage room.

Basic - Food stored on floor. Cases of cooking oil stored on floor in upstairs storage room. Manager properly stored cooking oil. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between equipment in sushi station. Tongs stored on oven hooks on cook line. Employee properly stored tongs and knives. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels stored on sushi prep counter and cutting boards.