ASIATIC SUSHI AND HIBACHI

High Priority - Employee washed hands with no soap. Discussed the importance of using soap

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh salmon

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked tofu in reach in cooler make table. Operator removed to proper storage. Raw chicken over cook chicken reach in cooler make table cooks line. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 100 ppm remade to 100 ppm

Intermediate - Handwash sink used for purposes other than handwashing. Employee clean knife in hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink cooks line. Corrected On-Site Repeat Violation

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. Printed for manger and some employees signed. Corrective Action Taken

Intermediate - No soap provided at handwash sink.cooks line

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Ice scoop handle in contact with ice. Employee moved above ice Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar .

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe hand sink by walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. By walk in cooler employee moved to double bucket.

Basic - Working containers of food removed from original container not identified by common name. Rice bin not labeled dry storage

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 touched cut lettuce with bare hands while cutting. Discussed with employee the importance of wearing gloves unless the food shall be heated to 145 f

High Priority - Raw animal food stored over or with unwashed produce.raw beef over unwashed produce walk in cooler operator removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler make table raw shrimp over cooked noodles. Operator removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: butter 65 f operator placed reach in cooler Make table top shelf on cooks line by hand washing sink Cold holding: pork cook 47 f operator placed in freezer 2nd temp

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. Provided by email

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Admin Complaint

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/ 5 employees

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink on cooks line.

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.

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.provided by email.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table multiple drinks.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken on prep table thawing.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items need to be labeled for each type of raw food served in all different types of menus. Warning - From follow-up inspection 2022-11-08: Time extension still not identified Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. For Quaternary - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Repeat Violation Warning - From follow-up inspection 2022-11-08: 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 at 0 ppm operator ran out of chlorine for sanitizer. Discussed with operator to set up three compartment sink with food contact surfaces sanitizer observed at 100 ppm Corrective Action Taken 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. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw meats over ready to eat vegetables in make table reach in cooler operator moved to proper storage on cooks line. Across from hand washing sink. Raw chicken over noodles walk in cooler operator corrected. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: on counter butter 72 f operator placed in walk in cooler. Cold holding: on counter butter 72 f Reach in cooler on cooks line butter 45 f pork belly 70 f f 2nd temp butter 72 f pork belly 69 f butter 45 f Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cooked rice 125 on counter moved to walk in cooler at 81 f 2nd temp 3:48 pm Hot holding: cook rice 82 f on sushi bar discussed with operator to reheat food. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items need to be labeled for each type of raw food served in all different types of menus. Warning

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

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 on duty no present food manager. 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. Warning

Intermediate - No soap provided at handwash sink. On cooks line. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook fried chicken reach in cooler not date marked. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Duct tape used to repair nonfood-contact surface. Repeat Violation Warning

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

Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid and raw chicken in bag frozen. On cooks line no running water Raw chicken and wontons not over running water. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. In sushi area. Warning