TAKARA STEAKHOUSE SUSHI

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink - From follow-up inspection 2024-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade hose conveying potable water. Being used dispense water into kettle - From follow-up inspection 2024-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago - From follow-up inspection 2024-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cooks line under stove. 1 live under reach in cooler on cooks line 1 live on wall behind flip top cooler on cooks line. 1 live under salad cooler at expo bar. 1 egg under pos computer at expo area 2 live roaches on the floor in the walk in cooler. - From follow-up inspection 2024-08-27: 1 live in bucket in bucket on shelf next to dm 1 live on cooks line under equipment Operator killed Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom - From follow-up inspection 2024-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi special menu - From follow-up inspection 2024-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit - From follow-up inspection 2024-08-27: Operator stated he is going to order Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - From follow-up inspection 2024-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead ones under 3 bay. 3 behind kettle. 5 under sushi counter. 15 dead under equipment on cook line 10 behind chest freezer on cooks line 10 under cooler at expo bar 3 Under POS computer at servers expo area. 5 next to ice machine - From follow-up inspection 2024-08-27: 2 dead in walk in cooler Time Extended Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Prep table and cook line equipment stored on pans due to missing legs. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Raw vegetables not washed prior to preparation. Mushrooms, squash. - From follow-up inspection 2024-08-27: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At 3 bay sink

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Operator called KGI to get letter. Corrected On-Site

High Priority - Nonfood-grade hose conveying potable water. Being used dispense water into kettle

High Priority - Raw fish stored over cut cucumber in cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared pork made 2 days ago

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cooks line under stove. 1 live under reach in cooler on cooks line 1 live on wall behind flip top cooler on cooks line. 1 live under salad cooler at expo bar. 1 egg under pos computer at expo area 2 live roaches on the floor in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar reach in cooler ; imitation crab (44F - Cold Holding); tuna (43F - Cold Holding); snow crab meat (44F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked battered shrimp (105F - Hot Holding)

Intermediate - Handwash sink not accessible for employee use at all times. Clogged handwashing sink back prep area. Scrubbers in hand wash sink on cooks line

Intermediate - Handwash sink used for purposes other than handwashing. Spray hose is connected to hand wash sink next to employee bathroom

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

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

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

Intermediate - No soap provided at handwash sink.

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

Basic - Carbon dioxide/helium tanks not adequately secured. At back door

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 3 dead ones under 3 bay. 3 behind kettle. 5 under sushi counter. 15 dead under equipment on cook line 10 behind chest freezer on cooks line 10 under cooler at expo bar 3 Under POS computer at servers expo area. 5 next to ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses stored in a stack of bowls, cell phone on the prep table

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floors under and behind cook line equipment heavily soiled.

Basic - Food stored on floor. Multiple buckets of oil and duck sauce in the kitchen. Buckets of sauce on the floor in walk in cooler.

Basic - In-use utensil stored in dirty standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Pass through window at sushi bar is heavily soiled in grease and food debris. Under sushi display coolers heavily soiled with old food debris. Exterior of toaster oven heavily soiled with grease. Shelving in the back prep area soiled.

Basic - Prep table and cook line equipment stored on pans due to missing legs.

Basic - Raw vegetables not washed prior to preparation. Mushrooms, squash.

Basic - Reuse of single-service or single-use articles. Egg crates reused in several areas. Sushi bar under cutting board, cook line

Basic - Working containers of food removed from original container not identified by common name. 1.Bulk bins of rice and rice flour 2. Container of soy beans

High Priority - Roach activity present as evidenced by live roaches found. Found 4 live roaches behind reach in chest freezer on cooks line. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salads in glass cooler reading 58°, tofu reading 57°. Employee stated that salads and tofu were prepped moved to cooler 2hours ago. Advised to rapid chill. Glass cooler digital display reading 58°. Spring rolls in reach in cooler 44°, for 20 minutes. Advised to rapid chill.Corrective Action Taken 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. Employee added time stamp Corrected On-Site

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

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

Basic - Dead roaches on premises. Manager killed 1 roach. Found 2 dead roaches under reach in chest freezer on cooks line. Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee stated milk and heavy cream is for employees in salad cooler

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Near ice machine

Basic - Floor not cleaned when the least amount of food is exposed. Floors have accumulated grease under flat top grill

Basic - Light shield damaged/in disrepair. On cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cooks line

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Servers area, to go containers not inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cooks line

Basic - Stored food not covered. Crab Rangoon in freezer not covered Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside and put gloves on to start food prep, stopped and educated on proper hand washing techniques Corrected On-Site - From follow-up inspection 2023-02-17: Educated employee on proper hand washing when tasks are changed. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By triple sink 10 live flying insects Warning - From follow-up inspection 2023-02-17: 1 live fly by dish machine 5 live flies at sushi bar. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw scallops Raw chicken over raw calamari Corrected On-Site Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Glass door reach in cooler soiled Cutting board above triple sink stained Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in 2022. Operator in process of trying to retrain employees Warning - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle to scoop rice Corrected On-Site Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under mop sink - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse and cigarettes on cookline Corrected On-Site Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups server station Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on cookline unit - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Cookline floor Floor by triple sink Floor under mop sink where tiles and cover molding is missing Corrective Action Taken Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryers accumulated grease and food debris Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bucket of soup end of cookline on floor Oil on floor end of cookline Food on floor in walk in cooler Corrected On-Site Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven Corrected On-Site Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooking utensils in standing water at 85F Corrected On-Site - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink, will email operator sign with handouts - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline unit soiled Hoods over wok station Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Napkins stored on floor in party room - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In cookline unit with veggies Repeat Violation - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Sushi bar area, had to use flashlight to see into reach in coolers - From follow-up inspection 2023-02-17: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wok station Corrected On-Site - From follow-up inspection 2023-02-17: 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. Dishwasher (Chlorine 00ppm), primed and retested. Dishwasher (Chlorine 50ppm) Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside and put gloves on to start food prep, stopped and educated on proper hand washing techniques Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By triple sink 10 live flying insects Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Glass door reach in cooler soiled Cutting board above triple sink stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At sink by triple sink Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in 2022. Operator in process of trying to retrain employees Warning

Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle to scoop rice Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons not inverted handle up Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Under mop sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse and cigarettes on cookline Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups server station Repeat Violation

Basic - Equipment in poor repair. Torn gasket on cookline unit

Basic - Floor area(s) covered with standing water. Cookline floor Floor by triple sink Floor under mop sink where tiles and cover molding is missing Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under fryers accumulated grease and food debris Repeat Violation

Basic - Food stored on floor. Bucket of soup end of cookline on floor Oil on floor end of cookline Food on floor in walk in cooler Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooking utensils in standing water at 85F Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink, will email operator sign with handouts

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline unit soiled Hoods over wok station Repeat Violation

Basic - Reuse of single-service or single-use articles. Reusing cardboard box to hold cut and washed mushrooms and zucchini Repeat Violation

Basic - Single-service articles improperly stored. Napkins stored on floor in party room

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In cookline unit with veggies Repeat Violation

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Sushi bar area, had to use flashlight to see into reach in coolers

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wok station Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under 3 bay sink

High Priority - Dented/rusted cans present. See stop sale. Hoisen sauce

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Food with mold-like growth. Case of peppers, celery 3 lemons moldy in box,

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags used for food walk in the walk in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw beef over plastic wrapped ice cream balls in chest freezer. 2 door glass cooler raw sushi grade fish over salads 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. Raw chicken over raw scallops in 2 door glass cooler. Cook line cooler raw shrimp over raw spring rolls.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states when they arrived at 12:00 they found walk in cooler warm. No temperatures were taken and no knowledge how long it was in the danger zone. tofu (57F - Cold Holding); raw beef (56F to 57F- Cold Holding); cream cheese (58 F - Cold Holding); cooked rice (68F - Cold Holding); raw shell eggs (ambient 63F - Cold Holding); cut cabbage (59F - Cold Holding); raw chicken (55F - Cold Holding); escolar (57F - Cold Holding) Tilapia 47F in sushi bar cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states when they arrived at 12:00 they found walk in cooler warm. No temperatures were taken and no knowledge how long it was in the danger zone. tofu (57F - Cold Holding); raw beef (56F to 57F- Cold Holding); cream cheese (58 F - Cold Holding); cooked rice (68F - Cold Holding); raw shell eggs (ambient 63F - Cold Holding); cut cabbage (59F - Cold Holding); raw chicken (55F - Cold Holding); escolar (57F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup hot holding 126F

High Priority - Toxic substance/chemical improperly stored. Stereo fuel next to clean dishes Repeat Violation

High Priority - Tracking powder pesticide used inside establishment. Container behind wok station

Intermediate - Handwash sink not accessible for employee use at all times. Items in hand sink Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Green hose hooked up to hand sink in dish room.

Intermediate - Interior of 2 door reach in cooler heavily soiled. Repeat Violation

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/ manager showed up towards the end of inspection.

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

Intermediate - No soap or paper towels provided at handwash sink in the sushi bar. Cook line hand sink no soap at hand sink. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi bar reach in cooler

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cradle fish in storage reach in cooler no date. Cooked eel, escolar, tilapia etc

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in sesame seeds, sugar rice etc Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 60F repair man arrived at 2:15

Basic - Current Hotel and Restaurant license not displayed. Operator printed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several employee food items stored in several coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line on bottom shelf next to fryers. Keys on prep table Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Grey cups at server station

Basic - Floor area(s) covered with standing water. Cook line and walk in cooler.

Basic - Floors through out the whole kitchen, dish area behind equipment heavily soiled. Repeat Violation

Basic - Heavy accumulation of debris inside warewashing machine.

Basic - Ice scoop handle in contact with ice. Bar

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line coolers Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. In kitchen

Basic - Open bags of flour, sugar stored on floor. Several containers stored on the floor in the walk in cooler. In kitchen food stored on the floor. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Pass through for sushi bar heavily soiled with grease and food debris. All shelving in kitchen soiled with grease.

Basic - Reuse of single-service or single-use articles. Reuse of egg crates for food contact to absorb grease once fried.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Standing water in bottom of reach-in-cooler. Cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature in a bucket on the floor kitchen.

Basic - Unnecessary items/unused equipment on the premises. Excessive amount of unused equipment by back door. Excessive amount of trash outside back door. Beer bottles, cans and other items.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw seafood in cookline cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken fillets, 45°-advised rapid chill and do not pile high in cooler.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Tubs used to mix salad greens.

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar at front of facility. No towels at wait station,

Intermediate - No soap provided at handwash sink. Bar at front of facility. I Used dish soap for hand washing.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom by dishwasher area. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Several areas throughout kitchen.

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

Basic - Food offered in a way that misleads/misinforms the consumer. menu states: escolar (white Tuna), white tuna (escolar), white tuna. Needs to be consistant and no white tuna...white fish or escolar. Warning

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

Basic - Interior lip of rice cooker has accumulation of black substance/grease/food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Terri Tupperware cloths left on top of bar ice bin.