MASA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked rice in walk-in cooler. Raw shrimp over spring mix in fry station. Raw chicken and raw pork over curry sauce in wok station reach in. All items rearranged appropriately during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per employees items out less than 4 hours. Chicken placed in reach cooler. Bean sprouts voluntarily discarded during inspection. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in bar three compartment sink tested at over 500ppm. Corrected to 200ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on underside of mixer head and splash guard. Ice paddle soiled. Paddle sent to dish area for washing at time of inspection.

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 76F maximum temperature at expo station hand wash sink.

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

Basic - Cutting boards in sushi station have cut marks and are no longer cleanable.

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

Basic - Hole in or other damage to wall by mop sink.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well off. Employee turned on water at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Soiled exterior on rice warmers on cook line and expo line. Grease/residue on clean dish self over steam table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris under cooler drawers under steam table.

Basic - Standing water in bottom of reach-in-cooler in fry station upright cooler.

Basic - Stored food not covered. Tubs of uncovered peppers, onions, carrots, and mushrooms in walk-in cooler.

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

Basic - Waste line missing at bar soda gun holster.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over ready to eat onions inside walk in cooler, operator stored items properly. Corrected On-Site

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. Observed Cream cheese wontons, veggie egg rolls, on time as a public health control with no time stamp. Per operator, items made approximately 1 hour ago. Operator placed correct time stamp for remainder. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution at 200+ ppm. Operator mixed fresh solution to 100pm Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hydrated noodle sitting in plastic container in prep sink (78F - Cooling at 12:30 since 11:30) Per. Operator, items portioned 1 hour ago and left inside prep sink. Advised operator to cool product to to 41F with in 4 hours Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed thermometer not functioning/ needle not calibrating.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used as scoop inside container of sugar.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

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 dishmachine chlorine 0ppm. Employee primed machine to chlorine 50ppm. Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink quaternary 0ppm at bar area. Manager corrected to quaternary 200ppm during inspection. Three compartment sink at dish area quaternary 500+ppm. Employee corrected to quaternary 200ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 53F, on cook line counter and masago 58F held on counter at sushi bar. Employee stored masago in reach in cooler during inspection. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for the following food items held on cook line: wontons, spring rolls, beef, chicken, egg rolls. Time mark indicates food items held 10:30-2:30. Manager filled out Time as a Public Health Control Form during inspection. Corrected On-Site Repeat Violation

Intermediate - Water filter not maintained according to manufacturer's instructions. Observed water filter/softener serviced 2015 next to ice machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed multiple thawed salmon sealed in reduced oxygen packaging with label indicating to be removed from packaging prior to thawing.

Basic - Food stored in a location that is exposed to splash/dust. Observed cups stored under paper towels exposed to splash at wait station hand wash sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 76F at front line next to hot hold area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked pasta thawing in standing water at prep area. Employee turned on running water during inspection.

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 dish machine Chlorine 0ppm. Employee primed machine to Chlorine 50ppm during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ppm at dish area. Employee corrected to Quaternary 400ppm during inspection. Observed three compartment sink Quaternary 0ppm at bar area. Per manager sanitizer solution is from yesterday 03-25-24. Manager discarded solution during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried chicken 60F. Per manager held since 03-25-24. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken 60F in walk in cooler. Per manager held since 03-25-24. See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed wontons 68F and egg rolls 86F on counter at cook line. Per manager held on time with no written procedure. Employee time marked food items during inspection. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items not date marked in walk in cooler. Per manager all made within seven days. Employee started date marking during inspection.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 32F in front of cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on floor in walk in cooler and at entrance of walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored outside solution on counter at cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fried chicken and wontons at cook line held on time control without written plan. Provided printed Time as a Public Health Control Form to manager.

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. Observed four cooks and four servers without proof of food handler training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some packages of seafood salads not properly date marked. Per employee held for five days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on ceiling and walls of ice machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board in bar area and is no longer cleanable. Employee discarded cutting board during inspection. Corrected On-Site

Basic - Food stored on floor. Observed containers of sauce at storage room and container of rice at sushi line stored on floor. Repeat Violation

Basic - Stored food not covered. Observed bins of cut vegetables, cooked chicken, and cooked pasta uncovered in walk in cooler. Manager covered items during inspection. Corrected On-Site Repeat Violation

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

Basic - Water draining onto floor surface. Observed water draining onto floor from the three compartment sink next to kitchen and from hand wash sink at front line.

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

Basic - Food stored on floor. Observed boxes of sauce on floor in back storage room.

Basic - Stored food not covered. Observed vegetables in containers in walk in cooler not covered for protection.

High Priority - Food with mold-like growth. See stop sale. Observed mold on tomato sauce in pitcher in walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed seaweed in waitstation that was removed from its original container on 1-9-23 still being used on today 1-20-23. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish in reach in cooler since 10:30am cold held at 47F at 11:45am. Observed manager place items in working cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Observed seaweed in waitstation that was removed from its original container on 1-9-23 still being used on today 1-20-23. See stop sale.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in kitchen with limescale buildup. Observed soda gun in bar area soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in handwash sink in sushi bar. Observed manager remove items. Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sinks in lobby restrooms and in the ware washing area. Observed maximum water temperature at 74F.

Basic - Food stored on floor. Observed coconut milk stored on floor in dry storage area.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking under triple compartment sink. Observed manager place bucket underneath to catch leak. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used as food contact for fish in sushi area and dumplings in pull cooler on cook line. Observed cloth towels used as food contact surfaces for sushi rice.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed maximum water temperature at 74 at handwash sink in ware washing area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of flour containers with food soil buildup.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed beverage cup with no lid in reach in freezer in back of kitchen across from walk in cooler. Observed beverage removed. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed door not completely closed.

Basic - Water draining onto floor surface from handwash sink in back kitchen.

High Priority - Employee dried hands on cloth towel after washing. Coached employee on proper hand washing procedures. Observed re-wash hands and dry with disposable paper towels. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Victor Rodriguez and Sarah Stout amongst others. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at 81 for handwash sinks prep area, cook line and ware washing area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl to used as scoop for sauce in reach in cooler on end of cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting boarding cook line. Observed employee remove phone and clean and sanitize surfaces. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flour buildup on shelves in dry storage area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used being in direct with fish eggs in reach in cooler in sushi station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles in pull out cooler since 10am cold held at 44F at 10:40am.

Intermediate - Manager or person in charge lacking proof of food manager certification. Sarah Kuta exp 4-30-20.

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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water nozzle not working at handwash for cook line station. Observed hot water inconsistent handwash in back preparation area and ware washing area.

Basic - 3 Dead roaches on premises. Observed 1 on floor in back food preparation area and 2 on floor in dry storage area. Observed documentation showing establishment had visit from pest control on 2-25-22.

Basic - Food not stored at least 6 inches off of the floor. Observed beef in plastic container in walk in freezer stored on the floor.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed a total of 9 droppings inside establishment. Observed 5 underneath ice machine in kitchen. Observed 4 on top dishmachine in ware washing area. Observed manager remove droppings and clean and sanitize surfaces. Corrected On-Site Admin Complaint - From follow-up inspection 2021-08-20: Observed 3 rodent droppings on top of dishmachine. Observed manager remove rodent droppings. Admin Complaint Corrected On-Site - From follow-up inspection 2021-08-23: Observed 0 droppings inside establishment. Admin Complaint