26 SUSHI & WOK

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers salmon undercooked, raw mahi, raw salmon, raw corvina, raw wahoo, raw yellowtail and raw tuna on the menu. Manager provided parasite destruction letter. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (55F - Cold Holding) at top portion of reach in cooler at cook line. As per employee, for approximately 5 minutes. Observed cooked noodles (48F - Cold Holding) inside reach in cooler drawers at cook line. As per chef, for 2 hours. Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled at storage area. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at sushi area. 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 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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing to a asa public health control for shrimp tempura and Krab tempura at sushi area. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used in white rice bin. Repeat Violation Warning

Basic - Ceiling tiles missing. Observed ceiling tiles missing at cook line. Warning

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed lettuce spinner stored on floor in kitchen. Employee removed from floor. Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and containers not inverted near dish wash station. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen with no hair restraint portioning white rice. Warning

Basic - Food stored in a location that is exposed to splash/dust. Observed containers of nori and tempura flakes stored next to hand sink at sushi area. Warning

Basic - Food stored on floor. Observed container with pickled ginger on ground in kitchen. Warning

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink inaccessible due to chemicals stored in front. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at sushi station. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with sauce stored inside not labeled inside kitchen and sushi station. Repeat Violation Warning

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. - From follow-up inspection 2021-10-20: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Observed in bar area. Repeat Violation - From follow-up inspection 2021-10-20: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed in bar area. - From follow-up inspection 2021-10-20: Time Extended

Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. Observed one dumpster with no lid, garbage area. - From follow-up inspection 2021-10-20: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Letter from providers not specify parasite treatment for mahi-mahi, kampachi, snapper, corvina.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over krabs in reach in freezer, dishwashing area. Operator moved raw fish to bottom shelf. 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.

Basic - Bowl or other container with no handle used to dispense food. Observed container to scoop sauce in walk in cooler. Operator removed.

Basic - Carbon dioxide tanks not adequately secured. Observed in bar area. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on top shelf in front cooking line.

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

Basic - Garbage can located outside has no lid or lid open/broken. Observed one dumpster with no lid, garbage area.

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handles. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in cooking line. Operator discarded water. Corrected On-Site

Basic - Open dumpster lid. Observed one dumpster with lid open. Operator closed. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed on preparation table, kitchen area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board, preparation area. Operator removed. Corrected On-Site Repeat Violation