SUKI HANA

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer 3 compartment sink at 0 ppm, staff replaced sanitizer solution bucket retested at 200ppm 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 personal phone at front line table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook at cook line with a wrist watch Repeat Violation

Basic - Food stored on floor. Observed across 3 buckets of sauces stored in the walk in cooler floor.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw shrimp at prep sink thawing not running water, coached staff to always use running water while slacking frozen products at prep sink. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Observed across at front counter area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (129F - Hot Holding) at steam table, as per staff just recently reheated. Instructed staff to reheat to 165°F or above. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool pad stored inside handwashing sink at front counter.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed soiled gloves use for ware washing stored with clean/sanitized serving utensils and pots at drying rack.

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.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed cutting board next to 3 compartment sink area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut carrots at walk-in cooler. Staff relocated raw shell eggs to bottom rack. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (124F - Hot Holding) at steam table, requested the staff to send it back to be reheated to 165°F or above. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling sanitizer container at handwashing sink front line., employee was coached on proper use of handwashing sinks. Corrective Action Taken

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/. Observed more than 4 employee working on food and handling preparation and none of the certified managers present.

Basic - Cutting board has cut marks and is no longer cleanable. Observed. Untying board with marks not longer cleanable at front counter reach-in cooler.

Basic - Food stored on floor. Observed several sauce containers stored on the walk-in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at Walk-in cooler unit. Observed soiled/dusted fan cover at kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels not stored in sanitizer bucket at front counter.

Basic - Wiping cloth sanitizing solution stored on the floor.observed sanitizer bucket stored on the floor at front counter, staff relocated sanitizer busto a table. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored with ready to eat tortillas at reach in cooler under sushi station. Manager moved tortillas to another rack. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed rice residues inside handwashing sink at frontline area. Coached manager to only use handwashing sink to wash hands. Corrective Action Taken 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/ Observed more than four employees engaged in food preparation and serving and not certified food manager present.

Intermediate - No soap provided at handwash sink. Observed not soap available at handwashing sink next to slicing machine station at kitchen area.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handles soiled with old food residues.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen area, above three compartment sink as well.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at preparation table at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at wall behind ice machine and three compartment sink

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside Hand sink at front counter. Employee removed it. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice bucket, employee removed it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at preparation area across from handsink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at preparation table across from cook line. Manager placed them inside sanitizer bucket. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed three non food grade bags inside walk in cooler used to store vegetables.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled inside walk in freezer. Repeat Violation

Basic - Food stored on floor. Observed three buckets of sauces on floor inside walk in cooler. Operator removed from floor immediately. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth near cook line not stored inside sanitizing solution. Operator discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed food bebris inside the walk in freezer.

Basic - Food stored on floor. Observed 2 plastic bucket with soy sauce stored on the floor in the walk in cooler. Operator removed them from the floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop not above sugar. Operator removed it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board Observed under a red cutting board. Employee removed it. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed sushi pre-made onsite on customer self serve cooler do not have labels with description, date product was packaged and name and address of the establishment that prepared and packaged the food. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed premade sushi in customer self service cooler missing proper labeling

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed exterior of food bins soiled

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Food stored on floor. Observed container of broccoli stored on floor of kitchen. Employee raised off floor Observed food stored on floor of walk in freezer Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler on cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen and ware wash area Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.provided handout via email Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by mop bucket. Employee removed Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled food bins; observed electric box next to flat top soiled with grease

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen and in ware wash area