YUMMY BITES ASIAN CUISINE

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. Dishmachine tested at 0ppm chlorine. Operator made adjustments to the machine and retested at 50ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked chicken in standing water up reach-in cooler. Operator moved tuna to bottom shelving. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium used as sanitizer in the triple sink tested at 500+ppm. Operator made service call during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by the utility sink. Operator replenished towels. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Chen J., hired approximately two weeks ago. Provided DBPR Form HR 5030-103. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in fly light trap by soda machine. Employee removed light for cleaning. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Operator moved bucket to proper storage. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of employee pizza stored on top of case of mayonnaise in the walk-in cooler. Operator moved employee food to proper storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on chest reach-in freezer by the steamtable and in the walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill with food debris. Gaskets on chest reach-in freezer by steamtable and all gaskets in sushi are soiled. Employee cleaned gaskets during inspection. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Aluminum ketchup cans storing eggs and cut lettuce. Operator moved both products to container. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in freezer, plastic to go bags used to store raw lobster tail. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer at end of cook line, plastic containers of plastic wrapped raw chicken on shelf above commercially packaged ready to eat edamame and plastic covered raw lobster tail. Also, in walk-in freezer on metal rack, sheet trays of plastic covered raw chicken over tray of plastic wrapped raw salmon. Employee began to rearrange food products. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line and behind front counter, Sanitizer Bucket x2 (Chlorine 200ppm). Operator added more water to both sanitizer buckets and rechecked at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of nozzle to hot water container near entrance to sushi bar has build up of white residue.

Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink in back prep area, dirty lid stored in sink. Employee removed lid from sink. 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. No proof provided that new dishwasher hired 30 days ago has been informed of his health reporting responsible. Operator went over employee health reporting form with employee during inspection and had employee sign. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In cabinet under handwash sink in ladies restroom, spray bottle of purple liquid not labeled. Operator had employee label bottle. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate in ice machine soiled with pinkish mold-like substance.

Basic - Bowl or other container with no handle used to dispense food. At sushi bar in bottom of flip top reach in cooler, to go bowls used as scoops in sauce containers. Employee removed to go containers from products. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted. Employee flipped ice bucket. Corrected On-Site

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Wall behind cook line had build up of grease and food residue. Also, floor under stoves on cook line soiled. Repeat Violation

Basic - Food stored on floor. Under shelf of table at end of cook line, container of fry oil and white plastic bucket of seasoning stored on floor. Employee moved both items off floor. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer near cook line has ice build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled with food debris. Also, hood filters above cook line soiled with grease build up.

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf above reach in cooler on cook line, multiple stacks of to go containers not inverted. Employee flipped all stacks over. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, sanitizer bucket on floor. Operator moved sanitizer bucket onto stool to be off floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On floor under shelf of table at end of cook line, white bucket of seasoning not labeled. Employee labeled bucket. Also, in back prep room, large container of cornmeal not labeled. Employee labeled container. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee in sushi bar picked trash off floor, placed trash in trash can, washed hands without soap. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, pork fat stored in to go bag. In walk in freezer, wontons stored in to go bags. Food removed from bags and placed in correct containers. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink with quaternary ammonium sanitizer tested 0ppm. Solution drained. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer near pass through window, opened raw-ready to eat tuna stored on top of bag of ready to eat pork buns. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, raw beef stored over ready to eat noodles. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar on counter, cut kale 67F. Kale removed from temperature control approximately two (2) hours prior. Kale placed in reach in cooler to cool. Corrective Action Taken

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. In sushi bar, one container of sushi rice not time marked. Rice removed from temperature control approximately ten (10) minutes prior. Rice marked by employee. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of WD40 stored on dry food storage shelf over Japanese dressing. Can moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on faucet near prep sink in back kitchen. Manager states that establishment will purchase. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in prep area of kitchen has cans stored inside. Cans removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In glass door reach in cooler on cook line, two (2) pans of cooked chicken prepared two (2) days prior not date marked. Manager dated items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored under server station in dining area. Bottle labeled. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In small reach in cooler near pass through area, employee food items not identified or segregated. Manager moved and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On prep counter in sushi bar, employee earphones, charger and keys are stored in food prep area. Items moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Repeat Violation

Basic - Food stored on floor. Container of ginger on floor in sushi bar. Container of oil on floor on cook line in kitchen. Items moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment on dirt/grass. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice in walk in freezer ceiling. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior walk in cooler door is cracked and rusted. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line handled personal cell phone then engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. 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. In reach in cooler in sushi bar, three (3) sealed packages of tuna are thawed. See stop sale.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager certification is expired - Xiaoying Jiang 10/22/2024. Manager states she is taking exam Monday. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar, cut kale, fried shrimp not on written procedure for establishment. On cook line, cut cabbage not on written procedure for establishment. Manager added items to procedures. Corrected On-Site

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. Missing for some employees working today.

Basic - Bowl or other container with no handle used to dispense food. Two plastic bowls in flip top cooler on cook line for chicken and beef. Bowls removed. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets on top of ice machine in kitchen. Buckets inverted. Corrected On-Site

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. In reach in cooler in sushi bar, three (3) sealed packages of tuna are thawed. See stop sale.

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. Employee at front register drinking tea from open cup. Cup removed. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer.

Basic - Food stored on floor. Plastic containers of seasoning and oil on floor near cook line. Items moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind establishment is on grass/dirt. Manager states she will call company to move. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On pass through window, set of tongs stored in 74F water. Water discarded. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of walk in cooler door is cracked and rusted.

Basic - Uncleanable knife block in use to store knives. Plastic knife block on cook line. Knives removed and block discarded. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket in sushi bar. Bucket moved and stored correctly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler and freezer bags of meat stored in thank you smiley bags

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on rack raw chicken over raw beef, moved to store correctly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine inner lip of ice machine with black soiled substance

Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to rinse knife at bar handsink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink next to entrance way of kitchen, provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cups in soy sauce and In ginger dressing

Basic - Food not stored at least 6 inches off of the floor. Container of lettuce stored on floor in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of soiled ice machine

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chopping knife stored between prep table and cooler

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon for tofu inside tofu, sooon removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in stating water 79f in kitchen used for flour next to fryers, removed from water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in sushi bar area,no Handwash sign. provided Corrected On-Site

Basic - Reuse of single-service or single-use articles. Milk jug cut and used as a scooper

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored on top of dish rack in back area with a whipping attachment on it, also used to fix stiff around kitchen per manager

High Priority - Nonfood-grade bags used in direct contact with food. Fried noddles and chicken bones for broth in Togo bags

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. See stop sale. Rice in sushi bar, chef placed on time Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to store metal scrubbers, green pads and lids. Moved Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General and sweet and sour chicken in walk in cooler, dated Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup in vinegar mix in bucket next to walk in coolers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee drink in food pickup area, Personal drink over cook line . discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cigarettes over food line area, moved Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In back prep area, discarded Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Bag of onions s on walk in cooler floor, moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and table, moved Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar, placed sign on Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Person drink in reach in coolers over food for customers, moved Corrected On-Site