BENTO ASIAN KITCHEN + SUSHI

High Priority - Employee touched soiled trash can and then continued with food preparation, at front line sushi station without washing hands. Reviewed hand washing and glove usage with operator. Corrective Action Taken Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched soiled trash can and then continued with food preparation, at front line sushi station without washing hands. Reviewed hand washing and glove usage with operator. Corrective Action Taken Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1. Employee clocked in put on apron and began working at front line sushi station without washing hands, reviewed hand washing with operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Front line counter employee backpack on togo counter, operator stored properly. 2. Front line counter employee cellphone next to sushi cutting board. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board at cook line. Operator removed. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer calibration at 35.8F. Operator discarded and replaced. Probe thermometer calibrated at 32F Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 118°F on cook line. Operator removed discarded water and replaced water with 170°F, replaced utensils Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in dining room

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen noodles thawed in standing water. Employee turned faucet on Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Employee removed garbage can Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS across from Dishmachine Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Garbage can. Manager removed can Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager arrived and produced Certificate Corrected On-Site

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 produced certificate Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Rest rooms(Male and Female

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at sushi station at front .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tempura chicken 53°, tempura shrimp 45° in flip top reach in cooler stored in double container at kitchen. Food being held less than four hours. Employee discarded food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at sushi station at front . See stop sale. Employee discarded food. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner...tuna thawing at room temperature. Employee moved tuna to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fried chicken 49° in double container in flip top reach in cooler at kitchen being held less than four, employee removed food to single container Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken 90° at kitchen being held less than four hours. Employee time marked. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...blocked by duster pan, broom, cup holder at front line , employee moved those things . 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... teriyaki chicken in steamer being held less than four hours. Manager time marked on food at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....soy sauce , lo mein sauce containers lids soiled . Employee cleaned those containers at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite with wrong date ... noodles was cooked yesterday but date was today's date due to mixing vegetables today. Manager properly date marked at time of inspection. Corrected On-Site