KATI ASIAN CUISINE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Server station Cooked tapioca at 3:14pm (79F cooling) since 11:30am , see stop sale. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef came from outside and started touching food containers inside walk in cooler without washing hands first. Advised operator to tell chef to wash hands Warning

High Priority - Nonfood-grade bags used in direct contact with food. Multiple locations throughout the restaurant With raw chicken, herbs. Advised operator to use food grade bags Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw breaded shrimp stored above cooked dumplings. Walk in freezer Raw pork stored above a bag with meatballs. Operator stored properly all products Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar. Raw fish over sauces Operator stored properly Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler Overstocked container with Raw shell eggs 49F cold holding . Per operator product stored for approximately 20 minutes and not prepared or portioned today. Operator removed overstocked product Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Server station Cooked tapioca at 3:14pm (79F cooling) since 11:30am , see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line sitting on top of stovetop Vegetables broth 120F hot holding. Per operator product stored for approximately 20 minutes Operator turned flame back on to reheat to 165F++ Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Bags of cement powder stored next to container with msg on back area. Advised operator to moved cement powder away from food Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar 200++ppm chlorine. Operator corrected to 100 ppm Corrected On-Site Warning

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. Emailed to operator 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. Emailed to operator Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler multiple items, Cooked rice at 3:05 pm ( 54F cooling) since 11:30am at 3:52pm 51F cooling . Cooked chicken at 3:04pm ( 50F cooling) since 2 pm at 3:50pm 52F cooling . at this current cooling rate products will not reach 41F within 6 hours. cut cabbage at 2:26pm(50F cooling) since 2 pm. At 3:50pm 56F cooling Rehydrated noodles at 2:32pm( 67F cooling ) since 1 hour. At 3:52pm same temperature. At this current cooling rate products will not cool to 41F within 4 hours. Operator moved all products to walk in freezer Corrective Action Taken Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu Volcano and crab soft shell rolls contains raw fish eggs(masago) not marked for consumer advisory 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. Emailed to operator Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Use for sushi rice. Emailed form to operator Warning

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. One part time employee Warning

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. Tuna, escolar Operator removed Corrected On-Site Warning

Basic - Food stored on floor. Cook line Containing with cooking oil Operator stored properly Corrected On-Site Warning