CHOPSTICK EXPRESS INC

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to wrap raw salmon at sushi reach-in cooler. Discussed with operator to utilize food grade paper towels when available.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above miso soup in reach-in cooler at front counter. Eggs were relocated to a lower section in reach-in cooler. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan does not include egg rolls held on time at front cook line. Discussed with operator to include items held on 4 hour increments.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork inside reach-in cooler prepared this week not date marked. Discussed with operator date marking requirements for items held over 24 hours.

Basic - Floors not maintained smooth and durable. Unsealed concrete in walk-in freezer and walk-in cooler not smooth and easily cleanable.

Basic - Food stored on floor. Various sauces on floor in walk-in cooler. Discussed with operator to elevate food from the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler across from center cook line

Basic - Stored food not covered. Cooked chicken stored uncovered after completing cooling in walk-in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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. No time mark for cooked rice at sushi bar. Operator time marked item. Corrected On-Site

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee washed hands with no soap. Observed employee wash hands at hand wash near walk-in cooler without soap. Discussed with operator proper hand-hygiene techniques. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Verified on DBPR Licensing website. 02-01-2026. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above uncovered fried chicken in walk-in cooler. Operator placed raw tuna below fried chicken. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two 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. Located in reach-in cooler at sushi bar.

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. No time mark for cooked rice at sushi counter. Operator time marked rice. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of raid labeled household use only stored on bottom shelf with curry powder. Operator removed raid. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Metal strainer stored on top of bowl of hand wash sink near three-compartment sink. Employee removed bowl. Corrected On-Site

Basic - Equipment in poor repair. Fan guard missing on radiator in walk-in freezer.

Basic - Food stored on floor. Multiple containers of sauces stored on floor in walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk-in cooler soiled with mold-like substance. Soiled gaskets on reach-in coolers doors.

Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface.

Basic - Reach-in coolers interior/shelves have accumulation of soil residues.

Basic - Standing water in bottom of reach-in-cooler near drive-thru window.

Basic - Stored food not covered in walk-in cooler. Fried chicken, and cut vegetables. Operator covered items. Corrected On-Site

Basic - Two 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. Located in reach-in cooler at sushi bar.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 0 PPM. Operator add. Chlorine sanitizer at chlorine sanitizer bucket is now testing at 50PPM. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Advil stored on prep table across from cook line. Operator moved item. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with no soap. Employee corrected chlorine sanitizer bucket and washed their hands without using soap.

High Priority - Food prepared with soiled equipment/utensil. Rice cookers hot holding white rice and fried rice soiled with food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shelled eggs stored over container of miso soup. Employee moved eggs to bottom shelf. Corrected On-Site

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. Inspector emailed operator DBPR vomiting or diarrheal event form in Chinese. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Multiple containers of food items recently cooked this morning per operator stored in walk in freezer and reach in coolers covered with plastic wrap. Inspector discussed proper cooling methods, discussed uncovering food items, and provided DBPR Improper cooling is a major cause of foodborne illness form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers stained. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items stored in walk in cooler and reach in cooler not date marked. Discussed with operator and employee all items held more than 24 hours must be date mark. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Not displayed. Verified through expired license 2/1/2022. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of rice cooker.

Basic - Food stored on floor. Bag of onions on floor outside. Repeat Violation

High Priority - Container of medicine improperly stored. -Medicine stored on shelf above prep table in dry storage area. Operator stored medicine away from foods to be served to the public. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Storage bins being used to stored food.

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. -Inspector provided printed copy of vomiting or diarrheal event form at the time of inspection. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. -Stainless steel bowls stored in hand sink. Employee removed items out of sink. 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. -Ready to eat foods prepared onsite stored in reach in deli coolers, walk in cooler and walk in freezer not date marked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.

Basic - Buildup of food debris/soil residue on equipment door handles. -Oven handle above reach in deli cooler soiled with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents heavily soiled with grease throughout kitchen area. -Ceiling tiles soiled with grease.

Basic - Current Hotel and Restaurant license not displayed. -Operator arrived during inspection and provided license. License provided expired on 2/1/2023.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food stored on prep table, on shelf above reach in deli cooler and storage racks ear three compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone on stored on prep table. -Purse stored on storage rack with foods to be served to the public near reach in deli cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on shelf above three compartment sink.

Basic - Food stored outside. -Bag of onions and boxes of fryer oil stored outside near back door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris on shelf above deli reach in cooler. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. -Provided printed copy of Heimlich maneuver/choking sign during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters heavily soiled with grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink stored inside reach in deli cooler. Employee stored drink in designated area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Packets of cream cheese thawing on shelf above flat top on cook line. Operator stored in reach in deli cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Above three compartment sink

Basic - Water leaking from pipe and/or faucet/handle. -Pipe leaking into bucket under three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloths stored on prep table.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee on cook line wiped hands on clothes then continued cooking without washing hands Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Staff handled cracked shell eggs then proceeded to clean food contact surfaces without changing gloves or washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (72F - Cold Holding) on cook line, held less than 4 hrs, instructed staff to cool to 41F Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (91F - Hot Holding) on grill, instructed staff to reheat to minimum 165F Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface Cutting boards stained 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/. Manager with valid CFM arrived during inspection Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dumplings in walk-in freezer Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certificates expired

Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner bottles in kitchen

Basic - Cardboard used to line nonfood-contact shelves. Over chest freezers

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep tables across from grill Repeat Violation

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door does not seal

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Food stored on floor. Boxes of chicken on floor in walk in freezer. Buckets of onions on. Floor in walk-in cooler Repeat Violation

Basic - Insect control device installed over food preparation area. Over triple sink

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens next to sushi cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled Repeat Violation

Basic - Soiled dry wiping cloth in use. Over grill

Basic - Stored food not covered. Multiple containers of raw vegetables and cooked food in walk-in cooler Repeat Violation

Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Exterior storage closet containing dry goods and reach in freezer not locked when not in use

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket outside

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -egg rolls, pork, chicken in coolers and freezers for more than 24 hours Warning - From follow-up inspection 2023-01-18: Cooked pork in walk-in freezer not date marked Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents throughout establishment have accumulation of dust -floor at cooks line has accumulation of grease Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen area Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in cooler gasket at prep station in kitchen area -tape use to repair rice warmer in kitchen area Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -at prep station in kitchen Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -container with onions on floor at three compartment sink Operator moved onions during time of inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -pipes at cooks line have accumulation of grease -sides of wok station have accumulation of grease Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -multiple vegetables in walk-in cooler below 40 degrees Fahrenheit Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2023-01-18: Time Extended

High Priority - Container of medicine improperly stored. -Advil stored next to portion cup in kitchen Operator moved Advil during time of inspection. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched clothes then began prepping food without washing hands Discussed proper hand washing procedures with operator

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in kitchen area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over bucket with soy sauce in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (50F - Cold Holding) Discussed moving items to walk-in cooler

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives magnet has accumulation of food residue Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -container in hand sink Operator moved container during time of inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -multiple cooked food items in walk-in freezer prepped more than 24 hours

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour in dry storage area

Basic - Cardboard used to line food-contact shelves. -shelves in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on shelf with box of items served to the public Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employees food over rice in kitchen area Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employees cap over food containers Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -multiple employees in kitchen prepping food

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - Equipment in poor repair. -reach in cooler gasket is torn -Ice buildup in reach-in freezer chest in kitchen Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at sinks in kitchen

Basic - Floor tiles missing and/or in disrepair -at prep station in kitchen .

Basic - Food stored on floor. -buckets and boxes with food items on floor in walk-in cooler and walk-in freezer Food stored outside. -bottles with oil Operator moved items to the inside during time of inspection. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top grill have accumulation of grease -exterior of fryer has accumulation of grease -hood filters have accumulation of grease -exterior of rice cooker has accumulation of food residue Repeat Violation

Basic - Stored food not covered. -cut cabbage in walk-in cooler below 40 degrees Fahrenheit

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line has accumulation of grease -wall at three compartment sink has accumulation of food residue

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50ppm during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -container with flour in kitchen Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage(50 - Cold Holding) -garlic and oil (63 - Cold Holding) Discussed moving to reach in cooler or ice bathing items when in use with operator Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried chicken(126 - Hot Holding) Discussed reheating with operator Operator reheated to 178 °F during time of inspection. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sugar stored in soiled containers Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked on 2/5/22 Discussed date marking with operator

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 expired on 4/15/21

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at reach in freezer chest Operator labeled during time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents have accumulation of dust throughout kitchen -wires in kitchen have accumulation of grease -wall at cooks line has accumulation of grease -wall at three compartment sink has accumulation of food residue

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on prep table in kitchen Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -milk in reach in cooler with dumplings

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above prep table -hats above prep table -jackets and bags stored above sugar in dry storage area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -sheet pans at three compartment sink

Basic - Equipment in poor repair. -reach in cooler adjacent of cooks line gasket is torn

Basic - Food stored on floor. -bag with onions on floor at front door -bucket with shrimp on floor in walk-in freezer -bucket of soy sauce on floor in walk-in cooler Repeat Violation

Basic - Ice buildup in reach-in freezer chest

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -tong handle on cut cabbage Operator moved handle during time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of wok station have accumulation of grease -shelves with coffee machine have accumulation of food residue Repeat Violation

Basic - Stored food not covered. -cut cabbage 40 °F

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Repeat Violation

High Priority - Container of medicine improperly stored. -pain killers in container with portion cups Operator moved medicine during time of inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food items

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken in container in walk-in freezer over raw shrimp Discussed proper hierarchy with operator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu (45°F - Cold Holding) Operator moved items to walk-in cooler garlic and oil (77°F - Cold Holding) Operator ice bath item during time of inspection. All items held above 40 °F for less than 4 hours Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (100°F - Hot Holding) Discussed reheating rice to 165 °F Emailed Time as a public health control form to operator Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -bleach stored on shelf with rice in kitchen Operator moved bleach during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -container with flour in dry storage area Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowl used to portion soy sauce at drive thru window Operator moved bowl during time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -helium tank at drive thru window Operator secured helium tank during time of inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. -shelf with food items and single service items in kitchen

Basic - Cloth used as a food-contact surface. -wiping cloth used to cover avocados in reach in cooler Operator moved wiping cloth during time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep station in kitchen Operator moved water bottle during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -personal milk in glass reach in cooler with food items served to the public Discussed separating personal items from items served to the items Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on coffee machine next to three compartment sink Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -sushi chef

Basic - Equipment or utensils not designed or constructed in a durable manner. -reach in cooler gasket next to rice cooker torn -adjacent of flat top grill

Basic - Food stored on floor. -oil on floor in out door shed - bucket with vegetables in walk-in cooler on floor Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle stored in seasoning in dry storage area Operator moved handle during time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler -hood filters in kitchen - exterior of food containers - walk-in cooler shelves

Basic - Old food stuck to clean dishware/utensils. -storage containers in dry storage area

Basic - Stored food not covered - scallions and other vegetables in walk-in cooler not covered

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -at reach in freezer chest -at rice cooker in kitchen -wall at cooks line -floor at cooks line -walk-in cooler fan Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Correctted to 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -tempura and flour in kitchen not labeled Discussed labeling with operator Corrective Action Taken