SAMURAI JAPANESE STEAKHOUSE & SUSHI BAR

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup on ice shield inside ice machine. Employee cleaned ice shield during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank at soda fountain syrup station not secured.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal pan used to serve soy sauce nesting in soy sauce container. Pan has no handle. Employee removed pan during inspection. 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/ 6 food handlers present. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups and bowls used for dry ingredients throughout kitchen. Repeat Violation

Basic - Food stored on floor. Buckets of soy sauce and pot of garlic butter stored on floor in walk-in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles for several items throughout kitchen stored with handle buried in items.

Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in handwash sink on cook line 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/ No certified food manager with more than 4 employees present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sinks in kitchen. Operator replaced paper towels during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for dry bulk rice

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple in various areas of kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between cold-holding unit and prep table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for rice scoops reading 75F

High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. 0ppm chlorine on inspector test strips.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar has dish ware/containers in it.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black buildup on ice shield of ice machine near dish machine.

Basic - Food stored on floor. Box of shrimp, Cabbage, and Wantons stored on floor in walk in freezer. Buckets of Bang Bang Sauce and Spicy Mayo stored on floor in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Employee described method of thawing as shrimp and chicken left out overnight on ice. No temperature logs or monitoring are conducted. Operator is going to switch to thawing via refrigeration.

High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed raw chicken over cucumbers in walk in cooler.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Upon inspection observed establishment using vinegar to render sushi rice non time/temperature controlled for safety. Operator does not have approved HACCP plan in place. Establishment will hold rice by time moving forward.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed plate guard with debris present.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed cup with no handle present resting in large container of rice near cook line.

Basic - Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of sushi rice in sushi bar area. Operator removed cloth during inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Indoor walk in freezer with ice build up present. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed dust build up on screen cover of fan in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler- chicken 54f. Door opened frequently. Operator placed ice on chicken to bring temperature down. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed small coffee cups and metal tea pot stored in basin of hand washing sink in wait station area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station area.

Basic - Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of rice used for sushi.

Basic - Ice buildup in walk-in freezer. Large ice sickle hanging from condenser.

Basic - Ice scoop handle in contact with ice. Wait station.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Upon inspection observed knife between reach in cooler and prep table across from cook line in kitchen.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer door in cook line area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed dust build up on condenser in walk in cooler.

Basic - Stored food not covered. Upon inspection observed cut broccoli stored in plastic container uncovered in walk in cooler.

Basic - Unnecessary items/unused equipment on the premises. Upon inspection observed small reach in glass door cooler in stove burner on ground outside by walk in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed pan of raw ground pork stored above cucumbers in walk in cooler. Operator corrected storage during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in glass door cooler left side of cook line- breaded chicken 51f, cut cabbage 51f. Operator discarded food items of concern due to time could not be determined how long temperatures have been in danger zone. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in glass door cooler left side of cook line- breaded chicken 51f and cut cabbage 51f.

Basic - Cardboard used to line food-contact shelves. Upon inspection observed card board lining shelf above cook line service line.

Basic - Food stored on floor. Upon inspection observed case of chicken in outside walk in freezer.

Basic - Standing water in bottom of reach-in-cooler. Prep reach in cooler in cook line area with standing water present.