VKI JAPANESE STEAKHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf over raw salmon and cooked broccoli in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour. Removed during this inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Male employee eating at make table. Female employee eating at dry storage shelf. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on prep table soiled

Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand wash sink in cook line area. Operator removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees eating on prep table in kitchen. Operator had employees move to a table and sanitized area. Corrected On-Site

Basic - Equipment in poor repair. Rice warmer pots interior scratched/peeling

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in reach in cooler on cook line. Raw chicken over raw shell eggs in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49F - Cold Holding) items in bowl on top of food containers in top portion of reach in cooler on cooks line, manager moved bowl to the bottom of the cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table stained.

Basic - Bowl or other container with no handle used to dispense food. Cup in rice container in office, operator removed cup. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cooks line with deep cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over single service togo items on back storage shelf, operator discarded drink. Corrected On-Site

Basic - Food stored on floor. Boxes of flour on floor under dry storage shelves at the end of cooks line.

Basic - Single-service articles improperly stored. Boxes of togo boxes on the floor in side storage room.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked broccoli in walk in cooler. Employee corrected shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); raw salmon (48F - Cold Holding); raw chicken (50F - Cold Holding) In top of reach in cooler in cook line area. Operator states items were placed in reach in cooler and taken from walk in cooler at approximately 11am. Operator moved items to reach in freezer to rapidly chill. Recheck shrimp 42F, chicken 40F, salmon 37F Corrected On-Site

Intermediate - Squeeze bottle containing toxic substance not labeled. Glass cleaner on dish machine. Operator labeled. Corrected On-Site

Basic - Equipment in poor repair. Interior of rice warmer scratched and peeling.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding) operator states butter was taken out of refrigeration at 11am. Operator moved to walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle under tea machine. Operator labeled alcohol. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items on dry storage shelf in cook line area. Operator removed. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 72F water in cook line area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of frozen shrimp in walk in freezer Repeat Violation - From follow-up inspection 2023-12-20: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, observed cut cabbage and cut carrots in direct contact with thank you bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef above cooked broccoli and vegetables, also raw beef above raw fish, Employee stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw shrimp 49F, raw chicken 49F employee moved to freezer, items pulled out of cooler at 1:00pm. Also at the cook line, raw shell eggs 68F and tofu 67F, Manager will add tofu and raw shell eggs to Time as a Public Health control form. Corrective Action Taken

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 a digital copy.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line with a pot inside and utensils, employee removed all. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven employees Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, chicken no date marked, Employee dated. Corrected On-Site

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. Three certifications expired (2017 and 2019). Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area spray bottles not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, employee moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk-in cooler, multiple food containers on floor, also carrots bag, Manager moved off the floor. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Four tongs stored on ovens handles, employee moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, spoons and other utensils in 73F water, manager removed the water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting boards

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler on cook line soiled. Repeat Violation

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. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler. Employee removed. Employee drink in cooler on cook line. Corrective Action Taken

Basic - Food stored on floor. Multiple food items, vegetables, sauces, case of eggs, stored on floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over onions and broccoli in walk in cooler Shell eggs stored over raw beef in walk in cooler Operator rearranged storage. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on rack next to cook line. Operator moved to walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48 - Cold Holding); butter (49 - Cold Holding) Operator moved items to walk in freezer to rapidly cool Shrimp- 43 Butter- 45

Intermediate - Equipment drain line draining into handwash sink. Sushi display case at front counter, drain line going into hand wash sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in kitchen area

Intermediate - Handwash sink used for purposes other than handwashing. Ladle in hand wash sink at cook line. Operator removed. 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.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen area

Basic - Food stored on floor. Multiple items in walk in cooler including sauces and vegetables in buckets Buckets of scallops in walk in freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door handles. Operator removed to be washed. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages in make line cooler at cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.multiple cloths in kitchen area

High Priority - Dish washer 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. Staff was educated regarding proper hand washing procedures. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Over niche raw chicken stored over orange and lemons. operator moved chicken from above ready to eat foods Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temp on habachi cart. Operator moved eggs from cart to walk in cooler roe quick cool down. Corrected On-Site Repeat Violation

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. Sushi rice on line one hour ago Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.chicken, shrimp, salmon, lobster tail. Operator date marked all foods and cooler Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottles of blue dish soup not marked in dish room area. Operator labeled chemicals bottles Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers. Operator had door handed cleaned. Repeat Violation**

Basic - Cloth used as a food-contact surface. Cloth used to cover salads in reach in cooler. operator removed clothes from covering tossed salads. 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. Drinks, cell phone, cafe keys operator had personal info removed from food storage shelf. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cooking oil stored on the floor. Operator removed oil from floor in cook area. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle . Operator had staff remove extra tongs from cooks line Repeat Violation** Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen printer.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over oranges and lemons Operator move the raw chicken from above and wash produce. Corrected On-Site Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tilapia, salmon, chicken breast, scallops, shrimp, not date marked food was prepared the day before operator dated all foods. Corrected On-Site Repeat Violation Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on habachi cart and cooks line were moved to coolerRepeat Violation** Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 11:30 am Garlic and oil on hamachi set up cart 52°F, garlic and oil on cooks line 72°F operator moved garlic and oil to cooler. For quick cool down 12:30 pm Garlic and oil on hamachi set up cart 42°F, garlic and oil on cooks line 52°F * Corrected On-Site Repeat Violation Warning

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. Sushi rice restaurant opened one hour ago. Operator properly date marked all foods Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. A spray bottle containing red liquid stored in dish room area., Repeat Violation Warning

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. operator remove red spray bottle from the food service area Corrected On-Site Repeat Violation Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Cloth used as a food-contact surface. Cloth covering salad's in reach in cooler. operator remove cloth from the salad section and remove the cloth from our food in reaching cooler Corrected On-Site Repeat Violation Warning

Basic - Employee eating while preparing food. On cooks line Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone . Warning

Basic - Food stored on floor. Colby oil stored on floor on cooks line Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses.on cooks line operator remove tongs from equipment handles on cooks line Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen printers, Warning