WILD GINGER

High Priority - Raw animal food /chicken stored over or with unwashed produce. -walk in cooler Warning

High Priority - Raw animal food chicken ,beef stored over/not properly separated from ready-to-eat food. -cookline reach in cooler -sushi bar raw fish over vegetables -cos Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 49f less than 4 hours advised to keep a lower level -rice noodle 60f less than 4 hours Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board Warning

Intermediate - Handwash sink not accessible for employee use at all times. -rice container in front of handsink at sushi station Warning

Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad in hand sink on cookline Warning

Basic - Bowl or other container with no handle used to dispense food. -corn starch,sugar Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf above reach in cooler Warning

Basic - Equipment in poor repair. -shelves rusted under prep table Warning

Basic - Food stored on floor. -bag of red onions,jug of oil Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice on floor in walk in freezer Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave soiled and some rust Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up grease around wok holders -shelves under tea station soiled Warning

Basic - Single-service articles improperly stored. -box of Togo containers in kitchen and hallway Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -Tools next food on cookline Warning

Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking under hand sink next 3 compartment sink Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked breaded Chicken 51f to 54f per manager made yesterday Warning

High Priority - Raw animal food/chicken stored over or with unwashed produce -walk-in cooler Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef and chicken 45f advised to keep a lower level 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. -tempera shrimp less than 4 hours Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. -glass cleaner by single service items at sushi bar Corrected On-Site Warning

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -portioning sauces Warning

Intermediate - Handwash sink not accessible for employee use at all times. -scrub pad in handsink Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -next to 3 compartment sink Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot or cold water at handsink next to 3 compartment sink . Manager tried to corrected discovered pipe leaking. Warning

Basic - Bowl or other container with no handle used to dispense food. -flour Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda boxes Warning

Basic - Employee eating in a food preparation or other restricted area. -employee food next to rice hot holding units and sushi line Corrected On-Site Warning

Basic - Equipment in poor repair. -gasket turn on cooler by woks -shelves under prep table rusted -walk in cooler shelves rusted Warning

Basic - Food stored on floor. -walk in cooler rice noodles Corrected On-Site Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -soy sauce Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop Warning

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

Basic - Reuse of single-service or single-use articles. -to go bags used to store food Warning

Basic - Standing water in floor drain/floor drain draining very slowly. -food debris stuck in mesh, when hand sink is used water runs onto floor Corrected On-Site Warning

Basic - Stored food not covered. -walk in cooler prep lettuce and rice noodles Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

High Priority - Container of medicine improperly stored. -vitamin stored with single service items Corrected On-Site Warning

High Priority - Food placed in soiled container/equipment. -cut vegetables placed back in boxes that they came in Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -container of chicken stored on sauces in walk in cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab 50f,butter 52f advised to keep a lower level Warning

High Priority - Toxic substance/chemical improperly stored. -glass cleaner stored with bottles of wine Warning

Intermediate - No certified food manager for establishment. 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 certificates expired Warning

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 certification expired Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline -sushi bar Warning

Basic - Bowl or other container with no handle used to dispense food. -rice and flour Warning

Basic - Equipment in poor repair. -walk in cooler shelves rusted Warning

Basic - Food stored on floor. -bucket of ducks on floor in walk in freezer Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice in chest freezer -walk in freezer Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -sushi bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease -exterior of rice cookers soiled Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

Basic - Single-service articles improperly stored. -box to go lids on floor -boxes of single service items on floor in hallway Warning

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. -reach in cooler and walk in cooler Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - chicken, 151F; returned to pan, cooked to 167F; Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee 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. - dishwasher Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cook handled raw chicken, then pasta without changing gloves and washing hands Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee grab cooked shrimp with bare hands Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid renewal, updated license to current status. Corrected On-Site Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - prep cooler across from flat grill Warning

High Priority - Raw animal food stored over or with unwashed produce. - raw chicken, prawns shrimp over oranges, walk in cooler Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: - raw seafood over sauces Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. - near dish machine Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef, 49F, over load line in cook line prep cooler across from grill less than 2 hours - sprouts, corn 44F, cook line cooler near woks 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. Sushi rice. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. - spray bottle of blue substance stored over cup lids in sushi area Warning

Intermediate - Food-contact surface soiled with food debris, residue, or grease. - cutting board at cook line prep cooler Warning

Intermediate - Handwash sink not accessible for employee use at all times. - Handisnk in sushi area obstructed by rice pot Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. - scrubbie in kitchen hand sink near cook line - presser tool in handsink near three compartment sink Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - sweetheart roll on to go menu 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. -hostess 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. - 2 employees more than 60 days Warning

Intermediate - Spray bottle containing toxic substance not labeled. - red substance near three compartment sink - blue substance in sushi area Warning

Basic - Bowl or other container with no handle provided to dispense food. - liquid with lemon slices, sushi area Repeat Violation Warning

Basic - Employee eating in a food preparation or other restricted area. - employee food plate, beverage between rice pots in kitchen Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag by boxed forks, to go bags in expediting area Repeat Violation Warning

Basic - Equipment in poor repair. - torn gasket on cook line prep area - rusted shelves below table across from cook line prep sink - rusted shelves in walk in cooler Warning

Basic - Food stored on floor. - cases of food, walk in freezer - boxed oil jugs at cookline Repeat Violation Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Ice scoop handle in contact with ice. - front beverage station Warning

Basic - In-use tongs stored on equipment handle between uses. - fryer Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. - panko crumbs - cup handles in sauces, walk in cooler Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - knives at cook line - rice spoon Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters - exterior of chest freezer - curtains between cook line and sushi prep area - exterior of rice pots - shelves at miso dispenser cabinet Warning

Basic - Silverware/utensils/dishware dried with a towel/cloth. - dishwasher removed clean dish from dish machine and dried with a cloth Warning

Basic - Single-service articles improperly stored. - soufflé cups on floor at cookline Repeat Violation Warning

Basic - Stored food not covered. - walk in freezer Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocados over washed lettuce, glass door cooler near three compartment sink Warning

Basic - Unwrapped single-service utensils not stored so that only the handles are touched. - expediting area Warning

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -fried shrimp and Krab 50f to 52 per employee cooked last night.-see stop sale Manager discarded Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef and chicken ready to eat in walk in freezer -raw beef over sushi fish in walk in freezer Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw shrimp over Tcs sauce Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked egg 45f Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -rehydrated noodles 45f-46f per employee placed in water yesterday more than four hours -see stop sale Warning

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. -scrub pad in sink ,Cookline Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -sushi bar Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. -sushi bar Warning

Intermediate - Spray bottle containing toxic substance not labeled. -red chemical Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -by crockpot Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket stored on shelf -cell on shelf above reach in cooler Corrected On-Site Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. -gasket torn on cooler across from woks Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -by rice container on cookline and sushi bar Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -dish racks soiled -shelf soiled under tea station Warning

Basic - Shelves with rust that has pitted the surface shelf under prep table on cookline. Warning

Basic - Single-service articles improperly stored. -box of napkins on floor Warning

Basic - Stored food not covered. -rice in storage area Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine Warning

High Priority - Container of medicine improperly stored. -on counter by sushi station Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -curry sauce 64-65f per manager made yesterday - manager voluntarily discarded Warning

High Priority - Nonfood-grade bags used in direct contact with food. Warning

High Priority - Nonfood-grade drill used as mixer. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw Beef over chopped onions Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -walk in cooler -per manager truck was just here and door was left open Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef ,butter ,chicken 44f to 50f advised to keep a owner level Walk in cooler chicken 44f,noodles 44f,fried chicken 44f per manager they just received the truck and the doors was left open Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut lettuce 47f to 50f 4.5 hours -manager voluntarily discarded Warning

High Priority - Toxic substance/chemical improperly stored. -spray bottle of glass clean on counter at sushi syptation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -sanitizer buckets stored in handsink/Waitstation -scrub pad in handsink on Cookline Warning

Intermediate - Identity of food or food product misrepresented. -establishment is using cuttlefish fish squid. Invoice stated mongo Ika (cuttlefish) FZ oceankist Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cookline Warning

Basic - Shelves under prep tables rust that has pitted the surface. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink next to rice cooker -drinks on shelf above reach in coolers Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site Warning

Basic - Food stored on floor. -walk in freezer -oil jug Cookline Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cookline Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -attached to wok station soiled with food debris Warning

Basic - Single-service articles improperly stored. -to go containers on floor cookline -boxes of Togo containers on floor in hallway Warning

Basic - Stored food not covered. -noodles at storage area Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 70f per manager out of refrigeration for about 2 hours. Garlic in oil 70f less than 2 hours Placed in cooler. Chicken 65f not actively prepping Corrective Action Taken Warning - From follow-up inspection 2022-11-17: Fresh garlic in oil out for 3.75 hours 61F. Operator discarded Time Extended

High Priority - - From initial inspection : 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. -Tempura shrimp,Krab -Sushi rice Warning - From follow-up inspection 2022-11-17: Tempura shrimp not time marked 80F. Sushi rice time marked Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken stock 110f less than four hours placed in walk in cooler Warning - From follow-up inspection 2022-11-17: Chicken stock out for approximately 3.75 hrs 89F. Operator discarded Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-11-17: On order Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -Cookline Corrected On-Site Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on soda boxes Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. - bags of onions on floor -containers of soy sauce on floor -boxes of food on floor in walk in freezer -buckets on floor in walk in cooler Warning - From follow-up inspection 2022-11-17: Bag of carrots; case of lettuce; buckets walk in cooler Multiple cases walk in freezer Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -drill used as a mixer Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under tea station soiled Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. -box of single service items on floor in hallway Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment and by handsink Warning - From follow-up inspection 2022-11-17: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Pasta 45f to 46f per employee cooked yesterday Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -squid over wonton Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -noodles 70f per manager out of refrigeration for about 2 hours. Garlic in oil 70f less than 2 hours Placed in cooler. Chicken 65f not actively prepping Corrective Action Taken 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. -Tempura shrimp,Krab -Sushi rice Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken stock 110f less than four hours placed in walk in cooler Warning

High Priority - Toxic substance/chemical improperly stored. -spray bottle with purple chemical by sauces Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk in cooler Warning

Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad stored stored in handsink ,Cookline Warning

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/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. -2 sinks at sushi bar 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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. -purple chemical Warning

Basic - Bowl or other container with no handle used to dispense food. -batter -soy sauce Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -by soda boxes Warning

Basic - Cardboard used to line food-contact shelves. -soiled cardboard on shelf under prep table at cookline Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf above 3 compartment sink -drinks on counter next to soda machine Warning

Basic - Employee eating in a food preparation or other restricted area. -Cookline Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on soda boxes Warning

Basic - Food stored on floor. - bags of onions on floor -containers of soy sauce on floor -boxes of food on floor in walk in freezer -buckets on floor in walk in cooler Warning

Basic - No handwashing sign provided at a hand sink used by food employees. - middle sink at sushi bar Warning

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -drill used as a mixer Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves under tea station soiled Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -by soda station Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cooler across from 3 compartment sink door track soiled Warning

Basic - Single-service articles improperly stored. -box of single service items on floor in hallway Warning

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment and by handsink Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -prepping cucumbers , employee put gloves on. - employee touched Krab and cooked shrimp,with bare hands -employee peeling cooked eggs Corrective Action Taken Corrective Action Taken Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -batter Krab and shrimp tempura 69f less then 1 hour Warning

High Priority - Nonfood-grade drill used as mixer. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of raw chicken stored on vegetables Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee rinsed gloved hands in hand wash sink. Manager had employee wash . Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef 43f to 48f advised to keep a lower level 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. Less than 4 hours Warning

Intermediate - Handwash sink not accessible for employee use at all times. - employee cut lettuce in front of sink and putting lettuce bags in sink Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. -scub pad store in handsink on cookline -drill and other items stored in handsink by 3 compartment sink Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No soap provided at handwash sink. -cookline -sushi bar Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine and doors Warning

Basic - Bowl or other container with no handle used to dispense food. -batter Warning

Basic - Cardboard used to line food-contact shelves. -cookline Warning

Basic - Clean utensils stored between equipment. -cookline Warning

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

Basic - Food stored on floor. -bag of onions by walk in cooler -bag of carrots in walk-in cooler -boxes of food on floor in walk in freezer Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Cookline and by rice Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters with build up of grease Warning

Basic - Single-service articles improperly stored. -box of Togo containers on floor Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind ice machine and Cookline -Waitstation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Nonfood-grade bags used in direct contact with food. Walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in the walk in freezer - not all products commercially packaged.

High Priority - Raw beef stored over or with unwashed produce in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice 68°F, less than 4 hours behind sushi bar. Advised the management to use Time as a Public Health Control.

Intermediate - Handwash sink used for purposes other than handwashing. There were utensils in the hand sink next to the three compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Dish wash area. 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. Sushi rice.

Intermediate - Spray bottle containing pink chemical substance not labeled.

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Bowl or other container with no handle used to dispense food. Cook line.

Basic - Food stored on floor in the walk in cooler and the walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Stored food not covered in the walk in cooler. Cut broccoli. Cut lettuce.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line, prep area.