Bento Asian Kitchen + Sushi

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Clean dishes stored on shelf not inverted

Basic – Clean utensils or equipment stored in dirty drawer or rack

Clear lids stored in bins with food debris

Basic – Employee with no hair restraint while engaging in food preparation

No hair restraints on a couple employees preparing food items, no beard guard on employees preparing food items

Basic – Equipment and utensils not properly air-dried – wet nesting

Wet clean dishes stored above triple sink

Basic – Floor area(s) covered with standing water

Standing water on floor near ice machine and triple sink Repeat Violation

Basic – Floor soiled/has accumulation of debris

Floor soiled with food debris under all equipment

Basic – Food stored on floor

Three containers of sauce stored on floor in kitchen area

Basic – Hood filter missing from automatic fire suppression/exhaust system

A couple hood filters missing in hood suspension system

Basic – In-use tongs stored on equipment door handle between uses

Tongs stored on fryer door handle 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

Handle of scoop touching flour

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

Utensils in standing water in kitchen area 84F

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Small oven used to cook salmon is soiled

Basic – No handwashing sign provided at a hand sink used by food employees

Hand wash sign missing at hand wash sink in sushi prep area, hand wash sign missing in one rest room, manager posted Hans wash signs Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Several gaskets are soiled in kitchen and prep areanDusty fan stored on table

Basic – Wiping cloth sanitizing solution stored on the floor

Sanitizer water stored on floor at entrance to kitchen, employee properly properly stored sanitizer bucket Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Label missing on white powdery substance in white bin stored near back door of establishment Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One fly near triple sink

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

Raw chicken stored over ready to eat cooked noodles in the walk in cooler

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Stained cutting board at sushi barnDrink nozzles and ice chute dining area is soiled

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/nFive employees preparing food items no certified manager present

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle with green solution, employee labeled Corrected On-Site

Intermediate – Two-compartment sink/ prep sink used for warewashing

Prep sink used to clean utensil, spoke with employee about properly ware washing, employee washed utensils in triple sink wash rinse and sanitize Corrected On-Site