Bento Asian Kitchen & Sushi

Basic – Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink next to cups on sauce on front line.

Basic – Equipment in poor repair

Cutting boards with deep cut marks. Repeat Violation

Basic – Food stored on floor

Bell peppers on floor in walk in cooler.

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

Tongs in water at 84F in steam table with green beans and lo mein noodles.

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

Rolling rack with sheets pans on it soiled. nBins soiled holding bagged sauces in walk in cooler. nDoor jam where the gasket meets the cooler of reach in cooler across from fryer

The door jam of the ice machine lid. nSpray hose nozzle soiled at dish machine. Repeat Violation

Basic – Standing water in bottom of reach-in-cooler

One reach in cooler on cooks line and reach in cooler across from dish machine.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nSushi area: tuna (42-44F – Cold Holding); salmon (45F – Cold Holding); shrimp (46F – Cold Holding); krab (45-46F – Cold Holding) ice placed in sushi case. Retemped items tuna 31, salmon 34, krab 40, shrimp 36

Reach in cooler top across from fryers: shrimp (48F – Cold Holding); wonton (47F – Cold Holding) items moved to walk in cooler. Retemped wontons 42, shrimp 41. Corrected On-Site

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

On liquid egg batter, lo mein noodles, and green beans items listed on application.

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions

Employee cooking chicken did not know the correct cooking temperature also employees unaware that they are supposed to put egg wash and green beans on time.

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n1 manager expired 5/2023 (district manager).

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

Interior white plate inside ice machine. nWalk in cooler food racks. nStained cutting boards on cooks line. nSoda nozzles in lobby. 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/n4 employees present no certified manager.

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

1 employee expired.