Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food

On sugar and on spice, employee moved it Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed

Old one

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open on counter, sushi area, employee discarded it Corrected On-Site

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

Jackets on top of boxes with food, employee moved it Corrected On-Site

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

Working with open foods Repeat Violation

Basic – Food stored on floor

Bucket with soy at sushi area, employee placed it on shelf Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Vinegar mix, employee moved handle out Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees. nHand sink by prep area and by cook line, kitchen Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nGasket in sushi reach in cooler Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle

Faucet in hand sink at sushi area, mgr placed one Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Sushi area

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

White powdery, sugar per employee, labeled Corrected On-Site

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded

For salmon farm raised, called provider and he sent letter Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw tuna on shelf above cut cucumber, sushi reach in cooler, raw steak on shelf above noodles, upright cooler, kitchen, raw sushi rolls on shelf above egg rolls, employee rearranged Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

55 krab on top of pre unit, explained time as public health control, mgr placed it in cooler Corrective Action Taken

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Faucet net to mop sin, mgr placed it Corrected On-Site Repeat Violation Admin Complaint

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/nHuaping Liu took test on 8/17/18,

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.nWife of owner has been a mgr for long time, she stated

Intermediate – Handwash sink used for purposes other than handwashing

Container in hand sink, sushi area, employee removed it Corrected On-Site

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

For one new employee at cook line

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

3 cooks and 4 sushi cooks and a couple of servers

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Mgr opens both, hand sink at sushi area Corrected On-Site