Hibachi Buffet Sushi & Grill

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

More than 30 dead flying insects in each of the two fly strips hung above prep table – person in charge discarded fly traps Corrected On-Site

Basic – Damaged food not properly segregated.- dented cans of pineapple chunks on shelf in dry storage area – person in charge segregated cans for return Corrective Action Taken

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

Employees preparing food ( cutting chicken, cutting broccoli ) with no hair restraint in back kitchen , four employees making dumpling in back food prep area without wearing a hair restraint – per person in charge , he is to purchase hair nets this evening

Basic – No handwashing sign provided at a hand sink used by food employees in front line area near grill Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers at cook line

Basic – Raw fruits/vegetables ( broccoli ) not washed prior to preparation in back kitchen – reviewed with manager

Basic – Stored food ( containers of sauce) not covered in back kitchen

Basic – Two Fly sticky tape hanging over food/food preparation area/food-contact equipment over back kitchen prep table

Basic – Water leaking from pipe under cook line hand wash sink

Basic – Wet wiping cloth not stored in sanitizing solution between uses on back prep table next to raw pork

Basic – Working containers of food removed from original container not identified by common name in bulk containers in dry storage area

High Priority – Dented/rusted cans present. See stop sale. Three dented cans of pineapple chunks on shelf in dry storage area – person in charge segregated cans for return Corrective Action Taken

High Priority – Nonfood-grade bags used in direct contact with food in freezer chests in back kitchen

High Priority – Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Employee stated rice was brought out at 12:00 pm at 4:15 pm rice was not discarded per TPHC procedure – employee discarded Corrective Action Taken

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Employee stated rice was brought out at 12:00 pm at 4:15 pm rice was not discarded per TPHC procedure – employee discarded Corrective Action Taken

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 for sushi rice . See stop sale. n- sushi at sushi buffet brought out at 4:00 pm no time marking – person in charge time marked items – (corrected on site )

Intermediate – Employee washed hands in a sink other than an approved handwash sink.n- employee washed hands in triple sink – discussed proper hand washing with employee

Intermediate – Handwash sink not accessible for employee use at all times.n- buckets of sauce stored in front of cook line hand wash sink – reviewed with person in charge hand wash sinks must be accessible at all times – employee relocated containers n- hand wash sink not accessible or available for use -pipe under hand wash sink is detached and water is draining onto floor when used nHand wash sink in prep area near walk in cooler blocked by cart – person in charge moved cart Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Wiping bucket stored inside hand wash sink at beverage station – person in charge relocated bucket Corrected On-Site

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/nTen employees engaged in food prep with no certified food manager present

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. Servers preparing dumplings and fruit salads

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