Maui Teriyaki And Sushi

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

Rice scoop stored in 80F water

Manager changed water and placed water in warmer, 140F. Corrected On-Site

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

Vents and hood above grill greasy.

Basic – Time/temperature control for safety food thawed in an improper manner

Fish being thawed in standing water on prep table across from cook line. Manager removed fish from water and placed fish in reach-in cooler. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket in prep area, 200 ppm

Manager changed sanitizer water, 75 ppm. Corrected On-Site

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

Ice stored in garbage bag and stored in reach-in freezer.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Items stored in warmer on prep table: rice (90F – Hot Holding); beef (111F – Hot Holding). Manager reheated items in kitchen: rice 178F, beef 166F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

No proof of training for employees available.

Intermediate – No soap provided at handwash sink

No soap at hand washing sink next to three compartment sink. Manager provided soap at hand washing sink. Corrected On-Site