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

Through kitchen and storage areas, plastic to go cups used in bulk containers. Manager removed them. Corrected On-Site

Basic – Carbon dioxide/helium tanks not adequately secured

Co2 tanks in back storage room not secure.

Basic – Cardboard used to line nonfood-contact shelves

On shelf unit by fry area, cardboard lining shelf.

Basic – Dead roaches on premises

Dead roach in storage room by back door.

Basic – Duct tape used to repair nonfood-contact surface

Handle of reach in freezer in prep area, duct tape used on handle.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee had food in walk in cooler that was not labeled.

Basic – Floors not maintained smooth and durable

Floor of walk in cooler next to freezer in disrepair

Hole in wall of storage room located by back door.

Basic – Food storage container/container lid cracked or broken

In walk in cooler, gray plastic container cracked.

Basic – Food stored on floor

Raw ginger on floor of walk in cooler.

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

At end of cook line over flattop.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Build up of ice on the slide top reach in freezer ext to cooler. Standing reach in freezer next to triple sink.

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife placed between prep table and cooler.

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

Scoop handle touching food in bulk salt and flour containers. Manager removed the handle in flour. Corrective Action Taken

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

Mircrowave next cook line has debris.

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

Hood filter on cook line is soiled

Side of table at wok station and side of flattop is soiled.

Basic – Outer openings not protected with self-closing doors

Back door does not have self closing device.

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

Multiple wash clothes in establishment were not stored in sanitizer.

Basic – Wood food-contact surface not properly sealed

Wood in reach in freezer used to hold up bottom shelf is not sealed.

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

General chicken in reach in cooler on cook line and reach in freezer in prep area. nManager removed cook line into plastic containers. Corrective Action Taken

High Priority – Pesticide/insecticide labeled for household use only present in establishment

Home defense bug spray stored in establishment

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

Raw beef stored above raw wontons in reach in freezer. Manager moved wantons above beef. Corrected On-Site

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

In walk in cooler raw shell eggs placed above ham slices.

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

At sushi area yellow tail (45F – Cold Holding)in counter top cold holding unit. Employee stated fish in cooler 2 hours. Operator moved to under counter reach in cooler. Corrective Action Taken

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

Rice next to sushi table rice (123F – Hot Holding). Operated stated they hold rice for four hours and no time marked or written procedure available. Emailed operator TPHC.

High Priority – Toxic substance/chemical improperly stored

Clorox wipes stored next to plates under front counter.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed operator DBPR 5030-104.

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash station at sushi area had plastic container

Hand wash station by mop sink has metal bowl in sink

Both were removed. Corrected On-Site

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

No consumer advisory for raw fish on menu boards. Raw items marked with fish symbol unable to link to reminder. Supplied operator with consumer advisory linking fish symbol and posted it. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels next to hand wash station in back of kitchen, manager placed towels. Corrected On-Site

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nRestroom near back door, toilet and hand wash station have been removed. Currently used as storage area. Looked up plans to verify bathroom was on approved plans. Operator needs to complete plan review application or reinstall restroom fixtures. Warning

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

Two employee present, no proof of employee responsibility. Emailed DBPR 5030-103.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

General chicken is cooked and frozen on day one, bag removed yesterday and not date marked.