Oec Japanese Express

Basic – All cutting boards in kitchen has cut marks and is no longer cleanable.

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

Two bowls without handles stored in soy sauce

Operator removed bowls. Corrected On-Site

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

Employee opened bottled water on cart with food stored on it. nOperator removed bottled water. Corrected On-Site Repeat Violation

Basic – Food stored on floor

5 gallon bucket of soy sauce stored on floor in ware washing area

5 gallon box of cooking oil on floor underneath wok grill

5 gallon bucket of soy sauce stored on floor next to fat-fryer

Walk-in cooler food stored on floorna. Container of Sushi ginger nb. 5 gallon bucket of soy sauce

Operator placed items on pallet. Corrected On-Site

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and equipment.

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

Table underneath flat-top grill soiled with grease and food debris

Reach-in cooler gaskets located at sushi bar soiled with debris.

Basic – Reach-in cooler on cooks line and t sushi bar interior/shelves have accumulation of soil residues.

Basic – Stored food not covered

Walk-in coolerna. Cooked chicken

Basic – Unwashed fruits/vegetables stored with ready-to-eat food

Reach-in cooler at sushi bar nUnwashed avocados stored over ready-to-eat raw salmon.

Basic – Walk-in cooler shelves with rust that has pitted the surface.

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

Multiple containers of seasonings removed from original packaging not labeled above reach-in cooler on cooks line

Operator labeled items. Corrected On-Site

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

Thank you bags used to store raw chicken in stand-alone freezer. Repeat Violation

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired on 02-01-2023nOperator renewed license during inspection. Corrected On-Site Repeat Violation

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

Raw chicken in cups stored in same container as frozen ricenRaw salmon stored in same box as raw chicken

Raw chicken stored in box with vegetables

in stand-alone freezer

nWill email DBPR Form 5030-098 safe refrigerator storage poster.

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

Walk-in coolerna. Raw ground meat stored over cooked chicken.

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

nReach-in cooler on cooks line at 3:00pmna. cooked pasta (48 – Cold Holding)nOperator placed in freezer. Re temp at 3:45pmna. Cooked pasta 36f Corrected On-Site

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

From flat-top grillna. carrots (134F – Hot Holding)nOperator placed on flat-top grill and reheated to 171f Corrected On-Site

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Observed employee wash hands in prep sink with gloves on

Discussed with operator proper hand-hygiene practices and the purpose of hand wash sinks. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Bucket and pan of raw chicken stored in front of hand wash sink next to three-compartment sink

Operator removed raw chicken. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Sanitizer bucket stored in hand wash sink at sushi bar

Operator removed bucket. Corrected On-Site

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

Walk-in cooler items prepared more than 24 hours agona. Multiple containers of shrimp egg rolls nb. 15 single-serve boxes of lettuce salad

c. Multiple containers of fried chicken.

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

One employee training expired Meifang Zhang on 09-04-2023.