Saisaki

Basic – Accumulation of debris inside warewashing machine.

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

Personal pizza dough, diced ham, and cheese in reach in freezer at cook line; advised cook to segregate and identify foods. Repeat Violation

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment

Fly sticky tape hanging from dishwasher drain board

Basic – In-use tongs stored on equipment door handle between uses- on oven door; door heavy spiked with food debris

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in rice container by ice machine nRemoved ; n Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladles stored in water at 88 F at cook line ; Repeat Violation

Basic – Insect control device installed over food preparation area

Zapper on the clean dishes rack next to sushi boats by dishwasher

Basic – Interior microwaves have accumulation of black substance/grease/food debris- at cook line

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers- multiple water containers in reach in freezer at cook line ; Pepsi bottle in cooler at sushi station nOperator removed Corrected On-Site

Basic – Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and glass door cooler at the back of the kitchen

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- used to wipe knifes at sushi station; educated

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

nSanitizer Bucket (Chlorine 0ppm); advised operator to remake solution

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Chlorine 0ppm); Repeat Violation Admin Complaint

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

nObserved approximately:n60 live flies under three compartment sink n30 live flies at mop sink next to three compartment sink n20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler n50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) n30 live flies by kitchen entrance next to alcohol glass cooler n4 live flies in dining room by seating booth close to kitchen entrance n3 live flies on the clean plates and silverware shelves in the dining room Repeat Violation Admin Complaint

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

Raw lobster tails and beef not commercially packaged stored above crab Rangoon not commercially packaged in reach in freezer at cook line; advised cook to store foods based on cooking temperatures. Repeat Violation Admin Complaint

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

Raw tuna over cucumbers in cooler at sushi station nEmployee stored properly Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale

Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ; nnTime/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nwhite rice (125F – Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale

Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ;

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- sushi rice at sushi bar; as per operator food on four hour time since 10:00 am; nadvised operator to keep track of time ;

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

nwhite rice (125F – Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale

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.

Intermediate – Handwash sink at cook like used for purposes other than handwashing- as a dump sink as evidence of foods inside ; to store Brillo ; removed Corrected On-Site Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-establishment uses chlorine as a sanitizer – no test strips

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/

Intermediate – No person in charge present during hours of operation.

Intermediate – No probe thermometer provided to measure temperature of food products.

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.

Intermediate – No soap provided at handwash sink at cook line; cook provided 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

Ginger carrot dressing in glass door at the back of the kitchen- as per operator food made approximately 48 hours ; nAdvised operator to date mark food;

Intermediate – Water with a temperature of at least 100 degrees shut off at employee handwash sink

No hot or cold water at hand wash sink next to three compartment sink. Employee unable to turn water on