Basic – Clean pots and pans not stored inverted or in a protected manner. Chef inverted. Corrected On-Site Warning

Basic – Employee beverage container on a food preparation table. Chef discarded. Corrected On-Site Warning

Basic – Food stored on floor

Observed case of raw salmon being stored on floor. Located in production area. Chef moved to shelf. Corrected On-Site Warning

Basic – Ice buildup in walk-in freezer. Warning

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

Basic – In-use wet wiping towel used under cutting board. Chef removed. Corrected On-Site Warning

Basic – No handwashing sign provided at a hand sink used by food employees. Warning

Basic – Single-service articles improperly stored

Observed case of chop sticks being stored on floor in dry storage area. Chef instructed employee to move to shelf. Corrected On-Site Warning

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

Observed raw salmon being stored on top of various ready to eat foods in sushi area reach in cooler. Chef rearranged. Corrected On-Site Warning

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 and the time removed from temperature control cannot be determined

Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking. Corrected On-Site Warning

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

Observed Sushi rice being held at 101°F in sushi area and cooked duck being held at 55°F in kitchen area. Per chef foods had only been out for about 1 hour. Chef added date marking. Corrected On-Site Warning

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. Discussed and emailed form to operator. Corrective Action Taken Warning

Intermediate – Handwash sink used for purposes other than handwashing

Observed ice inside hand washing sink in soup area and employee filling pitcher with water from hand washing sink in kitchen area. Advised chef and he coached employee. Corrective Action Taken Warning

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. 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. Discussed and emailed form to operator. Corrective Action Taken Warning

Intermediate – Observed establishment offering various raw items on menu however menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.n Warning

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer Advisory to operator and he posted at host stand. Chef stated that menus are being reprinted adding the consumer Advisory. Corrected On-Site Warning