Hachi

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef using cellphone with gloves and immediately began handling food. Gloves not changed in between. Educated on site.

High Priority - Roach activity present as evidenced by live roaches found. One live on floor in kitchen. crawled under freezer chest near dish machine. Two live on oven door on cook line One live on door frame in kitchen next to triple sink Operator killed and sanitized areas **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat crab sushi station Removed salmon **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cream cheese (50F - Cooling) at 11:45 am to 47F at 12:30 since 10 am in walk in cooler. Covered in plastic and overstocked. Cream cheese will not cool to 41F within four hours. Instructed operator to remove plastic

Intermediate - Handwash sink used for purposes other than handwashing. Employee Rinsing rag in hand sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi station

Basic - Dead roaches on premises. One dead roach under freezer chest lid near sushi station Two dead in oven on cook line One dead under woks on cook line One dead on floor near woks on cook line Operator removed and sanitized area **Corrective Action Taken**

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp tempura next to fryer at room temperature

Certified Food Manager Identification

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Food in Good Condition, Safe, and Unadulterated

Proper Hot and Cold Holding Temperatures

Approved Thawing Methods Used

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler at cook line; operator reversed **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (51F - Cold Holding) in bucket at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator added ice and moved to cooler; **Corrective Action Taken**

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 time since 9:30 am; Time marked **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line;

Basic - Employee with no hair restraint while engaging in food preparation- at sushi line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal purse on the rack at cook line; removed **Corrected On-Site**

Hands Clean and Properly Washed

Employee Health Policies Present

Certified Food Manager Identification

Supervisor/Person in Charge Present

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Hot and Cold Water Available; Adequate Pressure

Personal Cleanliness

Wiping Cloths Properly Used and Stored

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2023-03-31: **Admin Complaint**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in wall at kitchen entry. - From follow-up inspection 2023-03-31: **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets to white freezer chest. Freezer chest lid torn. - From follow-up inspection 2023-03-31: **Time Extended**

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over noodles in two door reach in freezer in kitchen. Raw pork over vegetable spring rolls in two door reach in freezer in kitchen. **Warning** - From follow-up inspection 2022-11-08: Raw shrimp bags over diced onions peppers sauce in two door freezer in the kitchen **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw pork (50F - Cold Holding); raw shrimp (50F - Cold Holding) top of reach in cooler on cook line in front of woks. rice (46F - Cold Holding); raw chicken (46F - Cold Holding); dumplings (46F - Cold Holding) bottom of in reach in cooler in kitchen at cook line in front of woks. Operator states food taken from walk in less than four hours ago and placed in unit. Food items not prepped or portioned today. **Warning** - From follow-up inspection 2022-11-08: Raw pork 30 f ice bag on top of raw pork,raw shrimps 32 on ice in top section of the reach in cooler on cook line. cooked rice 54, dumplings 53 in bottom section of the reach in cooler on cook line. As per cook moved both items from walk-in cooler 20 minutes ago. Checked rice in walk in cooler 43 f. As per cook she doesn't remember if she left it out. Cook moved both to white chest freezer to cool quickly. **Time Extended** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine. **Warning** - From follow-up inspection 2022-11-08: Same **Time Extended**

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2022-11-08: Same **Time Extended**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-11-08: Same **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unclean gaskets and exterior to lid to large white freezer chest in dish wash area. **Warning** - From follow-up inspection 2022-11-08: Same **Time Extended**

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust-walk in cooler. **Warning** - From follow-up inspection 2022-11-08: Same **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Sugar and rice on floor of storage room in hallway. Removed. **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-08: Box of vinegar stored on floor and bag of rice stored on part of wooden shelf on the floor. ( not 6 inch above floor ) **Time Extended**

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance-ceiling tiles above dish machine area. **Warning** - From follow-up inspection 2022-11-08: Same **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-11-08: Same **Time Extended**