Hibachi Buffet

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. **Repeat Violation**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef stored above raw seafood. Operator moved **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over cooked chicken. Raw tuna over krab salad. Operator moved **Corrected On-Site** **Repeat Violation**

High Priority - Nonfood-grade lubricant in use on food-contact surfaces. Construction drill used as mixer.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep workers rinsed cutting boards used for raw chicken and beef with water and then placed on rack as cleaned for use.

High Priority - Employee washed hands with no soap. Multiple employees washing hands without soap.

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. 0ppm **Warning**

Intermediate - No soap provided at handwash sink. No hand wash sinks in kitchen have soap. Operator sent employee to purchase from adjacent store **Corrected On-Site** **Repeat Violation**

Basic - Covered waste receptacle not provided in women's bathroom. All stalls

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple prep tables **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. Cooks

Basic - Floor area(s) covered with standing water. Dish area

Basic - Food stored on floor. Cases of seasoning on the floor in dry storage. Bag of potatoes on the floor in walk in cooler. Operator moved **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of fryers **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over make line in kitchen is heavily soiled. Walk in cooler shelves have an accumulation of mold like substance

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Consistent leak below dishwasher

Basic - Single-service articles improperly stored. Cases of single service plastic soufflé cups stored on the floor in storage room. Operator moved **Corrected On-Site** **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Krab and raw fish being thawed in standing water. Operator moved to walk in cooler **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler. Unwashed produce stored above ready to eat foods.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2024-10-03: In sushi reach in cooler raw salmon 47F, raw tuna 47F, masago 47F, cream cheese 47F In walk in cooler cut cabbage 51F, cut melon 56F, cooked noodles 55F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. **Admin Complaint** - From follow-up inspection 2024-10-08: Walk in cooler below 41°F Sushi bar lower hold unit below 41°F. Sushi bar display reach in cooler not in use/functioning. In flip top of reach in cooler on cook line. Cooked potatoes 50°F, cooked noodles 53°F, raw beef 45°F. All foods stored above fill line of unit **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2024-10-03: In sushi reach in cooler raw salmon 47°F, raw tuna 47°F, masago 47°F, cream cheese 47°F In walk in cooler cut cabbage 51°F, cut melon 56°F, cooked noodles 55°F Operator is still storing foods in non-operational walk in cooler and reach in cooler at time of callback. **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding)

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. Cut melons, shredded cheese , buttermilk ranch, section A of sushi bar. No time marks or exceeds time markings. All above 41°F **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi bar raw salmon (47F - Cold Holding); raw tuna (47F - Cold Holding); cream cheese (47F - Cold Holding); krab (47F - Cold Holding); eel (47F - Cold Holding). In flip top of reach in cooler on cook line cooked potatoes (57F - Cold Holding); crawfish (56F - Cold Holding) stored above fill line of unit. In walk in cooler nearest rear exit cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); bean sprouts (51F - Cold Holding); cut melon (51F - Cold Holding). On buffet shredded cheese (50F - Cold Holding); buttermilk ranch (50F - Cold Holding); cut melon (58F - Cold Holding) **Repeat Violation** **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard missing at salad bar **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler and multiple reach in coolers: Raw shrimp over cut cabbage. Raw beef over sauces. Raw chicken over egg rolls . Raw chicken over mussels. Raw beef over cut cabbage. Raw beef over cooked shrimp. Operator moved **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping onions with bare hands

High Priority - Displayed food not properly protected from contamination. Croutons, scallions , and fried chips not protected in buffet areas **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machines have an accumulation of mold like substance

Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks have cleaning tools in wells **Repeat Violation**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in June 2024

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. **Warning**

Intermediate - No soap provided at handwash sink. Hand wash sink to the left of dish area. Operator stocked **Corrected On-Site** **Repeat Violation**

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over make line. Operator moved **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in service station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in gap between reach in coolers on make line. Operator took to dish **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on pipes in front of cooking equipment and on front of fryer doors. Operator moved **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 84°F. Operator took to dish **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom

Basic - Reuse of single-service or single-use articles. Rangoons stored in cardboard container used to ship shrimp.

Basic - Single-service articles improperly stored. Multiple cases of single service items stored on the floor behind sushi bar.

Basic - Stored food not covered. In multiple reach in coolers and walk in cooler. Multiple food items are not covered during storage

Basic - Uncleanable knife sheath in use to store knives. At sushi bar. Wooden knife sheath in use. Operator removed **Corrected On-Site**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At service station **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. In kitchen and service stations

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. Tested second time, after priming, 100ppm

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee scraped dirty plate, turned around and handled cooked fish to buffet. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (54F - Cold Holding); raw shrimp (50F - Cold Holding) Manager states food had been put out 20 minutes earlier.

Intermediate - Handwash sink used for purposes other than handwashing. Wire scrubbie in handwashing sink in kitchen by fryers **Corrected On-Site**

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Standing water in bottom of reach-in-cooler. Standing water bottom of reach in cooler with cooked potatoes in it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in women's bathroom. Only one in handicap stall.

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Basic - Floor area(s) covered with standing water.

Basic - Covered waste receptacle not provided in women's bathroom.

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-10-30: Blank employee agreement in both English and Spanish was given to operator for complaince in 60;days **Time Extended** - From follow-up inspection 2024-01-03: Issued paper copies in English, Spanish and Chinese **Time Extended**

Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-10-30: Employee training records for employees, only 5 employees records of training available, approx 10 employees on site. **Time Extended**

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-10-30: Blank employee agreement in both English and Spanish was given to operator for complaince in 60;days **Time Extended**

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. Operator pulled out unused training books and began to fill in the certificates with employee information without the employees having read the material or taken the tests. Certificates presented still attached to the training books with tests not started/completed **Warning** - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop for sugar in service aisle - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Polling water near dish area - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Jugs of cooking oil stored on the floor - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Butchers knife between reach in coolers on cook line. Operator moved **Corrected On-Site** - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site** - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in standing water at 80F. Operator discarded water **Corrected On-Site** - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In service aisle and at buffet - From follow-up inspection 2023-10-30: **Time Extended**

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting boards in multiple locations - From follow-up inspection 2023-10-30: **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of reach in cooler on cook line. Raw beef stored over sauces

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer using 3-sink system does not have a sanitizer sink available for third step of process. Washed, rinsed and then placed dishes back in circulation for use with cleaned wares

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Raw chicken shipping boxes reused to store cooked chicken and shrimp. Raw chicken residue still present on interior of cardboard boxes

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled soiled dishes then began touching clean dishes without washing hands

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. 0ppm. Operator replaced source chemical. Retest at 100ppm **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on hose bibs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line cooked noodles (47F - Cold Holding); raw beef (47F - Cold Holding); cut cabbage (47F - Cold Holding) **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches in dish area. 2 in test strips vile. 1 crawling on machine. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw chicken stored over raw beef, raw fish and cooked noodles. Operator moved **Corrected On-Site**

Intermediate - Records/documents for required employee training appear to be falsified. Operator pulled out unused training books and began to fill in the certificates with employee information without the employees having read the material or taken the tests. Certificates presented still attached to the training books with tests not started/completed **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. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting boards in multiple locations

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**

Basic - Food stored on floor. Jugs of cooking oil stored on the floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Butchers knife between reach in coolers on cook line. Operator moved **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo container used as scoop for sugar in service aisle

Basic - Floor area(s) covered with standing water. Polling water near dish area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in standing water at 80°F. Operator discarded water **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease

Basic - Reuse of single-service or single-use articles. Raw chicken shipping boxes reused to store cooked chicken and shrimp. Raw chicken residue still present on interior of cardboard boxes

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored directly on floor behind sushi area. Operator moved **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork being thawed on rack in kitchen. Raw fish being thawed in standing water. Operator moved to refrigeration **Corrected On-Site**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In service aisle and at buffet

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (52F - Cold Holding); raw beef (48F - Cold Holding); operator stated food was put in cooler unit 10 min ago, unit in iced up on the coils, moved product to working cooler. Operator called for service. **Corrective Action Taken**

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer bucket empty operator replaced and primed **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. Ground bean sauce 5lbs dented on rim **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid at sushi bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pork in reach in cooler Raw chicken over krab salad in walk in cooler **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (66F - Cold Holding), suggest rapid chill on item found on cookline above fill line, stocked cooler at 11. Retemped at 39F Sushi bar: raw tuna nigiri (50F - Cold Holding); sushi (51F - Cold Holding) added to time plan Cold buffets tables: added to time plan cold table not keeping items cold tomatoes (60F - Cold Holding); krab salad (53F - Cold Holding); hard boiled eggs (67F - Cold Holding); cut melon (59F - Cold Holding); watermelon (60F - Cold Holding) Stocked up above fill line, operator rapid chilled noodles (46- 50F - Cold Holding) **Corrected On-Site**

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. See stop sale. All items placed out within 4 hours to inspection, operator adding time marks to all items for time plan **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Scrubbie in hand wash sink in sushi bar area **Corrected On-Site**

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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time no written plan, printed and filled out with operator

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between equipment **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. Double bucketed sanitizer bucket **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bleach water tested at 00ppm chlorine

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline

Basic - Single-service articles improperly stored. On the floor in dry storage

Basic - Raw fruits/vegetables not washed prior to preparation. Unwashed mushrooms sitting on cookline for cooking, educated operator on proper steps to wash produce before cooking it **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - Food stored on floor. Oil stored on floor

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging throughout kitchen over prep area

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on cookline **Corrected On-Site**

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On cookline **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Bowl or other container with no handle used to dispense food. In rice

Basic - Bathroom facility not clean. Employee bathroom