Kyodai Japanese Steakhouse

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors around all hibachi tables in dining room have buildup of grease and/or food debris and dirt build up. **Warning** - From follow-up inspection 2025-06-05: No change. **Time Extended**

Intermediate - No running water at employee hand wash sink. In ladies restroom, at main sink, the right handwash sink is not dispensing water. In ladies restroom, at handicap stall, the handwash sink is not dispensing water. In men's restroom, at main sink, the left handwash sink is not dispensing water. All faucets are on auto sensors and operator states the sensors have gone out and parts are due this week for replacement. **Corrective Action Taken** **Warning**

Basic - Floor soiled/has accumulation of debris. Floors around all hibachi tables in dining room have buildup of grease and/or food debris and dirt build up. **Warning**

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Walls in both restrooms are soiled. Most ceiling tiles and vents in dining room have dust/debris. Ceiling vents in both restrooms are soiled have dust. Wooden beams around bar area and dining room have dust. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dragon rolls(tuna) in flip top reach in cooler at 44F. Per manager, rolls have been in the same unit overnight. Also, multiple packages of completely thawed raw fish with labeling stating to remove from package before thawing in walk in cooler and sushi reach in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler, raw shell eggs stored over cooked dumplings. Also, raw beef and raw shrimp stored on top of cooked rice in walk in cooler. Manager moved meats. Also, in walk in cooler, raw beef stored over ready-to-eat sauces. Manager moved raw beef. **Corrected On-Site**

High Priority - Employee washed hands with no soap. Cook placed raw bacon in pan and then washed hands with water only. Manager coached employee to use soap. **Corrective Action Taken** **Warning**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution in kitchen tested at 200ppm chlorine. Manager remade solution to 50ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Dragon rolls(tuna) in flip top reach in cooler at 44F. Per manager, rolls have been in the same unit overnight. Also, pork and vegetable dumplings in flip top reach in cooler at 45F. Per manager, dumplings brought from walk in cooler 40 minutes prior. Dumplings placed in walk in cooler and temperature 30 minutes later at 43F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell egg onto flat grill with gloved hands then handled clean spatulas and seasoning containers. Manager coached employee on proper handwashing and employee washed hands and changed gloves. Also, employee in dish room handling cell phone with both hands and putting clean dishes away.**Corrective Action Taken**Corrective Action Taken** **Corrective Action Taken** **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice in walk in cooler at 101F. Manager states rice prepared 1.5 hours prior. Temperature taken at 12:00. Temperature taken at 1:45 at 79F. **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Also, no paper towels at handwash sink by office.

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. No proof of food handler training for Damien, Vinh and David, all hired over 60 days ago.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available for Damien(hired approximately 90 days ago), Vinh(hired approximately 6 months ago) and David(hired approximately 6 months ago).

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water supply at handwash sink by office. Manager states it is scheduled for repair. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine around chute has black mold-like substance and deflector plate where ice is dispensed has slimy substance.

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in crispies and rice.

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. See stop sale. Multiple packages of completely thawed raw fish with labeling stating to remove from package before thawing; 3 packages salmon in walk in cooler 1 package of tuna in walk in cooler 1 package yellowtail in walk in cooler 1 package of mackerel in sushi reach in cooler 1 package of tilapia in sushi reach in cooler 1 package of buri in sushi area reach in cooler

Basic - Floor/wall/ceiling/vent not cleaned when the least amount of food is exposed. Floors under stove under stove, fryer Fan guards in flip top reach in cooler and salad reach in cooler in kitchen are soiled. **Repeat Violation**

Basic - Floor/wall/ceiling/vent soiled/has accumulation of debris. Floors under stove under stove, fryer, under dishmachine, in linen room, under equipment on service line, in walk in cooler and under equipment in bar are soiled. Fan guards in flip top reach in cooler, salad reach in cooler in kitchen and in walk in cooler are soiled. Wall to left of ice machine is soiled.

Basic - Food stored on floor. Case of lemon juice stored on the floor in dry storage. Employee moved lemon juice to shelving. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Interior of bar ice bin, two ice scoops with handle laying in ice. Manager moved handles out of ice. **Corrected On-Site** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar handwash sink. Provided DBPR Form HR 5030-111. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean pan storage rack in dish room has grease and dust build up. **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee open beverages in salad reach in cooler. Also, multiple open employee beverages on various prep tables. Manager removed all beverages. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor next to the three compartment sink. Manager elevated solution. **Corrected On-Site** **Repeat Violation**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution at utility sink tested at 200+ppm chlorine. Manager remade solution to 50ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (46F/47F/46F - Cold Holding); chicken (45F - Cold Holding); cut cabbage (47F - Cold Holding); rice (56F - Cold Holding); cut lettuce (44F - Cold Holding); butter (46F - Cold Holding); shell eggs ambient (52F - Cold Holding); chicken (48F - Cold Holding); milk (46F - Cold Holding); half and half (47F - Cold Holding); cream cheese (45F - Cold Holding); scallops (47F - Cold Holding); shrimp (46F - Cold Holding); chicken (47F - Cold Holding); beef (47F - Cold Holding); tofu (48F - Cold Holding); salmon (50F - Cold Holding); wings (50F - Cold Holding); crawfish (48F - Cold Holding); crab salad (45F - Cold Holding); octopus (48F - Cold Holding); squid (45F - Cold Holding); tuna (44F/45F - Cold Holding) in walk in cooler. Manager states all products have been in the cooler overnight. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (46F/47F/46F - Cold Holding); cut cabbage (47F - Cold Holding); rice (56F - Cold Holding); cut lettuce (44F - Cold Holding); chicken (45F - Cold Holding); butter (46F - Cold Holding); shell eggs ambient (52F - Cold Holding); chicken (48F - Cold Holding); milk (46F - Cold Holding); half and half (47F - Cold Holding); cream cheese (45F - Cold Holding); scallops (47F - Cold Holding); shrimp (46F - Cold Holding); chicken (47F - Cold Holding); beef (47F - Cold Holding); tofu (48F - Cold Holding); salmon (50F - Cold Holding); wings (50F - Cold Holding); crawfish (48F - Cold Holding); crab salad (45F - Cold Holding); octopus (48F - Cold Holding); squid (45F - Cold Holding); tuna (44F/45F - Cold Holding) in walk in cooler. Manager states all products have been in the cooler overnight.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at maximum temperature of 109F. Inspector's heat strip indicator did not indicate color change. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice in walk in freezer at 104F. Manager states rice prepared at 10:00am. Temperature taken at 12:24pm.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Manager has thermometer with max/min indicated on device but it is not working.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in walk in cooler not dated. Manager unsure of when opened. See stop sale for temperature abuse.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice chute on server line has black mold-like substance. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by ice machine blocked by cart. Manager moved cart. Hand wash sink at end of cook line with rice in sink. Employee removed rice. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in reach in cooler in kitchen. Manager discarded. Employee drink on prep table with no lid/covering. Manager discarded. **Corrected On-Site** **Repeat Violation**

Basic - Plumbing system in disrepair. Leak in women's restroom ceiling in far stall.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut lemon on cart in kitchen with cut through sticker still attached to lemon.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor by entrance to walk in cooler.

Basic - Dead flying insects on premises. Approximately 50 dead flying insects in light shield at ice machine. Employee removed shield and discarded all dead insects. **Corrected On-Site** **Repeat Violation**

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on drawer fronts below grills. Observed one fan broken and ice build up around broken fan in walk in cooler. **Repeat Violation**

Basic - Floor/ceiling tiles/ceiling vents soiled/has accumulation of debris. Floor under cooking equipment in kitchen is soiled. Ceiling tiles above utility sink in kitchen are soiled. Standing water on the floor under/around ice machine. Floor under hand wash sink in bar with debris. Ceiling vent in men's restroom is dusty. **Repeat Violation**

Basic - Hole in or other damage to wall. Hole in wall in men's restroom, far stall behind toilet.

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at left soda machine. In back storage area, scoop for rice and sugar has handle in contact with products. Bowl used as scoop in peas and carrots and rice in walk in cooler. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven with debris build up.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers for reach in cooler in kitchen, walk in cooler and beer walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at main kitchen hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf near far hand wash sink on cook line is soiled. Underplating on both soda machines around nozzles is soiled. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese on counter at sushi area. Per operator, cream cheese left out for approximately 45 minutes. Operator moved to cooler, temperature approximately 30 minutes later at 42F. Whitefish in sushi reach in cooler at bar at 44F. Per operator, sushi cooler filled from another cooler approximately one hour prior. Operator added ice to whitefish. Temperature taken approximately 20 minutes later at 42F. **Corrective Action Taken**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution on service line tested at 300+ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen and stored cutting boards in rack at back prep area with staining. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood system with grease build up, hood filters have been removed for cleaning. Shelving under grills in kitchen have build up of debris. Tracks of sliding door of reach in cooler by bag in box soda rack are soiled. Pre-rinse nozzle at dish machine has build up of food debris. Both soda machines on service line have build up around nozzles. Soda gun component panel above ice bin at the bar has accumulation of dust. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. At walk in cooler prep table, wet wiping cloth under green cutting board. Sanitizer bucket on the floor on service line. Operator moved to the counter. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. Ice scoop handle in contact with the ice at bar ice bin and ice bin on service line. Operator moved both to proper storage. **Corrected On-Site**

Basic - Duct tape used to repair nonfood-contact surface. Duct tape present on two drawers on the make line and at the bottom of the walk in freezer gasket. Food scale in walk in cooler at prep table has heavy rust, pitting the surface. Hole in the wall behind the toilet in handicapped stall in men's restroom.

Basic - Dead flying insects on premises. Observed approximately 30 dead flying insects in light shield at back of dry storage. Operator removed and discarded all dead insects and cleaned light shield during inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above back utility sink, above dish machine, on service line, above sushi area, in both front restrooms and multiple in dining area. Ceiling in main walk in cooler has black mold-like substance. Floor in bar area under all equipment is soiled. Multiple ceiling tiles in dining room and in women's restroom surrounding the vent are dusty. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Bowl used in open bag of panko breading in dry storage.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine around the chutes, interior of lids and interior around deflector plate has black mold-like substance. Interior bottom of sushi reach in cooler at the bar is soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee beverages in reach in cooler on make line in the kitchen. Employee beverage on prep table where vegetables are being cut. Employee moved all beverages to proper storage. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On splitter added to threaded mop sink faucet, missing vacuum breaker on non-chemical side.

High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner stored directly against bottle of lemon juice and tempura batter mix. Employee moved cleaner to appropriate location. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cut raw beef stored on top of bucket of prepared soup. Manager moved raw beef to appropriate storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired June 1, 2023. **Admin Complaint**

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed several containers at the fryer lined with paper towels used for after frying foods.

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. Observed sushi cook preparing raw sushi rolls for customer with bare hands. Observed cook plating cooked tempura chicken and vegetables for a customer with bare hands. Inspector spoke with both employees and both washed hands and put on gloves. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler in kitchen, at prep area and multiple cutting boards stored under prep sink have black mold-like build up. Nozzles, surrounding under plating and ice chute on right soda machine have white fuzzy substance. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Steel scrub pad in far left hand wash sink. Multiple miscellaneous items stored in hand wash sink by ice machine. Hand wash sink by ice machine blocked with a cart. Steel scrub pad and glass in bar hand wash sink. **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by ice machine.

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. No proof available. Operator has DBPR Form. **Repeat Violation**

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by ice machine. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared food products in sushi area and walk in cooler have no label indicating prepared date.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at front entrance in lobby dusty. Small vent at entrance to dry storage is dusty. Dishroom vent and surrounding ceiling tiles are soiled. Dishroom floor under pre-rinse area and dishmachine is soiled. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage and sandwich on prep table in kitchen. Employee moved items. Employee beverage on shelf above flip top reach in cooler top reach in cooler in kitchen. Employee moved beverage. Employee beverages on back prep table. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on any cook/prep cook in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensil stored in standing water at 123F. Employee replaced water. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area has build up of debris. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grills has build up of debris. Internal hood system has grease build up with grease dripping from hood system. Shelving under sushi prep are is soiled. Floor in bar area behind equipment and under the hand wash sink is soiled. Soda machine on left has green substance on under plating around nozzles.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws for beverages at bar area within customer reach.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Employee removed used apron with visible food debris and placed on top of squeeze bottles and seasonings on cart at back prep. Manager removed apron. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on back prep table. **Repeat Violation**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat crumbles and paste in reach in cooler across from flat grill. Operator moved to proper storage. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken on prep table at 66F. Operator states chicken out of refrigerator for approximately 25 minutes. Operator moved to walk in cooler. Retemp approximately 45 minutes later at 43F. **Repeat Violation** **Admin Complaint**

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. Sushi rice prepared at 10:45 per operator, not time marked. Operator marked time during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. No written procedures available. Provided and discussed DBPR HR 5030-104 with operator. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards at prep sink with grooves no longer smooth and easily cleanable. Fronts of stainless steel drawers under cooking equipment has build up of debris. Both soda machines in service area have black mold-like substance around nozzles and ice chutes. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink near ice machine clogged with rice. Operator unclogged drain and removed rice. **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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator.

Intermediate - No soap provided at handwash sink. No soap available at handwash sink in bar.

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. Observed one expired employee training certificate.

Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles, one with clear liquid and one with purple liquid. Operator labeled during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed raw wood handled utensil in drawer at prep table. Operator voluntarily discarded utensil. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items(cell phone, hat, sunglasses) stored above food prep tables. Operator moved all to proper storage. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep/work tables in kitchen. Operator moved to proper storage. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven at sushi station has accumulation of debris.

Basic - Ice scoop handle in contact with ice. At small soda machine in service area. Ice scoop handle laying down in ice. Operator moved to proper storage. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice accumulation on the floor.

Basic - Food stored on floor. Cases of lemon and lime juice stored on the floor in walk in cooler. Also, cases of bottled water on floor in the beer walk in cooler. Operator moved all to proper storage. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents/floor/wall soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under cooking equipment in kitchen has accumulation of grease. Fan guards in stand up reach in cooler in kitchen and walk in cooler have accumulation of debris. Walls, ceiling and tubing in walk in cooler has build up of debris. Floor and wall under dishmachine is soiled.

Basic - Ceiling tile missing. One missing ceiling tile above mop sink and one missing tile at back exit door by bag in box soda storage. **Repeat Violation**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Insect light above door in kitchen has accumulation of dead insects.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold-like substance interior of ice machine.

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 no time mark on sushi rice on cook line. Operator marked with correct time during inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad portions stored in reach-in cooler near dry storage, cut lettuce (49F - Cold Holding). Operator stated salads were prepped two hours prior to temperature. In walk-in cooler observed, two large bins of cut lettuce (50F - Cold Holding). Operator stated lettuce was prepped 3.5 hours prior to temperature and added ice to bins. In server alley reach-in cooler observed, cut lettuce (54F - Cold Holding). Operator placed trays int walk-in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer observed prepped and wrapped raw chicken wings stored over prepped and wrapped raw shrimp. In walk-in freezer observed prepped/wrapped raw seafood prepped/wrapped raw chicken wings stored over ready to eat frozen pans of vegetables. In walk-in freezer observed raw prepped/wrapped pork stored over noodles. Operator rearranged items during inspection. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler observed multiple tubs of rice stacked and covered, rice (138F - Cooling); rice (140F - Cooling); rice (138F - Cooling); rice (119F - Cooling). Operator stated rice was cooked and placed in cooler 1.5 hours prior to temperature and placed tubs in walk-in freezer without lids. **Corrective Action Taken**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in bar cooler without open date. Operator stated it was opened the prior day and marked with correct date during inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine with mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Near ice machine observed handwash sink blocked by three serving carts. Operator moved carts during inspection. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink behind bar. Operator stocked towels during inspection. **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle on cook line with no label. Observed large sprayer with no label in server alley. Operator labeled bottles during inspection. **Corrected On-Site**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In server alley observed handwash sink at 92F. Operator adjust hot water to reach over 100F. **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed. In dry storage area near ice machine observed unsealed plywood being used as a lid on multiple bulk bins.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in beer cooler behind bar. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice machine doors with mold-like substance buildup. **Repeat Violation**

Basic - Ceiling tile missing. Observed missing ceiling tile near back door in dry storage area containing soda boxes.