Midori

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at bag in box soda rack. One live flying insect at prep table. Five live flying insects at mop sink. **Warning** - From follow-up inspection 2024-10-16: Approximately 19 live flying insects observed; 5 live flying insects under dish machine 5 live flying insects at bag in box soda rack 6 live flying insects at mop sink 3 live flying insects at drain to left of wok area **Admin Complaint** - From follow-up inspection 2024-10-17: Observed three live flying insects at bag in box soda rack. Observed one live flying insect at the mop sink. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at bag in box soda rack. One live flying insect at prep table. Five live flying insects at mop sink. **Warning** - From follow-up inspection 2024-10-16: Approximately 19 live flying insects observed; 5 live flying insects under dish machine 5 live flying insects at bag in box soda rack 6 live flying insects at mop sink 3 live flying insects at drain to left of wok area **Admin Complaint**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knives, utensils and storage tray for items with water only in three compartment sink. Inspector spoke with employee and employee washed all with soap, rinsed, sanitized and set out to air dry. **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 and tempura krab being held on time as a public health control with no time marking. Operator stated tempura krab made at 11:00 and sushi rice at 11:30 and marked both products appropriately. **Corrected On-Site**

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live flying insects at bag in box soda rack. One live flying insect at prep table. Five live flying insects at mop sink. **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. No written procedures available. Provided DBPR Form HR 5030-904 via email. **Corrected On-Site**

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Available chlorine test strips has inaccurate color chart. Observed test strips expired in 2023.

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

Intermediate - No soap provided at handwash sink. No soap at sushi handwash sink.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unaware of proper set up of the three compartment sink for manual ware washing. Inspector demonstrated on proper set up and proper testing procedures for strength of sanitizer. Provided DBPR Form HR 5025-910 via email to person in charge.

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. Training for Jiagui W expired on 10-10-2024. **Repeat Violation** **Admin Complaint**

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved to proper storage. **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler by fryers, flip top reach in cooler, sushi reach in cooler, walk in cooler and walk in freezer are soiled. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution near mop sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in crispies, cut cucumber, soy sauce bucket and bucket of rice. **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank in front of bag in box soda rack is not secured.

Basic - Ceiling tile missing. Two ceiling tiles missing near back exit, close to walk in cooler door.

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. Employee beverage in glass with straw, no lid near prep area. Employee removed beverage. **Corrected On-Site**

Basic - Floor/wall soiled/has accumulation of debris. Floor under oven and under handwash sink by dish room is soiled. Wall above back exit door has dust and cobwebs.

Employee Health Policies Present

Certified Food Manager Identification

Procedures for Responding to Vomiting/Diarrheal Events

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Plumbing Maintained; Sewage Disposal

Toilet Rooms Maintained

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen, raw shrimp stored on top of edamame. Operator moved to proper storage. **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. Sushi rice in sushi area not time marked. Per employee, rice prepared 1.5 hours prior. Employee marked correct time on sushi rice. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Equipment drain line draining into handwash sink. Drain line for sushi counter cooler drains into hand wash sink in sushi area. **Repeat Violation**

Basic - Ceiling tile missing. Ceiling tiles missing at walk in cooler door and to left of dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks by bag in box soda rack are unsecured.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar and tempura batter containers. Operator removed bowls. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach in cooler by soda machine and on counter in sushi area.

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing at sushi station in bowl of water on counter. Operator moved to back prep sink and applied running water over the tuna package. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach in coolers in kitchen and walk in cooler are soiled. **Repeat Violation**

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill utensils in standing water in container beside grill at 87F. Operator replaced water and placed container on flat grill. **Corrected On-Site**

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

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 bucket at 400+ ppm chlorine. Person in charge add more water. Retested at 100ppm. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on wire rack next too sauces and single service items near sushi bar. Person in charge moved chemical spray bottle to hand washing station. **Corrected On-Site**

High Priority - Food stored in ice used for drinks. Togo container of lemons stored in drink ice. Person in charge removed container of lemons from drink ice. No visible contamination to ice observed. **Corrected On-Site**

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. Provided written procedures and discussed with person in charge **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line flip-top cooler stained with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station at kitchen entrance missing paper towels. Person in charge added paper towels. **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. Provided employee reporting agreement and discussed with person in charge **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) employee cigarettes on shelf above food prep table. Person in charge removed cigarettes. **Corrected On-Site**

Basic - Floors soiled/has accumulation of debris. 1) floors under cook line equipment soiled with grease and food debris. 2) floors in walk-in cooler soiled with food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) Small convection oven at sushi bar soiled with food debris and grease. 2) oven on cook line soiled with food debris.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet used in walk-in cooler to keep sauces off floor not sealed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) walk-in cooler gaskets soiled with black/green mold like substance. 2) walk-in freezer gaskets soiled with black/green mold like substance. 3) flip-top cooler gaskets soiled with black/green mold like substance and food debris. 4) Filter hoods soiled with grease. 5) walk-in cooler metal shelves soiled with food debris. **Repeat Violation**

Basic - Ripped/worn tin foil used as shelf cover. Torn aluminum foil on shelves near triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths at sushi bar not stored in sanitizer. Person in charge placed cloths in laundry bag. **Corrective Action Taken** **Repeat Violation**