Spring Hill News | MASA ASIAN BISTRO & BAR Restaurant Inspection Records

MASA ASIAN BISTRO & BAR

6234 COMMERCIAL WAY STE B7, WEEKI WACHEE


Inspection records

Mar 18, 2020

HIGH
INTERMEDIATE
BASIC
2
1
6

Violations

  • Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
  • Basic - Food stored on floor. Cases in Walk in cooler and freezer **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice. Ice bin **Corrected On-Site**
  • Basic - Plumbing system in disrepair. Dishwasher handsink cold water nozzle is broken
  • Basic - Walk-in cooler shelves soiled with encrusted food debris. Rusty as well
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server station
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler 49° All other items are 41° or below. Operator moved to freezer for quick chill **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Soup 119° Operator reheated Sitting on counter- Bean curd 79° Spring roll 77° Operator moved to freezer for quick chill **Corrective Action Taken**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Jan 17, 2020

HIGH
INTERMEDIATE
BASIC
1
0
4

Violations

  • Basic - - From initial inspection : Basic - Accumulation of dead , insects, in control devices. 16 dead flies on sticky tape over bulk bins **Warning** - From follow-up inspection 2020-01-17: **Time Extended**
  • Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2020-01-17: **Time Extended**
  • Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging over bulk bins **Warning** - From follow-up inspection 2020-01-17: **Time Extended**
  • Basic - - From initial inspection : Basic - Walk-in cooler shelves soiled with encrusted food debris. Also rusty **Warning** - From follow-up inspection 2020-01-17: **Time Extended**
  • High Priority - - From initial inspection : 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. 0 ppm **Warning** - From follow-up inspection 2020-01-17: Operator has called for service **Time Extended**

Jan 16, 2020

HIGH
INTERMEDIATE
BASIC
6
1
9

Violations

  • Basic - Accumulation of dead , insects, in control devices. 16 dead flies on sticky tape over bulk bins **Warning**
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
  • Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler- cardboard is dirty **Warning**
  • Basic - Dead roaches on premises. Five dead under three compartment sink **Warning**
  • Basic - Floor drains/drain covers heavily soiled. Throughout **Repeat Violation** **Warning**
  • Basic - Floor soiled/has accumulation of debris. Back prep area under three compartment sink, behind ice machine and next to mop sink **Warning**
  • Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging over bulk bins **Warning**
  • Basic - Walk-in cooler shelves soiled with encrusted food debris. Also rusty **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back kitchen **Repeat Violation** **Warning**
  • 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. 0 ppm **Warning**
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. One fly on wall under three compartment sink **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter- 60° Operator voluntarily discarded and will add to Time As a Public Health Control with sushi rice **Corrective Action Taken** **Repeat Violation** **Warning**
  • High Priority - Presence of insects Live worm on the floor under three compartment sink **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. One live in front of ice machine Two live under three compartment sink. Three live on pipe on wall running from three compartment sink to prep table One live on cove molding on wall across from three compartment sink One live under trash can in dish-machine area. One live by sushi bar door One live in front of cooks line Operator killed all live activity Operator called pest control during inspection who arrived during inspection. **Warning**
  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator educated **Corrective Action Taken** **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled. **Warning**

Aug 26, 2019

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From initial inspection : Basic - Equipment in poor repair. * cracked lid on rice bin * chest freezer lid broken **Warning** - From follow-up inspection 2019-08-26: **Time Extended**
  • Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2019-08-26: **Time Extended**

Aug 22, 2019

HIGH
INTERMEDIATE
BASIC
6
8
12

Violations

  • Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
  • Basic - Bowl or other container with no handle used to dispense food. All bulk containers. Rice, flour, sugar Inspector removed and educated operator **Corrected On-Site** **Warning**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cooks line and sushi bar **Corrected On-Site** **Warning**
  • Basic - Equipment in poor repair. * cracked lid on rice bin * chest freezer lid broken **Warning**
  • Basic - Floor drains/drain covers heavily soiled. **Warning**
  • Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape over prep table Fly tape over three compartment sink Operator removed fly tape from over these areas **Warning**
  • Basic - Food stored on floor. Oil in kitchen Boxes in freezer **Corrected On-Site** **Repeat Violation** **Warning**
  • Basic - Outer openings not protected with self-closing doors. Back door wide open upon entering establishment Inspector closed **Corrected On-Site** **Warning**
  • Basic - Plates dried with a towel/cloth. Dishwasher drying dishes with a towel. Educated operator and used google translate to discuss with employee **Corrective Action Taken** **Warning**
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
  • Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths on cooks line. Moved to sanitizer bucket. **Corrected On-Site** **Warning**
  • High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Line chef **Warning**
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2 flies in kitchen **Warning**
  • High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. True world needs to provide a letter stating the salmon is pellet fed **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door cooks line cooler- Garlic and oil 80° operator voluntarily discarded Butter 80° operator voluntarily discarded Operator going forward will put garlic and butter on Time As a Public Health Control. Shrimp 52° added ice rechecked 43° Beef 52° added ice rechecked 43° Chicken 52° added ice rechecked 43° Noodles 45° moved to freezer Sushi bar cooler- Tuna 48° moved to freezer **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (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 made at 1 pm. Operator put time on the form **Corrective Action Taken** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw fish over prepared food in sushi bar **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Fish in sushi bar **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar sink -inspector moved **Corrected On-Site** **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Prep room-large container of dawn, empty soap container and scrub brush Inspector removed **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. * prep kitchen hand sink * bar hand sink *Server hand sink **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - No soap provided at handwash sink. * cooks line hand sink * dishwasher hand sink * server hand sink **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, noodles, marinated meats, Nothing is dated. **Repeat Violation** **Warning**
  • Intermediate - Records/documents for required employee training do not contain all of the required information. Some missing CFM number Expiration **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled. Pink spray bottle **Warning**

Jan 03, 2019

HIGH
INTERMEDIATE
BASIC
0
0
3

Violations

  • Basic - - From initial inspection : Basic - Accumulation of debris inside and exterior warewashing machine. - From follow-up inspection 2019-01-03: **Time Extended**
  • Basic - - From initial inspection : Basic - Raw animal food not properly separated from unwashed produce. Raw beef over carrots in walk in cooler **Corrected On-Site** - From follow-up inspection 2019-01-03: **Time Extended** **Corrected On-Site**
  • Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink. Must be hung upside down - From follow-up inspection 2019-01-03: **Time Extended**

Jan 02, 2019

HIGH
INTERMEDIATE
BASIC
5
7
7

Violations

  • Basic - Accumulation of debris inside and exterior warewashing machine.
  • Basic - Employee personal items stored in or above a food preparation area. Plugged in Cell phone and cord on clean sushi bar countertop
  • Basic - Food stored on floor. Avocados **Corrected On-Site**
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice Sugar Flour **Corrected On-Site**
  • Basic - Raw animal food not properly separated from unwashed produce. Raw beef over carrots in walk in cooler **Corrected On-Site**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink. Must be hung upside down
  • Basic - Working containers of food removed from original container not identified by common name. Bulk bins in kitchen
  • 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. 0 ppm
  • High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ New owner took over 12/18
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 73° rechecked 45° Egg wash 73° rechecked 45° Butter 73° discarded Sitting on spice cart. Moved to cooler Chicken cooked yesterday 45° above the rim of the cooler, instructed operator to take half out and put back into walk in. Walk in cooler Beef 44° Chicken 44° Operator turned cooler temperature lower Sushi rice in hot well 77° discussed Time As a Public Health Control Form and emailed **Corrective Action Taken**
  • High Priority - Raw animal food stored over cooked food. Raw chicken over Cooked Krab. Moved Raw eggs over buckets **Corrective Action Taken**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Behind sushi bar 200 ppm
  • Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Operator using Escolar instead of white tuna. There is only Escolar on the sushi invoices and no white tuna. Educated new owner who will modify the menus tonight. **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Prep sink-Bucket with water and a bowl Cooks line-spatula Sushi bar- scrub brush **Corrected On-Site**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Back prep sink is shut off Women's bathroom sink 73° Cooks line hand sink is shut off
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. *Prep area *Behind bar **Corrected On-Site**
  • Intermediate - No probe thermometer provided to measure temperature of food products.
  • Intermediate - No soap provided at handwash sink. Prep area
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, Krab sticks, marinated chicken and beef

Jul 18, 2018

HIGH
INTERMEDIATE
BASIC
0
2
6

Violations

  • Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to coke boxes **Repeat Violation** - From follow-up inspection 2018-07-18: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor drains/drain covers heavily soiled. Throughout - From follow-up inspection 2018-07-18: **Time Extended**
  • Basic - - From initial inspection : Basic - Garbage on the ground around back door Cigarette ends, plastic bottles, cardboard, - From follow-up inspection 2018-07-18: Still there **Time Extended**
  • Basic - - From initial inspection : Basic - Hole in or other damage to door. Both kitchen doors - From follow-up inspection 2018-07-18: **Time Extended**
  • Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Thank you bags in freezer - From follow-up inspection 2018-07-18: **Time Extended**
  • Basic - - From initial inspection : Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in back sink Added water **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2018-07-18: Pork in standing water **Time Extended** **Corrected On-Site**
  • Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eileen - From follow-up inspection 2018-07-18: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 110° - From follow-up inspection 2018-07-18: **Time Extended**

Jul 17, 2018

HIGH
INTERMEDIATE
BASIC
5
7
9

Violations

  • Basic - Carbon dioxide/helium tanks not adequately secured. Next to coke boxes **Repeat Violation**
  • Basic - Floor area(s) covered with standing water. By soda box station
  • Basic - Floor drains/drain covers heavily soiled. Throughout
  • Basic - Food placed on soiled /equipment. Open container of chicken sitting under two bus tubs on rack
  • Basic - Food stored on floor. Oil in hallway Buckets in walk in Bags full of meat in freezer **Repeat Violation**
  • Basic - Garbage on the ground around back door Cigarette ends, plastic bottles, cardboard,
  • Basic - Hole in or other damage to door. Both kitchen doors
  • Basic - Nonfood-grade bags used in direct contact with food. Thank you bags in freezer
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in back sink Added water **Corrected On-Site** **Repeat Violation**
  • High Priority - Employee washed hands with cold water. Several employees. No hot water at this sink
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 7 flies on countertop in kitchen 1 on cutting board in sushi bar
  • High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. True world salmon
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kale 80° sitting on counter Butter 80° sitting on counter Advised operator to put it on time as a Public Health Control. With the sushi rice. Operator moved to freezer for quick cool down **Corrective Action Taken** **Repeat Violation**
  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Soup with paper towel and rubber bands inside ** uncovered cooked chicken stored on cart underneath two bus tubs full of dirty dishes
  • Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eileen
  • Intermediate - Handwash sink used for purposes other than handwashing. Employee washed off thermometer in hand sink
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Next to dishwasher
  • Intermediate - No soap provided at handwash sink. Back prep area hand-sink
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing was date-marked when I came in. Employees dated everything while I was there **Corrected On-Site** **Repeat Violation**
  • Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
  • Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 110°

Nov 21, 2017

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From initial inspection : - From inspection on 2017-11-13: Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar **Repeat Violation** - From follow-up inspection on 2017-11-16: **Time Extended** - From follow-up inspection 2017-11-21: **Time Extended**
  • Basic - - From initial inspection : - From inspection on 2017-11-13: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk bins - From follow-up inspection on 2017-11-16: Still in buckets **Time Extended** - From follow-up inspection 2017-11-21: **Time Extended** **Corrected On-Site**

Nov 16, 2017

HIGH
INTERMEDIATE
BASIC
1
0
6

Violations

  • Basic - - From inspection on 2017-11-13: Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar **Repeat Violation** - From follow-up inspection on 2017-11-16: **Time Extended**
  • Basic - - From inspection on 2017-11-13: Basic - Employee eating in a food preparation or other restricted area. Employee food on counter next to rice cooker in kitchen. **Repeat Violation** - From follow-up inspection on 2017-11-16: Food on back prep table **Time Extended**
  • Basic - - From inspection on 2017-11-13: Basic - Grease accumulated on kitchen floor and/or under cooking equipment - From follow-up inspection on 2017-11-16: **Time Extended**
  • Basic - - From inspection on 2017-11-13: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk bins - From follow-up inspection on 2017-11-16: Still in buckets **Time Extended**
  • Basic - - From inspection on 2017-11-13: Basic - Soil residue build-up on nonfood-contact surface. Bus tub cart in kitchen - From follow-up inspection on 2017-11-16: Still dirty **Time Extended**
  • Basic - - From inspection on 2017-11-13: Basic - Working containers of food removed from original container not identified by common name. Bins with white and brown substances by office - From follow-up inspection on 2017-11-16: Not labeled **Time Extended**
  • High Priority - - From inspection on 2017-11-13: High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 45° Shrimp 45° Beef 45° Noodles 45° Ambient states 42°. Advised operator to lower temperature of the cooler and add ice. **Corrective Action Taken** - From follow-up inspection on 2017-11-16: White noodles 44° Shrimp 45° corrected to 43.5 after rechecking 20 minutes later. All other items in cooler are ambient cooling. Outside thermometer said 45° at beginning of inspection. At the end of inspection it says 410 Told operator to monitor the cooler and add ice. Operator needs to monitor the core temperature of the food by using a calibrated probe thermometer. The core temperature of the food should 41° or below. If this is not possible the cooler needs to be kept empty. **Time Extended**

Nov 13, 2017

HIGH
INTERMEDIATE
BASIC
4
5
17

Violations

  • Basic - Accumulation of food debris/soil residue on handwash sink. Back kitchen
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bulk bins in dry storage
  • Basic - Build-up of grease on nonfood-contact surface. Sides of cook line equipment.
  • Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar **Repeat Violation**
  • Basic - Employee eating in a food preparation or other restricted area. Employee food on counter next to rice cooker in kitchen. **Repeat Violation**
  • Basic - Employee personal items stored in or above a food preparation area. Cigarette on cooks line **Corrected On-Site**
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cooks line
  • Basic - Food stored on floor. Five gallon buckets in walk in cooler Oil on floor Soy sauce on floor **Repeat Violation**
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk bins
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on counter **Corrected On-Site** **Repeat Violation**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in sink **Corrected On-Site**
  • Basic - Raw animal food stored above unwashed produce. Raw beef over box of broccoli **Repeat Violation**
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Soil residue build-up on nonfood-contact surface. Bus tub cart in kitchen
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
  • Basic - Working containers of food removed from original container not identified by common name. Bins with white and brown substances by office
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 45° Shrimp 45° Beef 45° Noodles 45° Ambient states 42°. Advised operator to lower temperature of the cooler and add ice. **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 72° sitting on top of two door reach In cooler . Garlic and oil 76° Butter 76° Aldo sitting above rim of cooler Moved to interior cooler **Corrective Action Taken**
  • High Priority - Raw animal food stored over cooked food. Raw soft shell crab over cooked chicken **Corrected On-Site** **Repeat Violation**
  • High Priority - Roach activity present as evidenced by live roaches found. One live roach on top of bulk bin. Line cook disposed of. **Corrected On-Site**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Nothing in the establishment is date marked **Repeat Violation**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooks line hand sink **Corrected On-Site** **Repeat Violation**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks line
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing in the establishment is date marked **Repeat Violation**

Oct 02, 2017

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From inspection on 2017-05-22: Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar - From follow-up inspection on 2017-07-28: Not chained **Time Extended** - From follow-up inspection on 2017-10-02: **Time Extended**
  • Basic - - From inspection on 2017-05-22: Basic - Exterior door has a gap at the threshold that opens to the outside. Outside back door screen - From follow-up inspection on 2017-07-28: Still there **Time Extended** - From follow-up inspection on 2017-10-02: Gap is still there. **Time Extended**

Jul 28, 2017

HIGH
INTERMEDIATE
BASIC
2
1
5

Violations

  • Basic - - From inspection on 2017-05-22: Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar - From follow-up inspection on 2017-07-28: Not chained **Time Extended**
  • Basic - - From inspection on 2017-05-22: Basic - Employee eating in a food preparation or other restricted area. Kitchen by expo line - From follow-up inspection on 2017-07-28: Food on expo line **Time Extended**
  • Basic - - From inspection on 2017-05-22: Basic - Employee personal items stored in or above a food preparation area. Cell phone charges plugged in above the back prep table - From follow-up inspection on 2017-07-28: Still there **Time Extended**
  • Basic - - From inspection on 2017-05-22: Basic - Exterior door has a gap at the threshold that opens to the outside. Outside back door screen - From follow-up inspection on 2017-07-28: Still there **Time Extended**
  • Basic - - From inspection on 2017-05-22: Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection on 2017-07-28: **Time Extended**
  • High Priority - - From inspection on 2017-05-22: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut kale on front counter 80° iced down Chicken sitting on top of cooler 60° moved to cooler Garlic and oil 65° moved to cooler **Corrective Action Taken** - From follow-up inspection on 2017-07-28: Kale 70° **Time Extended**
  • High Priority - - From inspection on 2017-05-22: High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces - From follow-up inspection on 2017-07-28: Eggs on top shelf **Time Extended**
  • Intermediate - - From inspection on 2017-05-22: 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 employees have proof of food handler training - From follow-up inspection on 2017-07-28: **Time Extended**

Jul 26, 2017

HIGH
INTERMEDIATE
BASIC
6
8
9

Violations

  • Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar
  • Basic - Employee eating in a food preparation or other restricted area. Kitchen by expo line
  • Basic - Employee personal items stored in or above a food preparation area. Cell phone charges plugged in above the back prep table
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Outside back door screen
  • Basic - Food stored on floor. Sauce in cooler
  • Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site**
  • Basic - Raw fruits/vegetables not washed prior to preparation. Onions
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Two door lift top cooler on cooks line- Cooked chicken-46° Raw chicken 46° Spring rolls 46° Iced down, cooler turned lower. Ambient reads 38°. Kitchen is very hot and operator put hot food to cool in bottom of the cooler **Corrective Action Taken**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken 45° Cooked chicken 46° Tofu 46° Raw beef 46° Butter 44° Breaded chicken 46° Walk in cooler temperature turned colder, operator said the temperature was checked at arrival (10:45) and all food was below 41°. The operator will monitor and move Time Temperature Control for Safety foods if the cooler continues to keep the food above 41°
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Five live in the kitchen
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut kale on front counter 80° iced down Chicken sitting on top of cooler 60° moved to cooler Garlic and oil 65° moved to cooler **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 50° cooked at 3:00 no written plan. Emailed operator plan and reviewed **Corrective Action Taken**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubby and scraper on cooks line Bar mat behind bar
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen
  • 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 employees have proof of food handler training
  • Intermediate - No soap provided at handwash sink. Both hand sinks in kitchen Behind bar Server station
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice is time marked but has no plan. Emailed to operator, we went over it **Corrective Action Taken**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken **Corrective Action Taken**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing in the restaurant is date marked As well as sushi bar

May 10, 2017

HIGH
INTERMEDIATE
BASIC
0
1
0

Violations

  • Intermediate - - From inspection on 2017-05-09: Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. - From follow-up inspection on 2017-05-10: **Time Extended**

May 09, 2017

HIGH
INTERMEDIATE
BASIC
1
2
2

Violations

  • Basic - No Heimlich maneuver/choking sign posted. Emailed operator **Corrective Action Taken**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom **Corrected On-Site**
  • High Priority - Establishment not able to be licensed at time of inspection by the division of Hotels and restaurants.
  • Intermediate - Handwash sink not on cooks line, although plans reflect. Called Jon T.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

All data from myfloridalicense.com