KOI SUSHI LOUNGE & HIBACHI

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then grabbed clean bean sprouts and clean plate, without washing hands first. After manager educated employee on hand wash after cracking raw shell eggs, employee washed hands.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then grabbed clean bean sprouts and clean plate, without washing hands first. After manager educated employee on hand wash after cracking raw shell eggs, employee washed hands. **Corrected On-Site** **Warning**

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. TPHC-4 hours- sushi rice/ fried tempura Sushi rice, per employee time at 11:30 am. Employee placed time label.

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. TPHC-4 hours- sushi rice/ fried tempura Sushi rice, per employee time at 11:30 am. Employee placed time label. **Corrected On-Site** **Warning**

High Priority

Ice scoop handle in contact with ice. Bar area, employee removed.

Basic - Ice scoop handle in contact with ice. Bar area, employee removed. **Corrected On-Site** **Warning**

Basic

Time/temperature control for safety food thawed in an improper manner. 3 packages of pork belly on standing water, employee removed from water and placed under cold running water.

Basic - Time/temperature control for safety food thawed in an improper manner. 3 packages of pork belly on standing water, employee removed from water and placed under cold running water. **Corrected On-Site** **Warning**

Basic

Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloth on prep tables in sushi station, employee removed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloth on prep tables in sushi station, employee removed. **Corrected On-Site** **Warning**

Basic

Handwash sink used for purposes other than handwashing. Plastic drainer and ice inside sink. Employee removed.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic drainer and ice inside sink. Employee removed. **Corrected On-Site** **Warning**

Intermediate

Food stored on floor. Several containers of food on floor inside walk in cooler floor.

Basic - Food stored on floor. Several containers of food on floor inside walk in cooler floor. **Repeat Violation** **Warning**

Basic

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager on duty, Raul Ambat. 7 employees working in food preparation at the time of Inspection.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager on duty, Raul Ambat. 7 employees working in food preparation at the time of Inspection. **Warning**

Intermediate

Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Several portioned cooked noodles left to room temperature on a tray in storage area. Employee placed inside walk in cooler.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Several portioned cooked noodles left to room temperature on a tray in storage area. Employee placed inside walk in cooler. **Warning**

Basic