High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food.Observed Raw shell eggs over sliced carrots and fresh herbs reach in cooler cook line, Raw fish over soy sauce in squeeze bottle at sushi reach in cooler. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

High Priority – Observed: 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. Observed Raw chicken over raw salmon walk in freezer, Raw chicken over raw squid reach in freezer by back door. All products not in commercial packaging. **Corrected On-Site** **Repeat Violation** **Admin Complaint**Priority: High Priority

High Priority – Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F – Hot Holding) Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. **Repeat Violation** **Admin Complaint** Reference: 3-701.11(A) FC and 3-101.11 FC and 509.032(4) FS: 3-701.11(A) A food that is unsafe, adulterated, or not honestly presented as specified under Section 3-101.11 shall be discarded or reconditioned according to an approved procedure. 3-101.11 Food shall be safe, unadulterated, and, as specified under Section 3-601.12, honestly presented. 509.032(4) The division may stop the sale, and supervise the proper destruction, of any food or food product when the director or the director's designee determines that such food or food product represents a threat to the public safety or welfare. Priority: High Priority

High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumplings (51F – Cold Holding); fish eggs (72F – Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for two hours. Observed pork dumplings stacked over rim of metal container at reach in cooler on cook line. Operator, split in half and stored excess inside reach in cooler. Observed fish eggs sitting out on counter at sushi station. Operator returned to reach in cooler. **Corrective Action Taken** Priority: High Priority

High Priority – Observed: 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. Observed No time stamp for sushi rice at sushi station. Per operator, new sushi rice is prepared at 10am, 2pm, and 6pm. Operator added times to time control procedure. **Corrective Action Taken** Priority: High Priority

High Priority – Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F – Hot Holding Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. Priority: High Priority