ASAHI HIBACHI & SUSHI Inspection – September 10, 2024

#9High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Frozen fish stored in no food grade bags in reach in freezer

#10High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes in the walk in cooler

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board

#12Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Black gloves inside of the handwashing sink .

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table

#4Basic36-22-4

Basic – Floor area(s) covered with standing water. In the dish area

#5Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Bucket of soy sauce

#6Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. 2 sets on the equipment **Corrected On-Site**

Corrected On-Site

#7Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. In the kitchen

#8Basic25-05-4

Basic – Single-service articles improperly stored. Box of containers on the floor

Florida Food Watch