SUSHI MATSURI

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed : in the 3 door glass front reach-in cooler , paper towel used to line a pan of fish.

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. Observed : the sushi rice was lacking a time as a public health control time mark. One of the owners went to make a sticker with the adjusted time. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the exterior of the rice cooker has an accumulation of dried food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed : an eggplant brought to the cook line cutting board with a Product sticker still attached after washing. ALSO, on the front line, an avocado with a sticker in an ice bath with other washed plant food. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the tips of the soda nozzles have buildup.

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. Observed : 1 expired certificate, Binh.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed : avocados in 2 areas on the front line with the labels still attached.

Basic - Working containers of food removed from original container not identified by common name. Observed : the sushi items in the front line display cases are not labeled for accurate identification.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: prep chef chopping herbs, not being cooked immediately, no gloves. Hands were washed and gloves were added. The AOP(Alternative operating procedure) is in process, it is not yet completely filled out, and currently only includes the sushi bar area. It has not been approved yet.

High Priority - Raw animal food stored over or with unwashed produce. Observed: raw unpackaged fish stored over un-prepped vegetables in the 3 door glass reach-in cooler.

Basic - Food stored on floor. Observed bulk oil on the floor in the back storage.

Portable fire extinguisher is inaccessible. For reporting purposes only. Observed: the K class silver tank fire extinguisher is surrounded by 2 walls, a refrigerator and then broom handles in front. The sign is also below the top edge of the refrigerator, and is not visible.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the front line hand wash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a glass with liquid, on the side prep table past the soda machine.

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed: the front line sanitizer bucket at 0 ppm for chlorine. Chlorine was added to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the interior of the black reach-in cooler has an accumulation food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee covered drink on the prep table just inside of the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the exterior frame of the soda machine in the kitchen is soiled.

High Priority - Toxic substance/chemical improperly stored. Observed: WD-40 and burn spray stored on the black refrigerator.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Observed: only August and September were shown.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed: the last written plan was not found. A template has been emailed.

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. Observed dishmachine chlorine level at 0 ppm

High Priority - Pesticide use not in accordance with manufacturer's directions. Observed home pesticide in dry goods storage area. Manager advised that it is used in the kitchen for pest control. Pesticide is not specific for use in restaurant.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry.

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. Observe open employee drink on prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Observed several male employees at front preparation counter with no hair restraint

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of oil on floor behind grill Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense flour. Employee removed bowl from container.

Basic - Employee eating in a food preparation or other restricted area. Observed dishwasher eating and drinkng in kitchen over ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys stored above prep table in kitchen

Basic - Floor soiled/has accumulation of debris. Observed oil build up behind grill in kitchen

Basic - Light not functioning. Observed two lights missing in hood over grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of Reach in Cooler next to sushi bar soiled, as well as door handle of Reach in Cooler in kitchen soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays stored in kitchen not inverted or protected.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry. Employee placed mops upright to allow to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (flour) removed from original container with no identification of food product stored in container in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two flats of eggs stored over RTE Sauces in Reach in Cooler in kitchen. Employee moved eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. Observed one carbon dioxide tank not properly secured in the back of the kitchen next to the two Reach in Freezer. Employee secured tank Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on clean ware rack all bins, plates and pans not inverted. Employee inverted all the items in the clean ware rack. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers in clean ware rack not properly air dried. Employee removed and paced in ware wash area to be cleaned and air dried. Corrective Action Taken

Basic - Food stored on floor. Observed one five gallon bucket of soy sauce on the floor in kitchen Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers on clean ware rack. Employee removed containers from clean ware rack and removed labels. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor in sushi preparation area.

Basic - Working containers of food removed from original container not identified by common name. Observed fish on display not identified at the sushi bar.