SUN SUSHI AND IZAKAYA

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on top of cut sweet potatoes in reach-in cooler at end of cook line.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature. Employee stated eggs at room temperature for one hour. Employee moved eggs to cook line reach-in cooler, ambient temperature 38F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice where employee coffee was stored.

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. Rice in sushi area. Employee stated rice placed out at 1:00 pm. Manager placed proper time marking on rice. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on kitchen ice machine. Manager removed bottle of cleaner during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rolling prep table blocking cook line hand washing sink. Manager moved table during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand washing sign in sushi bar area. Repeat Violation

Intermediate - Water filters not inspected and serviced according to manufacturer's recommendations. Water filters replaced on 9/26/2023. Water filters need to be replaced every year.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to kitchen entrance, 81F.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from office.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee stored in ice of kitchen ice machine. Employee removed coffee during inspection. Corrective Action Taken

Basic - Food stored on floor. Cases of cooking oil stored on floor outside of office. Bag of carrots stored on floor in walk-in cooler. Multiple items stored on floor in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack across from dish machine.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from three compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on prep table across from office. Manager placed beef in walk-in cooler to continue thawing. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi bar area. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

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. Employee making sushi in sushi bar area not wearing gloves. Employee put on gloves to continue mak8ng sushi. Corrected On-Site

High Priority - No proof of parasite destruction or aquaculture documentation for fish served raw or undercooked. Fish must be fully cooked or discarded. No proof of parasite destruction available for one company providing fish that is served undercooked. Provider of fish emailed proof of parasite destruction during inspection.Warning Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Shredded cabbage stored on paper towel in reach-in cooler across from prep sink. Fish stored on paper towels in sushi bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped vegetables in reach-in cooler across from chicken. Manager placed chicken on bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach-in cooler across from cook line. Manager placed chicken on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: calimari (45F - Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: calimari (40F - Cold Holding). Items in reach-in cooler across from kitchen prep sink: Krab (51F - Cold Holding); cabbage (45F - Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: cabbage (41F - Cold Holding); krab (39F - Cold Holding). Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided written procedure to operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device for high temperature dish machine.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Manager went to store and purchased thermometer. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for two employees.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean dishes in dish area. Employee removed drink during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf with clean dishes in storage room behind front counter sushi area.

Basic - Equipment in poor repair. Handle for door to front counter walk-in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter hand washing sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of wait station ice machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from cook line.