SUSHI SONG DAVIE

Intermediate - Spray bottle containing toxic substance not labeled. At the dish washer station, a spray bottle of windex was not labeled. The chef labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Intermediate - Spray bottle containing toxic substance not labeled. In the dishwasher area, a spray bottle containing a blue liquid was not labeled. The dish washer labeled the bottle. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At the stove top station cart. The eggs were returned to the refrigerator Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On the cart under the fan on the cook line, a spray bottle of blue liquid was not labeled. The chef labeled the bottle Corrected On-Site

Basic - Soiled dry wiping cloth in use on the flip top cooler cutting board. The cloth was put into the sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked miso soup in true cooler opposite stove in cook line. Operator moved raw shelled eggs to bottom shelf and stored correctly. Corrected On-Site

High Priority - 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. Raw chicken stored over raw packaged shrimp inside true freezer in storage area. Operator moved raw shrimp to upper shelf and stored correctly. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking Temperature for shrimp.

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. Emailed procedure to manager

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees hired without signing reporting agreement forms.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures available but not filled out for sushi rice. Operator filled out during inspection 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.

Basic - Nonfood-contact surface soiled food debris Window sill in dining room. Operator cleaned during inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.