BLUEFIN SUSHI THAI GRILL

High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler - salmon and tuna fish stored above avocados. Educated operator n proper storing standards. Employee removed and stored properly. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed at cookline under flip top cooler- 4 live roaches. Additionally 2 live roaches in oven at cook line.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed at rear near reach in freezer. Pot of rice with 11:30 time label. Not discarded after 4 hours.

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. Observed at sushi bar pot of rice with no time label. As per operator item held for approximately 2 hours, operator applied time label for remaining 2 hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar grilled eel (89F - Hot Holding). Operator put in oven to warm back up to 165F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink - No vacuum breaker after splitter.

Intermediate - No probe thermometer provided to measure temperature of food products. As per operator no thermometer at establishment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dishwasher area - Personal bag store on drying rack with clean equipment. Additionally observed at front sushi bar/ take out area - purse and drink stored next to single use utensils and containers. Operator removed and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack by dishwasher.

Basic - Food stored on floor. Buckets of ginger stored directly on floor at front sushi bar and at storage room at back additionally Japanese seasoning stored on floor at storage room at back. Operator stored properly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at by reach in freezer at back - 2 mops left inside dry mop bucket.

High Priority - Nonfood-grade bags used in direct contact with food. At chest freezers in dry storage area- non food grade Togo bags used to store dumplings- operator removed. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline- raw beef 46-48F at 3:20 ( cooling since 10:30)- food placed in double container- at current rate of cooling food will not reach 41F within 4 hours- see Stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline- raw beef 46-48F at 3:20 ( cooling since 10:30)- food placed in double container- at current rate of cooling food will not reach 41F within 4 hours- see Stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by step-ladder near glass reach in cooler at back of kitchen - operator removed.

Intermediate - Identity of food or food product misrepresented. On menu - dish - Mermaid in the Red Sea with red snapper- as per invoice provided states Crimson Snapper.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ During inspection certified food manager arrived. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice on time.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler at cooling- Commercially processed Yellow tail snapper in reduced oxygen packaging bearing labeled not removed from package before thawing- operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. Observed approximately 5 dead roaches in back dining room area on floor, approximately 4 dead roaches by triple sink prep area on floor, approximately 20 dead roaches in cookline oven( oven used for storage of pots and pans, and approximately 2 dead roaches at coffee station floor- operator removed dead roaches and sanitized area. Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottles on and above prep tables throughout establishment.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath exterior door by dry storage area.