SHIBUYA SUSHI ART

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) without label.

High Priority - Presence of insects, rodents, or other pests. Observed at expo bay in kitchen - observed approximately 20 ants crawling in sugar container, microwave and wall. Container was left open over night.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler - cooked pasta marked 9/18. See stop sale Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - on site reduced oxygen package tuna (42F - Cold Holding); salmon (41F - Cold Holding) not removed before thawing. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler at sushi bar - hamachi fish (46F - Cold Holding); salmon (47F - Cold Holding); Krab (46F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at flip top cooler in kitchen - eel (47F - Cold Holding); rice (46F - Cold Holding); tofu (47F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Observed at walk in cooler - fried rice (51F - Cold Holding); cooked rice (49F - Cold Holding); cooked pasta (49F - Cold Holding) as per operator items not portioned or prepared today, items held out of temperature for approximately 16 hours. See stop sale. Repeat Violation Admin Complaint

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 - sushi rice (76F - Hot Holding) as per operator employee unplugged device last night, Item held out of temperature for approximately 16 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee engaged in food manipulation without proof of training.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed on top of reach in freezer next to dishwasher area. Approximately 100 dead small flying insects. Operator cleaned and sanitized area. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at male restroom, door not self closing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to dishwasher. Repeat Violation Admin Complaint

Basic - Stored food not covered. Observed at expo bay - container of sugar not covered. Operator covered. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed opened box of strawberries in freezer not covered stored under raw fish eggs in walk in freezer. Food prepared with soiled equipment/utensil. Observed rice being cooked in rice cooking mesh bag at cook line. Operator discarded rice. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly flying around kitchen in prep area landing on paper towel on prep table next to meat slicer stored on prep table. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed no proof of documentation for aquaculture fish, is raised in controlled environment or pellet fed. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish eggs stored over cut oranges and lime at sushi station. Observed raw tobiko, masago, stored over prepped guacamole in reach in cooler at sushi station. Observed raw salmon stored over spicy Mayo sauce, wasabi sauce in reach in cooler at sushi station. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel in reach in cooler at sushi station at 56 °F held from overnight in reach in cooler not moved per operator. Observed dulce de Leche stored in reach in cooler from overnight per operator located at server aisle with temperature 84°F. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel in reach in cooler at sushi station at 56 °F held from overnight in reach in cooler not moved per operator. Observed dulce de Leche stored in reach in cooler from overnight per operator located at server aisle with temperature 84°F. See Stop Sale. Repeat Violation Warning

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. See stop sale. Observed sushi rice at sushi station and in kitchen area by prep table with no date mark. Per operator sushi rice made at 10:30am, time date mark was placed 12:54pm. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bamboos mats not covered at sushi station with build up mold like substance and heavy food build up on bamboo mats at sushi station. Interior of oven/microwave has accumulation of black substance/grease/food debris. Observe interior of microwave with build up food residue from overnight that was not cleaned per operator. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at sushi station with mold like substance on coils lid and interior of machine. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink used to thaw raw fish at sushi station. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink sink used for thawing raw fish at sushi station. Operator removed raw fish cleaned and sanitized sink Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink located at cook line in kitchen area. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepped guacamole, garlic and onion sauce, prepped March 15th with no date marking. Operator labeled products Observed miso soup made from March 15th in walk in cooler not labeled. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed raw fish eggs with no date marking Observed goat cheese, cream cheese, in plastic squeezable bags from March 15th with no date marking. Operator labeled products. Observed cooked eel from manufacturer wrapped in plastic removed from original packet in vegan sushi reach in cooler at 56°F stored from overnight not labeled. Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed tuna, volcano rolls, portioned tobiko fish eggs in freezer not labeled. Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed raw salmon stored in reach in cooler at sushi station with no date marking. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed all equipment door handles on reach in cooler, walk-in cooler, microwave doors with food build up debris, and grease debris. Observed gaskets on reach in coolers located in kitchen area.with mold like substance. Repeat Violation Warning

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. Observed white fish defrosted in ROP packaging intact. Per operator white fish was defrosted and will be used to make ceviche. Time/temperature control for safety food thawed in an improper manner. Observed white fish thawing at room temperature in hand washing sink located at sushi station. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee can coke on grill ledge at cook line. Operator removed and stored correctly. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food Popeyes cole slaw and starkkist tuna stored in reach in cooler at sushi station not segregated from food serving to the public. Operator removed and stored correctly Observed employee items stored in walk in cooler not segregated from restaurant food served to the public. Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed food contact cutting board not sanitized with any sanitizing solution during preparation of different sushi items, raw and uncooked. Displayed food not properly protected from contamination. Observed opened box of strawberries in freezer not covered stored under raw fish eggs in walk in freezer. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee ear buds on prep table in kitchen area and on prep table in kitchen area. Observed cellular phone on prep table in kitchen area directly beside meat being sliced. Observed personal watch on prep table at sushi station. Operator removed ear buds and cellular phone and stored correctly. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in preparation of food in kitchen area without wearing hair restraint. Observed employee wearing jewelry while in food preparation. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets on reach in cooler in kitchen area. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Observed floor drains with heavy build up food debris. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hoods over grill with grease build up. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles of scoop directly touching tempura flour, flour, vinegar and rice in dry storage in kitchen area. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service items on top shelf with no barrier-not inverted. Operator inverted items. Corrected On-Site Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in dirty water from overnight not hung to dry. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at sushi station not in sanitizing solution. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed ingredient removed from original container stored in container at server station not labeled. Operator labeled container sugar. Corrected On-Site Warning