SUSHI CAFE

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. Trays of raw chicken katsu and raw pork katsu stored over edamame and spring rolls in reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice being held on time controls has a time marked to start at 11:00. At 3:23, rice had not been discarded.

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. Sushi rice being held on time controls has a time marked to start at 11:00. At 3:23, rice had not been discarded.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can. Employee moved trash can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in sugar and rice. Employee removed both bowls. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi cook wearing a watch.

Basic - Food stored on floor. Case of oil on the floor by back exit. Buckets of raw chicken and raw beef on the floor in walk in cooler. All moved to shelving. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop handle laying in ice at drink machine. Employee raised handle of ice scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled. Repeat Violation

Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has accumulation of white mold-like substance.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef being thawed in a bucket of water at room temperature. Operator put beef under cold running water. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor by triple sink. Employee moved solution to shelving. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp in flip top reach in cooler held in elevated pan at 55F. Operator states shrimp was left on counter for a few minutes for an order. Shrimp was prepared 1.5 hours prior. Shrimp moved to reach in freezer and approximately 20 minutes later temperature at 37F. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under stove top is soiled.

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of fliptop reach in cooler in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in the sushi area tested at 10 ppm chlorine. Operator remade solution to 50 ppm chlorine. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in kitchen and at sushi stored on the floor. Operator elevated both to shelf. Corrected On-Site

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. Dishmachine tested at 0ppm chlorine. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining containers of krab sticks and cooked shrimp in sushi reach in cooler.

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. Opened raw beef stored on top of opened salmon in left reach in freezer. Operator rearranged to proper storage. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose at dish machine hanging below sink flood rim. Operator elevated. Corrected On-Site

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. Sushi rice, being held on time controls, labeled with time expiring at 5:00. Time inspector observed was 5:17. Operator states new batch of rice made at 5:00 but new labeling with time marking not done. Operator labeled with correct time. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen used by employee to rinse cooking utensil. Handwash sink at sushi used by employee to rinse/wet wiping cloth.

Intermediate - No chemical test kit/test kit not accurate provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired November 2018.

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks by soda machine are unsecured.

Basic - Stored food not covered. Multiple containers of cut vegetables in walk in cooler stored uncovered. Operator added covers to all. Corrected On-Site

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi area, employee went to prepare customer order and put on gloves without washing hands first. Inspector spoke with employee on proper handwashing/glove use. Employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl on prep counter at 103F. Per operator, rice placed on counter approximately 30 minutes prior. Operator moved rice to cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoops in top of flip top reach in cooler in kitchen. Some bowl bottoms in contact with food. Operator removed all bowls. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven and interior food tray for oven has heavy debris in sushi area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease accumulation. Dish racks used in dishmachine have accumulation of debris on racks. Repeat Violation

Basic - Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi area. Employee removed wiping cloth. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl on counter at 113F. Per operator, rice prepared 30 minutes prior. Operator heated rice to 168F. Corrective Action Taken

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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for raw chicken in reach in cooler. Operator removed bowl. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at soda machine. Operator moved to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi area has accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on reach in cooler in kitchen and on counter at sushi area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi area tested at 0ppm chlorine. Operator remade solution to 100 ppm chlorine. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, bucket with beef and opened shrimp stored together. Also, in walk in cooler, raw shrimp stored over ready to eat cut vegetables. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed battered shrimp on counter next to fryers at 53F. Employee states was taken out of cooler approximately one hour prior. Employee put shrimp in walk in cooler.

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 procedures available. Provided and discussed DBPR HR 5030-104 with operator. Corrected On-Site

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. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with operator.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory present on menu but no posted signage available in establishment. Provided DBPR Form HR 5030-081 to operator. Operator posted consumer advisory at front entrance. Corrective Action Taken Admin Complaint

Basic - Food stored in undrained ice. Observed container of lemons stored in drink ice. Operator removed lemons. Corrected On-Site

Basic - Food stored on floor. Bucket of cut lettuce, container of beef and shrimp stored on the floor of walk in cooler.

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 bowl in bag of rice beside walk in cooler. Operator removed bowl. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on sushi line has build up of debris.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/22. Operator stated renewal has been paid but unable to access new license to print out. Admin Complaint

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed parasite documentation incomplete with the company name on letter not matching the company on invoice. Operator stated company changed owners and was able to get updated cover letter and print it during inspection and will obtain remaining documents. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in freezer near kitchen entrance observed raw chicken on pans stored over seafood. Operator moved chicken during inspection. Corrected On-Site Repeat Violation Admin Complaint

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 tempura batter on line without time mark. Operator placed correct time on batter during inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front sushi counter observed with extreme heavy food debris buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket and utensils being stored in handwash sink. Employee removed items from sink during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign present in womens restroom.

Basic - Single-service articles not stored inverted or protected from contamination. On shelf above reach-in cooler, observed multiple togo containers and lids stored not inverted. Operator turned all stacks over during inspection. Corrected On-Site

Basic - Stored food not covered. In walk-in cooler observed multiple pans of cut veggies stored uncovered. Operator covered containers during inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels on shelf in kitchen entry area. Employee removed towels during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over package of seaweed wraps in reach in freezer in kitchen. Also raw fish sushi rolls stored over open container of noodles in reach in cooler on kitchen. Operator moved all raw food products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tongs with raw beef on them stored inside container of raw shrimp in top section of reach in cooler on make line. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tongs with raw beef on them stored inside container of raw shrimp in top section of reach in cooler on make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (51F - Cold Holding); salad mix (58F - Cold Holding) in reach in coolers at sushi bar, per manager doors where constantly opened for no more then two hours for lunch rush. Repeat Violation Admin Complaint

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. Tempura batter on cook line on time without any time markings, manager marked batter with time. Corrected On-Site

Basic - Food stored on floor. Bucket of raw chicken in walk in cooler. Multiple containers of ginger throughout kitchen. Employee moved chicken off floor. Corrective Action Taken Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash station in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm, chlorine, retest 100ppm 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. Multiple bags of raw fish and raw chicken, removed from original packaging stored with each other in standing reach in freezer in kitchen, manager began to rearrange items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab (61F - Cold Holding); raw tuna (48F - Cold Holding) in display reach in cooler at sushi bar, per employee krab was taken out of packaging, left on counter then placed in cooler approximately one hour ago. Door to display reach in cooler left cracked open, per employee tuna has been in cooler for approximately two hours, employees closed doors. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Employee ringing out wet cloths in hand wash station at sushi bar area.

Basic - Food stored on floor. Container of ginger at sushi bar, employee corrected during inspection. Corrected On-Site

Basic - Stored food not covered. Seaweed wrap not covered when not in use at sushi bar.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut cabbage in walk in cooler stored in grocery bag, manager removed cabbage from grocery bag. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded pork in standing reach in freezer, removed from original packaging, stored over open bag of wontons, manager rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish sushi rolls stored over open bag of wontons in reach in cooler in kitchen. Raw fish sushi rolls stored over bag of parsley and asperges in walk in cooler. Raw fish sushi rolls stored over open container of cut carrots in walk in cooler. Manager rearranged all items to the correct storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef in top section of reach in cooler stored over raw shrimp, manager rearranged all items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. peas and carrots (51°F - Cold Holding) in reach in cooler in kitchen, employee had left out bag of peas and carrots for less then 15 minutes while stocking the reach in cooler. Repeat Violation Admin Complaint

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Per manager all invoices from May are at they home.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers in kitchen.