MIDORI

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line containers of vegetables and raw beef in flip top reach in cooler. Employee removed paper towels. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two partially thawed raw tuna in vacuum sealed packaging in sushi reach-in cooler. 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 shrimp being held on time controls has no time marking. Operator states shrimp prepared at 11:45 and added time mark to shrimp. Corrected On-Site

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee cutting raw chicken with bare hands, wipe hands on wiping cloth then handle clean utensils and lids without washing hands first. Inspector coached employee on proper handwashing and employee washed hands. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bowls in handwash sink by mop sink. Employee removed bowls. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dishmachine. Repeat Violation

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. See stop sale. Two partially thawed raw tuna in vacuum sealed packaging in sushi reach-in cooler. Repeat Violation

Basic - Food stored on floor. Case of fish stored on the floor in the walk-in freezer. Case of mayonnaise stored on the floor by three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 84F. Employee removed the water. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue dish racks have black mold-like substance. Shelf below flat grill with heavy food/debris build up. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor by the three compartment sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of completely thawed tuna in vacuum sealed packaging in sushi reach in cooler.

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 has no time marking. Employee states prepared at 11:00 and marked time on rice. Also, person in charge could not locate written procedures. Provided form via email. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses bleach as a sanitizer, no test kit available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at dishmachine. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Paul, hired approximately 8 months ago and for Bonnie, hired approximately 6 months ago. Repeat Violation Admin Complaint

Intermediate - No proof provided that some 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 reporting responsibilities for Paul or Bonnie.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice. Person in charge removed the bowl. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by bag in box soda rack is unsecured. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing above triple sink.

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. See stop sale. One package of completely thawed tuna in vacuum sealed packaging in sushi reach in cooler.

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor around mop sink is soiled. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen in standing water at 81F. Employee moved utensils to the flat grill. Also, knives stored on flat pan below soap dispenser and beside hand wash sink in sushi. Also, tongs stored on oven door. Person in charge removed tongs.Corrective Action Taken Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves below flat grill with bread and food debris build up. Gaskets on fliptop reach in cooler in the kitchen, walk-in cooler door, small reach in cooler and walk-in freezer door are soiled. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in sushi tested at 0ppm chlorine. Person in charge remade solution to 50ppm chlorine. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked multiple shell eggs in bowl then handled clean utensils without removing gloves and washing hands. Inspector spoke with operator. Operator had employee change gloves and wash hands. Also observed cook take raw chicken with bare hands, bread chicken, place chicken in fryer. Then handled clean utensils then reached into containers of various raw vegetables with same bare hand. Inspector spoke with operator. Operator had employee stop and wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (44F - Cold Holding); yellowtail (45F - Cold Holding); red snapper (47F - Cold Holding); smoked salmon (45F -Cold Holding); escolar (45F - Cold Holding) in front counter sushi display cooler. Operator states unit was turned off due to business closed prior day. All products taken from reach in cooler and placed in sushi cooler approximately one hour prior. All products moved to walk-in cooler and approximately 20 minutes later, all sushi temperatures between 36F-43F. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Danory A. hired over 60 days ago.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna, yellowtail, red snapper, salmon and escolar not date marked in front counter sushi cooler. Operator states all sushi prepared on Saturday.

Basic - Bowl or other container with no handle used to dispense food. Bowl used in bucket of rice. Operator removed bowl. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Three small tanks unsecured in front of bag in box soda storage rack. Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for front counter sushi cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks at dish machine have black mold-like build up. Gaskets on reach in cooler, reach in freezer and walk in cooler are soiled. Shelf under flat grill has grease build up. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen, raw shrimp stored on top of edamame. Operator moved to proper storage. 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 in sushi area not time marked. Per employee, rice prepared 1.5 hours prior. Employee marked correct time on sushi rice. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. Drain line for sushi counter cooler drains into hand wash sink in sushi area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar and tempura batter containers. Operator removed bowls. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks by bag in box soda rack are unsecured.

Basic - Ceiling tile missing. Ceiling tiles missing at walk in cooler door and to left of dishmachine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill utensils in standing water in container beside grill at 87F. Operator replaced water and placed container on flat grill. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach in coolers in kitchen and walk in cooler are soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing at sushi station in bowl of water on counter. Operator moved to back prep sink and applied running water over the tuna package. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach in cooler by soda machine and on counter in sushi area.

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 time not marked. Operator marked correct time. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Drain line from sushi counter top cooler goes into handwash sink on sushi line.

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. Provided DBPR HR 5030-104 with operator. Corrected On-Site Repeat Violation

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. 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 observed in "crunchies" on shelf at prep table. Operator removed bowl. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. 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 heavy debris build up. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gaskets on reach in cooler in kitchen, walk in cooler and walk in freezer doors are soiled. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at sushi counter within customer reach, stored with handles down. Operator inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi, wet wiping towel on counter. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor near three compartment sink. Operator moved from floor. Corrected On-Site

High Priority - Food stored in ice used for drinks. Togo container of lemons stored in drink ice. Person in charge removed container of lemons from drink ice. No visible contamination to ice observed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on wire rack next too sauces and single service items near sushi bar. Person in charge moved chemical spray bottle to hand washing station. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at 400+ ppm chlorine. Person in charge add more water. Retested at 100ppm. 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. Provided written procedures and discussed with person in charge Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line flip-top cooler stained with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station at kitchen entrance missing paper towels. Person in charge added paper towels. 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. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) employee cigarettes on shelf above food prep table. Person in charge removed cigarettes. Corrected On-Site

Basic - Floors soiled/has accumulation of debris. 1) floors under cook line equipment soiled with grease and food debris. 2) floors in walk-in cooler soiled with food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) Small convection oven at sushi bar soiled with food debris and grease. 2) oven on cook line soiled with food debris.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet used in walk-in cooler to keep sauces off floor not sealed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) walk-in cooler gaskets soiled with black/green mold like substance. 2) walk-in freezer gaskets soiled with black/green mold like substance. 3) flip-top cooler gaskets soiled with black/green mold like substance and food debris. 4) Filter hoods soiled with grease. 5) walk-in cooler metal shelves soiled with food debris. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Torn aluminum foil on shelves near triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths at sushi bar not stored in sanitizer. Person in charge placed cloths in laundry bag. Corrective Action Taken Repeat Violation

High Priority - Container of medicine improperly stored. On cookline on shelf above microwave observed bottle of aleve.

High Priority - Dented/rusted cans present. See stop sale. In kitchen on shelf next to soda boxes observed four cans of pineapple juice with creased dents around the rim.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Behind sushi front counter observed employee drying his hands on a cloth towel after hand washing.

High Priority - Food placed in soiled container/equipment. Mushrooms in walk-in cooler observed being stored back into original container after being washed and sliced according to operator.

High Priority - Nonfood-grade bags used in direct contact with food. In walk-in freezer and walk-in cooler observed plastic grocery type bags holding raw chicken.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed raw chicken stored over buckets of ready to eat food. In reach-in cooler on cookline observed raw shrimp being stored over margarine in bottom section. Employee moved the butter to top shelf. In walk-in freezer observed raw chicken stored over pork and beef. Corrective Action Taken

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bulk plastic container of rice on cookline observed with multiple points where pieces of container had broken off.

Intermediate - Packaged food not labeled as specified by law. Seasoning on shelf next to soda boxes observed with no label.

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. One certificate for employee training available at time of inspection and operator stated other employees employed for five months.

Basic - Bowl or other container with no handle used to dispense food. Multiple bulk containers of food observed with plastic cups inside without handle.

Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda boxes in kitchen observed four co2 tanks not secured.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line observed without a hair restraint while cooking.

Basic - Food stored in a prohibited area. Behind front sushi counter observed sushi sauce and soy sauce being stored under the hand sink pipes.

Basic - Garbage on the ground and/or pad around dumpster. Observed the area around the dumpster with extreme build up of food and trash debris.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle observed tongs hanging. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen observed with heavy buildup. Hood vents over cookline observed with grease buildup. Interior of broiler observed with food and grease buildup. Operator stated the broiler is no longer in use.

Basic - Open dumpster lid. One lid observed open on shared dumpster.

Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink observed tuna being thawed in standing water. Operator placed under running water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed whole mushrooms being stored over ready to eat vegetables. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At the end of the sushi counter observed plastic forks and spoons stored for employee and customer access with handles not facing out.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table near back door observed wet towel not in use.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket observed containing soap, sanitizer and water mixture. Operator remade with only sanitizer and water. Corrected On-Site