VOLCANO SUSHI HOUSE

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels in direct contact of vegetables on cook line in top of reach-in cooler across from wok station and on top of cut avocados in sushi make station. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat noodles in reach in freezer at end of cook line-not all products commercially packaged. Employee removed raw beef to properly store. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked eggs stored with other eggs in walk-in-cooler. See Stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) on cook slime. Employee added more water to dilute solution and retested at 100ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands without using soap and paper towels at prep sink next to hand wash sink at end of cook line. Discussed with person in charge to request employee removed cutting wash hands properly. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler across from wok station on cook line and in sushi make station soiled/ stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi make station blocked by cutting board and items being prepped by employee. Employee removed cutting board and food items to clear path to hand wash sink. At end of inspection, hand wash sink was blocked again. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to store multiple containers and utensils. First time items removed, and further into inspection a bowl placed again in same hand wash sink. Corrective Action Taken

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/ Observed no CFM on duty with at least 6 employees working. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in prep area and cook line. Requested 3 Employees to replenished paper towels at both hand wash sinks and still did not replenish paper towels. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Unlabeled Spray bottle containing toxic substance stored in triple sink. Employee labeled spray bottle of sanitizer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowls without handles used,to dispense corn starch and sugar on cook line. Employee removed bowls. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to box of gloves in cabinet at sushi make station, also two more beverages next to clean containers and cups on shelf above triple sink. Employees,removed beverages to properly store. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket on middle reach-in cooler in sushi make station torn/;in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door frame, shelf, fan area and some boxes of food in reach in freezer at end,of cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in-cooler, reach-in coolers on cook line soiled. Repeat Violation

High Priority - Container of medicine improperly stored. Can of burn spray stored next to knives in cabinet in sushi making station. Operator discarded burn spray. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in direct contact with raw salmon in sushi making station, and also on top of vegetables in top of flip top reach-in cooler across from grill.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat dumplings in reach in freezer at end of cook line . Not all products commercially packaged. Also, raw shrimp stored over ready to eat ice cream in reach in freezer at end of cook line. Not all products commercially packaged. Operator had employee removed wrongly placed items to properly store. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left gloves on when washing soiled gloves instead of changing gloves. Discussed with operator. Operator discussed with employee. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill on cook line soiled/ stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen and prep area used to store equipment. Also, hand washed sinks in sushi making station used to hold metal pans. Operator removed items from both hand wash sinks. Corrected On-Site

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/ Four or more employees on duty during this inspection without a CFM on duty.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses TPHC for sushi rice but unable to provide paperwork for. Distributed TPHC paperwork during this inspection and operator started to fill out. Corrective Action Taken

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. Operator only able to provide proof of employee food safety training for one employee. Several other employees employed more than 60 days but do not have proof of employee food safety training.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense cut cabbage on cook line and rice in kitchen area. Operator removed bowls Corrected On-Site Repeat Violation

Basic - Food stored on floor. Plastic bucket of soy sauce and mayo stored on floor in kitchen near reach in freezer and near entrance to sushi making station. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on shelves and foods in reach in freezer in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in cooler on cook line soiled. Repeat Violation

High Priority - Container of medicine improperly stored. Two bottles of medicine stored on shelf outside sushi bar area next to food. Operator removed bottles of medicine to properly store. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat dressings in walk-in-cooler. Also, raw salmon stored over ready to eat chicken nuggets in reach-in cooler on cook line. Employee removed both raw items to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48F - Cold Holding); tofu (55F - Cold Holding)in glass door cooler on front service line. Observed bottles blocking fan area and employee stated the door was left opened during lunch. Employee rearranged cooler and placed cut lettuce and tofu in walk-in-cooler to chill. Retemped both foods at end of inspection cut lettuce 43F and tofu 48F Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink instead of hand wash sink. Discussed with operator. Operator discussed with employee the proper hand wash sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station on cook line soiled/ stained. Also, top area of deflector plate in ice machine soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in sushi bar area blocked by multiple cutting boards.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in sushi bar area. Operator labeled spray bottle of cleaner. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense rice, salt, sugar and flour. Operator removed souflee cups from all food items. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked bowls on storage shelf across from triple sink unable to properly air dry

Basic - Food stored on floor. Bucket with vinegar and other sauces stored on floor in dry storage area. Also, container of oil stored on floor under wok station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels stored on cutting boards on cook line and on cutting board in sushi making station.

High Priority - Container of medicine improperly stored. Container of medicine stored next to single service containers on shelf across from soda dispensing machine at front service line. Operator removed bottle of medicine to properly store. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over unwashed fruits in walk-in-cooler. Operator removed raw fish to properly store. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves using his cell phone, then touched clean pans on shelf without changing gloves. Operator discussed with employee hand washing procedures. Employee removed gloves and washed hands and put on new pair of gloves. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on clean storage shelf in storage room area soiled/ stained.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in prep area near triple sink used to store container of utensils. Operator removed container of utensils from hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at sushi making station and also no soap at hand wash sink next to triple sink. Operator replenished soap at both hand wash sinks. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense tempura batter near fryers and,rice near stove at end of cook line. Operator removed bowl from both foods. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Inner sides of handles on flip top reach-in cooler across from grill soiled.

Basic - Food stored on floor. Two containers of oil stored on floor on cookline.. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket of sanitizing solution for wiping towels stored on floor at front service line near kitchen entrance. Operator placed another bucket under it. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near 3 compartment sink.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs in walk-in cooler stored over unwashed vegetables. Manager removed eggs and stored properly. 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 sushi rice without time mark. Manager placed time on sushi. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager HUI YING KE Food manager certification expired 6-14-2021.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at entrance of sushi room blocked by a sushi rice cart. Employee moved sushi rice cart. Observed hand sink next to 3 compartment sink with plastic bucket lids in sink. Employee removed lids from hand sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used for dispensing rice stored in container of rice. Manager removed cup from large container of rice. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation without hair restraint. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door located near restrooms.

Basic - Food stored on floor. Observed multiple buckets of ginger, Salad and noodles stored on floor of walk-in cooler. Manager stored buckets properly off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled. Manager cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at entrance of kitchen. Manager placed another bucket under. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed large brute with containing rice without a label. Manager labeled during inspection. 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. Observed Dish machine at 0ppm and bucket of chlorine was empty. Manager removed empty sanitizer bucket and replaced with new sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs stored over ready to eat foods in walk-in cooler. Manager removed and stored Eggs properly in cooler. 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 Sushi rice being held without time mark. Manager stated rice was made at 10:30am. Provided the Time as a public health control procedure. Manager completed during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed leather cleaner stored on bottom shelf of table next to dishes located near entrance of kitchen. Manager removed and stored properly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Person in charge no knowledge of Big 6 Food borne illnesses , or Eight Food Allergens. I will provide copies to establishment for both Big 6 and Eight Food Allergens again.

Intermediate - No handwash sink for employees. Observed hand sink located across from walk in cooler to have lids stored in sink. Observed sushi area hand sink to have a container in the hand sink. Manager removed items from both sinks. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink located near sushi prepping area entrance. Observed no hand soap or paper towels at hand sink across from walk in cooler. Manager provided both paper towels and hand soap for both hand sinks. 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. Observed the establishment to not have Employee health agreement form for employees. I will provide to establishment employee health agreement form again.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in coolers on cook line to be soiled. Manager began to start the cleaning of handles on cook line. Corrective Action Taken

Basic - Ceiling tile missing. Observed two openings missing ceiling tile above grill area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents in kitchen to be dusty and soiled.

Basic - Employee eating in a food preparation or other restricted area. Observed employee food held over ware washing area. Manager removed and stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees without hair restraint engaging in food preparation.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield over cook line to be missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket to be soiled Observed multiple door gaskets on reach coolers on cook line to be soiled. Manager started the cleaning of door gaskets. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board located in sushi prepping area. Manager removed and stored properly. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee prepping cooked noodles without washing hands properly before handling. Reviewed proper hand washing procedures with employee. Employee washed hands properly. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee Handling Raw noodles with bare hands that are ready to eat.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in freezer Raw shrimp stored over ready to eat ragoons in main freezer near exit door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Tofu held on counter as you walk in kitchen at 54F. Manager placed on ice bath. Corrective Action Taken

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 Sushi Rice being held without time mark on container. Manager placed proper time stamp to include the four hours.

Intermediate - Handwash sink not accessible for employee use at all times. Rolling cart with Rice blocking hand sink in kitchen near entrance of sushi prep area. Employee moved cart. Corrected On-Site

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/ No certified food manager on site with 5 employees present. Employee stated Manager was out of town.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at two hand sinks located in kitchen. Employee provided paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at two hand washing sinks , one in kitchen, one in Sushi prep area. Employee provided soap for both sinks. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Observed soil buildup in top of interior of Dish machine.

Basic - Ceiling tile missing. Observed two openings in ceiling above grill area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed the cutting board near grill in kitchen to be soiled, no longer cleanable.

Basic - Food not stored at least 6 inches off of the floor. Observed buckets of soy sauce, salad in walk-in stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in plastic pan of water at 79F. Manager removed and properly stored utensils. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the kitchen observed door gaskets on reach in coolers to be soiled. Walk-in door gasket soiled. Upright freezers door gaskets soiled.