SUSHI MASA

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing "keep frozen" label completely thawed in unopened package in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Snow krab salad in walk-in cooler at 47f-51f ambient cooling for 3.5 hours. Operator moved salads to walk-in freezer to rapidly cool. After 30 minutes salads reading 45f. Cut lettuce ambient cooling just over 4 hours in standing reach-in cooler and salad/soup reach-in cooler in kitchen at 46f and 50f respectively.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp set on top of containers of oil near fryers at 53f. Cooked vegetables sitting on shelf under make-table at 51f. Per operator, cooked tempura shrimp was moved from walk-in cooler 30 minutes ago, and cooked vegetables were pulled from cooler 1 hour ago. Operator moved items back to walk-in cooler. 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. Tempura items at sushi bar do not have time stamp. Per operator, they have been put for one hour and are under time procedures. Operator placed time stamp during inspection. Corrected On-Site Repeat Violation

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. Snow krab salad in walk-in cooler at 47f-51f ambient cooling for 3.5 hours. Operator moved salads to walk-in freezer to rapidly cool. After 30 minutes salads reading 45f. Cut lettuce ambient cooling just over 4 hours in standing reach-in cooler and salad/soup reach-in cooler in kitchen at 46f and 50f respectively. See stop sale.

Basic - Bowl or other container with no handle used to dispense food. Many bowls used as scoops throughout restaurant for flours, corn starches, and spices. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard above shelves on make-line, prep area, and dry storage. Per operator, cardboard is replaced once per week. Many are heavily soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust along ceiling tiles and vents. 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. Commercially processed reduced oxygen packaged salmon bearing "keep frozen" label completely thawed in unopened package in walk-in cooler. See stop sale.

Basic - Dead roaches on premises. Observed 6 dead roaches in the following locations: 5 dead roaches stuck to tape of sign above handwashing sink next to 3 compartment sink in back of kitchen. 1 dead roach fell from vent of sushi display cooler in back of sushi area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table on make-line, in pan on top area of make-line reach-in cooler, in standing reach-in cooler over sauces, and on top of sauces in dry storage. Operator removed items during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored on top of dishwasher. Employee shoes stored on cherry cola syrup box. Operator removed items during inspection. Corrected On-Site Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Blackened grease covering ground in dumpster enclosure.

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid has been removed and placed to the side.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools and maintenance equipment stored on wire rack on cook-line above containers of ready to eat vegetables.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados stored on top of hood vent system on cook-line where food is being cooked.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under dishwasher area soiled with mold-like substance.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator enter kitchen and put on gloves to work with food without washing hands. Instructed operator to remove gloves and wash hands before putting on new gloves.

High Priority - Employee washed hands with no soap. Observed operator step off cook line, wash hands without soap, and then put on new gloves. Instructed operator to remove gloves and rewash hands with soap.

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over unwashed broccoli in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpackaged raw steak over packaged precooked pork dumplings. Raw chicken over cooked mixed vegetables. Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk-in cooler at 57f ambient air. Eggs have been in walk-in cooler since yesterday. See stop sale. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in walk-in cooler baring label "Keep frozen" not removed from reduced oxygen packaging before thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held in walk-in cooler overnight: raw chicken 56f, beef 56f, tuna 53f, raw shell eggs 57f ambient air.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squid at 63f sitting on floor behind trash can near prep sink out of temperature control for less than 4 hours. Operator moved squid to walk-in cooler to cool down. Steak in reach-in cooler sitting on top of other items at 60f for 1 hour. In walk-in cooler overnight: raw chicken 56f, beef 56f, tuna 53f. See stop sale. 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. No time mark for sushi rice Per operator, rice was made 3 hour prior. 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. Eel at 107f for 15 minutes.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Krab salad 56f ambient cooling 3 hours, whitefish 53f Ambient Cooling 3 hours , cooked noodles 53f Cook Cooling 4 hours , mussels 53f Ambient Cooling 1 hour, cooked vegetables 56f Cook Cooling 4 hours, all items in walk-in cooler that is 56f ambient air. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen to fill pan with water for steam well. Manager instructed operator to stop and fill pan at prep sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have test strips to test sanitizer for dishmachine. Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer. Provided operator with probe thermometer. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for various dry items in kitchen, and sauces in walk-in cooler. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler reading 56f as coldest temperature in unit during inspection.

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. Salmon in walk-in cooler baring label "Keep frozen" not removed from reduced oxygen packaging before thawing. See stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, drink, and vape stored on top of dishmachine. Operator removed items during inspection. Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Squid sitting on floor behind trash can near prep sink. Operator moved squid to walk-in cooler. Corrected On-Site

Basic - Food stored on floor. Squid sitting on floor behind trash can near prep sink. Operator moved squid to walk-in cooler. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk-in cooler. Operator placed new ambient air thermometer in wall-in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dishmachine soiled with mold-like substance. Repeat Violation

Basic - Water draining onto floor surface. Dishmachine water draining onto floor before reaching drain. Operator fixed piping to drain into drain. Corrected On-Site

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. Employees prepping crab mix for immediate storage in kitchen.

High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping towel used to cover sushi rice in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish over cook lo mein, inside upright reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over raw fish.

High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Shelled eggs stored on shelf Ambient air 58f.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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. Fried shrimp next to fryer station. Sushi rice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blades.

Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside multiple hand washing stations in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing stations on outside of cook line Hand washing station in prep area kitchen. Hand washing station in sushi kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Hand washing station on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Inside rice bin in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink inside upright reach in cooler adjacent from cook line.

Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in cooler and freezer.

Basic - Plumbing system improperly installed or repaired. Pipe from ceiling leaking black liquid with plastic bag wrapped around the pipe exit. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler.

Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. See violation 29-07-05.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to shelves adjacent from ice machine.

Basic - Working containers of food removed from original container not identified by common name. Ingredient bins in kitchen.

High Priority - OBSERVED: OPERATING WITH AN EXPIRED DIVISION OF HOTELS AND RESTAURANTS LICENSE. 06/01/2023 ADMIN COMPLAINT PRIORITY: HIGH PRIORITY

High Priority - OBSERVED: REFRIGERATED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD RECEIVED AT GREATER THAN 41 DEGREES FAHRENHEIT. TOFU 47 HELD OVER NIGHT. OPERATOR, VOLUNTARILY DISCARDED ITEMS. PRIORITY: HIGH PRIORITY

High Priority - OBSERVED: 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. PRIORITY: HIGH PRIORITY

High Priority - OBSERVED: TOXIC SUBSTANCE/CHEMICAL IMPROPERLY STORED. FLY STICKY TRAP OVER PREP TABLE ON COOK LINE. PRIORITY: HIGH

Intermediate - OBSERVED: COMMERCIALLY PROCESSED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING. MULTIPLE ITEMS INSIDE WALK IN COOLER. PRIORITY: INTERMEDIATE

Intermediate - OBSERVED: READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED. TOFU INSIDE UPRIGHT REACH IN COOLER. PRIORITY: INTERMEDIATE

Intermediate - OBSERVED: READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED. TOFU INSIDE UPRIGHT REACH IN COOLER. PRIORITY: INTERMEDIATE

Basic - OBSERVED: EMPLOYEE PERSONAL ITEMS STORED IN OR ABOVE A FOOD PREPARATION AREA, FOOD, CLEAN EQUIPMENT AND UTENSILS, OR SINGLE-SERVICE ITEMS.

Basic - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD THAWED IN AN IMPROPER MANNER. FROZEN SHRIMP INSIDE STANDING WATER. PRIORITY: BASIC 10-07-4 OBSERVED: IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT. PRIORITY: BASIC

High Priority - Employee washed hands with no soap. Observed employee wash hands without soap. Operator instructed employee to apply soap hiring the hand washing process. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs inside a container of eggs. Operator removed shelled eggs. 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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lo mein inside upright reach in cooler next to office kitchen. Operator placed date mark. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand washing station next to office, kitchen. Operator turn hot water on. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles inside dish machine area kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks inside upright reach in cooler next to office kitchen. Operator placed employee items correctly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil inside standing water on sush rice area. Water temp 75f.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing station at sushi bar. Operator placed sign at station. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water. Operator turned water on.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls inside dish machine area kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees on cook line not washing hands before putting gloves on.

High Priority - Pesticide-emitting strip present in food prep area. Observed multiple fly sticky traps in the following location: Above entrance of cook line kitchen. Above prep area in dish pit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs over container of lo mein inside up right reach in cooler. Kitchen.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drying gloves off with towels on cook line.

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 at sushi bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station in dish area. Hand washing station at bar.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing station at entrance of cook line kitchen Hand washing station at back kitchen dish area. Operator instructed employees to turn the hot water shut off valve back on.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing. Abound ice machine back kitchen Insulation exposed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cigarette pack and cell phone on top of dish machine.

Basic - Equipment in poor repair. Upright reach in cooler adjacent from Han washing station.

Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen underneath equipment.

Basic - Food stored on floor. Cases of avocados on floor adjacent to back door kitchen. Cases of crab sticks on floor inside walk in freezer.

Basic - Light shield damaged/in disrepair. Multiple light shields throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All fans throughout kitchen. Gaskets inside all reach in coolers kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler adjacent from hand washing station.

Basic - Shelves with rust that has pitted the surface. Next to upright reach in cooler with clean dishes on them.

Basic - Soiled dry wiping cloth in use. Observed employee drying chicken off with soiled wiping cloth.

Basic - Stored food not covered. Ice cream inside reach in freezer kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

Basic - Water draining onto floor surface. Observed ice machine dripping water on floor. Back kitchen.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed two chairs blocking fire exit in back dining room. Operator removed chairs.

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. Dish machine sanitizer testing at 0 ppm Manager corrected by having the three compartment sink set up testing at 100 ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the Stand up cooler across from the rice cookers there was shrimp stored over noodles. Manager corrected by placing the noodles over the shrimp Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches 1 underneath the dish machine and 1 on top the dish machine Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to three compartment sink had items stored in it. Hand washing sink next to the make line was being used to fill up sanitizer bucket. Manager corrected by removing items from hand washing sink. employee was corrected that hand washing sink is only to wash hands. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The ceiling tiles in the dish area are covered in mold like substance and the vent over the server ally are covered in dust.

Basic - Dead roaches on premises. 1 dead roach underneath the dish machine

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 0 ppm.

Basic - Food stored on floor. In the walk in freezer boxes were stored on the floor. Manager had employee move boxes off of the floor. Corrected On-Site