IAI SUSHI

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by dish washing machine ambient air temperature 48 f Cold holding: raw salmon 46 f cook rice 46 f cook curry 45 f cream cheese 46 f operator removed to freezer 2nd temp Reach in cooler prep station Cold holding: butter 47 - From follow-up inspection 2023-10-04: See stop sale .Cold holding: reach in cooler ambient air temperature 59 f raw shelled eggs 54 f 1 case held over night no probe temperatures taken management stated he used ambient thermometer to check temperatures. Cream cheese 45 f operator placed in freezer 2nd temp 43 f No other time/temperature control for safety food in reach in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some items are not identified with indications on menu - From follow-up inspection 2023-10-04: due 12 2 2023 Time Extended

Intermediate - - From initial inspection : 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. 2 employees one is food manager and one is employee employee is expired - From follow-up inspection 2023-10-04: Due 12 2 2023 Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen entrance hand sink Repeat Violation - From follow-up inspection 2023-10-04: Time Extended

High Priority - Presence of insects, rodents, or other pests. 20 live ants on wooden counter top connected to hand washing sink. Employee killed all ants and sanitized area Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by dish washing machine ambient air temperature 48 f Cold holding: raw salmon 46 f cook rice 46 f cook curry 45 f cream cheese 46 f operator removed to freezer 2nd temp Reach in cooler prep station Cold holding: butter 47

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.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some items are not identified with indications on menu

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. Manager singed and employee signed

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. 2 employees one is food manager and one is employee employee is expired

Basic - Dead roaches on premises. 3 dead roaches on trap on floor under three compartment sink and 1 dead roach under dish washing machine operator removed all dead roaches and cleaned and sanitized area.

Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen entrance hand sink Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the posted license expired 2/1/2022. Department database indicates license is expired. Business is open and operating. Ownership verified Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice marked 5/17 12-2 is still present in the rice warmer and 87F. Rice discarded upon request. Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice marked 5/17 12-2 is still present in the rice warmer and 87F. Rice discarded upon request. Corrective Action Taken Warning

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Receipts from supplier indicating freezing of fish for parasite control are only available for April and May. Receipts for fish, other than salmon and tuna, are not available. Requested operator provide February, March, and April receipts for raw fish. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mask without washing hands before going back to food prep. Employee touched hat without washing hands before going back to food prep. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed knife without washing hands before going back to food prep Warning

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 work with sushi without wearing gloves.Observed employee put on gloves during time of inspection. Warning

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Clorox bleach mixed with cleaner. Establishment does have approved chlorine sanitizer for dishwasher. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped down counter without washing hands and changing gloves. Discussed proper hand washing with operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding sushi cooler imitation crab 53 °F, fish eggs 52 °F, cut cabbage 52 °F inspector Inspector advised operator to place all Potentially hazardous foods to reach in cooler to rapid cool. 2nd temp at 2:15 pm fish eggs 43 °F, cut cabbage 49 °F, imitation crab 49 °F. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed pans in hand washing sink by sushi prep station. Observed hand washing sink by three compartment sink stored with dish detergent container. Observed employee remove dish soap container from hand washing sink. Observed employee wash empty container in hand washing sink. Observed employee wash knife in hand washing sink by prep line with sponge. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Not all sushi rolls are marked that contain raw fish. Hot pot meals needs consumer advisory. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and kimchi not dated mark in reach in cooler by dish machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking cup on prep table by stove. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee cough drops milk and raw beef not separated from restaurants foods in reach in cooler by cooks line. Warning

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler on prep line. Broken plastic window on sushi reach in cooler on prep line. Warning

Basic - Ice buildup in reach-in freezer observed by entrance door. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris. Reach in cooler gaskets soiled on prep line. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind three compartment sink and hand washing sink. Warning