ASIAN FUSION SUSHI & EATERY

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half 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. Sent operator copy Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink in back blocked by wet vac and cooler 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. Sent operator copy Corrective Action Taken

Intermediate - No soap provided at handwash sink. Sink in back Corrected On-Site

Basic - Equipment in poor repair. Make table in kitchen not working. Using for storage

Basic - Food stored on floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sushi make table

Basic - Stored food not covered. Cooked shrimp 2 door glass freezer Bags of rice not sealed 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 and the time removed from temperature control cannot be determined. Sushi rice not marked. Less than 2 hours. Owner time stamped. 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. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near front counter. Owner fixed. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons reversed at self service. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Bleach added to 50 ppm. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Farm raised salmon used for sushi. Manager contacted purveyor. Aquaculture letter provided. Manager added to inspection storage container. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small container of chicken dumplings at 57/61f for 45 minutes removed from cooler. Owner moved to cooler to cold hold at 41f. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Can opener. Cleaned and sanitized.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide at back prep hand sink. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Farm raised salmon for sushi on invoice. No supporting document on site. Manager contacted purveyor who provided Aquaculture letter from KGI which matches invoice. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back used as storage area. All removed and unblocked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. As dump-sink. Cleaned and sanitized. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted in dining room. Consumer advisory on take out menu. Emailed to manager, printed and posted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths placed in sanitizer. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. New sanitizer set up to 50 ppm chlorine. Corrected On-Site

Intermediate - Per plans on file, minor changes have been made. Advising owner to draw plan review and send to Tallahassee. This is okay to license but requesting remodel plan.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One of two restrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. AC unit on northeast wall of kitchen needs detailing.

Basic - Wood food-contact surface not properly sealed.advised to seal wood throughout.

Observed electrical outlet missing plate around such.