KABUKI JAPANESE STKHSE & SUSHI

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg on crate in walk in cooler. Egg discarded.

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. In walk in cooler, container of milk opened two (2) days prior. Manager dated milk. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In dish area, two spray bottles containing chemical cleaner are not labeled. Manager labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl inside bulk container of cooked rice inside walk in cooler. Bowl removed. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Wall in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Tongs removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook in kitchen chopping green onions which are used in both cooked items and as a topping with no cook step.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue hardware buckets used to transport ice stored near ice machine in small server area. Buckets discarded. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Kitchen employee washed hands in triple sink. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu are not identified. Manager reprinted menus during inspection. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Red duct tape used to repair hand washing sink area in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple jackets stored with single use items in dry storage area. Employee cell phone on prep table in kitchen. All items moved and stored correctly. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Tiles throughout kitchen - some areas now have exposed unsealed concrete.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in storage area in back kitchen. Floor under cooking equipment in kitchen. Floor in walk in cooler. Floor in walk in freezer. Ceiling tiles in kitchen area.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in server station are unsealed and some are cracked. Shelf below prep table in server area is rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks in dish area. Multiple food storage shelves in dry storage, walk in cooler and walk in freezer.

Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.

Basic - Storage area not maintained clean and organized. Back storage area in back kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl In seasoning

Basic - Food not stored at least 6 inches off of the floor.

Basic - Grease receptacle lid open, broken, or missing.

Basic - In-use ice scoop stored on soiled surface between uses. Sent to sink

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature water scallops and fish.

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. Cupping salad, placed on gloves

Intermediate - Spray bottle containing toxic substance not labeled. Clear substance, labeled. Plate cleaner Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Salad prep person, hat placed on Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of fish on floor, moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 77water, discarded Corrected On-Site

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. In walk in cooler

Basic - In-use ice scoop stored on soiled surface between uses. Stored in soiled pan, placed to clean Corrected On-Site

Basic - In-use wiping cloth/towel used under ice scooper Moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in freezer with white growth soiled on shelving

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/ 4 on shift manager arrived during inspection

Basic - Bowl or other container with no handle used to dispense food. Cup in cooked rice,moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of shrimp on floor, moved Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk in freezer,

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. 0 ppms on chlorine test strips, establishment is running a water booster, even though it's running chlorine but no testing for high temperature. Establishment will consult with supplier about chemical or high temperature.

Intermediate - Handwash sink used for purposes other than handwashing. Handsink near dish area Used as a dump sink,

Intermediate - No soap provided at handwash sink. 1 handsink at bar, soap provided Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Emailed operator time as a public health.

Basic - /vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 80f

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Coconut water in reach in salad cooler, discarded Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large clear container with white substance, manager labeled flour Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp sauce 46° ranch 47° stored in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp sauce 46° ranch 47° discarded

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature in cooler in wait station broken,

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. Milk in walk in cooler, manager labeled Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Per owner and manager Red snapper is used as white fish for the ROSCOE ROLL. ON MENU under classic and specialty sushi rolls Admin Complaint

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Large clear container with green colored liquid inside, manager States makes soap mix

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp sauce made with milk, manager labeled Raw-Ready to eat sushi no date markingCorrected On-Site Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Shelving in walk in cooler, growth on black shelving in walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Rice and kimchi, manager states it's for employee

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer case of broccoli on floor moved to shelf Corrected On-Site