RISE SUSHI

Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen . Manager filled soap Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tile missing in kitchen

Basic - Food stored on floor. Case of frozen fish on the floor in kitchen. Chef picked up case Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen

Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled. Chef labeled. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw pork and raw chicken stored on top of various boxes of unwashed produce in walk in cooler. Operator reorganized. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw salmon (53F - Ambient Cooling for 15 min at 2:00, 53F at 2:35) cooking in deep filled covered bin in walk in cooler. Operator removed top from container to increase rate of cooling. Corrective Action Taken

Basic - Accumulation of food debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Buildup of food debris/soil residue on equipment door handles in kitchen and sushi prep areas.

Basic - Ceiling tile missing above wait station salad prep area.

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. Raw escolar thawing in reduced oxygen packaging in sushi prep reach in cooler. Item was still frozen at time of observation. Operator removed item from reduced oxygen packaging. Corrected On-Site

Basic - Floor area(s) covered with standing water in wait station area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of cornstarch and flour working containers in kitchen heavily soiled with food debris. Employee cleaned. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Working containers of flour and cornstarch not labeled in dry storage and cook line. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (68F - Cold Holding) held at room temperature for less than 1 hour. Sushi chef moved roe to reach in cooler below to ensure proper cold holding 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. No time marking on sushi rice held less than 4 hours. Operator applied 12:00-4:00 time marking. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi prep area. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink behind bar. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing glass cleaner not labeled at bar area. Operator labeled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour container in dry storage heavily soiled with food debris. Reach in cooler gaskets throughout sushi prep area soiled with food debris/slime.

Basic - Standing water in bottom of reach-in-cooler on cook line. Operator cleaned up. 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. At the sushi bar, the eel and dynamite topping were not time marked. The employee time marked. Corrected On-Site

Basic - Equipment in poor repair. The walk in cooler door gaskets are badly torn

Basic - Floors not maintained smooth and durable. On cook line and sushi line

Basic - Food stored on floor. At the back door, 3 buckets of white ginger and buckets of soy sauce were stored on the floor. The items were moved to shelves. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. On the cook line, the teriyaki sauce in the quart container was not labeled. The owner labeled the container. Corrected On-Site

Intermediate - No soap provided at handwash sink. Chef filled soap Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink Corrected On-Site

Basic - Food stored on floor. Boxes of food on the floor in the walk-in freezer. Chef picked up Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter around the toaster oven, cream cheese (60F - Cold Holding); eel (78F - Cold Holding); dynamite topping (85F - Cold Holding). The items have been out of refrigeration for less than 4 hours. The operator voluntarily discarded in place of cooling.

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. At the sushi station, the sushi rice was made 3 hours ago. A time mark was applied. 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cut scallions on rack in Walkin Cooler . Operator rearranged food items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line Egg Wash 75F, and in Reachin cooler on cook line Chicken 52F . Operator discarded eggs and placed chicken in freezer. Corrective Action Taken

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.Did not observe any vomit/diarrhea cleanup plan. Emailed operator vomit plan. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no towels at sushi area Hand wash sink. Operator corrected by adding.

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.Did not observe any employee health reporting agreements. Emailed operator agreement. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters. Observed gaskets soiled on Reachin Cooler doors in sushi area and kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels at sushi area not in bucket.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store Plastic containers

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/ Manager arrived during inspections Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee rest room. Manage Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Room Temperature. Employee placed under running water. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Utensils Manager removed utensils Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Contains Pink liquid

Basic - Clean utensils stored between equipment and wall. Owner removed items Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Red Bull Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner placed WC in sanitizing bucket Corrected On-Site