THE TWISTED TUNA JUPITER

Intermediate - Food-contact surface soiled with food debris, mold-like substance - cutting board at steam table 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. Tuna and mahi in walk-in cooler- removed from ROP packed; thawed less than 24 hours Corrected On-Site

Basic - Ice bags stored on floor in walk-in freezer Stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner- white fish at prep station at room temperature; placed inside cooler Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and tuna over cooked shrimp in cooler at sushi bar; reversed; 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 - sushi rice at sushi station - as per operator brought out at 9:30; time marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table heavily soiled ; advised to change

Intermediate - Handwash sink at sushi station used for purposes other than handwashing- to store knives and bar mats Removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi station Provided Corrected On-Site

Intermediate - Oyster tags not marked with last date served- at sushi bar- as per operator all consumed on 12/08/24; marked 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. Tuna in drawers at cook line and Tuna at sushi line - operator removed from packaging Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable- at steam table at cook line

Basic - Ice buildup in or 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. Dishwasher (Chlorine 0ppm); fixed to 50; Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6 and operator printed and posted during inspection 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. Emailed and printed / posted during inspection 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. Various fish types in walk-in cooler - advised to remove packages while fish still frozen Repeat Violation

Basic - Knives stored in cracks between pieces of equipment- at cook line between coolers; removed Corrected On-Site

Basic - Steamed shrimp not covered while being transported to sushi bar from kitchen Educated operator Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing at room temperature at sushi bar. Operator moved under running water Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks at cook line Operator provided 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. Tuna fish in drawers at cook line; advised to remove from package;

Basic - Standing water in bottom of reach-in-cooler 15 at pizza station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster tails and raw salmon over chicken stock in cooler # 13 at cook line; Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. guacamole with diced tomatoes (46F - Cold Holding); Cole slaw (46F - Cold Holding) in cooler #17 at cook line; Food not portioned or prepared today; foods out of temperature for 1 hour; power was tripped; operator fixed; foods moved to different cooler to quick chill 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. Emailed and operator printed during inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line ; as per operator new ones ordered;

Basic - Standing water in bottom of reach-in-cooler- pizza station

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries at reach infreezer by fryer station , raw shrimp and raw salmon over fried mozzarella walk in freezer. All products not in commercial packaging. Operator stored properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak with no proof of not being needle tenderized over cooked andouille sausage walk in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler by range stove: lobster (50F - Cooling); at 11:15 since 10:30 - 51F at 11:55; white fish (48F - Cooling) at 11:15 since 10:30 - 49F at 11:55 ; chicken (49F - Cooling) at 11:15 since 10:30 - 50F at 11:55; Pull out drawer by grill: turkey (48F - Cooling) at 11:30 since 10:30 - 48F at 12:00; beef patties (48F - Cooling) at 11:30 since 10:30 46F at 12:00 ; mahi (46F - Cooling) 11:35 since 10:30 46F at 12:00; salmon (47F - Cooling) at 11:35 since 10:30 46F at 12:00 ; chicken (47F - Cooling) at 11:35 since 10:30 - 48F at 12:00 Reach in at pizza station: crab cakes (46F - Cooling) at 12:00 since 10:30 - 47F at 12:25 At current rate of cooling product will not reach 41F within 4 hours. Operator placed ice bags on all products to quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at hand wash station by pizza station. Operator provided paper towels. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached Cleaning towel in contact with sushi fish - operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw fish over cooked lobster - operator moved cooked lobster o adjacent cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sheila shine containers stored above sauces - operator removed. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed with operator. Corrective Action Taken

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of wine and oil not labeled - operator labeled. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade Plastic to-go bags used to store crab legs in walk in freezer- operator removed from bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station reach in cooler- raw tuna over cooked shrimp- operator stored seas tuna to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table by pizza station - cheese sauce 81-85F- hot holding- operator states food out of temperature for 3o minute#- operator placed in steam table and reheated product to 165F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline reach in cooler drawers - chicken 46-47F at 11:50 to 46-47F at 12:35 ( cooling since 11:00)- food over stocked, cooler doors opening frequently for lunch rush- at current rate of cooling food will not reach 41F within remaking 3 hours- operator placed in reach in freezer to quick chill. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse over dry storage rack in kitchen- operator removed. Corrected On-Site

Basic - Food stored on floor. Soda box stored on floor by soda machine box rack- operator moved off floor. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer water at counter by bar- operator removed.Corrected On-Site Corrected On-Site