NINJA SUSHI HIBACHI

High Priority - Non-food grade paper towel used as liner for food container- salmon stored in direct contact with paper towel in cooler at the back ; removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (47F - Cold Holding); fish (47F - Cold Holding)in cooler at the back; food not prepared or portioned today; food out of temperature for approximately 1 hour; Food moved to different cooler. 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- sushi rice - since 10:45 am; time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (122F - Hot Holding); rice in the small warmer at cook line; food out of temperature for approximately 20 minutes; operator moved in different warmer to reheat to 165 F Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of avocado above cooked shrimp tempura and cut vegetables; stored properly Corrected On-Site

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 handled tablet at cash register before preparing and packing up to go food items. Without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Clorox wipes stored over unwashed sweet potatoes. Advised operator of proper storage, operator moved Clorox wipes. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Advised employee to only wash hands in designated handwashing sinks.

Intermediate - Handwash sink used for purposes other than handwashing.

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. Advised operator to remove from packaging. Repeat Violation

Basic - Food stored on floor. 5 gallon tubs of soy sauce stored on floor. Advised operator of proper storage.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chefs put hats on and began food preparation without washing hands in between Educated on site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef handled raw tuna and began touching knife and plastic wrap container to cover Avocados. Educated 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 sushi station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Sushi bar low boy, Raw fish stored over Krab. Advised operator of proper storage, operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, smoked salmon (45F - Cold Holding); cream cheese (45F - Cold Holding);not prepared or portioned today. Operator stated products held over 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, smoked salmon (45F - Cold Holding); cream cheese (45F - Cold Holding);not prepared or portioned today. Operator stated products held over 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth solution 200+ppm. Operator diluted solution Chlorine 100ppm. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At cook line, between equipment floor soiled with food debris.

Basic - Food stored on floor. At kitchen, oil stored on floor. Operator moved to shelf Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container with raw fish use for sushi. Operator removed Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Sushi bar cooler Raw fish over krab Fridge by dishwasher area. Raw shell eggs over miso paste Operator stored properly Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid stored above wontons Advised operator to stored properly

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside single door reach in cooler on cook line , krab 45F cold Holding, krab salad 45F cold Holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved to reach in freezer Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Clorox stored above sodas on dry goods shelf. Operator removed 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.emailed to operator

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. Email to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several containers on prep area with Cooked shrimp at 1:17pm (74F cooling) cooling per 30 min, at 1:48pm same temperature At this current cooling rate product will not cool to 41F within 2 hours. Operator moved to reach in cooler Corrective Action Taken

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. To make eels

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stainless steel fridge by 3 compartment sink

Basic - Several containers with soy sauce, ginger stored on floor throughout the restaurant Advised operator to stored properly at least 6" from the floor

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. White reach in cooler - raw tuna over yum yum sauce- operator moved tuna to adjacent cooler. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing sushi no hair restraint - operator provided. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station- wet towel on prep table - operator removed. Corrected On-Site

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. At sushi make table; employee touching sushi ingredients with bare hands. Discussed with employee, employee washed hands and put on gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022.

Basic - Bowl or other container with no handle used to dispense food. At cook line flip top cooler; bowl used to dispense vegetables. Operator removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi display ; cooked eel (47F - Cold Holding). Operator stated being held less than 4 hours, moved to reach in cooler. Corrective Action Taken - From follow-up inspection 2022-09-19: At sushi display; Krab 46°F, raw tuna 45°, raw salmon 46°F, cream cheese 46°F. Operator stated being held less than 4 hours, moved items to reach in cooler. Admin Complaint Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shrimp tempura (110 - Cooling)at 1:05 to 110° F at 1:18 since 12:30; at cook line. Food left to cool down at room temperature. At this rate food will not reach 41° F within six hours. Operator moved food to reach in cooler to properly cool. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken container stored above beef in reach in cooler by three compartment sink. Operator reversed. Corrected On-Site

High Priority - Raw tuna stored over unwashed produce- in glass door reach in cooler next to fryers. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salmon (50 - Cooling)at 1:10 to 50° F at 1:19 since 12:45 in cold holding unit at sushi bar. Food tightly covered. At this rate food will not reach 41° F within four hours. Operator removed foil and moved food in reach in cooler to properly cool. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi station- raw salmon and raw tuna not date marked. Operator date marked. Corrected On-Site

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp in three compartment sink. Operator turned on the water. Corrected On-Site