A & A SUSHI

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee exit bathroom, put on gloves, and immediately begin food preparation without first washing hands before applying gloves. Reviewed handwashing requirements with operator. Employee washed hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna loins 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 - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop in cooked chicken container in cook line reach in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. On reach in freezer and microwave.

Basic - Commercially processed reduced oxygen packaged raw tuna loins 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. See stop sale.

Basic - Garbage on the ground and/or pad around dumpster. Disposed raw fish boxes stored on floor around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior service of sauce pump handle at sushi prep line soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados being taken directly from original but and cut without first being washed. Discussed produce washing requirements with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp tempura (58F - Cold Holding); cooked chicken (55F - Cold Holding) held in plastic containers on top of cook line flip top items well above fill line preventing proper cold holding. Operator stated items were held in unit for less than 2 hours. Operator moved items to below reach in cooler to ensure proper cold holding. Corrective Action Taken

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/

Basic - Bowl or other container with no handle used to dispense food. Plastic to go container with no handles used as scoop at rice holder.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on food prep table at front sushi prep area. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of food debris and build up behind cook line area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Working container of sugar stored by back door not labled. Working container of sugar stored at back door not labled. Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation

Basic - Floor soiled/has accumulation of debris by rear door.

Basic - Plastic to go container with no handle used to dispense rice out of cooker at back door. Operator removed. Corrected On-Site

Basic - Working containers of sugar and salt removed from original container not identified by common name.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Dynamite topping was time marked but not listed on TPHC paperwork. Item was added to the paperwork. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On top of the chest freezer across from the triple sink was a soiled wet cloth not stored in sanitizer. The cloth was moved to a sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (55F - Cold Holding) left on counter during lunch rush, Chef Putin reach in cooler

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. Manager stated that she was never informed about this form. Emailed form

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler- observed raw salmon and tune fish stored over cucumber. Employee relocated fish to suitable location. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso soup (125F - Hot Holding reheated to 171F) on cook line. Per operator soup has been on steam table for two hours. Employee reheated to 171F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by cart. Employee removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site 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. Observed thawed tuna in commercially processed reduced oxygen packaging,. Employee cut corner of bag. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating in a food preparation or other restricted area. Observed employees eating in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep table by food preparation area. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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

High Priority - Employee washed hands with cold water.

Basic - 5 gallon plastic bucket of soy sauce stored on floor in kitchen. Operator elevated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense panko and rice. 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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Container found in rice.