SUSHI KABUKI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over uncovered premade salad bowls in cooler, tuna relocated Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tempura shrimp (61F - Cold Holding) on cook line, moved to 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 and the time removed from temperature control cannot be determined. Sushi rice at bar, time mark updated Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bowl of raw fish thawing in hand sink on cook line, removed Corrected On-Site Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. In use tongs on cart handle next to cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75F standing water Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at sushi bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados at sushi bar with stickers present on exterior, discussed properly washing produce prior to use with staff

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electrical surge protector with multiple items plugged in resting on top of electric kettle hot holding soup, removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in bowl of standing water Raw beef thawing at room temp on dry storage shelf, moved to cooler Corrective Action Taken

Basic - Uncovered food stored near sink exposed to splash. Uncovered shrimp next to hand sink on cook line with no splash guard

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut onions in reach in cooler

High Priority - Container of medicine improperly stored. Employee prescription medication on counter at sushi bar, removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over krab stick in cooler at sushi bar, order corrected Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee food in hand sink on cook line, removed Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty unable to provide proof of CFM during inspection, other valid certificates provided

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not filled out

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cardboard used to line food-contact shelves. Equipment cart on cook line Repeat Violation

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

Basic - Cloth used as a food-contact surface. Clean glassware stored on wiping cloths on storage racks in center of kitchen

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on cook line

Basic - Floor soiled/has accumulation of debris. Under cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 82F water on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Ripped/worn tin foil used as shelf cover. Shelf under cook line

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle on cook line, labeled Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Soiled cardboard on cook line shelves

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, moved to prep sink with running water Corrected On-Site