KEN SUSHI AND ASIAN BISTRO

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. 0 ppm chlorine . Manager changed empty bucket of sanitizer .recheck 50 ppm chlorine 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -3D dust accumulation shelf above reach in cooler and on wires from ceiling near microwave at cook line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Oyster tags not marked with last date served. Reviewed with operator Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area . Manager labeled spray bottle . Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler

Basic - Equipment in poor repair. - interior top area of microwave is rusted at cook line - top to reach in freezer is rusted by hand wash sink in back kitchen area

Basic - Floors not maintained smooth and durable in walk in cooler

Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding units at sushi bar . Manager placed thermometers inside sushi coolers Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave - soiled oven handle

Basic - Water leaking from condenser in walk-in cooler . Container under leak .

High Priority - Raw animal food ( raw chicken) stored over or with unwashed produce in walk in cooler . Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw seafood in walk in freezer. Employee rearranged food Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on salad prep station soiled with food buildup in cracks in back kitchen - soiled probe thermometer in kitchen . Reviewed with person in charge Repeat Violation

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed with person in charge

Intermediate - Oyster tags not marked with last date served. Reviewed with person in charge

Intermediate - Spray bottle containing toxic substance not labeled in sushi bar area . Person in charge labeled spray bottle Corrected On-Site Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves in walk in cooler Repeat Violation

Basic - Cloth used as a food-contact surface in side sushi rice at sushi bar

Basic - Cutting board has cut marks and is no longer cleanable in food prep area in kitchen . Reviewed with person in charge .

Basic - Employee personal food not properly identified and segregated from food to be served to the public on prep table opposite walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Personal cell phone in cutting board in back kitchen area - personal items stored on shelf above food prep table Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation at the sushi bar . Repeat Violation

Basic - Equipment in poor repair. Rusted interior of microwave at cook line Repeat Violation

Basic - Floor soiled/has accumulation of debris under cook ing equipment at cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in food prep area in back kitchen Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit ( 118 F) near ice machine .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave at cook line - soiled handles on oven

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine . Person in charge changed solution -recheck 100 ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing plastic containers and placing on shelf without sanitizing. Discussed with operator proper warewashing procedures. Plastic containers returned to three-compartment sink for rewash. Will email DBPR Form 5025-010. Manual Dishwashing Procedure. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw fish is thawing in same container of ready-to-eat krab meat in walk-in cooler. Employee discarded krab. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed produce in walk-in cooler.

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. Cooked rice at sushi bar is not time marked. Operator time marked rice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards in kitchen are stained brown and black substances.

Intermediate - Two spray bottles located in warewashing area containing degreaser not labeled. Operator labeled spray bottles. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Single-served bowl without handle is stored in container of rice near walk-in freezer.

Basic - Cardboard used to line nonfood-contact shelves in kitchen.

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

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone is stored on top of cutting board in kitchen near walk-in cooler. Employee removed phone and placed cutting board in three-compartment sink to clean and sanitize. Corrective Action Taken

Basic - Equipment in poor repair. Reach-in freezer located in kitchen door is rusted.

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Ripped/worn tin foil used as shelf cover on shelves in kitchen and walk-in cooler.

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

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-05-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Warning - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In flour and sugar bins, removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-05-06: Bowl in flour bins Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line Warning - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Warning - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Staff at sushi bar with no hair restraints Warning - From follow-up inspection 2024-05-06: Staff at sushi bar with no hair restraints Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk-in cooler Warning - From follow-up inspection 2024-05-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs Warning - From follow-up inspection 2024-05-06: Scoop handle in bread crumbs Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 127F water Warning - From follow-up inspection 2024-05-06: Rice scoops in 113F water Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Repeat Violation Warning - From follow-up inspection 2024-05-06: Operator gaskets soiled Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-05-06: Time Extended

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. Expired 1/2023

Intermediate - Spray bottle containing toxic substance not labeled at front counter area

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in back kitchen area -employee repaired sink during the inspection - hot water available 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 at sushi bar and in walk in cooler .- reviewed with manager -employee removed fish from reduced packaging from fish at sushi bar - Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food in sauces inside walk in cooler

Basic - Cloth used as a food-contact surface (sushi rice ) - manager removed cloth Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils Employee drink above Sushi display cooler - manager relocated drink Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing cloth band on arm while preparing sushi -reviewed with manager

Basic - Employee with no hair restraint while engaging in food preparation at sushi bar

Basic - Food ( individual sauces ) stored on floor in front counter area - manger relocated food - corrected on site -food stored on floor inside walk in cooler and walk in freezer - reviewed with operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - reviewed with manager

Basic - Stored food (sauces) not covered in walk in cooler reviewed with manager Corrected On-Site

Basic - Walk-in freezer shelves with rust that has pitted the surface in walk in cooler - reviewed with manager

Intermediate - Handwash sink not accessible for employee use at all times. -Hand wash sink inside kitchen across from back door blocked by two bar stools, manager moved. Corrected On-Site

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. -Manager put tags in order, Corrected On-Site

Basic - -6inch 6th pans not properly air-dried - wet nesting on drying rack in dish machine area.

Basic - -Accumulation of black mold-like substance in the interior of the ice machine inside kitchen.

Basic - -Exterior of reach in freezer door with rust that has pitted the surface. Discussed with manager.

Basic - -Interior of microwave has accumulation food debris located on cooks line above reach in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. -Cutting board soiled with stains and deep knife marks on prep table near back door in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee foods stored on top of food prep table near back door above oil and onions to be sold to the public. Operator moved. -Employee fried chicken stored on top of cutting board and reach in cooler on cooks line, operator removed. Corrected On-Site

Basic - Food stored on floor. -Packed and frozen chicken and fish stored on floor inside walk in freezer, employee put buckets under these items. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease and food debris. -Exterior of microwave on cooks line above reach in cooler soiled. -Gaskets at reach in coolers on cooks line, walk in cooler and walk in freezer soiled.

Basic - Ripped/worn tin foil used as shelf cover. -On cooks line torn tin foil is used to cover shelves holding seasonings and sauces inside squeeze bottles.

High Priority - Presence of two dead insects on window sill - employee cleaned window sill Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at kitchen hand wash sink and dishwashing areas- review proper hand washing with operator

Basic - - Wall soiled with accumulated grease, food debris, and/or dust in woman's restroom - soiled floor in womens restroom under soap dispenser - employee cleaned wall and floor Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit at cook line - employee relocated to the front area of the cooler Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food ( containers of wrapped seafood ) stored on floor under shelf in walk in freezer -employees relocated seafood Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit ( reading 119F) in crockpot - near rice warmer in back kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled handle to oven - soiled reach in cooler gaskets

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at sushi bar - operator discarded drink Corrected On-Site

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. 10 ppm. Operator made a service call for technician to come out. Technician came out and fixed dish machine. 50 ppm Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator has no letter from purveyor stating salmon that is received fresh is farm-raised and pellet fed. Operator contacted distributor and received letter stating salmon is pellet fed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked cabbage in walk-in cooler. Repeat Violation

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Raw tuna on top of reach-in cooler on front line with no protection from the public. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall double door reach-in cooler of kitchen: half and half 47°F. Operator moved half in half to different portion of cooler that holds temperature well 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 can be determined. Sushi rice made at 1:30 not time marked. Operator added time mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in back prep area stained, cutting board on double door reach-in cooler of cook line.

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

Basic - Employee eating in a food preparation or other restricted area. Evidenced by personal food on prep table of back prep area.

Basic - Food stored on floor. Packaged fish on floor of front line. Operator elevated Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in standing water at 114°F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on gaskets of double door reach-in cooler of cook line

Basic - Old labels stuck to food containers after cleaning. On white storage containers on dish rack.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in tall double door reach-in cooler of kitchen. Discussed proper storage.

Basic - Time/temperature control for safety food thawed in an improper manner. Krab sticks that are still frozen thawing at room temperature. Operator moved to walk-in cooler. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of reach-in cooler on cook line. Employee placed in sanitizing solution Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floor is soiled in walk-in cooler.