PETES SUSHI&POKE

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. 0ppm, chemical bucket empty, manager replaced chlorine and primed lines 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 and the time removed from temperature control cannot be determined. Sushi rice at bar, time mark updated Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Staff observed running dish machine with empty chlorine bucket

Intermediate - Handwash sink not accessible for employee use at all times. Equipment stacked in hand sink in kitchen Repeat Violation

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Portable speaker directly on top of individually portioned cups of food next to microwave

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff entered kitchen and put on gloves without washing hands prior to handling food, discussed proper hand washing procedures

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler at bar: raw tuna (54F - Cold Holding); raw salmon (52F - Cold Holding); eel (51F - Cold Holding); cream cheese (49F - Cold Holding); octopus (54F - Cold Holding); krab (53F - Cold Holding). All items held less than 4 hours, moved to freezer. Retemp: all items at or below 42F 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 and the time removed from temperature control cannot be determined. Sushi rice at bar

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm, staff replaced 100ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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. Procedures emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times. Cooking utensils in hand sink in kitchen, removed Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine

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. Form emailed to operator

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 - Probe thermometer not used to ensure proper food temperatures. Per operator, probe thermometer has dead batteries

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups under microwave in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Display sushi coolers at bar

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at sushi bar with stickers, not properly washed prior to prep

Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in commercially sealed vacuum packaging, product still frozen, staff removed from bag. Frozen shrimp thawing in standing water in kitchen. Discussed proper thawing methods with staff Corrective Action Taken