III D'S SUSHI

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 front counter, time added Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in rice, sugar and panko bins, removedRepeat Violation Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee meal on prep table in kitchen

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

Basic - Food stored in undrained ice. Multiple items in cooler across from wok station in undrained ice

Basic - In-use tongs stored on equipment door handle between uses. On oven door handles, removed Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled 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 reach in freezer, order corrected Corrected On-Site

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

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

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

Basic - In-use tongs stored on equipment door handle between uses. On oven door handles

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 panko bin

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over peanut sauce in reach in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric can opener blade soiled Cutting boards stained on cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at sushi bar blocked by sushi rice cart

Intermediate - Handwash sink used for purposes other than handwashing. Two sinks at sushi bar both labeled as hand sink, both with sanitizer buckets in sink. Discussed identifying one sink as hand sink

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Staff unable to provide form during inspection, additional form emailed to operator during inspection

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned raw fish in reach in freezer not dated

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 debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in rice, sugar bins Repeat Violation

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on soiled shelf above cooler on cook line

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and tablet on prep table in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line Repeat Violation

Basic - Food stored on floor. Cooking oil on floor in dry storage Repeat Violation

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

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 panko bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled at sushi bar Accumulation of grease on sides of fryers, stove Hood filters soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Raw chicken wrapped in plastic wrap stored in shell egg box in reach in freezer

Basic - Soiled dry wiping cloth in use. On cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over commercially processed dressings in reach in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around cook line

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over soup in reach in cooler at cooks line Employee rearranged during time of inspection. Corrected On-Site Warning - From follow-up inspection 2023-02-06: Raw salmon in same container with cheesecake in reach in freezer next to cook line Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (70F - Cold Holding); reconstituted noodles (62F - Cold Holding retemp at 40 degrees Fahrenheit ) Food items were not out for more than 4 hours Operator moved items to cooler during time of inspection. Corrective Action Taken Warning - From follow-up inspection 2023-02-06: Reconstituted noodles 45F cooling in ice bath on cook line. Fresh garlic in oil on cook line 65F, operator moved to reach in cooler, discussed adding to time as a public health control Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in glass reach in cooler at bar opened on 12/3/2022 Discussed date marking with operator during time of inspection. Warning - From follow-up inspection 2023-02-06: Half and half in glass cooler at bar opened more than 24 hrs with no date mark Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting at prep table in kitchen Warning - From follow-up inspection 2023-02-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine test Warning - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -bow used to scoop sugar at exit door Warning - From follow-up inspection 2023-02-06: Scoop with handle touching food in sugar bin at exit door Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at prep station in kitchen area Warning - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -employee in kitchen Warning - From follow-up inspection 2023-02-06: Male employee on cook line with no hair restraint Time Extended

Basic - - From initial inspection : Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at wok station Warning - From follow-up inspection 2023-02-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -oil on floor at cooks line and at exit door Warning - From follow-up inspection 2023-02-06: Vegetable oil on floor under service window in kitchen Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -on stove handle in kitchen Operator moved tong during time of inspection. Corrected On-Site Warning - From follow-up inspection 2023-02-06: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of bean sprout 63 F stored in tall reach-in cooler at kitchen. Operator stated that it was stored in room temperature for about 30 minutes. Warning - From follow-up inspection 2022-04-20: Bean sprouts 64 degrees Fahrenheit Operator moved item to reach in cooler Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed sushi rice holder blocked handwash sink at sushi bar. Operator moved rice holder to other location. Observed a sponge stored in handwash sink at kitchen. Operator removed. Handwash sink used for purposes other than handwashing. Observed bean sprouts debris in handwash sink at kitchen. Operator removed and cleaned handwash sink. Corrected On-Site Warning - From follow-up inspection 2022-04-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu. Warning - From follow-up inspection 2022-04-20: Togo menu and sushi menu not marked Discussed identifying items with operator during time of inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-04-20: Operator stated trainings are with wife at home Discussed keeping training on premises with operator Admin Complaint

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Warning - From follow-up inspection 2022-04-20: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed single service soup container with no handle stored in rice bin. Warning - From follow-up inspection 2022-04-20: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sweater hanging on shelf next to clean cups and glasses by office. Warning - From follow-up inspection 2022-04-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed cooking oil stored on floor by backdoor. Warning - From follow-up inspection 2022-04-20: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On cook line. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in water at 81 F at kitchen. Warning - From follow-up inspection 2022-04-20: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2022-04-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar bin. Warning - From follow-up inspection 2022-04-20: Time Extended