AKI SUSHI

High Priority - Container of medicine improperly stored. Employee medicine stored on shelf of flip top cooler above food. Operator relocated. Corrected On-Site

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

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

Basic - Ceiling/ceiling tiles/vents soiled with dust Kitchen walls soiled.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler on cookline. Employee placed food in container labeled employee food, but employee food container is above food for the establishment. Discussed the need to keep employee food segregated and below food served to guests. Operator relocated. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled with food debris.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water reservoir soiled with food debris in dish machine. - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-12-15: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic slide panel for sushi cooler held together with duct tape. - From follow-up inspection 2023-12-15: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container in kitchen

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 - 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.

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 in kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Uncleanable knife block in use to store knives in kitchen

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - shrimp cooked at 8:00 pm the previous night at 48-50 F in top section of reach in cooler cover3d and above other food stored - discussed proper cooling and cooling methods with manager - food discarded Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp cooked at 8:00 pm the previous night at 48-50 F in top section of reach in cooler cover3d and above other food stored - discussed proper cooling and cooling methods with manager - food discarded Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line- employee relocated drink Corrected On-Site

Basic - Employee personal items ( phone) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on shelf next to to go containers Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container inside imitation crab in reach in cooler - manager removed spoon Corrected On-Site