ROCK N ROLL SUSHI PACE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed imitation krab 52f and cooked crawfish 49f in front line upper make bar cooler. Operator stated both items have been in cooler over 4 hours. Operator discarded both items during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed imitation krab 52f and cooked crawfish 49f in front line upper make bar cooler. Operator stated both items have been in cooler over 4 hours.

Basic - Food stored on floor. Observed chicken and beef thawing on floor of kitchen. Operator corrected storage during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef thawing in standing water in kitchen. Operator corrected thawing procedure during inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of Iran thawing in standing water. Operator placed package under cold running water during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser stored above prep table. Operator removed chemical and corrected storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in back of kitchen. Operator added paper towels during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored over ready to eat wontons in reach in cooler. Operator corrected storage during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on back cook line. Operator added paper towels during inspection

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky trap located above clean dishes on shelf above triple sink

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

Basic - Bowl or other container with no handle used to dispense food. Pan used as scoop for breadcrumbs. Operator removed during inspection. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back of kitchen blocked by bucket Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four employees currently working, certified food manager Amy Murph not present.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for breadcrumbs in kitchen

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above triple sink in kitchen

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 for flour in kitchen Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects observed in kitchen area. No contact with food observed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp tempura 107° less than 30 minutes

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink behind sushi bar and in kitchen area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection, observed vape pen and employee drink above plates behind sushi bar. Operator moved items during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen area. No contact with food observed.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna thawing in standing water. Tuna still frozen. Operator added running water to tuna during inspection. Corrected On-Site