SUSHI99

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen from outside prior to preparing/handling food on cookline without washing hands Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line wiped hands on soiled rag prior to returning to handling food without washing hands. -employee touched trash can on cookline prior to handling food without washing hands Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee eating food from wok while cooking food for customer did not wash hands while preparing food for customers Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel used for direct contact with fish. Advised to operator that food grade paper towels must be used when paper is directly contacting food at the establishment. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above edamame inside cooler next to fryers Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored inside same pan as raw shrimp at tempura station. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink for washing hands Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in prep area obstructed by equipment placed inside sink and stacks of 5 buckets stored in front of access to hand sink -hand sink at far end of cook line obstructed by rack containing buckets and fryer oil Corrected On-Site

Basic - Employee eating while preparing food. -employee eating while cooking greens Warning

Basic - Equipment in poor repair. -rust visible on chest freezers in back -worn wire racks in storage area

Basic - Equipment or utensils not maintained in a durable manner. -plastic container used as shaker for sesame Corrected On-Site

Basic - Food stored in a location that is exposed to splash. -food in bowls stored next to hand sink basin inside the splash zone

Basic - Food stored on floor. -bag of rice on floor near back door Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - In-use utensil stored in unclean standing water less than 135 degrees Fahrenheit. -82F standing water next to grill, containing spatulas for cookline Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -units out front

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks for storage of pans next to grill on cook line

Basic - Ripped/worn tin foil used as shelf cover. -sushi line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pork, shrimp, noodles, mushrooms, cut cabbage, beef, chicken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish cake (53F - Cold Holding); shiitake mushrooms (53F - Cold Holding); kim chi (51F - Cold Holding); noodles (55F - Cold Holding); duck eggs (51F - Cold Holding); tempura krab (108F - Cold Holding); cooked brocoli (53F - Cold Holding); cooked pork (50F - Cold Holding) -inside lowboy cooler across from grill longer than 4 hours per employee. See stop sale. Warning

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. -tempura in station less than 1 hour Warning

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cook line obstructed by rack of sauces, pans of cut cabbage sitting inside basin Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon identified on to go menu as being cooked. Cold smoked salmon is not heat treated to 145F, operator must identify cold smoked salmon as being raw/uncooked unless being fully cooked in the establishment Warning

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

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. -michael, lalo, masalo Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine in back Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while handling food Warning

Basic - Floor area(s) covered with standing water. -dish area Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks near walk in cooler -wire racks above soup station Warning

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, operator ran machine several times. Stated calling for service. Callback inspection in 7 days to verify Warning

High Priority - Nonfood-grade bags used in direct contact with food. -to go bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above broth inside prep cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -imitation krab on cook line next to fryers 46F, manager stated less than 30 minutes. Advised to use time as a public

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. -sushi rice

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by rack containing oil/sauces

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon on menu without disclosure, manager instructed server to add to menu Warning

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -krab, other items prepared ahead inside coolers without date mark

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

Basic - Accumulation of debris on exterior of warewashing machine. -near doors

Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense pepper in bulk container

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor inside walk in cooler

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on wall behind grill

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks holding clean equipment above prep sink on cook line -soiled lid to sauce bucket next to walk in cooler -lids to bulk seasonings

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Working containers of food removed from original container not identified by common name. -bulk white seasoning in back on dry goods shelf