VOLCANIC SUSHI & SAKE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler next to wait station soda machine: lettuce (47F,49F - Cold Holding); tomatoes (48F,49F - Cold Holding). Manager stated items placed in cooler on 7/19. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to wait station soda machine: lettuce (47F,49F - Cold Holding); tomatoes (48F,49F - Cold Holding). Manager stated items placed in cooler on 7/19. Items stored in reach-in cooler across from cook line grill and fryer: chicken (48F - Cold Holding); pork (49F - Cold Holding); shrimp (49F - Cold Holding). Employee stated items were placed in cooler at 11:00 am. Employee moved items to reach-in freezer to reduce temperature to 41F. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine. Blade of can opener located on kitchen prep table. Cutting board on reach-in cooler across from cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink behind front counter. Manager removed scrub pad during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temperature dish machine in kitchen. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in front of wait station soda machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table behind front counter. Manager removed drink during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in cooler next to back door. Manager removed drink during inspection. Corrected On-Site

Basic - Equipment in poor repair. Handles and hinges of kitchen rice warmers.

Basic - Food stored on floor. Case of cooking oil stored on kitchen floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Tongs placed on top of oven. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler behind front counter.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Container of dumplings in reach-in freezer next to office. Employee placed lid on container. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in kitchen prep sink. Employee placed shrimp under running water. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); pork (47F - Cold Holding); tofu (46F - Cold Holding); shrimp (48F - Cold Holding); butter (47F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); pork (47F - Cold Holding); tofu (46F - Cold Holding); shrimp (48F - Cold Holding) ; butter (47F - Cold Holding). Manager stated items stored in cooler overnight. 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. Rice in sushi bar area. Employee stated rice placed out at 11:00 am. Employee added proper time marking to rice. Corrected On-Site

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in sushi bar hand washing sink. Manager removed scrub pad during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Employee provided towels at hand washing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid in dish area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee sushi from Publix stored in reach-in cooler next to soda machine.

Basic - Food stored on floor. Case of cooking oil and bucket of soy sauce stored on kitchen floor across from back door.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. 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 stored in bucket of vinegar. Manager removed scoop from bucket of vinegar. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop for rice stored on kitchen prep table, 70 F. Manager removed scoop and placed it in dish area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards in sushi bar area. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants after washing hands. Manager had employee rewash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp on cook line and proceeded to handle cooked shrimp without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched hat and proceeded to handle food in cook line reach-in cooler without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed two flies in sushi area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding); cabbage (44F - Cold Holding); butter (45F - Cold Holding); tofu (48F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. See stop sale. Rice in sushi area. Employee placed proper time mark on item. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored on shelf next to syrup. Syrup is located on shelf next to mop sink. Manager moved spray bottle to area where chemicals are stored. Corrected On-Site

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. No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bin for kitchen ice machine. Cutting board on cook line reach-in cooler. Blade for kitchen prep table. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine next to three compartment sink.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottle of degreaser stored on shelf next to mop sink. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to kitchen soda machine.

Basic - Cardboard used to line food-contact shelves. Shelf behind sushi counter across from hand washing sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers on shelf next to back door. Manager turned containers over. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee snickers bars stored in reach-in freezer next to office. Employee removed snickers bars from freezer. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Bus tubs stored above three compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer across from kitchen prep table. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop for soda machine ice bin touching ice. Manager placed scoop in ice handle up. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager moved ice scoop to dish area. Corrective Action Taken

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of kitchen ice machine. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cook line reach-in cooler.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes in dish area and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Establishment has no hot water, manager stated water heater is tripping the breaker.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eight flies next to oven at end of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: beef (46F - Cold Holding); cabbage (45F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of door to kitchen ice machine. Interior of microwave in prep area.

Intermediate - Hot water supply not maintained during peak periods. Establishment had no hot water provided to sinks. Kitchen hand washing sink, 76F. Front counter hand washing sink, 78F. Three compartment sink, 76F. Manager stated water heater is popping the breaker. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device for temperature sanitizing machine.

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.

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. Establishment has employee training for two employees, manager stated there are currently eight employees working for the establishment.

Intermediate - No soap provided at handwash sink. Hand washing sink next to three compartment sink. Manager provided hand soap to hand washing sink. Corrected On-Site

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. Establishment has certificates for two employees. Manager stated there are eight employees for the establishment.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of coke stored in reach-in cooler next to kitchen ice machine. Manager removed bottle of coke from cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above reach-in cooler across from fryer. Manager removed phone from shelf.

Basic - Equipment in poor repair. Gasket for reach-in cooler across from fryer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cook line stored in standing water, 78F. Manager placed scoop in dry pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill and fryers greasy. Gasket of reach-in cooler next to back door.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor next to front counter hand washing sink. Manager placed bucket on shelf behind front counter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish cake on the cook line reach-in cooler, 53°. This was moved the the reach-in freezer and dropped to 41° in 11 minutes.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine shroud with foreign substance on the edge. This was cleaned then. Corrected On-Site Repeat Violation

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed page 5 of the menu, SUSHI BAR SPECIALTY or A LA CARTE items lack a way to inform the customer of the not described raw items AND draw their attention to the Consumer Advisory. (the Consumer Advisory is at the bottom of the page.) Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 expired certificates.