ROCK-N-ROLL SUSHI

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. Observed cook line staff touch apron, and then pull a white bowl down for service, no hand wash. The manager addressed this with the staff member. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the soy miso soup paste at 47F in the lowboy prep reach-in cooler. This was placed in the reach-in freezer and dropped to 41F in 10 minutes. ALSO, in the sushi area reach-in cooler against the wall: salmon 44,45, tuna 44, eel 44F. Items were iced down and uncovered for quick chilling. Items prepped by the manager after lunch. Other items in this reach-in cooler at 43F. Items have achieved 43:: or less in 15 minutes. Corrected On-Site 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. Observed sushi rice using time as a public health control, no time mark. An adjusted time mark for three hours was added. ALSO, the flour water dip batter used for raw meats on the cook line lacked a time mark. A corrected time mark was added. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed FOOD HANDLER SOLUTIONS for multiple staff, which is not on the approved for the State of Florida.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 tank is not secured.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 staff with facial hair engaged in food prep lacking beard guards. Warning

Basic - Food-contact surface not smooth and easily cleanable. Observed deli style paper used in contact with multiple fish products in the sushi area.

Basic - Worn, torn and/or soiled floors/carpeting. Observed has an accumulation of food debris behind/under equipment and table legs. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to portion chicken. 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 touched pants and proceeded to handle rice for sushi roll without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from hand washing sink in sushi prep area. Manager stated item placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded item. Item in reach-in cooler next to hand washing sink in sushi prep area: krab (46F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Rice in sushi prep area. Manager stated item placed out at 11 am.

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 prep area. Manager stated item placed out at 11 am. Repeat Violation Admin Complaint

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for rice scoop in grill drawer touching rice.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket, 0 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from sushi prep area: crawfish (45°F - Cold Holding). Employee stated crawfish placed in cooler the previous day and discarded item.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in display case above sushi prep area. Employee stated items placed in display case 3 hours prior to temperature being taken. Employee moved items to reach-in freezer to reduce temperature to 41°F. Corrective Action Taken 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 and the time removed from temperature control cannot be determined. Rice stored in sushi prep area. Employee stated rice was placed in prep area at 11 am.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. No records of parasite destruction for fish used for sushi. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front counter hand washing sink.

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/. Certified food manager not present during inspection with five employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from three compartment sink. No hand towels at hand washing sink at front counter.

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. No proof of employee training available. Warning

Basic - Food stored on floor. Case of soda stored on floor next to ice machine.

Basic - Old labels stuck to food containers after cleaning. Plastic containers stored on shelf above three compartment sink.

Basic - Stored food not covered. Lobster tails stored in reach-in freezer located in storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in sushi prep area. Employee placed towel in sanitizer bucket. Corrected On-Site