SHAN KISHI CUISINE INC

High Priority - Container of medicine improperly stored. Bottle of antiseptic stored in bin with dry spices. Medicine removed from shelf during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pot stickers, raw salmon over asparagus. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, imitation crab meat 49F, raw shrimp 50F, in walk-in cooler over 4 hours per operator, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, imitation crab meat 49F, raw shrimp 50F, in walk-in cooler over 4 hours per operator, see stop sale. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Spray paint stored on dry storage shelf by rice paper and bottled waters. Spray paint removed from shelf during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food/residue at top opening of sushi rolling machine. Manager cleaned machine at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing onions in bar handwashing sink. Discussed with employee, employee took onions to kitchen for washing. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple liquid on floor in prep area. Per employee bottle contains degreaser. Labeled during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No water from hot water knob at bar hand wash sink. 62F from cold side.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over back prepping area. Debris inside light shield in prep area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting boards on cook line stored between cooler and prep table with side in contact with floor. Employees removed cutting boards from floor for cleaning and relocating. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over chest freezer. Discarded at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen. Repeat Violation

Basic - Fly sticky tape hanging over prep table in back.

Basic - Food not stored at least 6 inches off of the floor. Bags of rice and buckets of ginger on floor in dry storage.

Basic - In-use ice scoop stored on soiled surface between uses. Debris inside ice scoop holder at bar. Scoop and buckets removed and sent for cleaning.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line and at bar. Knives removed during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops for starch bins have handle in product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris inside ice scoop bucket behind bar. Scoop and buckets removed and sent for cleaning.

Basic - Working containers of food removed from original container not identified by common name. Sugar and corn starch bins not labeled. Employee labeled bins at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, salmon, and shrimp stored over peeled sweet potatoes and cut onions in cook line reach in cooler. Raw animal foods moved to bottom. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk-in cooler: raw shell eggs ambient temp 61F, per manager eggs in walk-in cooler over night. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk-in cooler: raw shell eggs ambient temp 61F, per manager eggs in walk-in cooler over night. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Raw shrimp 51F, raw chicken 51F, tofu 52F, per manager items in walk-in over night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Raw shrimp 51F, raw chicken 51F, tofu 52F, per manager items in walk-in over night. See stop sale. Also in walk-in cooler: raw beef 46F, butter 51F, imitation crab meat 57F, per manager these items in walk-in for approximately 1 hour, moved to freezer during inspection for rapid chilling. Upright glass door cooler: half and half 51F, per manager item in cooler for approximately 1 hour. Moved to freezer at time of inspection for rapid cooling. Warning

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets soiled. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Screen door at back door and solid back door are not self closing.

High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live around legs under dish machine. Warning

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. Provided flyer with clean up procedures to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar. Restocked at time of inspection. Corrected On-Site

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.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 11 dead in glue traps under sushi bar. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna in vacuum sealed bag with label indicating to remove from package when thawing.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives at sushi bar stored on dirty pan. Cook had items washed at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Walk-in cooler shelves Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Grease/food debris build up under cook line equipment by wall.

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. Observed 2 cooks and 3 servers hired over 60 days, no food handler training. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held under time, no written plan. Provided Time as a Public Health Control form to operator. Filled out at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sink at sushi bar.

Basic - Equipment in poor repair. Broken glass on sliding door of sushi display cabinet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on microwave shelf by fryers. dust build up on shelf above make table. Mold like substance on gasket areas of bar reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy grease build up on walls behind cooking equipment.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All you can eat menu unclear which items are raw or cooked. Establishment marking cooked items, many cooked items not marked. Warning - From follow-up inspection 2021-11-24: Establishment working to fix menu. Time Extended - From follow-up inspection 2022-02-09: Observed dinner menu done but still working on lunch menu. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Total of 4 live. 2 live on soda boxes under bar hand wash sink, 2 live in crack between hand wash counter and bar 3 door keg cooler Admin Complaint - From follow-up inspection 2021-11-24: No roach activity observed. complied. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All you can eat menu unclear which items are raw or cooked. Establishment marking cooked items, many cooked items not marked. Warning - From follow-up inspection 2021-11-24: Establishment working to fix menu. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cutting cucumbers at bar with bare hands. Discussed with server. Server put on gloves to cut cucumbers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut lettuce in walking cooler, operator moved shrimp to different cooler. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Total of 4 live. 2 live on soda boxes under bar hand wash sink, 2 live in crack between hand wash counter and bar 3 door keg cooler Admin Complaint

Intermediate - Food-contact surface soiled with food debris. On pineapple basket in walk-in cooler. Manager had basket cleaned. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All you can eat menu unclear which items are raw or cooked. Establishment marking cooked items, many cooked items not marked. 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. Observed 2 employees at sushi bar, 3 cooks in kitchen, 4 servers, hired over 60 days, no food handler training.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cutting board stored under prep table on soiled/greasy shelf. Operator sent to dish pit. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in blender on dry storage shelf. Operator sent to dish pit to be rewashed. Corrective Action Taken

Basic - Food stored on floor. Pans of raw chicken on floor in walk-in freezer. Operator removed from floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between prep table and cook line reach in freezer. Cooks moved knives to basket. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up inside walk-in freezer door handles. Trash stuffed in space between top of heat lamp and shelf on cook line. Operator threw trash away. Corrected On-Site