IMASA SUSHI

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In right flip top cooler raw pooled eggs over raw salmon. Operator inverted Corrected On-Site

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 commercially rop tuna bearing label to remove from ROP before thawing thawing in rop. Per operator food thawing in ROP less than four hours ago. Operator removed food from bag Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing wrist watch while preparing food. Employees removed watches Corrected On-Site

Basic - Food stored on floor. Container of raw beef stored on floor operator began elevating food Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 1) Unknown substance in spray bottles at mop sink. Manager labeled as cleaner. 2) Unknown substance in spray bottles at service station at back of dining room. Employee labeled as water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on walls of ice machine interior.

Basic - Food stored on floor. Soy sauce bucket on floor in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance in drain tray of soda machine in service station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open case raw shell eggs above containers of house sauces. Manager moved eggs to bottom shelf for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, open case raw shell eggs on shell above container of thawed raw fish. Manager moved eggs to bottom shelf for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen right fliptop, cooked wontons (58F - Cold Holding); cooked noodles (63F - Cold Holding) being held outside of coldest part of unit. Per employee not prepared or portioned today and out of cooler less than 1 hour. Employee returned both to lower reach in cooler to rechill. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi station wearing watch.

Basic - Food stored on floor. Sauce buckets on floor in kitchen. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between salad station fliptop and prep table. Employee removed knife. Corrected On-Site Repeat Violation

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. Dishwasher putting up clean dishware without washing hands and changing gloves after handling the dirty dishware. Reviewed with employee proper procedures for handwashing and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, case and two flats raw shell eggs on shelf above containers of tempura vegetables and other prepared food items. Employee rearranged cooler to move eggs to lower shelf. 2) In kitchen left fliptop lower cooler, prepared raw sushi rolls on shelf above bottle sauces. Manager rearranged to put sushi in bottom of cooler. 3) In sushi right lower cooler, tray of raw tuna on shelf above plate of cooked eggs. Manager rearranged to put tuna in bottom of cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container of box choy on top of hand sink opposite triple sink. Employee moved case. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under cook line. Manager marked as degreaser. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Buckets of sauce on floor in kitchen. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between salad fliptop unit and prep table. Employee removed knives. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles at dining room service area. Employee labeled as table cleaner. Corrected On-Site

Basic - Cloth used as a food-contact surface. Folding paper towel in norton of containers of masago at sushi line. Manager replaced with parchment paper. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Containers of fryer oil on floor at cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between salad fliptop unit and prep table and between right fliptop unit and wall at cook line. Manager removed all knives. 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. Scoop handles in contact with sugar and tempura mix in bulk containers in dry storage. Manger moved scoops to remove handles from food items. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at kitchen prep/make table between fliptop units. Manager removed cloth. Corrected On-Site

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. Dish machine at 0ppm chlorine. At end of inspection dish machine at 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw shelled eggs stored over sauces inside walk in cooler. 2. Raw beef stored over eel sauce inside walk in cooler. Operator moved foods and stored correctly during inspection. Corrected On-Site

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 at front counter without any time marking. Per chef , sushi rice made less than 2 hours ago. Operator placed time marking on sushi rice Corrected On-Site

Basic - Cloth used as a food-contact surface. Operator placed raw salmon on top of towel in sushi station. Advised operator to use approved food contact surfaces only. Operator removed raw salmon from towel. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in ware washing area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on shelf stored over bucket or corn starch in kitchen. Manager removed Corrected On-Site

Basic - Floor soiled/has accumulation of grease under fryers in cook line.

Basic - Food stored in a prohibited area. Pick up orders stored on table opposite customer restroom. Advised operator to bring out orders when customers are at pick up window or have supervision at station. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager ( Huan Huang)on duty certification expired at time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels. restaurants/food-lodging/food-manager/. Warning - From follow-up inspection 2023-11-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (42-48F - Cold Holding) , per operator food held less than 4 hours, observed food stored above the rim line, Employee removed food out of temperature and placed on WIC for a quick chill Corrected On-Site

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. Sushi rice,per manager rice prep at 11:00, time mark posted by manager. 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. Poster emailed Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Two plates inside sink, Employee removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar, Employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimps cooked yesterday morning, not dated, Employee placed label Corrected On-Site

Basic - Food stored on floor. Entrance of WIC , several boxes on floor, Employee removed to stored properly Corrected On-Site 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. Containers of sugar and cornstarch, Employee removed ice scoops to be clean Corrected On-Site

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. Sushi rice, per employee rice made at 2:00 pm, Employee placed a label. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Food borne illnesses poster provided Corrective Action Taken

Intermediate - Packaged food not labeled as specified by law.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense pieces of raw fish, in cook line station, employee removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several open bottles of water and coffee cups on prep table in sushi bar and kitchen area. Operator removed Corrected On-Site

Basic - Food stored on floor. Observed several containers of food inside cook line and WIF stored on floor

Basic - Ice scoop handle in contact with ice. Front counter ice machine, Employee removed 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. Container of flour, employee removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cook line station-Tongs handle touching raw beef, Employee removed to be clean and sanitized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of cook line- hood filters

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in cook line cooler. Employee removed Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler in front of stove top: ; fried shrimp (64°F - Cold Holding) at 2:30PM, since 12PM, retest: 42°F at 3:30PM. Fried shrimp moved to walk-in freezer to quick chill. Corrected On-Site

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. She'll eggs on cook line. Out since 1PM per manager. Time marked by manager. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken in walk in cooler cooling while wrapped in plastic. Plastic removed by manager and chicken placed in walk in freezer to quick chill to safe cooling rate. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by expo station. Paper towels stocked by manager. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop peppers in kitchen. Manager removed bowl and replaced with an appropriate scoop. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Four five-gallon containers of soy sauce stored on floor in kitchen. Empty buckets placed under full containers to create a shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wiping cloths on cutting board on cook line. Cloths moved to sanitizer bucket by manager. Corrected On-Site