TAKE SUSHI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In freezer, raw beef stored over frozen edamame. Operator moved raw beef to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At front sushi counter, raw yellowtail not removed from reduced oxygen package before thaw. Operator stated thawed over night in package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, tofu 51°F. Operator stated held less than one hour. Moved into refrigerator Corrective Action Taken

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. At front sushi counter, raw yellowtail not removed from reduced oxygen package before thaw. Operator stated thawed over night in package. See stop sale

High Priority - Non-food grade paper/paper towel used as liner for food container. At front counter, non food grade paper towels used to cover tuna. Discussed with operator that regular paper towels are not food grade. Operator removed paper towels from tuna. Corrected On-Site

Basic - Food stored on floor. In kitchen, fryer oil stored on floor. Operator,over oil to shelf Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen on prep table, tuna being thawed out on counter. Discussed with operator that thawing has to be done under refrigeration or under cold running water. Operator moved tuna to sink under cold running water. Corrected On-Site

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.

Basic - Food stored on floor. In walk in cooler, beef stored on floor in bucket

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep area by rice cooker, standing water 85°F with utensils. Operator removed Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bag storing salmon in freezer in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over uncovered cut cabbage in bane Marie on cook line Raw tuna over cream cheese in two door stainless steal unit at sushi bar Removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Frozen fish

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados behind sushi bar in stainless steel unit. Operator states avocados are washed. Sticker still on food item.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored above a container with cut cabbage and a container with raw shrimp stored above a container with cut vegetables stored inside flip top cooler on cook line. Operator stored properly Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottles of windex ( glass cleaner) next to containers with salt, white pepper on spice shelf. Also stored above clean utensils and plates on dishwasher area . Operator removed and stored properly away from food Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi display; wahoo (46°F - Cold Holding); salmon (46°F - Cold Holding). Operator stated being held less than 1 hour after being prepped and cooler turned on while being prepped. Operator moved fish to reach in cooler. Corrective Action Taken

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. Operator stated the time removed from temperature control was 1 hour prior. Operator applied appropriate time mark. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; container of snap peas, bag of whole cabbage, box of cream cheese stored on floor. Operator moved items off floor. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Manager called purveyor and had letter sent for proof of aqua-cultured Salmon. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tortillas in walk in cooler. Moved to properly store. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar. Labeled. Corrected On-Site