SUSHI RUNNER

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat cut tomatoes in triple door low boy - sushi area. Operator stored all items properly. Corrected On-Site 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 handout to operator. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice - walk in cooler. Bowl in MSG - storage shelf. Operator removed. Corrected On-Site Warning

Basic - Hotel and Restaurant license decal not displayed on vending machine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above portioned edamame and cooked noodles in walk in freezer. Raw shrimp moved. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) cooked plantains (41-50F - Cold Holding) in flip top prep station at cook line. Plantains in container stacked above cold holding line in flip top section. Plantains in unit less than 1 hour per cook and over stacked portion moved to inside unit. Retested 42F 2) salmon (49F); tuna (50F); Krab mix (50F) in sushi 2 door cooler. Manager determined unit was off. Manager stated took temperatures of foods in unit at 41F less than 2 hours ago. TCS foods moved in walk in freezer to quick chill and retested 41-43F. 3) salmon (45-47F); tuna (45-47F) in sushi cooler above reach in cooler. Items in unit less than 1 hour per Manager and containers moved to inside cooler. Retested 41F. Corrected On-Site 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. Sushi rice made less than 2 hours ago per Manager. Time mark added on board. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 209ppm.in bucket at sushi station. Water added and retested 50ppm. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by prep table. Prep table moved. Corrected On-Site 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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu in cooler at server station prepared 2 days ago per Manager. Date labeled added. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 86F at hand sinks in kitchen and dish area. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sesame seed container at cook line. Plastic container removed. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs removed. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cut avocado with sticker in sushi cooler next to fish. Avocado removed. Corrective Action Taken Warning

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. Chlorine 200ppm. Warning

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. Salmon delight and ceviche with raw fish. Warning

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