MISAKI SUSHI

High Priority - Shell eggs in use or stored with cracks or broken shells. Observed 3 cracked eggs in container in reach-in cooler. The manager discarded cracked eggs. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook from their mouth blowing air into gloves prior to putting hands into glove. Educated the operator. Operator washed hands and put on new gloves without blowing into the gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (46F - Cold Holding) on prep table across from cook line. The manager moved raw steak into 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. Observed no time marking on sushi rice. The manager placed time on sushi rice. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed butane fuel cartridge above microwave. The manager removed butane fuel cartridge from above microwave. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter. The operator placed paper towels at handwashing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor. Observed multiple food items on the floor at walk in cooler. Operator removed the food items off the floor. 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 of sugar and flour.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave behind front counter soiled. Repeat Violation

Basic - Screen in door torn/in poor repair.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over spicy mayonnaise at Walk in Cooler. Operator switched the food items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed container inside the basin of handwash sink at cookline. Operator removed the container. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed no manager certificate number on the foodhandler training certificates. Operator documented the manager certificate number on the foodhandler training certificates. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle to scoop tempura at shelf on prep table. Operator removed the bowl. Corrected On-Site

Basic - Equipment in poor repair. Observed steam table inoperable.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed residue buildup in the interior of microwave oven at sushi station on the back counter.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves that had pitted the surface at Walk in Cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled at flour container next to deep fryers. Operator labeled the food item. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs behind raw scallops at Make Table. Operator switched the food items. Corrected On-Site Repeat Violation

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. Observed new employees not acknowledged the Food Employee Reporting Agreement. The new employees signed the document during inspection. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed raw beef in container not at least 6 inches off the floor at Walk in Freezer. Operator placed the food item at least 6 inches off the floor. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed residue buildup in the interior of oven at cookline. Operator cleaned the oven. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed no label at flour container next to Deep Fryer. Operator labeled the food item. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef at Walk in Freezer. Operator switched the food items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed large utensil inside the basin at kitchen handwash sink. Operator removed the utensil. 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 - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind the Walk in Cooler and Freezer handles. Operator cleaned the handles. 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. Observed handle touching the food item at flour container. Operator removed the handle from touching the flour. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at Make Table. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Observed: 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. Observed 0ppm on test strip due to empty sanitizer container. Operator replaced with a new chlorine sanitizer container. Corrected On-Site Priority: High Priority

High Priority - Observed: 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 employee wiping hands on soiled apron. Educated the employee to compliance by washing hands. Corrected On-Site Priority: High Priority

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site Priority: Intermediate

Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: Single-service articles not stored inverted or protected from contamination. Observed to-go containers not inverted at kitchen. Operator inverted the containers. Corrected On-Site Priority: Basic

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Walk in Cooler. Operator switched the food items. Corrected On-Site Priority: High Priority

Intermediate - Observed: 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 the written procedure. Corrected On-Site Repeat Violation Priority: Intermediate

Intermediate - Observed: 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. Provided the form which was completed during inspection. Corrected On-Site Priority: Intermediate

Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Observed behind the handles at Make Table and Walk in Cooler. Educated the operator. Priority: Basic

Basic - Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth at kitchen. Operator replaced with a clean wiping cloth. Corrected On-Site Priority: Basic

Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 100ppm. Educated the operator and corrected to 200ppm. Corrected On-Site Priority: Basic

High Priority - Observed: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw beef over raw vegetables. Operator removed the vegetables from underneath the Make Table. Corrected On-Site Repeat Violation Priority: High Priority

High Priority - Observed: 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. Observed no time mark at sushi rice. Operator time marked the food item. Corrected On-Site Repeat Violation Priority: High Priority

Intermediate - Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate

Basic - Observed: Food not stored at least 6 inches off of the floor. Observed beef at Walk in Cooler. Operator removed the food item off the floor. Corrected On-Site Priority: Basic

Basic - Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching at corn starch container. Operator removed the handle from touching. Corrected On-Site Priority: Basic

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over noodles at Make Table. Operator removed the noodles from underneath the Make Table. Corrected On-Site Repeat Violation

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.

Intermediate - Food-contact surface soiled with food debris, residue buildup. Observed nozzles at soda fountain machine. Operator cleaned and sanitized the nozzles. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cups at soda station. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed at ware washing area. Operator removed the sticky tape. Corrected On-Site

Basic - Food stored on floor. Observed a container of rice at dry storage area. Operator removed the food item off the floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed multiple at oven handle. Operator removed to a proper and safe location. 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. Observed 0 ppm due to empty sanitizer container. Operator replaced with a full container. Observed 100ppm on test strip after priming the sanitizer. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw pork at Walk in Freezer. Operator switched the food items. 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. Observed at rice container. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked at Reach in Cooler. Operator date marked the food item. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at sushi station. Operator removed the water from the container. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed salmon at sushi station. Operator able to provide the documents during inspection. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over vegetables. Operator removed the ready to eat food items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs behind carrots at Make Table. Operator switched the food items. 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. Observed sushi rice at sushi station. Operator time marked the food item. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the form for the 2nd time.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl at tempura container. Operator removed the bowl. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food at display station. Operator segregated the food and labeled as employee food.

Basic - Working containers of food removed from original container not identified by common name. Observed at flour and tempura container. Operator labeled the food item. Corrected On-Site