RAINBOW SUSHI

High Priority - Container of medicine improperly stored. Observed liquid cough medicine stored on shelf above food preparation. Manager removed and stored properly. 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 Dishmachine chlorine sanitizer not at 0ppm. Manager will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (44F); Raw beef (44F - Cold Holding); Raw shrimp (45F - Cold Holding) in walk-in cooler. Manager stated that the chicken beef and shrimp was brought out earlier like 30 minutes prior. Cooler has an ambient temperature of 43F. Manager placed ice on chicken,beef and shrimp. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura being held hot at 110F. Manager stated it was brought out 30 minutes prior and sent back to be reheated to 165F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink faucet.

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. Observed 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. Inspector will provide copy of big 6 Foodborne illnesses. Corrected On-Site

Intermediate - Certified food manager unable to answer basic questions about allergens. Observed Certified food manager unable to answer basic questions about allergens. Inspector provided copy of Eight Food Allergens. Corrected On-Site

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed Employee using bare hand contact with nonready-to-eat foods at fryer. Manager advised to wash hands and place gloves on. Corrective Action Taken

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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing station at entrance of kitchen. Manager was able to provide napkins. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind the splash guard with a mold like substance. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured. Repeat Violation

Basic - Drain cover(s) missing. Observed drain cover missing from drain near walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks, stored throughout the kitchen on preparation tables. Manager removed and stored properly. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Observed multiple cases of food, stored on the floor in the walk-in freezer. Manager removed and stored cases of food properly in the freezer . Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager put chlorine in bucket of sanitizer. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over washed broccoli inside main flip top cooler on cook line, and raw chicken stored over unwashed lemons inside walk in cooler. Manager properly separated and stored food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (48F); raw fish (45-47F) stored in right side display sushi cooler. Cooler has an ambient temperature of 42F. Cooler door was left opened. Cook stated food was restocked from walk in cooler approximately 2 hours ago. Cook placed ice bags over food and closed cooler door. cooked eel (73F); cooked fish and fish skin (75F), shredded krab sticks (53F); and raw spicy tuna (48F) stored at room temperature in sushi station. Cook stated food was removed from the cooler approximately 30 minutes ago. Cook placed food inside sushi cooler. cooked shrimp (48F); raw white fish (49F); raw salmon (53F); raw tuna (53F) stored in left side display sushi cooler. Cooler has an ambient temperature of 37F. Cooler door was left opened. Cook stated food was restocked from walk in cooler approximately 2 hours ago. Cook placed ice bags over food and closed cooler door. dice tofu (45-46F) stored in beverage cooler in server station on cook line. Cook stated tofu was restocked from main cooler approximately 30 minutes ago. Cooler has an ambient temperature of 40F. Employee placed tofu on ice. raw shrimp (56F), raw steak (57F); and raw chicken (52F) stored at room temperature on cook line. Cook stated raw steak and raw chicken were delivered and left at room temperature approximately 30 minutes ago, and raw shrimp was taking out of the cooler approximately 20 minutes ago. Cook moved food to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (113F); deep fried sushi rolls (126-132F) stored in hot box in sushi station. Hot box was off. Cook stated food was cooked approximately 2 hours ago. Employee turned on hot box and began reheating the food. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strip to check dishmachine Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 Food handler employees on duty and certified manager not present. Certified manager showed up at the end of the inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line and warewashing area. Employee provided paper napkins. Corrective Action Taken Repeat Violation Warning

Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line and warewashing. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice bin soiled with mold like substance. Ice bin located inside kitchen Inside of ice machine soiled with mold like substance Repeat Violation Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in freezer and walk in cooler door handle and door frame heavily soiled. Repeat Violation Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Three Co2 tanks not secured on cook line. Manager secured tanks. Corrected On-Site Warning

Basic - Equipment in poor repair. Small black sushi coolers have torn gaskets. Coolers located in sushi station. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw salmon and krab sticks thawing at room temperature in sushi station. Manager moved food to walk in cooler. Corrected On-Site Repeat Violation Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor inside walk in cooler Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels stored on sushi prep counter. Employee removed wet towels from sushi station. Corrective Action Taken Warning

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sushi Sanitizer Bucket (Chlorine over 200ppm). Employee remade solution to 100ppm. Corrected On-Site Warning - From follow-up inspection 2022-06-22: Sanitizer bucket not set up. Time Extended - From follow-up inspection 2022-07-08: Sanitizer bucket not set up. Time Extended

Intermediate - - From initial inspection : 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. No proof of any training provided. ( all employee certificates expired December 2021) Warning - From follow-up inspection 2022-06-22: Still no proof of any training provided. Time Extended - From follow-up inspection 2022-07-08: Still no proof of training provided. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Small right side sushi cooler has a torn gaskets. Repeat Violation Warning - From follow-up inspection 2022-06-22: Gasket still torn. Time Extended - From follow-up inspection 2022-07-08: Gasket still torn. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk in cooler. Repeat Violation Warning - From follow-up inspection 2022-06-22: Concrete floor still unsealed Time Extended - From follow-up inspection 2022-07-08: Concrete floor still unsealed Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in sushi station 0ppm. Employee remade solution to 100ppm. Corrected On-Site Warning - From follow-up inspection 2022-06-22: Sanitizer bucket not set up. Time Extended - From follow-up inspection 2022-07-08: Sanitizer bucket not set up Time Extended

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook grabbing the trash can and then proceeded to prepared a sushi roll without washing his hands. After reviewing with cook he discarded sushi rice, washed hands and put on gloves. See stop sale. Corrective Action Taken Warning - From follow-up inspection 2022-06-22: Observed cook picking up food on floor, discarding the food, then changing his gloves and then proceeding to make a sushi roll without washing his hands. After reviewing with cook he washed his hands. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. raw tuna (49F); krab sticks (68F) stored at room temperature in sushi station. Employee stated he took food out of the cooler a few minutes ago. Employee placed food inside cooler. 2. cream cheese (46F); cooked shrimp (48F) in sushi display cooler. Cook stated food was placed in cooler from walk in cooler earlier this morning. Employee placed ice bags over food. 3. tofu (67F) stored at room temperature next to soup containers on cook line. Employee stated food was taking out of the cooler a few minutes ago and put tofu back inside cooler. Corrective Action Taken Warning - From follow-up inspection 2022-06-22: Raw salmon 63F, shredded krab sticks 58F, raw tuna 51F at room temperature in sushi station. Cook stated food was taking out of the cooler an hour ago. Cook placed food on ice. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sushi Sanitizer Bucket (Chlorine over 200ppm). Employee remade solution to 100ppm. Corrected On-Site Warning - From follow-up inspection 2022-06-22: Sanitizer bucket not set up. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on cook line was removed. Warning - From follow-up inspection 2022-06-22: Handwash sink still missing. Manager stated he hired someone to install handwash sink and it will be install in two weeks. Time Extended

Intermediate - - From initial inspection : 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. No proof of any training provided. ( all employee certificates expired December 2021) Warning - From follow-up inspection 2022-06-22: Still no proof of any training provided. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Small right side sushi cooler has a torn gaskets. Repeat Violation Warning - From follow-up inspection 2022-06-22: Gasket still torn. Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Soiled dry wiping towel in use in sushi station. Reviewed policy with manager. Warning - From follow-up inspection 2022-06-22: Soiled towels are still been used in sushi station by employees. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk in cooler. Repeat Violation Warning - From follow-up inspection 2022-06-22: Concrete floor still unsealed Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2022-06-22: Shelves still rusted Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in sushi station 0ppm. Employee remade solution to 100ppm. Corrected On-Site Warning - From follow-up inspection 2022-06-22: Sanitizer bucket not set up. Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook grabbing the trash can and then proceeded to prepared a sushi roll without washing his hands. After reviewing with cook he discarded sushi rice, washed hands and put on gloves. See stop sale. Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2022 Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi cook grabbing the trash can and then proceeded to prepared a sushi roll without washing his hands. After reviewing with cook he discarded sushi rice, washed hands and put on gloves. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. raw tuna (49F); krab sticks (68F) stored at room temperature in sushi station. Employee stated he took food out of the cooler a few minutes ago. Employee placed food inside cooler. 2. cream cheese (46F); cooked shrimp (48F) in sushi display cooler. Cook stated food was placed in cooler from walk in cooler earlier this morning. Employee placed ice bags over food. 3. tofu (67F) stored at room temperature next to soup containers on cook line. Employee stated food was taking out of the cooler a few minutes ago and put tofu back inside cooler. Corrective Action Taken 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 held under time control not time marked. Employee stated rice was cooked around 11am. Cook time marked rice. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sushi Sanitizer Bucket (Chlorine over 200ppm). Employee remade solution to 100ppm. Corrected On-Site Warning

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on cook line was removed. Warning

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. No proof of any training provided. ( all employee certificates expired December 2021) Warning

Basic - Equipment in poor repair. Small right side sushi cooler has a torn gaskets. Repeat Violation Warning

Basic - Food stored on floor. Box of raw salmon stored on floor on cook line. Employee properly stored raw salmon. Corrected On-Site Repeat Violation Warning

Basic - Soiled dry wiping cloth in use. Soiled dry wiping towel in use in sushi station. Reviewed policy with manager. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw lobsters thawing in standing water on cook line. Cook discarded water and placed lobsters in walk in cooler. Corrected On-Site Repeat Violation Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk in cooler. Repeat Violation Warning

Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in sushi station 0ppm. Employee remade solution to 100ppm. Corrected On-Site 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. Dishmachine 0ppm. Sanitizer bucket is empty. Manager stated he is waiting for sanitizer to be deliver. Cook set up the three compartment sink. Three compartment 100ppm. Corrective Action Taken Warning

High Priority - Displayed food not properly protected from contamination. Pitcher of water stored on side topping table in dining room area on pathway to the bathrooms. Employee placed pitcher behind sushi station. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touching a soiled door handle then putting on gloves and began to prep cucumbers without washing hands. After reviewing with cook he washed his hands. Corrective Action Taken Warning

High Priority - Faucet at three-compartment sink does not reach all compartments. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw scollops stored over beer in beverage cooler across from the dishmachine. Manager properly stored raw scollops. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bleach batter Spray bottle of bleach stored next to uncovered container of tempura batter on cook line. Employee properly stored bottle of bleach. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the handwash sink next to the walk in cooler. Repeat Violation Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 1. Online menu governs by establishment missing consumer advisory for raw sushi and undercooked items. Manager stated he will call IT today to have menu fix. 2. No consumer advisory in dine in sushi paper menus. Provided consumer advisory to operator. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured. Tanks located next to the soda machine inside the kitchen. Repeat Violation Warning

Basic - Cardboard used to line food-contact shelves. Cardboard used to line condiments shelf under wok station on cook line. Reviewed policy with manager. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef and cook not wearing a hair restraint while cooking and preparing food. Warning

Basic - Equipment in poor repair. Main flip cooler on cook line has a torn gasket Repeat Violation Warning

Basic - Food stored on floor. Cases of soda and containers of sauce stored on floor near cook line, employee stated food was delivered yesterday. Manager properly stored food. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw steak thawing at room temperature in the three compartment sink. Employee placed steak inside walk in cooler. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor inside walk in cooler Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits stored over washed prepped vegetables in walk in cooler. Cook properly separated food. Corrected On-Site Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning