RAINBOW SUSHI

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 employee touch trash can to move it with gloves and then began to engage in prepping food. Also, employee prepping salmon with gloves on then touched phone without washing hands and changing gloves. Operator had both employees wash hands and put on new gloves. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese, raw shrimp, cooked noodles, imitation crab meat, raw beef (47F-52F - Cold Holding) in walk-in-cooler. Operator stated employee had door opened while putting food delivery away. Operator locked door for temperature to drop. Operator called to have walk-in-cooler serviced.Corrective Action Taken Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in sushi make station. Operator replenished paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored on shelf across from cook line. Operator labeled spray bottle of cleaner. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in-cooler unable to maintain temperature of 41F and below. Cool Air blowing but not cold air. Operator called to have walk-in-cooler serviced. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belongings on dry food storage shelf and on shelf in front of microwave on cook line. Employees removed their purse, wallet, phone, etc to properly store. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket on reach in freezer in storage room next to restroom and on reach in freezer at end of hall past restrooms. Also, observed handle on walk-in-cooler missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in freezer in storage room next to restroom soiled. Also, exterior of containers and lids for uncooked rice and flour on cook line soiled. Also,curtains leading into sushi make station from kitchen soiled. Also, filters in hood above grill and fryers have an accumulation of grease and dust. Repeat Violation

Basic - Single-service articles improperly stored. Observed box of plastic wrap stored on floor under shelf next to soda machine. Employee removed box of plastic wrap to properly store. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in walk-in-cooler. 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. Observed dishwasher employee handling soiled equipments and then handling clean equipments without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling Krab with bare hands while prep and storing away for later usage. Employee put on gloves after manager spoke to him Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw prep shrimp stored on shelf over unwashed produce in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cream cheese in sushi bar reach in cooler. Manager properly stored Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bleach spray bottle stored on top of sauce under prep table on cook line. Moved by manager. Corrected On-Site Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has advertised "crabmeat soup" but dish is prepared with krab. Operator will have menu #12 under soup and salad changed on lunch menu. All other menus both dinner and lunch and online are correctly identified and appears this one was overlooked. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand wash sink on cook line. Moved by manager. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish machine hand wash sink. Employee provided paper towel Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink on cook line. Employee provided Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve on cook line is turned off under pipes. Employee turn pipe on and hot running is running Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Five CO2 tanks at server area not secured Repeat Violation

Basic - Cardboard used to line food-contact shelves. Car board on shelves in reach in freezer area

Basic - Cardboard used to line nonfood-contact shelves. Car board on shelves in dry storage area

Basic - Ceiling tile missing. In kitchen area Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen area soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored on prep table next to food prep

Basic - Equipment in poor repair. Sushi bar reach in cooler with torn gasket Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen

Basic - Food stored on floor. In kitchen and walk in cooler Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing due to being outside in bin for cleaning near outside mop sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 99F standing water in kitchen Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood area on cook line with grease build up and no hood filters present due to being place outside in bin for cleaning. Manager has cleaning in place and will have completed this week by Wednesday. Fan cover in walk in cooler soiled. Walk in cooler shelves with encrusted food debris. Exterior of grill with grease build up Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Food in walk in cooler not covered. Employee covered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken stored at 43F thawing in three compartment sink. Employee turn on water of over chicken Corrected On-Site Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen area with grease build up

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not hinged in outside mop sink area near back door

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cookline nearest warewashing area has been removed. Spoke with plan review and operator able to move hand wash sink to wall across from previous spot at back side of restroom wall. Plans revised to show move. Operator stated he will have it reinstalled in new location per revised plans. Warning - From follow-up inspection 2024-04-11: At callback no change. Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F. Observed door unable to stay closed. Observed lock on exterior of door but door is not being locked to assist in keeping door locked. Warning - From follow-up inspection 2024-04-11: Ambient temperature of walk-in-cooler 45-46F. TCS foods in walk-in-cooler 43F and below. Operator stated employees have been in and out of cooler setting up. Will retemped walk-in-cooler at next callback due 4/15. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw seafood in fridge across from prep table. Operator removed seafood to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi roll(61F - Cold Holding); cooked noodles (50F - Cold Holding) on bottom shelf of table on cookline. Employee placed on shelf during lunch and forgot to put back in reach-in cooler. Employee removed both sushi roll and noodles and placed in nearby cooler. Also, raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding); cream cheese (48F - Cold Holding) in walk-in-cooler. Observed walk-in-cooler not fully closed. Operator locked walk-in-cooler to chill foods. Also, tofu (46F - Cold Holding) on counter across from cookline. Operator stated employee took out during rush and didn't place back in reach-in cooler. Operator placed in cooler at front service line to chill. 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. Tempura shrimp using TPHC not date marked on board per the paperwork. Operator time marked tempura shrimp. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from grill area soiled/ stained.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from prep table blocked with large pot. Operator removed large pot. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cookline nearest warewashing area has been removed. Spoke with plan review and operator able to move hand wash sink to wall across from previous spot at back side of restroom wall. Plans revised to show move. Operator stated he will have it reinstalled in new location per revised plans. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen, in warewashing area or at hand wash sink in sushi making station. Operator replenished paper towels at all hand wash sinks. Corrected On-Site

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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator started to have employees working read and sign form. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen, or at hand wash sink in warewashing area. Operator replenished soap at both hand wash sinks Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink across from prep table.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank at front service line not secured. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F. Observed door unable to stay closed. Observed lock on exterior of door but door is not being locked to assist in keeping door locked. Warning

Basic - Food stored on floor. Multiple buckets with ginger in them stored on floor in sushi making station. Employee removed ginger to properly store. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas stored in standing water near rice cookers. Employee emptied water from container with spatula. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in hood area above grill soiled. Also, gasket on walk-in-cooler soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from grill area has standing water.

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

High Priority - Container of medicine improperly stored. Observed employee medication stored over reach in cooler preparation area. Employee 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 proper minimum strength 0ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling Krab with bare hands. Employee washed hands properly and placed gloves on. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in ware washing area. 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 tempura shrimp being held hot at 96F located in sushi area. Employee stated shrimp was prepared 30 minutes prior. Manager had employee reheat shrimp. Took second temperature 178F(reheating). Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed establishment without chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test kit for Dish machine.

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/ Observed establishment with 5 employees engaging in food preparation without certified food service manager on duty. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed hand sink at entrance of kitchen without soap and paper towels. Employee provided hand soap and paper towels. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not secured in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on preparation tables throughout kitchen. Manager hand employees store drinks properly. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed cooking oil stored on floor of kitchen near back door. Manager had employee remove and store the oil properly. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp sitting in 3 compartment sink to thaw. Manager turned cold water on the frozen shrimp. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the walk-in cooler floor Unsealed concrete.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drink while preparing krab meat with no hand wash before handling krab. Observed employee drink while preparing krab meat. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing krab meat with bare hands. Employee spoke to employee she placed gloves on. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in ware washing area of kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with Raw lobster and raw shrimp over unwashed vegetables in walk in cooler. Observed raw shell eggs stored in reach in flip top cooler on cook line over Food in cooler. Observed raw shell eggs stored over Ready to eat foods located in walk in cooler. Employee moved and stored properly shell eggs in walk in cooler and reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu and krab meat at 70F on cook line. Employee placed in ice bath,stated was just taken out at 12pm. Observed shrimp tempura, Krab stick , pork and cooked chicken at 56F-70F. Employee stated he brought out at 12:00pm. Suggested with manager who came in during inspection to add items to the time control. Manager stated he would add to time control.Corrective Action Taken Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed multiple chemicals stored over soups at entrance of kitchen. Employee removed and stored properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled at and around nozzles.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi employee using hand sink to wash equipment. Observed hand sink at entrance of kitchen to have a wash pan stored in sink. Observed hand sink to have a Brillo pad stored in sink. Employee removed and stored properly. Corrective Action Taken

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/ Observed no certified food manager with more than 4 employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine to be soiled with mold like substance.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple cO2 tanks throughout kitchen not secured. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles in disrepair throughout kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed multiple employee drinks stored on clean prep table and shelf above flip top cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket on cook line next to food across from grill area. Observed back pack on cook line next to food across from grill area.

Basic - Food stored on floor. Observed Multiple containers of food stored on floor throughout kitchen. Observed bucket of rice stored on floor in walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored at 70F on stove.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line to be soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets through out kitchen soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 large bags of raw beef stored in 3 compartment sink to thaw. Temperature at 59F.

High Priority - Wastewater backing up through floor drain. Triple sink causing clear water to flow out of old mop sink drain behind building. Operator states that repair company coming next day. Will not use triplesink until repaired.Warning Warning