FANCY SUSHI ASIAN FUSION

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk-in cooler, raw beef and raw chicken in plastic bags stored on shelf above raw fish used in sushi covered under consumer advisory.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top reach in cooler on cook line, plastic container of raw chicken stored on shelf above container of raw beef. Operator switched products. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Employee added more water to sanitizer bucket and rechecked at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on tea urns at end of sushi bar soiled with brown residue.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at end of cook line observed with dirty plastic container and spoon in sink. Operator removed from sink. Also, observed server use handwash sink at end of sushi bar near boba station to raise off dirty utensil.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips for establishment.

Intermediate - No soap provided at handwash sink. No soap available at handwash sink at sushi bar closest to tv. Repeat Violation

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Tea pitcher on server area table in kitchen stored under soap dispenser. Operator moved tea pitcher to end of table away from soap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, employee travel mug drink on top of counter in front of clean plates. Employee moved drink to bottom shelf with other employee belongings. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets on flip top reach in cooler on cook line and reach in coolers at sushi bar torn/in disrepair. Repeat Violation

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, wall behind cook line soiled with build up of grease and food debris. Also, ceiling vents above reach in cooler and soda machine in server area of kitchen soiled with heavy dust build up. Repeat Violation

Basic - Food stored on floor. At end of server area table, 5 gallon container of soy sauce on floor. Operator put soy sauce on shelf. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Handle of scoop touching ice in ice bin under soda machine. Operator removed handle from ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine in server area of kitchen soiled with mold-like substance build up around nozzles. Also, hood filters above cook line soiled with grease build up. Repeat Violation

Basic - Single-service articles improperly stored. Under handwash sink at sushi bar, multiple rolls of paper towels stored on floor. Operator moved paper towels to shelf. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in 3 compartment sink thawing with no running water. Operator turned on cold running water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms and lemons stored above ready to eat noodles.

Basic - Working containers of food removed from original container not identified by common name. Plastic container of sugar on bottom shelf of prep table in kitchen not labeled. Operator labeled lid. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of flip top reach in cooler on cook line, containers of raw salmon and raw beef stored on shelf above ready to eat noodles. Manager switched shelves with noodles above raw products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, whitefish (49F - Cold Holding). Manager stated it was put in cooler this morning and nothing has been done with it since but door of cooler has been open for orders. Manager moved white fish to bottom of reach in cooler to bring temperature down. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On bottom shelf of cook line, container of drain cleaner stored next to lemon juice. Manager removed chemicals from shelf. Also, by back door of establishment, 5 gallon bucket of so klean pot and pan cleaner stored next to fry oil. Manager moved fry oil to different area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by triple sink has plastic lids in it. Manager removed lids from sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap available at handwash sink at sushi bar closer to tv.

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. Currently 7 out of 8 employees training is expired. Manager just received safestaff books in mail and will be retesting all employees with expired training.

Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of prep table in front of cook line, bowl used as scoop in crunchy toppings. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At back counter of sushi bar, two employee drinks on counter in front of clean plates. Manager moved employee drinks to different area. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee on cook line eating food on cook line while cooking food in fryers.

Basic - Equipment in poor repair. Multiple gaskets on reach in cooler on cook line and reach in coolers at sushi bar in disrepair.

Basic - Floor soiled/has accumulation of debris. Floor under cook line has build up of food debris.

Basic - Floor tiles missing and/or in disrepair. Two missing tiles on floor in front of back door. Repeat Violation

Basic - Food stored on floor. In walk-in cooler, container of soy sauce stored on floor. Manager moved soy sauce to pallet off the floor. Also, at sushi bar, multiple containers of ginger stored on floor. Manager moved all containers to shelf. 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. On bottom shelf of dry storage rack near back door, scooper in container of rice has handle in product. Manager removed handle from product. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In bottom of flip top reach in cooler on cook line, handle of utensil touching raw chicken. Manager lifted handle of utensil out of product. Corrected On-Site

Basic - Missing drain plug at dumpster. On shared dumpster to side of establishment, drain plug missing on garbage dumpster. Repeat Violation

Basic - No copy of latest inspection report available. Manager unable to provide copy of last inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have grease build up. Also, on soda machine in server area around soda nozzles soiled.

Basic - Open dumpster lid. On shared dumpster on side of establishment, all dumpster lids open.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket near back door of establishment stored on floor. Manager removed from floor. Also, sanitizer bucket at sushi bar stored on floor. Manager removed from floor. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked with trash can. Manager removed trash can.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on ground below rice cooker. Manager stated liquid soap was in bottle. Manager added label. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soup bowl used as scooper for crunchy topping under prep table in kitchen. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from uncovered glass around prep table in kitchen. Manager removed glass from kitchen. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above flip top cooler in kitchen. Manager removed.

Basic - Floor soiled/has accumulation of debris. Floor under prep table in kitchen has build up. Floor under fryers have grease build up. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Two floor tiles missing by back door.

Basic - Food stored on floor. Next to fryer in kitchen, case of cooking oil. Manager removed from ground. Corrected On-Site Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid broken off.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored flour container by back door, scooper handle in direct contact with product. Manager lifted out of product. Corrected On-Site

Basic - Missing drain plug at dumpster. Drain plug missing at dumpster.

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. In dish area, dish washer handled soiled plates and immediately handled clean plates on opposite end without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of rice, sugar and salt in dry storage area of kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, opened raw beef portions stored over opened ready to eat cream cheese wontons. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of butane fuel stored on sushi bar counter next to clean plates. Fuel moved and stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dish area as evidenced by ice in sink. Hand washing sink by prep area has plastic lid stored inside. Lid removed. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand washing sink on far end of sushi bar. Soap provided. 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. Kale held on time control in sushi bar is not on written plan. Kale added to plan. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic black bowl used to scoop crunchy topping in prep area of kitchen. Bowl removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks near prep area. Tanks secured by manager. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in dry storage area.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two employee drink cups in sushi bar. Both cups discarded. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in server area in kitchen. Floor in back storage area. Repeat Violation

Basic - Food stored on floor. Container of oil by dish area. Containers of sauces in walk in freezer. Container of sauce in walk in cooler. Items moved and stored correctly. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Two buckets on floor - one in sushi bar and one near cook line. Both buckets moved and stored correctly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and salt in dry storage area of kitchen. Containers labeled. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver fire extinguisher by cook line.

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket on cook line and at sushi bar reading 0ppm, employee remade both buckets to 50F. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed white plastic containers in triple sink then put away containers on rack without sanitizing them after rinsing.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over cooked shrimp in walk in freezer. Raw beef, removed from original packaging, stored in box of edamame in walk in freezer. Also raw fish stored over cooked noodles in bottom section of reach in cooler on make line in kitchen. Also raw fish stored over cooked shrimp and various sauces in reach in cooler at sushi bar. Employees began to rearrange all items during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab salad (46F - Cold Holding); raw fish (46F - Cold Holding) in coolers under sushi bar, per operator items where taken in and out of coolers for the last hour.

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. Establishment holding Tapioca pearls for bubble tea on time, but do not have any time markings, item added to written procedures. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In women's bathroom stall. At hand wash station in server area in kitchen, employee corrected during inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under soda machine and cabinets in server area in kitchen. Under racks in storage area in back of kitchen.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill between grill and wok station on cook line.

High Priority - Container of medicine improperly stored. Medicine(Neosporin) and dry storage rack. Person in charge removed. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bug spray under 3 compartment sink. Person in charge moved bug spray. 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 and the time removed from temperature control cannot be determined. Missing on tempura. Person in charge time stamped. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pots and pans in hand washing sink.

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. Some people are not trained.

Basic - Bowl or other container with no handle used to dispense food. Cups used as scoops in sugar/flour. Person in charge removed cups. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table. Person in charge dumped drinks out. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items above shrimp, crab and dynamite. Phone charger on dry storage shelf. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. In walk in freezer; pork, ice cream on floor. Person in charge moved everything. Corrected On-Site

Basic - In-use knife/knives/spatula stored in cracks between pieces of equipment. Spatula in fryer. Person in charge removed. 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. Ice scoop in ice. Person in charge removed scoop Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water. Person in charge emptied water. Corrected On-Site

Basic - Paper towels or Cloth used as a food-contact surface. Paper towel lining shrimp, dynamite, Krab and sushi items. Person in charge removed all. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar/flour not labeled. Person in charge labeled. Corrected On-Site

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket in kitchen by prep sink and sanitation bucket at sushi bar reading 0ppm, manager remade both buckets to 100ppm Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Opened employee drink stored in large ice machine in kitchen.

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. Raw chicken stored over noodles in reach in cooler make table on cook line. Raw shrimp stored over open container of tofu in reach in cooler make table on cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, stored in same container as dumpling wrappers in walk in freezer, manager removed raw pork. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in bottom section of reach in cooler make table on cook line.

High Priority - Stop Sale issued due to adulteration of food product. Opened employee drink stored in large ice machine in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (52F - Cold Holding) in bag sitting on top of containers in top section of reach in cooler make table on cook line, per employee bag has been there approximately 1 hour, bag moved to bottom section of cooler. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. 4 employees in kitchen, employee corrected during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths throughout establishment, employees corrected during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and didn't wash hands before putting on gloves. Manager had employee wash hands and put on gloves. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of honey stored underneath hand soap dispenser in wait station prep area. Manager moved bottle of honey. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink at end of cook line. Manager removed steel wool. Corrected On-Site Repeat Violation

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk-in cooler. Noodles were prepared the previous day.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in front of walk-in cooler. Manager placed chain around tanks. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Shelves next to back door.

Basic - Cloth used as a food-contact surface. Cloth covering bowls of lettuce in wait station reach-in cooler. Manager removed towel. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored on top of cooking oil at the end of the cook line. Employee moved drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from cook line. Manager removed phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelf at end of cook line. Manager moved tongs to prep table. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in kitchen missing shield.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in wait station prep area.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on prep table across from cook line. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Container storing mushrooms and cut lettuce. Manager wrapped with plastic wrap. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef being thawed in standing water in prep sink. Manager turned water on . Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength Sanitizer bucket in sushi prep area, 0 ppm. Manager changed the sanitizer water,75 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in sushi area stored on floor. Manager placed bucket on shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. 2 hand wash sink in the kitchens had items stored in them. 1 other hand wash sink in the kitchen had evidence of food disposal.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk food used as scoop.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on main prep table next to rice warmers.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door of kitchen, showing a gap on the top and bottom.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk flour scoop handle in food product.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils on cook-line in water at 78°F

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Krab in bucket of water on counter with no running water.