TEN ZUSHI

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw beef with gloved hands and placed meat on grill then without changing gloves/washing hands handled multiple pans in reach in cooler and ready to eat carrots and onions for different order. Manager coached employee on proper handwashing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Live, small flying insects found. Observed 2 flying insects at sushi bar under counter where handwash sink is. Also, observed 2 flying insects on cook line at end near pass through window.

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, metal pan of raw beef stored above raw scallops. Operator put pan of raw meat on bottom shelf. Also, in walk-in cooler raw beef stored over raw shrimp. Operator moved raw shrimp over with other seafood. Also, in walk-in freezer on metal rack, raw chicken wrapped in plastic wrap stored over raw beef wrapped in plastic wrap. Operator moved chicken to bottom of rack. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Under counter at sushi bar, bottle of windex stored on shelf next to cans of pineapple juice and clean dishes. Operator removed windex and stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink, soda gun drain line running into handwash sink. Operator removed drain line from sink. Also, handwash sink at server station used to dump ice from drink cup. Operator melted all ice in handwash sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.

Basic - Bowl or other container with no handle used to dispense food. In white containers of sauce at end of cook line. To go containers used as scoops. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on counter of sushi bar. Operator discarded of water bottle. Corrected On-Site

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, floor under reach in cooler on cook line soiled with food debris. Also, wall behind cook line soiled with grease/food debris. Repeat Violation

Basic - Food stored on floor. At sushi bar under handwash sink, two unopened containers of ginger stored on floor. Operator moved containers to shelf. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster/establishment. Trash on ground outside back door to establishment.

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 container of flour under prep table at end of cook line handle of scoop in product. Operator removed handle from flour. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn at sushi bar and in kitchen. Also, hood filters above cook line heavily soiled with grease build up. Also, fan covers in walk-in cooler soiled with dust. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, boxes of unwashed lemons, oranges and tomatoes stored on shelf above tubs of ready to eat cut produce. Operator had employee begin to switch products. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, multiple wet wiping clothes stored on cutting board in between use. Operator removed wet wiping clothes. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 0ppm). Operator had employee remake sanitizer bucket and rechecked at 200ppm. Corrected On-Site

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 on speed rack to right of door, cream cheese wontons stored under raw shrimp/ raw chicken all on metal sheet trays wrapped in plastic. Manager had employees rearrange speed rack to be in proper storage order. Also, in walk-in freezer on speed rack, raw chicken on tray plastic wrapped stored over raw pork. Manager had employees rearrange speed rack to be in proper storage order. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in reach in cooler, containers of raw shrimp and raw chicken stored on shelf above ready to eat pork dumplings. Manager switched products to be in correct storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, raw beef (50F - Cold Holding). Owner stated the cooler door has been opened and shut all morning since open due to being busy. Repeat Violation Admin Complaint

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. At sushi bar, sushi rice has no time marking. Employee stated it was just made 1 hour prior and put time mark on container. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On bottle self of server line, bottle of windex stored next to condiment bottles. Owner removed windex from shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Under handwash sink at sushi bar, Sanitizer Bucket Chlorine 200+ppm. Employee discarded and made new sanitizer bucket, rechecked 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, large trash can in front on handwash sink next to triple sink. Employee moved trash can from in front of handwash sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, steel scrub in handwash sink. Manager removed steel scrub from sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, container of cut lettuce has to go bowl used as scoop in product. Owner removed to go bowl from product. Also, in walk-in cooler pot of clear soup as to go bowl used as scoop. Owner removed to go bowl from product. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Multiple gaskets torn through out kitchen and sushi bar. Repeat Violation

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under back counter of sushi bar soiled with food debris. Also, floor under reach in cooler on cook line soiled with food debris. Also, wall behind grill on cook line soiled with grease build up. Repeat Violation

Basic - Food stored on floor. At sushi bar under both handwash sinks, containers of fresh ginger stored on floor. Also, under server line case of plastic bottled cranberry juice on floor. Owner moved cranberry juice to shelf. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled with food debris. Also, hood filters above line have build up of grease. Also, on server line soda machine has build up around soda nozzles. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes not stored in sanitizer solution at sushi bar, on table under pass through window to kitchen and on prep table in kitchen across from triple sink. Manager put all wet wiping clothes in sanitizer buckets. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar, sanitizer bucket stored on floor under handwash sink.

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of prep table in kitchen across from triple sink, container of salt not labeled. Owner labeled container. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shell egg at sushi bar was cracked. Manager discarded cracked egg. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to walk in cooler, shrimp tempura (66F - Cold Holding). Items are not kept on time per manager. Manager stated items were out of refrigeration less than 2 hours ago.Item placed in walk in cooler to begin cooling. Corrective Action Taken Repeat Violation Admin Complaint

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. Milk in walk in cooler that was opened two days prior, according to manage, did not have date marking. Manager added date marking. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty pots and pans. Manager removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In stored sugar and flour containers under prep table by walk in cooler, to go bowl used as scooper.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, employee drink on prep table. Employee removed. Corrected On-Site

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. Observed two employees drinking from an open container at sushi bar.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top reach in cooler and prep table on make line. Manager removed knife. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Two tongs on handle of oven. Manager removed. Repeat Violation

Basic - Utensils in poor condition. Knife on make line in kitchen has broken tip. Manager separated from other knifes. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on make line not stored in sanitizer in between use. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands in prep sink for approximately three seconds. 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 salt and sugar in dry storage area of kitchen.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shelled egg in reach in cooler on cook line. One shelled egg in crate in walk in cooler. Eggs discarded.

High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front cooler at sushi bar, eel and salmon 46F. Items placed into cooler approximately 15 minutes prior. Items moved to lower reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook on cook line washed hands in prep sink. Manager coached employee on proper hand washing procedures. Corrective Action Taken

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On menu, item called spicy crab stick uses imitation crab meat. This item must either be spelled krab or indicated that it is imitation crab meat. Manager started changing menus to reflect this item. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar with pan inside. Hand washing sink by triple sink in kitchen with pan inside. Pans removed. Corrected On-Site

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/ No certified food manager with seven employees present. Manager arrived during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Only license displayed is license from ABT.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and floor drain near mop sink.

Basic - Food stored on floor. Plastic bottles of cranberry juice in bar. Containers of carrots, onions and sauces in walk in cooler. All items moved and stored correctly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Set of tongs on equipment handle on cook line. Tongs moved and stored correctly. 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 bin at bar. Ice scoop in ice bin at server station. Scoops moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep shelf below prep table across from cook line is rusted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping cloth stored on counter in server station. Cloth moved and stored correctly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by server station 0ppm. Manager added more sanitizer. Retested 50ppm. Corrected On-Site

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

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at server area reading 0ppm, remade to 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons stored in ice bin of soda machine in server area next to bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads stored over boxes of cooked pork dumplings in walk in cooler. Raw beef stored over cooked chicken in walk in cooler. Raw fish stored over noodles in reach in cooler at sushi bar. Raw shrimp stored over cooked pork dumplings in reach in cooler on cook line. Also raw chicken stored over raw shrimp in reach in cooler on cook line. Also raw beef stored over raw fish, both items removed from original packet, on speed rack in walk in freezer. Operator rearranged all items during inspection. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons stored in ice bin of soda machine in server area next to bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45F - Cold Holding); cooked chicken (45F - Cold Holding) in top section of reach in cooler on cook line, per operator lid has been consistently opened for less then 1 hour. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station at bar. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station at bar. At hand wash station in stall in men's bathroom. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Package of raw tuna in walk in cooler in small cooler next to door of walk in cooler.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To go cups stored next to hand wash station in server area, cups moved Corrected On-Site

High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. All sanitation buckets in establishment reading 0ppm, manager remade to 100ppm. 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. Dish machine reading 0ppm, sanitizer empty, manager replaced sanitizer and ran dish machine several times, dish machine reading 100ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee ran trays of utensils through dish machine reading 0ppm chlorine, sanitizer empty, manager replaced sanitizer, ran dish machine several times, retest at 100ppm, employee began to rerun utensils through dish machine. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. On speed rack in walk in freezer, all items removed from original packaging: Raw beef stored over raw shrimp. Raw chicken stored over raw fish. Raw beef stored over raw fish. Also raw fish stored over various sauce bottles and spring mix in reach in cooler at sushi bar. Also raw chicken stored over raw beef in bottom section of reach in cooler on cook line. Also raw pooled eggs and raw chicken stored over cut lettuce in bottom section of reach in cooler on cook line. Employees and manager rearranged all items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (45F - Cold Holding) in sushi display case at sushi bar with missing doors, per operator roe was placed in cooler and turned on at the same time less then 1 hour prior, employee put sliding doors on cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Drain line from soda gun and perforated pan in hand wash station at bar. Manager moved pan and drain line. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Establishment states on all their menus that they serve escolar as white tune. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar. At hand wash station on cook line. Manager corrected during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station at bar. At hand wash station on cook line. Manager corrected during inspection. 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. Establishment holds sushi rice and tempura batter on time as a public health control but does not have any written procedures. Manager filled out written procedures during inspection.

Intermediate - Spray bottle containing toxic substance not labeled. Four spray bottles around server and bar areas, manager corrected during inspection. Corrected On-Site

Basic - Food stored on floor. 2 containers of ginger under sushi bar area, employee corrected during inspection. Multiple cases of fish products, krab sticks, and chicken in walk in freezer. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. In stall in men's bathroom.

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

Basic - No Heimlich maneuver/choking sign posted.