SUSHI USHI

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. Tested at 0 ppm. Operator replaced chlorine supply, tested at 50ppm Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple containers of sushi ingredients have non food grade paper towels lining the bottom.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off soiled dishes, did not wash hands. Discussed with operator. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rice at sushi bar held with no time mark. Operator prepared the rice at 12:00, current time 2:05. Discussed placing time marks with operator.

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. Container of half and half opened 2 days prior not date marked.

Intermediate - No soap provided at handwash sink. At sushi bar hand sink.

Basic - Bowl or other container with no handle used to dispense food. Pint container used to scoop bulk rice. Operator removed 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 bag on crunch bits containers. Operator removed bag. Corrected On-Site

Basic - Food stored on floor. Fryer oil on floor in kitchen. Operator placed on crate Corrected On-Site

Basic - Ice scoop handle in contact with ice. Scoop handle touching ice in soda fountain ice bin. Operator placed correctly Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on oven door handle. Operator 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. Scoop handle touching food in bulk tempura mix. Operator placed correctly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in water 70F. Operator discarded water. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights in dish area not shielded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee container of milk in flip top cooler at cookline.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to drain seared tuna. Observed paper towels lining multiple bowls of diced ingredients.

Basic - Food stored on floor. Multiple cases and containers stored on the floor in walk in freezer. Bucket of bean sprouts on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer at cookline.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights in dish area not shielded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food buildup observed under soda fountain nozzles.

High Priority - Raw animal food stored over ready-to-eat food. Raw beef and chicken stored over cooked pork in walk in cooler. Manager moved Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only had current months invoices Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish sink. Manager replaced Corrected On-Site

Intermediate - No soap provided at handwash sink. At dish sink. Manager replaced Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Green soap in server station not labeled. Manager labeled Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large bamboo bowl with copper bands started falling apart

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. Sushi rice made at 11:30am. Manager time marked Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices only on site for month of January. Manager stated other months have been taken off site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish hand washing sink. Manager refilled Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses Observed expired training certificates and no additional reporting agreements signed

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, premade salads in walk in cooler

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Nonfood-grade bags used in direct contact with food.

Basic - Cloth used as a food-contact surface. In rice cooker

Basic - Food stored on floor. Case of shrimp in walk-in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer at end of cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooking gaskets soiled

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. Emailed to operator

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. Emailed to operator

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop bulk sugar in dry storage area Corrected -observed employee remove bowls Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee replace on bottom shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored in between reachin cooler and prep table Corrected -observed employee remove Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Corrected observed employee remove Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal bowl stored in hand sink on cookline Corrected-observed employee remove Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside bulk sugar on dry storage shelf

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above bulk flour and sugar

Basic - Food not stored at least 6 inches off of the floor. Observed containers of chicken stored on floor in walk-in freezer Corrected-observed employee place on shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reachin freezer

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Corrected-observed employee remove Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed green wet wiping cloth stored on prep table near stove top

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler Corrected- observed employee place chicken on bottom shelf Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed stored on flour Corrected-observed employee remove Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dry storage shelf above tempora and flour Corrected- observed employee remove Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between cookline cooler Corrected- observed employee remove Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed walk-in cooler not secured in the back of the stored location

High Priority - Container of medicine improperly stored. Observed medicine stored on shelf with food Corrected-observed employee remove Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat carrots Corrected- observed employee move ready to eat carrots top shelf Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed windex stored on hand sink at sushi bar Corrected-observed employee remove Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected-observed employee remove Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reachin freezer

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed stored behind restaurant unsecured

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed old food , grease , and mold build up along walls in kitchen

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop bulk sugar Warning - From follow-up inspection 2021-08-11: Observed bowl used to scoop bulk sugar Time Extended