OSAKA SUSHI & GRILL

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while wearing a hat then touched tray with bowls of salad. Discussed with employee and manager to wash hands. Employee washed hands during time of inspection. Corrective Action Taken 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 at front line cook handle 4 pieces of California sushi roll, pickled ginger, and wasabi with bare hands and placed into single service take out container. Discussed with manager. See stop sale. Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Employee admitted to dumping mop waste water on ground at back exit of establishment. Waste water is dumped at a nearby fenced-off drain, 100 feet to the right of establishment adjacent to parking area. Discussed with manager for proper waste water disposal. Mop sink is inaccessible due boxes of single service containers. Employee unblocked mop sink during time of inspection. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Ready to eat broccoli in Walk in cooler. Employee relocated raw beef to an approved location during time of inspection. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee at front line cook handle 4 pieces of California sushi roll, pickled ginger, and wasabi with bare hands and placed into single service take out container. Raw tuna thawed inside reduced oxygen packaging in Walk in cooler. Discussed with manager. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink at three compartment sink blocked by laundry basket. Employee relocated basket during time of inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Multiple items stored inside several Employee handwash sink. Sanitizer bucket inside sink at sushi station. Alcohol shakers, cleaning brush, gloves in sink at bar area. Hotel pan with water inside sink at three compartment sink. Employee removed all items during time of inspection. Corrected On-Site Repeat Violation Warning

Intermediate - No certified food manager for establishment. 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 CFM for establishment. 8 employees currently working. Repeat Violation Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reach in cooler added at end of wait station. Reach in cooler removed from next to ice machine in dining room. Ice machine removed from next to Walk in cooler. Contacted plan review and updated plans. Discussed with manager to contact plan review for any future plan updates. Corrected On-Site Warning

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. Warning

Intermediate - No soap provided at handwash sink. Located at sushi station. Warning

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. Expired for Geng, Yang Hui, Long, and Xian. Warning

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. Raw tuna thawed inside reduced oxygen packaging in Walk in cooler. Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on wait station table next to soup kettle. Open container on prep table next to ice machine. Open bottle of water stored on sushi station prep table. Employee relocated all beverages during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - Employee eating in a food preparation or other restricted area. Employee drinking from an open cup next o front line cook. Open beverage is stored on kitchen prep table next to rice cookers. Employee relocated beverage during time of inspection. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 boxes of personal food stored on shelf in Walk in cooler and inside Walk in freezer not identified or segregated. Manager identified and segregated all personal foods during time of inspection. Corrected On-Site Warning

Basic - Food stored on floor. Jug of oil stored on floor in front line. Employee relocated to an approved location during time of inspection. Corrected On-Site Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Located at bar area. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Several packages of sushi BBQ eel thawing in room temp inside kitchen area. Employee relocated BBQ eel into Walk in cooler during time of inspection. Corrected On-Site Repeat Violation 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. Tested at 0 ppm tested three times discussed with employees to use three compartment sink to wash rinse and sanitize Repeat Violation

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. Employee touched raw shrimp and grabbed Togo containers with pout washing hands

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh tuna

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken over ready to eat foods reach in cooler on cooks line employee removed to proper storage Raw chicken over liquid margarine walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 61 f on counter 2nd temp 45 f Cold holding: raw shrimp batter 68f operator placed in freezer 2nd temp 62 f Corrective Action Taken Repeat Violation

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.

Intermediate - Handwash sink not accessible for employee use at all times. Plan with produce inside the hand washing sink. Operator removed. Corrected On-Site Repeat Violation

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/ 7 employees working.

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. Printed for management to sign and few employees sign next routine inspection

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 4 employees

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

Basic - Food stored on floor. Raw chicken in bag on floor under three compartment sink. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken sitting on three compartment sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomato's over ready to eat broccoli walk in cooler employee removed to proper storage. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed plastic pan with soap and water no sanitizer discussed with operator using the three compartment sink operator added chlorine to sink Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 53 f on counter operator moved to freezer 2nd temp 45 f Cold holding: dumping 47 f top of reach in cooler on cooks line 2nd temp 34 f Cold holding: cut lettuce 70 f at sushi bar on table 2nd temp 72 f Repeat Violation 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 multiple cooked rices used for sushi not time marked. Operator was able to identify time and time mark sushi rice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 125 f rice pot 2nd temp 175 f Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times.by dish machine. Warning

Intermediate - Handwash sink used for purposes other than handwashing.items stored in multiple hand washing sinks. Repeat Violation Warning

Intermediate - No handwash sink for employees. Not functioning with running cold or hot water in bar area. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in multiple hand washing sink s operator restocked. Warning

Intermediate - No soap provided at handwash sink. Hand washing sink by fryer. Hand washing sink by back kitchen entrance. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.operator cleaned interior Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on single service items on dry storage shelf. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gasket on cooks line. Warning

Basic - Food stored on floor. Walk in cooler Raw beef in buckets and cut lettuce in buckets. Operator removed from floor. Walk in freezer has frozen food in boxes on floor Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line. Walk in cooler gaskets. 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. Observed at 0 ppm operator set up three compartment sink. Corrective Action Taken 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. Employee touching ready to eat carrots with bare hands. Discussed with operator the importance of using gloves. Employee put on gloves. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat lettuce in walk in cooler. Operator moved raw beef to bottom shelf. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale: raw scallops 48 f 1 lbs held over night Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale: raw scallops 48 f 1 lbs held over night held in reach in cooler close to stove. Reach in cooler close to three compartment sink .Imitation krab 50f operator placed in walk in freezer 2nd temp 39 f Cut lettuce 60 f operator placed in walk in freezer. 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. Operator identified raw shelled eggs and time marked time as public health sheet. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Bar area has containers in sink. Operator removed. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Warning

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

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted . Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table operator removed. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf next to restaurants food walk in cooler. Operator removed. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10 ppm Retested to 50 ppm Corrected On-Site Warning