SUSHIMOTION

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef in freezer over ready to eat eel , manager moved the items so the ready to eat eel is over the raw beef in freezer . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. manager moved shrimp to the bottom of a reach in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.at mop sink next to ice machine in back kitchen, discussed with operator the importance of a vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing.by sushi station had a green scrubber on it , and handwashing sink across from triple sink used to wash glasses had a hose piece and a small scrub brush on it , manager removed items from handwashing sinks.Corrected On-Site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over shredded Cole slaw cabbage in front line Reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Jug of purified water, cleaning gloves, and hose stored in Employee handwash sink in dry storage room next to restrooms. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Personal water bottle placed on shelf next to containers of soy sauce and clean plates. Manager relocated bottle to an approved location during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces at sushi bar not labeled.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 raw tuna thawed in reduced oxygen packaging in front line sushi station Reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink blocked by speed cart at sushi line. Operator moved cart during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee storing gloved inside Employee handwash sink adjacent to three compartment sink. Employee removed gloves during time of 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. 2 raw tuna thawed in reduced oxygen packaging in front line sushi station Reach in cooler.

High Priority - Container of medicine improperly stored. Lip balm stored over container of Ready to eat onion chips on sushi prep line.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen chicken stored oven raw frozen pork, conch, open bag of artic surf clams in Reach in freezer. Employee relocated raw chicken to an approved location during time of inspection. Corrected On-Site

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 tofu and shredded provolone cheese in back kitchen Reach in cooler not labeled. Employee labeled during time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice. A plan had been emailed to discussed with the operator during time of inspection. Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on shelf next to front sushi prep line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with wooden sushi trays. Operator removed purse during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer in back kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board. Located at front service sushi prep line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in back kitchen behind Employee handwash sink, three compartment sink soiled.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at Employee handwash sink and at three compartment sink in back kitchen area. Leaking faucet at Employee handwash sink adjacent to front line sushi station.

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles containing sauce not labeled at sushi prep line and back kitchen. Employee began labeling bottles during time of inspection. Corrective Action Taken

Intermediate - - From initial inspection : 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. Operator does not have procedure for vomiting and diarrhea clean up. Discussed with operator and an educational packet containing the clean up procedure has been sent to operator. Corrective Action Taken Warning - From follow-up inspection 2024-07-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2024-07-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plan for sushi rice. Discussed and a form has been provided to the operator during time of inspection. Warning - From follow-up inspection 2024-07-26: Time Extended

Intermediate - - From initial 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. Only 1 employee training certificate available. Warning - From follow-up inspection 2024-07-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on employee hand washing sink Warning - From follow-up inspection 2024-07-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board. Warning - From follow-up inspection 2024-07-26: Time Extended

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