TAMPA STEAK AND SUSHI

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times chlorine sanitation solution reading 0ppm Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw beef above cooked pork bacon in walk in cooler. Operator removed raw beef. 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 control cannot be determined. See stop sale. Sushi rice hold on 4 hours no time marked. Operator marked it correctly Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by dish machine. Operator refilled it Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on clean dish shelf in prep area.operator removed it Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags store on rice cabinet . Operator removed it Corrected On-Site Warning

Basic - Food stored on floor in walk in freezer Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior food debris buildup 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 ran over 3 times discussed with management to use the three compartment sink to sanitize the dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above rim in the reach In cooler butter 52 f employee moved to walk in cooler. 2nd temp 43 f Corrected On-Site 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. 2 employees

Intermediate - Handwash sink used for purposes other than handwashing. Dumping rice in sink at sushi bar employee removed drainer and rice particles Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. International food service executive Florida restaurant and lodging association.

Intermediate - Spray bottle containing toxic substance not labeled. White bottle by sushi station not labeled manager labeled Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys above prep station employees removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menu has raw items that are not identified. Or have a consumer advisory on menu. Warning - From follow-up inspection 2024-06-21: Still observed Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar bar area server station. Warning - From follow-up inspection 2024-06-21: Still observed Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep kitchen 1 fly landed on mushrooms cooked. Warning

High Priority - Stop Sale issued due to adulteration of food product. Stop sale Cooked mushrooms fly landed on product. Operator discarded Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from oven/flat top grill employee moved butter to freezer 2nd temp Walk in cooler : butter 46 f milk 45 f raw bacon 45 f cheese 45 f cut lettuce 47 f employee began placing all products into different working coolers and ice baths. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 81 f less than 4 hours discussed time as public health with operator. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested above 100 ppm retested to 50 ppm Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menu has raw items that are not identified. Or have a consumer advisory on menu. Warning

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