EBISU SUSHI SHACK

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water stored on food preparation table. Employee removed and properly stored water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.

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. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using three compartment sink until dishwasher is working properly three compartment sink tested 100 ppm of chlorine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on front line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on front line. Employee removed drink and properly stored it. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler.

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/ 5 employees at time of inspection.

Intermediate - No soap provided at handwash sink in kitchen. Operator provided at time of inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cutting boards at sushi bar. Employees relocated. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in dry storage.

Basic - Stored food not covered. Raw salmon on reach in freezer.

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

Basic - Employee beverage container in ice machine/ice bin. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Containers in kitchen

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. Warning - From follow-up inspection 2024-06-14: Time Extended

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 - 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.

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

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Toxic substance/chemical improperly stored. Observed toxic chemical bottles stored on service rack in dining room area.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large trash in front kitchen area

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen near soup

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed operator chewing gum while making sushi.

Basic - Food not stored at least 6 inches off of the floor. Food in dry storage

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container with blue lid not labeled in back kitchen area

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large recycling blue can in kitchen area Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area near sushi bar

Intermediate - No soap provided at handwash sink. Front kitchen area near sushi bar

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

Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen area near sushi bar

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not stored 6 inches off floor in dry storage area

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice in back kitchen area at 117 F and front kitchen area at 101 F. Giving manage a time as a public health control form Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back kitchen area blocked by large trash cans

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front and back kitchen hand sink

Intermediate - No soap provided at handwash sink. Back kitchen area

Basic - Hole in or other damage to floor in dry storage area

Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink

Basic - Single-service articles improperly stored. To go containers on floor in dry storage area Corrected On-Site

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. On prep table in front and back kitchen area

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

Basic - Hole in floor in dry storage room

Basic - Wet wiping cloth not stored in sanitizing solution between uses.