TOKYO SUSHI BAR

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw fish over beer bottles. Discussed proper storage with operator.

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

Basic - Food stored on floor. Observed drinks being stored on the floor in the walk in cooler and kitchen near the cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the spoon used for the rice in a cup of water temping at 74F. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several employee beverages in the reach in cooler in the kitchen.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish being stored over ready to eat sauces in the reach in cooler. Manager corrected storage and removed sauces. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Repeat Violation

Basic - Food stored on floor in the walk in cooler and on the cook line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the handle to the ice touching the ice. Storage corrected. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon for rice in water temping 73F. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed a sticky residue on the microwave door handle near the fountain machine in the kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. Observed several 5 gallon buckets of sauces on the floor in the walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the spoons used for rice in a container of water temping at 75F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on the reach in cooler. Observed the bottom of the prep tables being rusted. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed non smooth ceiling tiles in the kitchen in the prep area, storage area and cook line area. Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed several 5 gallon containers of sauces being stored on the floor in the walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to serve rice in standing water temping at 71F. Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food soiled gaskets on the reach in cooler near the cook line. Warning - From follow-up inspection 2025-01-10: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrub in hand sink next to sushi bar. Manager remove stainless steel. Corrected On-Site

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking a beverage from an open container next to cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed Soy Sauce bucket stored on floor in walk in cooler.

Intermediate - - From initial inspection : 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/. Observed layout of dish area changed and hand sink was removed and originally located inbetween three compartment sink and mop sink. There is a convenient hand sink located close to dish area Sushi bar was cut and hand sink was removed. Currently only sink at the sushi bar is a two compartment sink and one faucet. Warning - From follow-up inspection 2024-01-11: Observed additional faucet at prep sink used for hand washing only and verified plans have been submitted to plan review pending approval.. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic tiles in kitchen and dish area Warning - From follow-up inspection 2024-01-11: Observed acoustic tiles in kitchen and dish area Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed buckets of sauces on floor in walk in cooler Warning - From follow-up inspection 2024-01-11: Observed buckets of sauces on floor in walk in cooler Time Extended

Basic - - From initial inspection : Basic - Observed several Light shields damaged in kitchen Warning - From follow-up inspection 2024-01-11: Observed several Light shields damaged in kitchen Time Extended

High Priority - Container of medicine improperly stored. Employee vitamins on counter. Manager removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sinks missing paper towels.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep counter. Manager removed cup from prep counter. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at sushi station have old food debris on surface.

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 10ppm. Manager will setup three compartment sink, and call for service Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs in walk in cooler stored over sweet potatoes and broccoli.. manager moved Corrected On-Site Repeat Violation

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Observed male line cook with long nails cooking

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of lettuce in hand sink. Manager removed Observed cucumbers in 2 compartment hand sink at sushi bar. Corrected On-Site

Intermediate - No paper towels or soap provided at handwash sink at sushi bar. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic tiles throughout entire kitchen and some have cracks and are damaged

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above fresh broccoli. Employee moved the chicken to the bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no labels or dates on items over 24 hours old.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks with the chain not secured to the tanks.

Basic - Employee eating in a food preparation or other restricted area. Observed a coffee cup and cup of soda in the prep area. Manager removed the drinks from the area.

Basic - Food stored on floor. Observed soda stored on the floor in the walk-in cooler and avocados stored on the floor in the prep line. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a wet wiping cloth on the prep table and not stored in sanitizer solution.

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 cutting cucumbers for sushi and not wearing gloves. Manager had employee wash hands and put on gloves. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for the sanitizer buckets.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior of the ice machine with black mold like substance inside the ice machine.

Basic - Food stored on floor. Observed soda and 2 buckets of vegetables stored on the floor of the walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets on the walk-in cooler door with debris and mold like substance on the gasket.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth used for multiple surfaces with out storing in sanitizer. I made sanitizer with the owner and stored the towels in the sanitizer bucket. Corrected On-Site