KELP SUSHI JOINT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp store over ready to eat prepared sushi rolls. Employee relocated raw shrimp to an approved location at time of inspection. Corrected On-Site

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 chicken inside a plastic container stored over frozen dessert dumplings and frozen pork inside front line reach in freezer adjacent to fryers. Manager relocated raw chicken to an approved location at time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 packages of imitation crab meat thawed inside, reduced oxygen packaging in walk in cooler. Packaging states to remove from packaging and thaw under refrigeration immediately before use.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.

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. 6 packages of imitation crab meat thawed inside, reduced oxygen packaging in walk in cooler. Packaging states to remove from packaging and thaw under refrigeration immediately before use.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: spicy tuna 45 F, Operator put in walk in cooler at time of inspection. Per operator item was put in reach in cooler at 11 am and taken temperature and was 38 F,

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

Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid under 3 compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler. Operator relocated. Corrected On-Site

Basic - Food stored on floor. Bulk box of peas on floor in walk in cooler.

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager replaced batteries and working properly. Corrected On-Site Warning - From follow-up inspection 2024-04-15: Paper dispenser needs new batteries at handwash sink at front service counter. Time Extended Corrective Action Taken - From follow-up inspection 2024-06-10: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2024-04-15: Time Extended - From follow-up inspection 2024-06-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese dip and raw salmon in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees.

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at front service counter.

Basic - Food stored on floor. Cooking oil stored on floor at dry storage room. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 80 F at kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested 0ppm. Sanitizing solution bucket emptied. Operator replaced solution, ran dish machine and re tested 50ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over various ready to eat sauces in walk-in cooler. Raw shell eggs stored over cut lettuce and pickle ginger slices in reach-in cooler. Operator rearranged items to prevent cross contamination. 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.

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 - Employee with no hair restraint while engaging in food preparation. 2 employees on cook line.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ginger dressing in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 cream cheese blocks (71-73F - Cold Holding) stored on prep table at kitchen. Operator moved to walk-in cooler. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket stored over mayo. Operator removed sanitizing bucket. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 1 unlabeled spray bottle with sanitizing solution. Operator labeled. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

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

Basic - Food stored on floor. Cooked chicken stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 83 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab meat 61 F in walk-in cooler. Operator stated that it was thawed in three compartment sink and moved into walk-in cooler recently. Operator moved krab meat into walk-in freezer for rapid cooling, re temped: 39 F. Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 2 minutes to reached 100+ F in handwash sink by sushi bar and wait station.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing operator's signature and date. Opera signed and dated at time of inspection. Corrected On-Site

Basic - Food stored on floor. Observed a case of raw fish stored on floor in reach-in freezer. Operator moved to shelf. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table at kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squids stored over ready to eat sauces in reach-in cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed teriyaki beef 51 °F doubled containers stored on sandwich prep reach-in cooler. Operator moved into reach-in cooler to cool. Corrective Action Taken Repeat Violation

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 can be determined. Cooked rice, cooked shrimp and various cooked items at sushi bar. Operator time marked items at time of inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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. Heavy cream in walk-in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Ecolab/ProGuard Sink and Surface Cleaner test strips.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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 drinks with no lids stored on dry storage shelf over other food items. Operator removed drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on prep table at sushi bar. Operator removed to proper storage. Corrected On-Site

Basic - Equipment in poor repair. Small reach-in cooler gasket torn on cook line.

Basic - Food stored on floor. Observed a case of frozen vegetables stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Intermediate - - From initial inspection : Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Flour in tall reach-in freezer of cook line. Warning - From follow-up inspection 2021-05-20: Time Extended - From follow-up inspection 2021-05-21: Time Extended - From follow-up inspection 2021-07-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any 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 2021-05-20: Time Extended - From follow-up inspection 2021-05-21: Time Extended - From follow-up inspection 2021-07-19: Training has not been completed for employees hired longer than 60 days. Admin Complaint

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. Establishment put sushi rice on time. Operator unable to provide written procedure. Provided time as public health control form to operator. Corrective Action Taken Warning - From follow-up inspection 2021-05-20: Time Extended - From follow-up inspection 2021-05-21: Time Extended - From follow-up inspection 2021-07-19: Written procedure not available. Time Extended