SADO MORI JAPANESE STEAK HOUSE INC

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided chlorine test strips to operator. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bottom and corners of ice chute.

Basic - Dishes not washed, rinsed and sanitized using three distinct steps.observed an employee washing and rinsing metal bowls and placing them on drain board with out sanitizing. Spoke to manager. Manager had employee set up sanitizer to rewash, rinse and sanitize dishes. Corrective Action Taken

Basic - Equipment in poor repair. Thresh hold at walk in cooler door in disrepair.

Basic - Exterior kitchen double door has a gap at the threshold that opens to the outside.

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. 0 ppm.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Sushi rice time marked during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwasher area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 0ppm. Manager replaced sanitizer and corrected to chlorine 50ppm during inspection. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw shrimp 55F at 4:15, prepped and cooling since 3:45, down to 54F at 4:45. Observed raw shrimp stored in covered container. Per manager will store in ice to properly cool.

Basic - Buildup of food debris/soil residue on walk in cooler door handle.

Basic - Floor soiled/has accumulation of debris in dish/kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer chlorine 0ppm. Manager corrected to chlorine 100ppm during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw shrimp. Manager moved eggs to bottom shelf. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles next to dish machine with blue and yellow liquid.

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. Observed tuna in ROP package with no opening while thawed. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rear kitchen freezer repackaged / open boxed seafood above packaged ice cream . No cross contamination observed/ food frozen solid at time of the inspection.

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. ROP Tuna in walk-in cooler

Basic - Ice buildup in rear storage room sushi upright reach-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen Florescent Lighting

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook staff.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in men's bathroom. Observed maximum temperature at 93°F.