SUSHI BISTRO OF OCALA

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands, change gloves and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp stored in container lined with paper towels on counter across from cook line. Manager removed paper towel from container. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over veggies in reach-in cooler across from cook line. Manager placed shrimp on bottom shelf. Raw fish stored over avocados in reach-in cooler across from kitchen reach-in freezer. Manager placed fish on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp in prep area and proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands , change gloves and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: beef (61F - Cold Holding). Manager stated beef placed in cooler two hours prior to temperature being taken. Manager placed beef in reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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. Cooked shrimp stored on prep table across from cook line. Manager stated shrimp placed on prep table at 1:00 pm. Manager placed proper time marking on shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in wait station reach-in cooler: cut cream cheese (44F - Cooling). Manager stated cream cheese prepared the previous night. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item stored in wait station reach-in cooler: cut cream cheese (44F - Cooling). Manager stated cream cheese prepared the previous night. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to plastic bottles of Fiji water in wait station. Manager moved bottle of bleach to area where chemicals are stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of wait station soda machine soiled with mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Manager removed steel wool during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from container on shelf next to cook line hand washing sink. Manager removed bowl during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in wait station cabinet beneath soda machine. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf in dish area. Manager removed cardboard during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on dry storage shelf in wait station. Manager removed bottle of water during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon stored in reach-in cooler across from reach-in freezer. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on soda box in wait station. Manager removed purses during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in dish area.

Basic - Food stored on floor. Case of vinegar stored in dry storage room. Manager placed vinegar on shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at end of cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer. Manager placed tongs on top of grill. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Repeat Violation

Basic - Stored food not covered. Container of seafood stored in reach-in freezer at end of cook line. Manager wrapped seafood with plastic. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F - Cooling). Manager stated eel prepared the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F - Cooling). Manager stated eel prepared the previous day.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle cucumbers in sushi bar area without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

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. Employee preparing cucumbers in sushi bar area. Manager had employee put on gloves and rewash cucumbers. Corrective Action Taken

High Priority - Employee washed hands with no soap. Employee washed hands with no soap and proceeded to put on gloves and prepare fish in sushi bar area. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line containers of green onions in kitchen reach-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in reach-in cooler across from cook line. Manager moved chicken to bottom shelf. Raw shrimp stored over boiled peanuts in reach-in cooler at end of cook line. Manager moved shrimp to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from cook line: beef (51F - Cold Holding). Manager stated beef placed in cooler thirty minutes prior to temperature being taken. Manager placed beef inside of reach-in cooler to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F - Cooling). Manager stated krab was prepared the previous day.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F - Cooling). Manager stated krab was prepared the previous day.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks underneath soda machine in wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating donut in dish area. Manager had employee finish eating outside. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of milk stored in front counter drink reach-in cooler. Manager removed milk during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish machine.

Basic - Food stored on floor. Plastic containers of sushi ginger stored on kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers closest to kitchen entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over prepped carrots in kitchen reach-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl containing raw beef stored on top of containers of mushrooms and scallions at refrigerated make-table at cookline. Employee moved the raw beef to inside the lower portion of the cooler during this 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. Wrapped pans containing raw frozen chicken stored on shelf directly above container of raw frozen beef inside freezer near warewash area.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in server station.

Basic - Equipment in poor repair. Lower portions of several shelves in kitchen rusted.

Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw chicken thawing at room temperature on top of bucket in rear storage area. Manager moved the chicken to a cooler today continue to thaw under refrigeration. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw beef inside reach-in cooler near cookline thawing inside white grocery bag. Manager had employee remove beef from grocery bag and place into a covered pan during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing grocery bag with raw beef stored on shelf directly above heads of lettuce inside reach-in cooler near cookline. Manager had employee place raw beef on shelf with other raw meats during this inspection. Corrected On-Site

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. Two pans of fried shrimp at room temperature on prep table at cookline without time marks. Manager stated the shrimp was held on time and added proper time marks during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink in back of kitchen near dish machine.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle stored inside bin of panko in bar area. Employee discarded plastic cup during this inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of fountain soda box inside cabinet below fountain machine. Manager removed purse from area during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on shelf near dish machine. Wet nested drink cups on counter beside fountain machine in server station. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside white reach-in freezer in kitchen near entrance.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table near cookline rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White shelf below soup warming units heavily soiled with food debris. Repeat Violation

Basic - Open dumpster lid. Dumpster sliding doors behind restaurant left open.

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. At the cook line, cooked shrimp no time marked, Manager marked. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the dry storage area, chemicals above rice container, Manager moved. Corrected On-Site

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. Reach-in cooler at the front of the cook line, tofu opened 01/27/24 no date marked, Manager dated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Male employee used sink to refill container. Also, sink at the dish machine area items stored inside sink, Manager moved. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, employee moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container near back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of roc and cooking equipment soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple closet cloth on prep tables, Manager moved all to buckets Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees eating at the dining area and started working with food without washing his hands. Inspector instructed to stopped and washed their hands. Corrective Action Taken

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. At the sushi bar area, male employee cutting peeled cucumber with bare hands, inspector instructed to wash hands and used gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed container of raw beef stored on top of cut onions, Manager moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw shrimps and raw chicken 47F, manager added ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee started to rinsed his hands at the wok station faucet, Inspector stopped employee and instructed to washed his hand at the handwash sink. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the kitchen area, ginger sauce no date marked, Manager dated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the server station, bowl no handle inside sauce. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above customers food, Manager moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice warmer soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of triple door cooler soiled, also shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables and on top of cutting boards, a manager moved all. Corrected On-Site Repeat Violation

High Priority - Displayed food not properly protected from contamination. Bowl of jalapeños stored uncovered on top of cooler at sushi bar. Covered during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar, raw fish on shelf over mango. Moved during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cookline: butter 54F. Cream cheese 55F. Employee stated items were placed in cooler today. Ambient temperature in cooler is 60F. All items were moved to different cooler during this inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chemical (bleach and window cleaner)bottles hanging on side of shelf next to cases of Fuji water. Windex on top of case of sake. Tylenol on top of case of sake. Also, red degreaser in ware wash area not labeled. All were moved and chemical was labeled. Corrected On-Site

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. Provided during this inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris. Two knifes have build up on magnet strip at cookline. Repeat Violation

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/ Eight employees currently working with no CFM. Manager arrived during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura. Bowl in rice. Removed during this inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 60F. Unit is heavily stocked and possibly overfilled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on top of cases of sake at sushi bar. All moved.Repeat Violation Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of bag in a box soda. Wallet on top of Sake. All were moved during this inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water 127F on cookline. Also, tongs stored on equipment handles on cookline. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler containing butter and cream cheese. Ambient temperature of cooler is 60F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in freezer have build up. Hood filters soiled. Repeat Violation

Basic - Single-service articles improperly stored. Lids at sushi bar are not inverted. Flipped over during this inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three at sushi bar. All placed in sanitizer. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both microwave ovens soiled with food debris and grease accumulation. Reach-in freezer next to grill interior frames soiled with black mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table next to grill and coffee/soda prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat over single-service bags and cups.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in freezers to right of kitchen entrance.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled throughout kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on food containers on storage rack next to back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee covered drinks in server station next to saki carafe and cups. Employee removed during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed moisture in between clean stacked glasses in server station.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door on cook line in kitchen. Employee removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed some debris on bottom shelves of reach in coolers and reach in freezers located in kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed container of clean spoon in sushi bar area not properly inverted for protection. Employee corrected during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed two large white buckets containing salt and sugar according to employee not labeled. Employee labeled during inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At the cook line, frozen scallops stored in direct contact with a thank you bag, employee moved scallops to a fore grade bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, container with raw beef above cut vegetables, Employee moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, containers of oil in front of sink, employee moved. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. t the three compartment sink area, three spray bottles with pink solution not labeled.