ICHIMARU MY FAV

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. At reach in freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly. Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by kitchen - operator provided. Corrected On-Site

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dry storage, employee belonging stored on shelf with food items.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar, in use utensils stored in standing water 73F. Operator removed utensils. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar low boy, vacuum sealed tuna, thawed. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, pooled eggs (47F - Cold Holding), At walk in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today, . Operator stated item held in unit over 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, pooled eggs (47F - Cold Holding), At walk in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today, . Operator stated item held in unit over 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker where hose is attached. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pooled eggs (47F - Cold Holding), not prepared or portioned today. Operator stated product held over 24 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pooled eggs (47F - Cold Holding), not prepared or portioned today. Operator stated product held over 24 hours. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator vacuum breaker must be installed where hose is connected at mop sink.

Basic - Bowl or other container with no handle used to dispense food. At dry storage, bowl being used for flour and rice. Operator removed Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, wiping cloth chlorine solution 0 ppm. Operator corrected wiping cloth solution Chlorine 100ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over cooked eggs at reach in freezer at sushi bar. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles broken and warped due to water damage at sushi bar.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over French fries not in commercial packaging at reach in freezer by entrance to kitchen. Operator stored properly. Corrected On-Site 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. Observed cooked Shrimp and cooked crab no time mark. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (120F - Hot Holding) ; cooked rice (110F - Hot Holding) Observed in warming pot on low setting. Per operator, out of temperature for approximately 30 minutes. Operator turned up temperature on warmer. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for sushi rice, cooked shrimp and cooked crab, no written plan present. Time control procedure sent to operator.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by sushi station raw shrimp not commercially packaged over cooked octopus operator moved- to lower shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. WD40 stored on shelf with spices- operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking handwash sink by three compartment sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cookline- operator provided. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food In reach in cooler by cookline over sauce operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken not commercially processed over cooked squid- at reach in freezer by dish machine- operator stored chicken to lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by dish area- with sheet pan inside- operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Container with slices at cookline with cup inside- operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table- operator removed. Employee food in coolers throughout restaurant- operator removed. Corrected On-Site Corrected On-Site

Basic - Food stored on floor. Container of oil stored on floor by cookline- operator moved off floor. Corrected On-Site