SUSHIMAS

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Ice buildup in reach-in freezer.

Basic - Observed Raw avocado not washed prior to preparation.

Basic - Observed case of 2oz cup lids stored on floor behind front counter. Manager moved to shelf. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

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

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/

Basic - Clean pots and pans not stored inverted or in a protected manner. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Observed cases of water stored on floor behind front counter. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times due to garbage can blocking path. Located in prep area.

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

Basic - Food stored on floor. Observed cases of sodas stored on floor in kitchen area. Manager instructed employee to moved to shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use knife stored in cracks between pieces of equipment. Manager removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature. Located in 3 compartment sink.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Observed Handwash sink behind 3 compartment sink not accessible for employee use at all times due to garbage can being stored in front.

Basic - Food stored on floor. Observed various cases of sauces on floor in dry storage area.

Basic - Ice buildup in reach-in freezer.

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed take out container tops stop on floor behind front counter. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura stored under heat lamp at 104F - Hot Holding. As per manager food had only been out for about 1 hour and heat lamp was off. Manager turned on.

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/ Observed 4+ employees present and engaging in food preparation with no certified manager present.

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Employee beverage container on a food preparation table.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados not washed prior to preparation.

Basic - Single-service articles improperly stored. Observed case 3 oz cups being stored on floor behind front counter. Manager moved to shelf. Corrected On-Site

Basic - Stored food not covered. Observed ice cream balls stored uncovered in reach cooler. Food also in direct contact with metal baskets with no protection.

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 chef touching ready to eat avocado with bare hands. Advised manager he instructed employee to wash hands and put on gloves. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Chef added. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed various clean containers being stored on floor under prep table. Advised manager and he moved to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in coolers. Chef removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Stored food not covered. Observed various food in reach in freezer stored uncovered in reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food being stored in hand washing sink. Chef removed. 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/ Observed about 5 employees present and engaging in food preparation with no certified manager.

Basic - Food stored on floor. Observed case of vegetables being stored on floor in prep area.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Located in reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs being stored above various unwashed vegetables. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of tempura Flex and Sesame Seeds. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Observed wiping cloth lining bowl of sushi rice. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed various foods stored in reach in cooler not covered or protected. Warning - From follow-up inspection 2023-10-23: Time Extended

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Hot water shut off at hand washing sink in front prep area. Warning - From follow-up inspection 2023-10-23: Time Extended

High Priority - - From initial inspection : 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 cannot be determined. Observed sushi rice being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time. Corrected On-Site Warning - From follow-up inspection 2023-10-23: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being held in rice cooker at 87F - Hot Holding without time marking. As per manager rice is kept out of temperature and had only been in cooker for about 1 hour. Explained time as of public health to manager and he added time. Warning - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : 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/ Observed about 5 employees engaging in food preparation with no certified food manager. Warning - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located next to mop sink. Warning - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some 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 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge only provided one employee training for Maymar C. And it was expired as of 8/14/22. Warning - From follow-up inspection 2023-10-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located in front prep area. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of tempura and sesame seeds. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed case of onions being stored on floor in dry storage area. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81F and located next to rice cooker. Warning - From follow-up inspection 2023-10-23: Time Extended

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of brown rice and sushi rice.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Working containers of food removed from original container not identified by common name. Observed container of quinoa not labeled.