IRON SUSHI

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. Fresh rice cooked two hours previous the restaurant opened. Employee marked time while conducting the inspection. See stop sale. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification.

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. Luis Raymundo/ Marcos Montenegro

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink located at sushi station soiled( exterior aorund faucet)

Basic - Wet mop not stored in a manner to allow the mop to dry. Kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing task from clean to soiled items but not hand wash.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed pot for rice, not cleaned and sanitized every four hours.

High Priority - Metal stem-type thermometer soiled.

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge Raymundo Gabriel.

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. Marcos Montenegro working in the kitchen.

Intermediate - Packaged food not labeled as specified by law. Observed several seafood packaged without proper labels.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking on prep area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Kitchen.

Basic - Floors not constructed to be easily cleanable. Around equipments in the kitchen.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.observed for fish. Operator placed fish inside unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen.

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. See stop sale. Operator discarded rice and prepared a new batch with time placed on wall. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. In charge Matsushita Masagiro.

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Fryer soiled with grease. Repeat Violation

Basic - Insect control device installed over food preparation area. Kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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. Raymundo Gabriel in charge of the kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice. Employee removed the scoop from ice. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. See stop sale. White rice for sushi. According to operator the rice was cooked less than two hours before opening.

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 to operator. Corrected On-Site

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Paper dispenser soiled at sushi station.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at sushi bar.

Basic - Floor tiles missing and/or in disrepair. Kitchen.

Basic - Insect control device installed over food preparation area. Over prep table at kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Food containers stored inside the sink.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Storage area not maintained clean and organized.

Basic - Unnecessary items/unused equipment on the premises.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 47°F, crab 47°, salmon 47°F. Items place in freezer to cool down temperature. According to the manager they opened at 1:00 that is when they turn on the reach in cooler at front counter for sushi preparation. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. For storing containers. Corrected On-Site

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

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

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles for reach in cooler soiled.

Basic - Floors not constructed to be easily cleanable. Kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Front counter.