SUSHI SAKE CUTLER BAY

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED EGGS (47F - Cold Holding); CHOPPED STEAK (45F - Cold Holding) at reach in cooler under flattop griddle as per employee it had been left in unit over night. Manager discarded product. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed COOKED EGGS (47F - Cold Holding); CHOPPED STEAK (45F - Cold Holding) at reach in cooler under flattop griddle as per employee it had been left in unit over night. Manager discarded product. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed food debris on ceiling tile over radio at food preparation area. Warning

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed beer bottle in ice machine at ware washing area. Person in charge began discarding ice. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer at wait station. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed handwashing sink missing sign at food preparation area. Warning

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. Observed dish washer cleaning dishes at 3 compartment sink and then began handling clean dishes, no hand wash. Discussed with manager proper hand washing procedures. Warning

High Priority - Food stored in ice used for drinks. See stop sale. Observed plastic container of ice cream stored inside ice machine at warehouse washing area. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over sauces at walk in cooler. Observed raw salmon stored over asparagus at reach in cooler at front line. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes and then handled single service container, no hand wash. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked raw shell eggs stored inside container inside reach in cooler at sushi area. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed plastic container of ice cream stored inside ice machine at warehouse washing area. 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 thawed raw escolar and thawed raw wahoo stored inside reduced oxygen packaging at walk in cooler. Repeat Violation Warning

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. Observed Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (58F - Cold Holding) at walk in cooler. As per employee, product was placed inside u it 1 hour prior. Employee placed product inside walk in freezer to rapidly chill. Observed Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior. Warning

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 container of garlic butter and container is sushi rice not time marked. As per employee, products were placed under time as a public health control 3 hours prior. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (73F - Hot Holding); cooked fish (76F - Hot Holding) at room temperature at front line. As per employee, for approximately 30 minutes. Advised employee to reheat product to 165F. Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water final reading, 50ppm. Corrected On-Site Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna offered on menu inside Abby roll,Divorce roll and Johanna roll. Manager unable to provide invoice for white tuna. Observed at walk in cooler and walk in freezer, packages of Escolar. As per sushi chefs and manager, Escolar is the fish utilized as White tuna. Discussed with manager misrepresentation of fin fish. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed dish rack stored over hand sink next to dish machine. Warning

Intermediate - No soap provided at handwash sink.Observed no soap available at hand sink near dish machine. Manager replenished paper towels. Corrected On-Site Repeat Violation Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed rice shapers stored on hand sink faucet at sushi area. Employee removed items. Corrected On-Site Warning

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. Observed ambient temperature at walk in cooler at 50F. Warning

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 thawed raw escolar and thawed raw wahoo stored inside reduced oxygen packaging at walk in cooler. Discussed proper thawing procedures with employee and manager. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed sushi chef preparing food not wearing beard guard. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers provided inside display coolers at sushi area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to dish machine. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks soiled with black substance near dish machine. Warning

Basic - Open dumpster lid. Observed lid open. Employee closed it during inspection. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout front line and preparation area. Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed near dry storage area.

High Priority - Non-food grade paper towel used as cover for sushi rice at kitchen area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above krab at top portion of reach in cooler at front counter. Chef arranged items accordingly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked eggs. As per chef, cooked yesterday. (49F - Cold Holding). Chef discarded product. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked eggs (49F - Cold Holding); As per chef, since the previous day. Observed Raw shrimp (47F - Cold Holding) As per chef, 2 hours; Raw beef (47F - Cold Holding)As per chef, 2 hours; Raw chicken (47F - Cold Holding) As per chef, 2 hours. All at cooling drawer at cook line. Chef discarded cooked eggs and place the other products in ice for rapid cooling. Corrective Action Taken Warning

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 container of sushi rice held under time missing time marking. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso soup (132F - Hot Holding). Employee raised unit temperature. Corrective Action Taken Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed certified food manager unaware of probe thermometer calibration procedures. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Employee restocked paper towel dispenser. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door and gaskets at reach in cooler at cook line. Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups not stored inverted at bar area. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cheesecloth stored outside premises. Warning

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 at walk in cooler. Observed raw escolar stored inside reduced oxygen packaging at walk in cooler. Coached manager on proper procedures. Employee cut packages. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage and phone on reach in cooler at sushi area. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing rice with no hair restraint at preparation area. Warning

Basic - Equipment in poor repair. Observed walk in cooler gaskets in disrepair. Warning

Basic - Food stored on floor. Observed plastic containers of kikkoman soy sauce stored on walk-in cooler floor and plastic container of butter stored on floor near hand washing sink at cook line. Warning

Basic - In-use knife stored in cracks between reach in cooler at front counter. Chef removed knife for cleaning and sanitizing. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop stored inside of cooked rice container. Warning

Basic - Open dumpster lid. Warning

Basic - Plastic container with no handle used to dispense sugar. Employee removed plastic container. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0 ppm. Warning

High Priority - Container of medicine improperly stored. Observed a bottle of antacid stored near food in the preparation table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Refrigerated drawers under the flat grill in the cook line observed shrimp (48F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding), as per chef for less than 4 hors, employee placed food in the walk in cooler to rapidly cool down.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a small rice cooker observed cooked brown rice (102F - Hot Holding), as per employee for less than an hour. Employee reheating the rice. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided the big 6 poster to operator. 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 soap provided at handwash sink. HWS located in the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's personal water bottles water cups stored on prep table in the preparation area.

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

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

Basic - No handwashing sign provided at a hand sink used by food employees. HWS located in the cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. In the preparation area observed imitation cram meat thawing in standing water. Employee placed food under cold running water in the three compartment sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw salmon over cooked shrimps and scrambled eggs. Manager placed raw fish under ready to eat food. Corrected On-Site Warning

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. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at front counter. Warning

Basic - Single-service articles not stored inverted or protected from contamination. In to go prep area. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove gloves check his phone and replaced gloves without washing his hands. Employee washed his hands after it. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed the establishment using wild caught fresh wahoo for sushi.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice with no label and no time control procedure on premises was at 55°f . As per employee for more than 4 hrs .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sushi rice with no label and no time control procedure on premises was at 55 f for more than 4 hrs as per employee. Also tempura batter at 55 F for less than 4 hrs. Tempura was placed in ice water, then 38 F.

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in the hand sink. The operator removed the utensils. Corrected On-Site

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. Observed 6 employees in the cook line at the time of the inspection. Only three employees had food safety training certificates. The following employees did not Jericho Artigas, Juan Carlos Cruz, and Nersy Alvernia.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in the panko bread crumbs in the front line also in the rice in kitchen. Operator removed the bowls. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloth towels under cutting boards in the front line.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed sliver ware and plastic forks not inverted. The operator inverted them. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on the floor in kitchen area. Operator inverted the mop. Corrected On-Site