INARI SUSHI FUSION

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored by flour in the kitchen area. Corrected On-Site - From follow-up inspection 2022-03-15: Observed chemicals properly stored. Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2022-03-15: Observed manager Pedro Gonzalez 12/21/21 ServSafe. 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. Women's restroom. - From follow-up inspection 2022-03-15: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2022-03-15: Carbon dioxide/helium tanks not adequately secured. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area. - From follow-up inspection 2022-03-15: Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2022-03-15: Employee with no hair restraint while engaging in food preparation. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed soy sauce containers stored on the kitchen floor. Corrected On-Site - From follow-up inspection 2022-03-15: Food stored on floor. Observed soy sauce containers stored on the kitchen floor. Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 25ppm), operator called technician to repaired machine observed Dishwasher (Chlorine 100ppm). Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over crab salad in the kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (90°F - Hot Holding) as per operator less than 30 minutes, operator reheated miso soup at (171°F - Hot Holding). Corrected On-Site

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in the kitchen area, operator fixed hot water. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Hand sink handle in the kitchen area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cloth used as a food-contact surface. Observed towels in contact with salmon, tuna and imitation crab at the front counter. Corrected On-Site

Basic - Food stored on floor. Observed oil container stored on the kitchen floor. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on the oven door handle between uses. Corrected On-Site

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons at the sushi bar area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep tables in the kitchen area. Corrected On-Site