SUVICHE

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touched soiled apron with gloves on then engaged in preparing food to serve to customers. Gloves not changed. Coach employee. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 150ppm. Employee began replenishing solution. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cilantro and carrots at reach in cooler at preparation area. Manager rearranged products. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. As per manager, product placed at room temperature less than 30 minutes prior. Manager placed product inside reach in cooler. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 ROP of thawed raw tuna inside reach in cooler at storage area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw salmon (44F - Cold Holding) at reach in cooler drawers. As per manager, product placed inside unit on the previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (59F - Cold Holding) at room temperature at cook line. As per manager, product placed at room temperature on the previous day. Observed raw salmon (44F - Cold Holding) at reach in cooler drawers. As per manager, product placed inside unit on the previous day. Warning

Intermediate - Handwash sink missing in beverage station containing microwave, rice cookers and nori machine. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added rice cookers, microwave and nori machine to beverage station. No plans submitted. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food and held more than 24 hours not properly date marked. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed vegetable diced stored on floor at cook line and vegetable strainer stored on floor at back area. Manager removed items from floor. Corrective Action Taken 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 3 ROP of thawed raw tuna inside reach in cooler at storage area. Warning

Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line. Warning

Basic - Floors not maintained smooth at cook line. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at preparation cooler at cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing water gaskets at reach in cooler across cook line soiled with food debris. Warning

Basic - Objectionable odors at cook line. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line and back beverage area. Repeat Violation Warning

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked breaded shrimp (129F - Hot Holding). As per manager, less than 2 hours. Manager discarded product. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS at kitchen blocked by bin. Bin was removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cuttings boards at kitchen area.

Basic - Equipment in poor repair. Observed RIC gaskets at kitchen in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at RIF at kitchen entrance.

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 handles in contact with shrimp at RIC at kitchen area. Scoops were stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC gaskets at kitchen soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature by fryers, as per chef for approximately 30 minutes prior. Coached operator on correct procedures.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Floor area(s) covered with standing water. Observed standing water on floor at cook line.

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

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 via email.

Basic - Employee with no hair restraint while engaging in food preparation. Observed server delivering food to the tables no hair restraint.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Employee placed paper towels at sink. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed tuna in reduced oxygen environment fully thawed out. Person in charge says they vacuum seal their fish at their commissary DBPR Licensed 2329454 Suviche International Llc. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. Observed Reduced oxygen fish fully thawed and not removed from its reduced oxygen environment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sushi rice roller soiled with food debris.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone above food prep flip-top cooler. Person in charge removed cell from food area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Basic - Buildup of food debris/soil residue on equipment door handles.

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 fish, tuna and cooked octopus not kept frozen entire time.

Basic - Floor area(s) covered with standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled across from cook line. Observed hood filters soiled. Observed reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

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

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. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees.

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

Basic - Soiled dry wiping cloth in use.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around 3 compartment sink wall.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2021-12-22: Manager or person in charge lacking proof of food manager certification. Observed manager Vanesa Jaquez Admin Complaint

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2021-12-22: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler. Observed hood filters soiled. Observed exterior of food containers soiled. - From follow-up inspection 2021-12-22: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler. Observed hood filters soiled. Observed exterior of food containers soiled. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2021-12-22: Old labels stuck to food containers after cleaning. Time Extended