SUSHI RUNNER

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over vegetables at reach in freezer, located by the exit door. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed black container with clean kitchen utensils stored on front of hand sink. During the inspection employee removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located near the three compartment sink. During the inspection operator placed a new paper towel. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas,

Basic - Ice buildup in chest freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic container inside salt container with handle in contact with product at kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris, located at preparation area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken, cooked beef at cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed a case of raw chicken stored on the floor at cook line, employee picked it up from the floor and placed it in the walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of small oven with grease buildup at preparation area by the hand sink.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues freezer located at cook line. Observed reach in cooler interior soiled at cook line under the sushi bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler by the take out window observed Spicy mayo sauce (57F - Cold Holding), as per manager for less than 1 hour. Manager transferred sauces to another cooler to rapidly cool. Corrective Action Taken

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. Employees Diego Ramirez, Penelope Reynaldo.

Basic - Equipment in poor repair. Observed reach in cooler gasket torn, reach in cooler located i; the sushi prep area.

Basic - Food storage container/container lid cracked or broken. In the sushi area observed reach in cooler glass door in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cutting board with dark stains, cutting board used in the sushi area.

Marked exit/path to marked exit blocked. For reporting purposes only. By a wooden service cart.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer located by the door exit observed raw chicken stored over raw beef. Manager placed chicken on the bottom on site. Corrected On-Site

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 not time marked, as per employee for less than 4 hours. Manager immediately time marked the rice. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Pots not invited, stored near the office.

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2021. The license was paid. Confirmation number # 4591129. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked shrimp tempura. Operator moved the raw beef to another reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (50F - Cold Holding) at preparation table. As per operator for less than one hour. Operator moved the products to the reach in cooler for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with disinfectant next to the flour container at cook line. Operator moved the spray bottle. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer solution at +200ppm. Operator added water to get 100 ppm. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a tofu container inside of the hand wash sink at kitchen area. Operator removed the tofu container. Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle inside of the flour. Operator removed the plastic bowl. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler and reach in freezer doors handle soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Observed two cutting boards are no longer cleanable.

Basic - Floor not cleaned when the least amount of food is exposed under shelves next to back exit door and, throughout the kitchen.

Basic - Floor soiled/has accumulation of debris. Observed very soiled floor next to water heater, under cook equipments at kitchen area.

Basic - Food stored on floor. Observed a container with rice and a pan with vinegar stored on floor next to the office. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs stored at oven door. Operator removed the tongs.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensil stored with the handle touching the rice. Operator removed the utensil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled located next to exit door. And hand wash sink soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor next to stove.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in floor next to water heater.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken breast with potato fries, raw beef above corn in the reach in freezer by the back door. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler opposite cookline: cooked rice( as per operator from yesterday) (47°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler opposite cookline: cooked rice( as per operator from yesterday) (47°F - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. Observed spray bottles containing cleaning chemicals stored on shelf with single serve napkins. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at greater than 200ppm, operator diluted to 100 ppm.Corrected On-Site Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to dispense cooked rice, reach in cooler opposite cookline. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stored on the shelf above the 3 compartment sink.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair, unit at the sushi counter. Repeat Violation

Basic - Food stored on floor. Observed case of plastic bottled drinks,and buckets containing sauces stored on the dry storage floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest unit.

Basic - In-use tongs stored on oven door handle between uses.

Basic - Single-service articles stored on a soiled surface. Observed boxes containing single serve chop sticks stored on the floor by the entrance to the restroom.

Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler opposite cookline.