SUSHI ZEN & IZAKAYA

High Priority - Employee touching limes with bare hands and placing them to glass cup for customer. Coached employee who discarded limes, washed hands and put on gloves. Establishment has no approved Alternative Operating Procedure.

High Priority - Non-food grade paper towel used as liner for various containers of vegetables.

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 - Observed Handwash sink in bar not accessible for employee use at all times due to pan of lettuce being stored inside sink.

Basic - Cardboard used to line food-contact shelves next to fryer. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between reach in coolers in kitchen area.

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

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

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

Basic - Observed Floor tiles in sushi missing and in disrepair due to establishment undergoing renovation. Repeat Violation

Basic - Observed cases of takeout containers stored on floor at entrance of kitchen.

Basic - Observed container of avocado stored on floor in sushi area.

Basic - Observed kitchen wall in disrepair due to establishment undergoing renovation.

Basic - Observed krab meat thawing at room temperature on prep table in sushi area.

High Priority - Observed raw salmon stored over/not properly separated from ready-to-eat foods in walk in cooler. Repeat Violation

Basic - Cardboard used to line food-contact shelves in reach in cooler.

Basic - Cardboard used to line nonfood-contact shelves. Located on prep shelves in kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor tiles in walk in cooler in disrepair.

Basic - Food storage container/container lid cracked or broken.

Basic - Ice buildup in reach-in freezer.

Basic - Observed cases of sauces stored on floor in dry storage area.

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

High Priority - Observed Non-food grade paper/paper towel used as a liner for various food containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over various ready to eat foods in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chef in sushi station feeling up pitcher of water from hand washing sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed containers of sauces stored on floor throughout kitchen.

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in coolers. Chef removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw conch and cooked octopus stored in same container. Located in reach in cooler. Chef separated. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Located in sushi area.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed prep shelves in kitchen area rusted.

Basic - Cardboard used to line food-contact shelves.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Ice buildup in reach-in freezer.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pan of cooked beef thawing at room temperature. Located on prep table.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cooked pork chops in walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Due to dead battery. Manager changed. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Single-service articles improperly stored. Observed case of takeout containers being stored on floor in dry storage area.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature was 73°F and located on prep table next to stove.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed filling sanitizer buckets with water from hand washing sink in kitchen area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Located on prep table next to stove. Manager removed. Corrected On-Site

Basic - Food stored on floor. Case of drinks being stored on floor in dining room and various containers of sauces being stored on floor in dry storage area.

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of foods in walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/22.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cases of eggs being stored on top of various ready to eat foods. Manager rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket being stored in hand washing sink. Located in sushi station.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining prep shelf located in next to fryer.

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Food stored on floor. Observed cases of sodas being stored on floor in dry storage area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Located in sushi area.

Basic - Wiping cloth sanitizing solution stored on the floor. Throughout kitchen.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various containers of cut vegetables and bread crumbs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various containers of ginger in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw shrimp and lobster tail. Located in kitchen reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura stored in sushi are at 99°F- Hot Holding. As per person in charge shrimp is left out of temperature and and heated to order. Shrimp had been cooked about 30 mins ago. Advised person in charge and she instructed employee to reheat and keep on stove. Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of sugar. Manager removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining various food contact shelves throughout establishment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile and AC vents soiled with accumulated dust.

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles throughout kitchen area in disrepair and metal floor in walk in cooler in disrepair.

Basic - Food stored on floor. Observed various foods being stored on floor throughout kitchen and dry storage area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 76°F and located next to stove.

Basic - Interior of white chest freezer in disrepair and has exposed insulation.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located in kitchen area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor. Located under prep sink in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Observed rice, sugar, and flour all removed from their original container placed in plastic bins and not labeled.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a tray of cut vegetables.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw shrimp. Located in reach in cooler.

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 being held at 77°F. As per chef sushi rice is held on time for 4 hours and was prepared at opening 11:30am. Advised manager that sushi rice must be time marked. Chef added time.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being held at 77°F. As per chef sushi rice is held on time for 4 hours and was prepared at opening 11:30am. Advised manager that sushi rice must be time marked. Chef added time.

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/ Observed about 6 employees engaging in food preparation with no certified manager. Manager arrive during inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being stored in various containers of sauces.

Basic - Cardboard used to line nonfood-contact shelves throughout restaurant.

Basic - Ceiling tiles/vents soiled with accumulated food dust.

Basic - Cloth used as a food-contact surface. Observed cloth lining a bucket of cut carrots.

Basic - Food not stored at least 6 inches off of the floor. Observed various cases and containers of food being stored on floor throughout kitchen area.

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

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

Basic - Single-service articles improperly stored. Observed cases of takeout containers being stored on floor in dining room.

Basic - Wiping cloth sanitizing solution stored on the floor. Located under hand washing sink.

Basic - Working containers of food removed from original container not identified by common name. Observed rice and sugar removed from their original packaging placed in plastic containers and not labeled.