SHIMA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (46F - Cold Holding); eel (46F - Cold Holding) ; shrimp (46*F - Cold Holding) items were put on ice to rapid cool Corrective Action Taken

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

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. Front counter livid unit at 46F , not cold holding 41F or below

Basic - Time/temperature control for safety food thawed in an improper manner. Scallops in container thawing on still frozentable

High Priority - Raw fish stored over/not properly separated from ready-to-eat food, grapefruit and fish cakes in stand up unit

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.

Basic - Floor area(s) covered with standing water by the ice machine

Basic - Ice machine in disrepair.

Basic - Open dumpster lid.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine COS 100 ppm chlorine Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90 F in warmer overnight. Discarded the owner Jr.

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in handwashing sink in dish room

Intermediate - No soap provided at handwash sink.

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.

Basic - Ice machine is not working.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm. Technician was called for service and triple sink was set up to sanitize clean dishes. Corrective Action Taken

High Priority - Toxic substance/chemical , butane, improperly stored with food on shelf.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On triple sink

Intermediate - Handwash sink used for purposes other than handwashing. Dirty Utensils in hand-wash sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Sushi items on menu not identified as raw.

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. 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.

Basic - Bowl or other container with no handle used to dispense panko

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

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

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. under bean sprouts Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 82F overnight

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 82F more than 4 hours below 135F

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on menu

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.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Eco lab was called for service on the dish machine. Triple sink is used until Machine is repaired.

Basic - Employee beverage container in ice machine/ice bin. Corrected On-Site

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine Corrected On-Site

High Priority - Raw fish stored over/not properly separated from ready-to-eat food.

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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife in 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.

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.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Storage of dish ware