SUSHI SONG

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked pasta inside RIC at end of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding) inside RIC cook line, as per cook for approximately 2 hours prior. Observed tuna (48F - Cold Holding) at front counter sushi area, as per cook 1 hour prior.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (115F - Hot Holding) at cook line ambient temperature, as per cook for approximately 30 minutes prior.

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS at kitchen entrance.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written procedures without items of time.

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.

Basic - Ceiling tile missing. Observed at dry storage area.

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

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Equipment in poor repair. Observed gaskets inside poor repair at cook line RIC.

Basic - Floor soiled/has accumulation of debris.

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

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed fish stored over soup inside reach in cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding) at reach in cooler by cook line double pan, coached operator on correct procedures.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at ware washing area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents and ceiling tiles soiled throughout kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table.

Basic - Equipment in poor repair. Observed gaskets in poor repair at reach in cooler across cook line.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled behind 3 compartment.

Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside tuna container in reach in cooler inside bar. Operator removed cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in ware washing area. Repeat Violation

Basic - Equipment in poor repair. Observed microwave handle broken inside kitchen.

Basic - Food stored on floor. Observed soy sauce plastic container on dry storage floor. Operator removed container from floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon in standing water at 80°F on prep table in kitchen. Operator removed water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets in front of cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed vinegar container unlabeled inside kitchen. Operator labeled container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw chicken (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee moved food to walk in cooler Corrective Action Taken

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a knife at HWS next to rice warmers.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 co tanks not secure across walk in cooler entrance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of salad reach in cooler at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above dumplings. Employee rearranged properly during inspection. Corrected On-Site

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 form during inspection.

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. Provided form during inspection.

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

Basic - Bowl or other container with no handle used to dispense food. Observed in flour container.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo boxes stored on floor in dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in dishwasher area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sushi bar. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed oil and soy sauce bottles not labeled with common name in kitchen area. Manager labeled during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the ice machine in front of the dishwasher machine. - From follow-up inspection 2023-01-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2023-01-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at the sushi station at the front area. - From follow-up inspection 2023-01-30: Still observed. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the sushi attendant change gloves without cleaning his hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter sushi rice (92F - Hot Holding).

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp tempura under the hot hold lamp. shrimp tempura (111F - Hot Holding). Per cook less than half an hour. Operator moved the tempura to the reach in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap or paper towels at the front counter hand wash sink.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the kitchen cooking area above the stove

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce container stored at the storage area

Basic - Ice buildup in walk-in 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 the handle of the scoop in the flour touching the food. The scoop was removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the rice scoop of the kitchen stored in standing water. Water temperature 71F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the plastic protector of the walk in cooling unit soiled.

Basic - Old labels stuck to food containers after cleaning. Observed in the walk in cooler a plastic container with the name octopus and had vegetables inside

Basic - Single-service articles not stored inverted or protected from contamination. Observed the white containers in the kitchen not inverted or protected. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49 - Cold Holding); raw shrimp (49 - Cold Holding); precooked chicken (50 - Cold Holding) stored in the reach in cooler located across from fryers as per operator less than 4 hours, operator placed food in the freezer.

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

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/

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a towel in the hand sink located in the kitchen area.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent operator the time as a public health control procedure, operator printed and filled out. Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures.

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

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. Observed reach in cooler ambient temperature at 49°F, cooler located across from fryers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored by soy sauce in the dry storage area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service plates not inverted or protected in the kitchen area. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawed at room temperature in the kitchen area.