SUSHI 99

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects at sushi bar not landing to any food .

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored on top of fish at the walk-in freezer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash a cloth at the employee hand sink front area .

Basic - Carbon dioxide/helium tanks not adequately secured. By the exit door Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit back door has a gap And not closed .

Basic - Food stored on floor. Shrimp on floor at the walk-in freezer. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the flour water mix . Corrected On-Site

Basic - Light not functioning. One out by the hoods.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); salmon (48F - Cold Holding); escolar (48F - Cold Holding); ; cooked shrimp (48F - Cold Holding); cream cheese (48F - Cold Holding). Operator stated that the cooler with open and they just have the food since 11 am advised them to move the food to the walk-in cooler to cool . second temperature taken tuna (40- Cold Holding); salmon (42- Cold Holding); escolar (41 - Cold Holding); cooked shrimp (43 - Cold Holding); cream cheese (42- Cold Holding Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee wash avocados in the employee hand sink at the sushi bar area . Correct the employee that the hand sink only for hand wash not for any other purpose l Corrective Action Taken Warning

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 to operator. Corrective Action Taken Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at the back. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer. Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored by the employee hand sink at the sushi bar area not in a clean place . Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar have a sticker- operator stated that it was washed correct her to the right way have to take the sticker out before wash . Warning

Basic - Screen in door torn/in poor repair . Torn screen at the exit door back area. Warning

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives from sushi bar on dirty surface were only washed, not sanitized.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh Salmon on invoice only states farmed raised. Letter received from KGI. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes and proceeded to grab food plated to be served to customers. Re-educated

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. . Part of Serv Safe book. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cookline by rice cooker. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Drain cover(s) missing. Outdoor mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water over prep table.

Basic - Food stored on floor. Buckets of soy and ginger. Corrected On-Site

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Raw shrimp placed on cookline cutting board, employee made no effort to clean after use. Inspector had employee clean and sanitize.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives on dirty styrofoam at sushi bar. Removed to clean. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 99 degree water. Corrected On-Site Repeat Violation

Basic - Light not functioning. Over cookline

Basic - Reuse of single-service or single-use articles. Employee attempted to rinse single use glove after handling raw shrimp. Corrected On-Site

Basic - Screen in door torn/in poor repair rear door,

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables celery over washed cut vegetables (shredded carrots) in walk in cooler. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125F - 166F 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. Sushi rice. Staff added time mark. Corrected On-Site Repeat Violation

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

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

Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. 115F , 176F manager replaced water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzle. Manager cleaned. Corrected On-Site

High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing./ Clorox disinfectant with bleach used for mopping floors. Repeat Violation - From follow-up inspection 2022-05-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. krab from 3 hours ago at 3:30 (58F - Cooling); second temp at 4:57 47F. chicken from 1 hour ago at 4:01 (48F - Cooling); second temp at 4:58 47F. . chicken from 1 hour ago at 4:01 (48F - Cooling); second temp at 4:58 47F. manager placed chicken in the freezer to cool under 41F. Warning - From follow-up inspection 2022-05-09: nothing cooling at time of inspection. Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./ ice scoop in ice bin at fountain. Manager removed the scoop. Corrected On-Site - From follow-up inspection 2022-05-09: Time Extended