PASSIONITY STEAK & SUSHI

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand sink at sushi station Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease buildup on floor to right of grill

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hand sink next to cooking equipment

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. 0ppm. Multiple attempts, changed bottle of sanitizer and concentration was 50ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (53F - Cold Holding). Manager states in cooler from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (53F - Cold Holding). Manager states in cooler from yesterday.

High Priority - Vacuum breaker installed improperly at splitter added to hose bibb.

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

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Chicken in walk-in freezer. Manager picked up case of chicken. Corrected On-Site Repeat Violation

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. Raw poultry over open beef in walk-in-cooler 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 held for 4 hours not marked, facility only opened 2.5 hours Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice wrapped in Saran Wrap 77°; per owner, rice has been sitting out since 11am, moved to refrigeration for immediate temperature recovery 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. Provided operator with handout Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan, completed before end of inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared foods in walk-in-cooler from previous day not dated, sushi rice not dated

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Floor soiled behind cooking equipment

Basic - Food stored on floor. 2 cases of cooking oil on floor in kitchen Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Sushi in bowl defrosting at room temperature - moved to walk-in-cooler Corrected On-Site

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on cut avocados at sushi bar Corrected On-Site

High Priority - Raw animal food stored over drinks in walk-in-cooler Raw poultry over sake in walk-in-cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 egg rolls cooks line sitting in basket 120°

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. Only employees that has any training is BA VU BANG NGHIEM HUY QUANG VU

Basic - Food stored on floor. Cooking oil on floor in kitchen Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to raw chicken in product Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean plates Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over spicy mayonnaise in walk-in-cooler Corrected On-Site

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. Form not filled out for all employees

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler not dated from previous day

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in-cooler

Basic - Food stored on floor. Drinks in plastic bottles on floor by ice machine Jug of vinegar on floor in walk in cooler Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 88° Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site