SUSHI SAGA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in walk in cooler. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator moved to cooler. Raw Shell eggs (62F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cook line. Tan cutting board at sushi station. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler. Operator date marked. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink when entering the kitchen...

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on prep table operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor by cook line. Floor in walk in freezer. Floor in back dry storage.

Basic - Food stored on floor. A bucket of Soy sauce. Operator removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.

Basic - Light not functioning. One bulb at cook line. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cook line. Upright freezer at the end of cook line. Repeat Violation

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 6 eggs in reach in cooler at cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled. Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. In pot with white rice. Rice and tempura batter containers Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweater on top of sugar in dry storage. Employee keys on prep table Operator removed. Corrected On-Site

Basic - Food stored on floor. One bucket of sauce in walk in cooler. Muckets of sauce in dry storage Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In upright freezer at the end of cook line

Basic - Light not functioning. 2 bulbs at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line. Hood filters at cook line Reach in cooler gasket at sushi station. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line. Walk in cooler shelves Reach in cooler at sushi station. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over cut vegetables in walk in cooler. Operator removed. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi station. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna stored over krab mix at sushi station Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored in server area hand sink. - spray bottle of cleaner stored at front line hand sink. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. - hand sink at sushi bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting board at sushi station. - white cutting boards on cooks line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer buck stored in hand sink in servers area. Repeat Violation

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 - 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. - 3 new hires Repeat Violation

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. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in hallway next to restrooms.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored with food items in dry storage area.

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

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

Basic - Ice scoop handle in contact with ice. - ice bin in servers area.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Corrected On-Site Repeat Violation

Basic - Light not functioning. - 1 light out in hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon, raw tuna stored over ready to eat food in reach in cooler at sushi bar . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. - tan cutting board on sushi station.

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. - 1employee 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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

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

Basic - Food stored on floor. - ginger stored on floor at sushi bar. Corrected On-Site

Basic - Ice buildup in reach-in freezer in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters a¿¿ exterior of ice machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - top and bottom of reach in cooler on cooks line

Basic - Working containers of food removed from original container not identified by common name. - bulk flour, corn starch, sugar Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice Corrected On-Site - From follow-up inspection 2024-04-05: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in server area Repeat Violation - From follow-up inspection 2024-04-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-04-05: 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 2024-04-05: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - Dish person , operator coached .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over sauces in reach in cooler on cooks line Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw tuna in walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Can of paint stored above Togo containers in back storage area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -Tank located next to bag n box rack Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - Back door open at the time of inspection.

Basic - Working containers of food removed from original container not identified by common name. - Bulk Flour, Sugar , tempura power. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.