TOUKEN SUSHI

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab, salmon, fried shrimp 47-49F cold holding less than 4hrs per operator in prep cooler. Operator moved to other cooler for temp recovery. ( corrective action taken ) tofu, salmon rolls in other prep cooler overnight per operator; (45-57F - Cold Holding) operator discarded. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Container of dish soap in hand sink in back prep. Removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on line

Intermediate - No probe thermometer provided to measure temperature of food products. Operator thermometer doesn't work

Intermediate - No soap provided at handwash sink. On line . Operator replaced Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In dry rice container. Removed Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage in ceiling tiles in back hallway

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person . Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -sacks of Rice and panko, boxed oil on floor in storage. Operator immediately removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and raw chicken over ready to eat Mayo and pickled cucumbers in 3 door stand up cooler Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw salmon in 3 door stand up cooler in back prep area Corrected On-Site Warning

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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice at back prep area cooked 2 hours ago per owner. Sushi rice is kept there and then placed in warmer to reheat at sushi bar. Corrective action taken- had owner place sushi rice on time plan 4 hours and then discarded, to make smaller batches or cool half of product down to 41f and use other half on time plan Same for tempura batter at cook line. Both product have not been out longer then 2 hours, no stop sale at this time Warning

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 Corrected On-Site Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Per the owner - Anita Camisotti has been a manager for 2 years , she has no food manager certificate, only employee training Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter has bus tub containers on floor in front of hand sink Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in ware wash area has a chemical bottle in basin of sink Hand sink at front counter has equipment in basin of hand sink Warning

Intermediate - No hot running water at three-compartment sink. No hot water at all 3 compartments, and prep sinks. When owner arrived during inspection, he was able to get hot water heater working Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line next to ice machine 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 form Warning

Intermediate - One-compartment sink used for warewashing. One compartment prep sink used to wash and rinse equipment and utensils, per evidence of clean equipment drying on drain board. Pew owner sink is mostly used to wash/rinse off fish. Carryover action to take all equipment to dish washer so items can be Wash, Rinsed and Sanitized Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all hand sinks. When owner arrived during inspection, he was able to get hot water heater working Corrected On-Site Warning

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

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area in back area by exit door Warning

Basic - Employee eating while preparing food. Employee at cook line eating Warning

Basic - Equipment in poor repair. 3 compartment sink has had faucet, spray hose and handles removed. Unable to use 3 compartment sink at this time. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door from hallway from restrooms. Warning

Basic - Faucet/handle missing at plumbing fixture. Faucet missing at 3 compartment sink in ware wash area facility does have working dish machine Warning

Basic - Food not stored at least 6 inches off of the floor. Box of oil in back dry storage area on floor Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers at cook line have an ice build up Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside top part of microwave at cook line Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter Warning

Basic - No hot running water at mop sink. No hot water at mop sinks. When owner arrived during inspection, he was able to get hot water heater working Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Warning

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sushi chef change tasks without washing hands between glove change Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Raw tuna under make table in kitchen Warning - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cucumber in low boy under make table in kitchen, shell eggs over miso soup portions in three door cooler in kitchen Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream cheese (44-50F - Cold Holding) salmon skin (44F - Cold Holding); butter (47F - Cold Holding) three door cooler in kitchen operator states in cooler overnight tuna sushi rolls (47-49F - Cold Holding); salmon (47F - Cold Holding); rice (49F - Cold Holding); tempura shrimp (44-45F - Cold Holding)- low boy cooler on right of cookline, operator states in cooler overnight Warning - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Container and sponge in handsink behind front counter. Operator removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon carpaccio, low carb combo Warning - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: callback June 28th Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator already on warning with a callback date of May 8th Warning - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi make station Warning - From follow-up inspection 2022-04-29: Time Extended - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sushi chef change tasks without washing hands between glove change Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Raw tuna under make table in kitchen Warning - From follow-up inspection 2022-04-29: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cucumber in low boy under make table in kitchen, shell eggs over miso soup portions in three door cooler in kitchen Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream cheese (44-50F - Cold Holding) salmon skin (44F - Cold Holding); butter (47F - Cold Holding) three door cooler in kitchen operator states in cooler overnight tuna sushi rolls (47-49F - Cold Holding); salmon (47F - Cold Holding); rice (49F - Cold Holding); tempura shrimp (44-45F - Cold Holding)- low boy cooler on right of cookline, operator states in cooler overnight Warning - From follow-up inspection 2022-04-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (44-50F - Cold Holding) salmon skin (44F - Cold Holding); butter (47F - Cold Holding) three door cooler in kitchen operator states in cooler overnight tuna sushi rolls (47-49F - Cold Holding); salmon (47F - Cold Holding); rice (49F - Cold Holding); tempura shrimp (44-45F - Cold Holding)- low boy cooler on right of cookline, operator states in cooler overnight Top of make table-raw tuna (46F - Cold Holding); krab salad (44F - Cold Holding); raw salmon (50F - Cold Holding)operatorstates out less then 4 hoursRepeat Violation Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Top of make table - Salmon 38F Lowboy cooler no tcs food inside at time of inspection Three door cooler- cream cheese 47-50F, operator states in cooler over night. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (71F - Hot Holding) operator states prepared at 12:00pm Warning - From follow-up inspection 2022-04-29: Sushi rice 93F Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Admin Complaint - From follow-up inspection 2022-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Container and sponge in handsink behind front counter. Operator removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon carpaccio, low carb combo Warning - From follow-up inspection 2022-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2022-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator already on warning with a callback date of May 8th Warning - From follow-up inspection 2022-04-29: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi make station Warning - From follow-up inspection 2022-04-29: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sushi chef change tasks without washing hands between glove change Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Raw tuna under make table in kitchen Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cucumber in low boy under make table in kitchen, shell eggs over miso soup portions in three door cooler in kitchen Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cream cheese (44-50F - Cold Holding) salmon skin (44F - Cold Holding); butter (47F - Cold Holding) three door cooler in kitchen operator states in cooler overnight tuna sushi rolls (47-49F - Cold Holding); salmon (47F - Cold Holding); rice (49F - Cold Holding); tempura shrimp (44-45F - Cold Holding)- low boy cooler on right of cookline, operator states in cooler overnight Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (44-50F - Cold Holding) salmon skin (44F - Cold Holding); butter (47F - Cold Holding) three door cooler in kitchen operator states in cooler overnight tuna sushi rolls (47-49F - Cold Holding); salmon (47F - Cold Holding); rice (49F - Cold Holding); tempura shrimp (44-45F - Cold Holding)- low boy cooler on right of cookline, operator states in cooler overnight Top of make table-raw tuna (46F - Cold Holding); krab salad (44F - Cold Holding); raw salmon (50F - Cold Holding)operatorstates out less then 4 hoursRepeat Violation Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (71F - Hot Holding) operator states prepared at 12:00pm Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Container and sponge in handsink behind front counter. Operator removed Corrected On-Site Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon carpaccio, low carb combo Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator already on warning with a callback date of May 8th Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi make station Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, salmon, and krab sticks temperature range 48F- 51F in front display area,less than 2 hours per operator. Advise to use ice or place in another cooler Corrective Action Taken Warning - From follow-up inspection 2022-04-08: No fish at restaurants waiting for delivery. Time Extended

High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. Rice less than 1 hour per operator. Warning - From follow-up inspection 2022-04-08: No rice at time of inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License are current active. Warning - From follow-up inspection 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink in kitchen faucet spraying water side ways. Warning - From follow-up inspection 2022-04-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cheese in reach in cooler in kitchen. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee answered phone with gloves and touched ready to eat food with same gloves. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, salmon, and krab sticks temperature range 48°F- 51°F in front display area,less than 2 hours per operator. Advise to use ice or place in another cooler Corrective Action Taken Warning

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 and the time removed from temperature control cannot be determined. Rice less than 1 hour per operator. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cook line blocked by mop bucket and service line sink blocked by dish cart. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at cook line and at front service counter. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. Sink at cook line. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner on dish machine. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. License are current active. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water on clean prep table in kitchen. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Fish and octopus thawing at room temperature. Corrected On-Site Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at front counter. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand sink in kitchen faucet spraying water side ways. Warning