SUSHI KATANA

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

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/ Warning

Intermediate - Nonservice animals in the food establishment or on premises. Corrected On-Site Warning

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. -all employees but one Warning

Basic - Old food stuck to clean dishware/utensils. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

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. Employee took dirty dishes to sink, then went to set table without washing hands. A few moments later Same employee took dirty dishes to sink, then proceeded to leave kitchen. At that time I educated employee to wash hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over rice and veggies and sauces in prep cooler. Operator Corrected On-Site

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 beef out of its original packaging over shrimp in freezer

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink sushi station had scrubies inside -Hand sink on cook line blocked by buckets of sauce and food. Operator immediately removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sushi hand sink had food debri

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 - 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. All but one employee

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top case of napkins . Operator immediately removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep

Basic - Employee with no hair restraint while engaging in food preparation. Sushi prep. Operator put on hair restraint Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -Multiple food containers on floor. Operator immediately removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers

Basic - Time/temperature control for safety food thawed in an improper manner. Cases of fish thawing at room tempersture

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (90F - Cold Holding); fried rice (112F - Cold Holding). Held above the cold line less than 4 hours. . Advise to time plan. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eel (90F - Hot Holding), held at the bar on counter for less than 4 hours. Manager stated that it is reheated for service. Advise to add to time plan. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Front counter and back kitchen. Food in sink on front counter. Buckets in front of sink in the kitchen. Manager removed. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. On bowls in reach in cooler.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl.

Basic - Food stored on floor. Cases of oil Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. Manager removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line, drinks also on counter at front bar and counters of cook line. Staff removed the drink from the cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Asparagus over cooked lobster shells for service. Manager moved lobster tails. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 57F. Less than 1 hour per operator. Placed inside cooler for temperature recovery. Corrective Action Taken

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. Operator marked appropriate time. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of front counter. Corrected On-Site

Intermediate - No soap provided at handwash sink. End of front counter. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Faboloso at front counter.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of order per manager. Using 3 compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with single service styrofoam cups. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top off packaged food under sushi station. Corrected On-Site

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

Basic - Food stored on floor. Cooking oil.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. All bulk containers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator poured water out. Corrected On-Site

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

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

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs above green onions.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags on cases of beer.

Basic - Equipment in poor repair. Gasket torn on 3 door cooler on front line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near restroom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle drink reach in cooler on cook line. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Meat at room temperature. 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. 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 debris on exterior of warewashing machine. Top of dishwasher.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on table with in use cutting board. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Mop sink.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout front counter and kitchen. Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Cook on sushi bar. Educated staff. Corrective Action Taken - From follow-up inspection 2023-06-14: 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. Sushi rice, eggs and other items with no time mark? Manager added time mark Corrected On-Site - From follow-up inspection 2023-06-14: Time Extended

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. Hot Holding); ell (101F - Hot Holding) less than 4 hours added to time control plan. cooked salmon (127F - Hot Holding) Repeat Violation - From follow-up inspection 2023-06-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at prep sink on front. - From follow-up inspection 2023-06-14: Time Extended

Intermediate - - From initial inspection : 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 forms - From follow-up inspection 2023-06-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar. Manager added towels Corrected On-Site - From follow-up inspection 2023-06-14: Time Extended

Intermediate - - From initial 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 - From follow-up inspection 2023-06-14: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Lower shelves in kitchen. - From follow-up inspection 2023-06-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen area - From follow-up inspection 2023-06-14: Time Extended

Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. In pot with rice as cover. Manager removed cloth. Corrected On-Site - From follow-up inspection 2023-06-14: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-06-14: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on back kitchen. Staff removed. Corrected On-Site - From follow-up inspection 2023-06-14: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Dishwasher on front bar used to store towels. - From follow-up inspection 2023-06-14: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-06-14: Time Extended

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in kitchen peeling shrimp. Operator coached employee on proper hand washing Corrected On-Site - From follow-up inspection 2023-05-15: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce Shell eggs over mushrooms in lowboy cooler on cookline . - From follow-up inspection 2023-05-15: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eel (47F - Cold Holding) operator states out less then 1 hour, placed in cooler Corrective Action Taken - From follow-up inspection 2023-05-15: Time Extended

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. tempura shrimp (97F - Hot Holding) Employee states out less then 30 minutes.will heat to proper temperature Corrective Action Taken - From follow-up inspection 2023-05-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Rinsed dish in kitchen, behind front counter ice in handsink - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. At make table in kitchen Corrected On-Site - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen and at sushi bar Corrected On-Site - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Two cooks in kitchen - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Multiple products in kitchen - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen and under sushi line - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Bottom of handsink at cookline - From follow-up inspection 2023-05-15: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar Corrected On-Site - From follow-up inspection 2023-05-15: Time Extended

High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Coached employee on proper hand washing Corrected On-Site - From follow-up inspection 2022-03-28: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Two door cooler in kitchen. Raw salmon oyster shrimp over cake, mixed veg etc - From follow-up inspection 2022-03-28: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped gloved hands on soiled towel and handled food. Operator coached employee on proper glove change and hand wash Repeat Violation - From follow-up inspection 2022-03-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cases of frozen shrimp in kitchen blocking sink - From follow-up inspection 2022-03-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-03-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Behind front counter - From follow-up inspection 2022-03-28: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On box under prep table in kitchen, on handle of rice cooker - From follow-up inspection 2022-03-28: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2022-03-28: Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Cases of frozen shrimp in kitchen u dr handsink - From follow-up inspection 2022-03-28: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of vintage in kitchen . Repeat Violation - From follow-up inspection 2022-03-28: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2022-03-28: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In low boy in kitchen - From follow-up inspection 2022-03-28: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped gloved hands on towel and handled food. Operator coached employee on proper glove change and hand wash Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream low boy behind front counter, cooler not holding temperature. Operator states cream is only item in cooler over 4 hrs. Moved all other items to working cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 47°

Intermediate - Handwash sink used for purposes other than handwashing. Behind front counter next to ice machine,used to rinse serving tray, and as water pitcher dump sink. Coached employee on proper hand sink usage Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles behind sushi bar. Operator labeled Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table in kitchen. Operator removed Corrected On-Site

Basic - Food stored on floor. Case of oil on floor in kitchen, buckets of pickled ginger behind sushi bar

Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to 3 bin sink, unable to read sign, text worn off

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed ** Repeat Violation** Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Far left low boy at sushi bar

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in glass behind sushi bar. Operator inverted Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on prep table in kitchen. Operator moved to cooler. Corrected On-Site Repeat Violation