SEITO SUSHI

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat underneath prep table

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. By clean equipment shelf by back prep table

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled

Basic - Working containers of food removed from original container not identified by common name. Container of white substance on prep shelf not labeled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over ready to eat sauces front line cooler Raw burger over sauces in cook line reach in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Silver scrub and green pad in hand sink next to three compartment sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura mix on cooks line Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In equipment shelves next to cooks line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Small basket in 119F water. Manager raised temperature to. 136F Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler soiled Ice machine air filter soiled

Basic - Plumbing system in disrepair. Hot water faucet not working at bar hand sink

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

Basic - Equipment in poor repair. Soda nozzle at bar not operatonal

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon eggs stored over cook eggs at sushi bar Raw shelled eggs stored over cooked white rice at prep station in kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding) by charcoal grill added to time plan. Operator added to time plan Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored cleaning solution by mixer Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar area, soda nozzle

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi station, bar area Corrected On-Site

Intermediate - No soap provided at handwash sink. Sushi station Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired 7/2024.

Basic - Bowl or other container with no handle used to dispense food. Container in flour at dredge fry station Container in cooked white rice Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils bottled water, personal drinks at sushi bar. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal backpack in mop sink area Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At dishwashing stations Corrected On-Site

Basic - Hole in or other damage to wall at mop sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container in flour at fry station Container in white rice at sushi station Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at wait station. At 68F. Operator discard. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at sushi station Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout sushi bar in reach in coolers.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On counter at sushi bar, operator moved under counter. Corrected On-Site

Intermediate - Handwash sink by triple compartment sink blocked with dish trays therefore not accessible for employee use at all times Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler in bar area.

Basic - Water leaking from hand wash sink faucet/handle at front counter.

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.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -packaged tuna in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -container with flour.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon filet over commercially cooked eel on speed rack in walk on cooler Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cooks line Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Shelf above three comp sink Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler across from grill Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour ingredient bin by clean items on cooks line Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Server restrained hair and immediately put on gloves, Operator instructed employee on proper procedures for hand washing. Corrective Action Taken

High Priority - Reduced oxygen packaged food label lacking use by date. Octopus in walk in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times. Measuring cup in hand sink. Corrected On-Site

Intermediate - oyster tags not marked with last date served.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken wings in sandwich top cooler next to fryer 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 over raw whole shell eggs in walk in cooler Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in server station under soda machine

Basic - Clean silverware not stored inverted or in a protected manner at the bar Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On table on cooks line Corrected On-Site

Basic - Waste line missing at soda gun holster at the bar

Basic - White on the sushi Cutting board has cut marks and is no longer cleanable.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and mussels in ice water vs running water.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the cook line. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees across from the fryer on the cook line. Corrected On-Site

Basic - Several white Cutting board has cut marks and is no longer cleanable on the sandwich top coolers throughout the kitchen. Repeat Violation

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