YOKOHAMA SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cook line reach in cooler container of raw salmon over ready to eat cut cabbage, operator stored properly. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Cookline employee with gloves preparing sushi entered ware washing area, grabbed chlorine wiping cloth, rinsed gloves then returned to like to continue preparation, reviewed hand washing with operator. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Hand washing sink water 78F.

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. 1. Cook line sushi station reach in cooler tilapia partially frozen with a label indicating that it is to remain frozen until time of use, operator removed from packaging. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License with an expiration of 12/01/2025 posted at front register.

Basic - In-use tongs stored on equipment door handle between uses at cook line, operator removed. Corrected On-Site

Basic - Open dumpster lid.

Basic - Water leaking from faucet spray hose at triple sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the walk in cooler, the sheet trays used on the shelves to store food containers, are soiled with old food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The wire shelving in the dish area is soiled with grease and dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp container on top of uncooked vegetables in flip top cooler on cook line Removed Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain Stickers in reach in cooler on cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of Reach in freezer

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef observed touching hair and face multiple times and then touched clean equipment without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over ice cream wafer sandwiches in two door freezer end of sushi line raw beef not commercially packaged over cooked pork dumplings freezer unit beginning of sushi line Advised operator to rearrange units.

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. On multiple sushi rice containers Time marked on site Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Peelers observed with food debris Seaweed containers contain build up of food debris Interior to microwave

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand sink in ware wash area Chef filling sanitizer bucket in hand sink at sushi line

Basic - Buildup of food debris/soil residue on equipment door handles. All coolers and freezers throughout cook line Exterior to microwave Exterior to seaweed containers unclean All hand sink faucets unclean

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in walk in cooler

Basic - Food stored on floor. Sauce bucket on floor under rice cooker

Basic - Hole in or other damage to wall. Wall peeling behind hand sink at sushi line Exterior

Basic - Time/temperature control for safety food thawed in an improper manner. Edamame thawing at room temperature

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink at sushi line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) remade Sanitizer Bucket (Chlorine 100ppm)

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee using cellphone multiple times and began handling equipment and food without washing hands in between

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

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. Incorrect time mark on sushi rice. Time stated 1:00 pm it is currently 12:07 pm. Time mark corrected Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior to microwave Shelving next to stove Lids to bane Marie's

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon sushi rolls over broccoli in bottom reach in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (54F - Cold Holding); on cook line. Out less than four hours. Not prepped or portioned. Put back into cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

Intermediate - Required employee training expired for all 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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover walk in cooler

Basic - Floor soiled/has accumulation of debris. Walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Pork dumplings

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tongs 74F Rice scoops 74F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over mayonnaise Raw tuna over cooked shrimp Sushi reach in cooler Corrected On-Site Repeat Violation Admin Complaint

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 end of cook line Sushi rice at triple sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked salmon (123F - Hot Holding) in toaster oven. Food in unit less than four hours. Oven turned off. Operator placed in cooler to cool. Corrective Action Taken

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

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling Vents at triple sink

Basic - Food stored on floor. Soy sauce bucket on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave and two door freezer at end of sushi station

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, the raw shell eggs were stored over the bucket of pickled ginger. The case of eggs was moved to the bottom shelf and the ginger to the top shelf. On another shelf, raw chicken was stored over bottled beverages. The chicken was moved to the bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. At front line reach in freezer. Portioned mango stored in thank you bag. Mango removed from bag Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over fresh ginger in walk in cooler. Eggs moved Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw eggs stored over ginger and garlic. Items removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris between equipment on cookline

Basic - Time/temperature control for safety food thawed in an improper manner. Raw salmon thawing in bowl on a shelf not under pruning water. Moved to walk in cooler to thaw under refrigeration Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline cooler #1, cream cheese (50°F - Cold Holding); krab (50°F - Cold Holding). Items on top rail for less than 3 hours. Items moved to lower cooler to chill and cold hold Corrective Action Taken

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 - Buildup of food debris/soil residue on equipment door handles. At cookline

Basic - Floor soiled/has accumulation of debris under/between equipment