SUSHI JO III

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi chef broke a raw quail shell egg in his hand with a knife, then used the blade of the knife to place shell egg on sushi. He wiped the knife on a dry wiping cloth and proceeded to use the same knife to further prepare and cut sushi rolls, without washing and sanitizing the knife. Sushi chef went to sanitize knife. Corrected On-Site

High Priority - Sushi chef cracked raw shell quail eggs and then handled ready-to-eat sushi rolls, rice and scallops without washing hands and changing gloves. Sushi chef went to wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried Shrimp 54F, on kitchen prep table for less than 1 hour. Not cooked or prepped today, left out at room temperature. Sushi chef returned to refrigerator. Corrective Action Taken

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

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

Basic - Bowl or other container with no handle used to dispense food. Rice and rice vinegar Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Primed and ran twice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (124F - Hot Holding) in warmer. Operator states soup made less than four hours. Reheated to 165F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Airin the line. Operator primed line 75ppm. Corrected On-Site

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. Salmon 34°F was removed from freezer less than 3 hours ago.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety sushi rice 96°F, held using time as a public health control not discarded at the end of the 4-hour period. Sushi rice was prepared and timed yesterday. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked edamame 48°F-50°F, in flip top cooler across steam table. Stacked to high for less than 2 hours. Operator placed in refrigerator and added ice. At the end of inspection edamame is 43°F. Corrected On-Site

High Priority - Time/temperature control for safety sushi rice 96°F, held using time as a public health control not discarded at the end of the 4-hour period. Sushi rice was prepared and timed yesterday. See stop sale.

Basic - Employee personal pizza not properly identified and segregated from food to be served to the public in flip top cooler across steam table. Employee IDd. Corrected On-Site

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 - Fish and a bag of rice stored on floor at sushi bar. Sushi chef moved on shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Edamame 47°F, portioned less than one hour ago stacked to high in flip top cooler in prep area. Sushi chef placed out of temperature edamame underneath in refrigerator. Corrective Action Taken