SUSHI SIMON

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel covering and in direct contact with lettuce at flip top cooler. Operator removed paper towel. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over pork dumplings at sliding 2 door cooler. Raw fish over sauces at low boy reach in cooler at sushi area. Raw fish not in commercial packaging over soy beans at reach in freezer in prep kitchen area. Operator store all products properly. Corrected On-Site Repeat Violation Admin Complaint

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. Not available at time of inspection. Emailed bodily fluids procedure to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.

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

High Priority - Non-food grade paper/paper towel used as liner for rice and shrimp container. Operator removed paper towels. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sauces in low boy at sushi bar. Sushi Chef removed fish. Corrected On-Site

High Priority - Sushi chef touched hair, put a hat on and then engaged in food preparation, handled cucumber bowl without washing hands at sushi bar. Sushi chef went to wash his hands. Corrected On-Site

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Back up sushi rice at sushi bar reads 94F when operator started timing the rice,for 4 hours. Operator changed time to 3.5 hours. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher of water in sink at front counter. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi chef entered Sushi bar from the outside, wiped through his hair, put a hat on and then put gloves on to work with raw fish, without washing his hands first. Sushi chef washed his hands. Corrected On-Site

High Priority - Non-food grade paper towel used as liner for dumpling container in kitchen. Operator removed paper towel. Corrected On-Site

Intermediate - No soap provided at handwash sink at front counter and sushi bar. Operator provided. 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. Hamachi at sushi bar not removed from package. Removed from freezer last night fish temperature 33F-35F. Sushi chef removed immediately from package. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - cooked edamame (54F - Cold Holding) not portioned or prepared today held in small bowls above make table overnight and more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - cooked edamame (54F - Cold Holding) not portioned or prepared today held in small bowls above make table overnight and more than 4 hours. See stop sale.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 24/7 sushi roll with Raw Salmon not noted on menu.

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

Intermediate - No soap provided at handwash sink. At front counter hand sink - operator provided.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff certification copied.

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

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 in reach in freezer Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers Raw fish over sliced cucumbers Raw tuna over sauces Raw salmon over sauces Raw tuna over avocados Throughout bottom reach in coolers on sushi station Corrected On-Site

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

Intermediate - No soap provided at handwash sink. End of sushi station

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers

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

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 at sushi bar. Sushi chef stated rice was finished cooking one hour ago and time marked.

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 135 degrees Fahrenheit or above when time control began. 4 containers of Sushi rice stored at sushi bar, without a time mark. Rice was finished preparing between 1 and 2 hours ago. Temperature of sushi rice in all 4 containers is between 78°F and 90°F. Establishment starts timing each container when they start using it, to make sushi. Reviewed TPHC with manager and sushi chefs. Time for each container starts when the temperature goes below 135°F. All containers were time marked accordingly. Recommended to prepare less rice at one time. And hot hold back up rice until needed.Corrected On-Site Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ at sushi station. Operator set up fresh solution at 50ppm. Corrected On-Site

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. Repeat Violation

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. Repeat Violation

Basic - Employee beverage container on a food preparation table next to fryer. Employee removed. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Spice crab at sushi bar. Sushi chef removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in kitchen. Operator added chlorine75ppm. Corrected On-Site

High Priority - Raw lobster and shrimp stored over/not properly separated from lettuce and tomatoes, in kitchen refrigerator next to fryer. Operator placed all seafood on the bottom. Corrected On-Site

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 - Ice scoop handle in contact with ice at front counter. Operator removed. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi Chef cuts tuna, to be served raw, with bare hands at sushi bar. Reviewed proper procedures with sushi chef, he put gloves on. Corrected On-Site