SUHI MASA

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached no vacuum breaker. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 11/18/21.

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Basic - Ceiling tile missing. Multiple ceiling tiles missing over kitchen/cook line.

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

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. At walk-in cooler; commercially processed ROP yellowtail labeled to remove from package before thawing no longer frozen. Operator removed from ROP. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards located throughout establishment have deep cut marks and are no longer cleanable.

Basic - Hole in or other damage to wall. At wall to left of cook line; long hole through wall behind electrical wire covering.

Basic - Wood food-contact surface not properly sealed. At prep table next to cook line flip top cooler; wood top not sealed, deeply chipped/grooved.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe at expo rice (73F - Hot Holding). Operator placed in microwave to reheat to 170°F Corrected On-Site

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

Intermediate - Observe ice machine soiled with mold-like substance or slime.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at some plastic containers, hood vents and wall near fryer.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed at sushi line on raw fish and cream cheese. Discussed with operator. Operator started to remove at time of inspectionCorrective Action Taken Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in cook line cooler. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Box of plastic wrap stored in hand wash sink on sushi line. Operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in 2 door glass reach in cooler next to cook line. Discussed with operator. Operator reorganized Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 80° F at rice station. Operator removed and discarded water Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Krab being thawed at room temperature at sushi line. Instructed operator on proper thawing. Operator set up cold running water Corrected On-Site Repeat Violation

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 located at sushi line has no time mark. Operator states item was prepared 2 hours ago. Operator placed time stamp on item. Corrected On-Site Warning - From follow-up inspection 2021-08-31: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Warning - From follow-up inspection 2021-08-31: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Krab sticks thawing at room temperature in triple sink at sushi line Warning - From follow-up inspection 2021-08-31: Next unannounced Time Extended