SUSHI JO LAKE CLARKE SHORES/ JO BISTRO

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. Dishwasher (Chlorine 0ppm) Operator had detergent hooked up to sanitizer line. Operator replaced with chlorine sanitizer, rechecked 100ppm chlorine sanitizer. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Raw Fish stored and in direct contact with paper towels at sushi cooler. Advised operator to remove paper towels. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over plant based burgers at tall reach in freezer, raw fish over fully cooked octopus at low boy reach in freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (46F - Cold Holding) Observed in reach in cooler at hot cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place in freezer to quick chill. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Sponges in basin of hand sink by triple sink. Corrected On-Site Repeat Violation Admin Complaint

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

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.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean ice scoop stored on top of ice machine that has an accumulation of dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling clean equipment and utensils used for food storage/preparation without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Non-food grade paper towel used as liner for food containers of raw fish, cooked vegetables and washed cut vegetables. Advised Operator to remove paper towels.

High Priority - Nonfood-grade "thank you" bags used in direct contact with food (raw chicken). Advised Operator to use only food-grade bags for food storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw fish stored over plastic wrapped 1/6 pan of cooked eel. Operator moved raw below ready to eat. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At front line; house made pico de gallo with cut tomatoes, prepared /date marked 11/29. At kitchen; cooked lentils, prepared/date marked 8 days prior. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. At sushi bar; Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical (glass cleaner) improperly stored on prep table with food equipment and food service film. Operator removed.

Intermediate - Hand wash sink used for purposes other than handwashing. Hand washing sinks used to store sponges, triple sink drainers/strainers and to hang chemical spray bottles. Operator removed items from sinks. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Flip top cooler(s); cooked rice (65F - Cooling). Operator stated cooling overnight in bowl in flip top on top of pans, did not reach 41F within 6 hours. See Stop Sale.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment through rear exit door walked onto cook line and began handing clean equipment and utensils without washing hands. Discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone and then handled clean equipment and utensils to prepare/cook rice without washing hands. Discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

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. Employee touched washed/cut carrots to be served cold in sushi with bare hands. Discussed with employee who discarded carrots and put on gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At low boy reach in freezer; opened bag of raw chicken stored over portioned/plastic wrapped raw salmon. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At upright reach in freezer; opened box of raw crab stored over opened bag of ready to eat fries. Operator moved raw crab to lower shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Flip top cooler(s); cooked rice (65F - Cooling). Operator stated cooling overnight in bowl in flip top on top of pans, did not reach 41F within 6 hours. Flip top cooler(s); cooked rice (50F - Cold Holding). Operator stated not prepared or portioned today, held in flip top overnight on top of pans. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler(s); cooked rice (50F - Cold Holding). Operator stated not prepared or portioned today, held in flip top overnight on top of pans. See Stop Sale.

Intermediate - No paper towels or mechanical hand drying device provided at prep area hand wash sink. Operator provided paper towels. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish (raw tuna) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw tuna stored over cooked lobster. Operator moved raw tuna below lobster. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At front line; hand wash sink used to store cleaning supplies. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present/engaged in food preparation/handling no certified food service manager on duty. Certified food service manager arrived during inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line; wet wiping cloth stored on cutting board. Operator placed in sanitizing solution. Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. Warning - From follow-up inspection 2024-03-06: Establishment is selling/serving Wahoo raw, no proof of parasite destruction. Wahoo must be fully cooked (145F for 15 seconds) or discarded. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan, time marked 11:30am not discarded/still being used at 3:38pm. See Stop Sale. Raw animal food stored in same container as ready-to-eat food. At sushi reach in cooler; raw conch stored in same bowl as cooked octopus. See Stop Sale. Warning - From follow-up inspection 2024-03-06: At sushi bar; sushi rice held on 4 hour plan time marked 12:00pm not discarded/still being used at 4:05pm. See Stop Sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At sushi bar; sushi rice held on 4 hour plan time marked 11:30am not discarded/still being used at 3:38pm. See stop sale. Warning - From follow-up inspection 2024-03-06: At sushi bar; sushi rice held on 4 hour plan time marked 12:00pm not discarded/still being used at 4:05pm. See Stop Sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. Warning - From follow-up inspection 2024-03-06: At front counter prep table; fresh garlic in oil (69F - Ambient Cooling 3:57pm). Operator stated fresh garlic in oil was prepared at 10:00am, sitting on prep table at room temperature, did not reach 41F in 4 hours. See Stop Sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Front counter right side flip top cooler; sliced tomatoes (54F - Ambient Cooling 2:10pm). Operator stated tomatoes sliced at 10:00am, being stored in overfilled pan in make top portion of cooler, did not reach 41F within 4 hours. At front counter prep table; fresh garlic in oil (62F - Ambient Cooling 2:12pm). Operator stated fresh garlic in oil prepared at 10:00 am, being held at room temperature, did not reach 41F in 4 hours. See Stop Sale. Warning - From follow-up inspection 2024-03-06: At front counter prep table; fresh garlic in oil (69F - Ambient Cooling 3:57pm). Operator stated fresh garlic in oil was prepared at 10:00am, sitting on prep table at room temperature, did not reach 41F in 4 hours. See Stop Sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. At front line and bar hand; wash sink(s) used to store cleaning supplies. Operator removed. Corrected On-Site Warning - From follow-up inspection 2024-03-06: At front line; hand wash sink used to store cleaning supplies. Operator removed. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At middle kitchen hand wash sink; no soap. Operator provided soap. Corrected On-Site Warning - From follow-up inspection 2024-03-06: At middle kitchen hand wash sink; no soap. Operator provided soap. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer by dish area- raw fish not commercially packaged over wasabi - operator moved fish to lower shelf. Corrected On-Site Warning - From follow-up inspection 2023-04-18: Observed raw fish not commercially packaged over crab sticks and cooked shrimp- operator moved to lower shelf. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plan for sushi rice on time. Repeat Violation Warning - From follow-up inspection 2023-04-18: No written procedure in place, emailing form to operator. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ic e machine by dishwasher / prep area with mold. Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Multiple containers of oil on floor by tall reach in freezer by cookline- operator removed. Corrected On-Site Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters at smoothie / drink station not protected. Warning - From follow-up inspection 2023-04-18: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times.hand sink at front counter blocked by trash can and red plastic bucket stored in hand sink. Explained and employee removed both. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 9 food handlers working No certified food manager present. Manager Mr. Joseph Clark arrived during inspection. Corrected On-Site

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.using time for sushi rice. Time marked 11:30 . No plan available. Explained and emailed time as public health control measure form. Repeat Violation

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs ,purses etc stored with food. Manager removed all Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station. Employee stored in sanitizer solution 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. Front counter: fresh Chimichurri (79°F) per cook was placed on counter at 8:00am. See stop sale. Reviewed with cook to use time because of fresh garlic and oil or keep under 41°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: fresh Chimichurri (79°F) per cook was placed on counter at 8:00am. See stop sale. Reviewed with cook to use time because of fresh garlic and oil or keep under 41°F. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-08-13: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowel used to scoop rice in dry storage area. Warning - From follow-up inspection 2021-08-13: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag of rice and food container stored on floor in dry storage area. Warning - From follow-up inspection 2021-08-13: Time Extended