SUSHI YAMA ASIAN BISTRO

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands handled cut peppers, discussed with employee who washed hands. Corrected On-Site Repeat Violation Admin Complaint

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. Employee wiped face and after without washing hands employee handles containers of food and clean utensils, discussed with employee who washed hands. Corrected On-Site Warning

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 trash can and without washing hands employee handled container of vegetables, discussed with employee who washed hands. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provided parasite destruction for wahoo, discussed with operator fish cannot be food raw or undercooked without parasite destruction letter. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw fish eggs stored directly above non commercially packaged cooked octopus. Discussed with operator who correct storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw shell eggs stored above rice noodles and raw chicken stored above vegetables, discussed with employee who correct storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 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. Discussed with operator see stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at front counter time 11:00-3:00 not discarded at end of 4 hours, discussed with operator see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on cook line cooked duck (58F - Cold Holding) per operator product not portioned or prepared today and held at room temperature to thaw for approximately 2 hours, discussed with operator who moved product to walk in freezer to rapid chill. In reach in cooler cut tofu (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator who moved product to walk in freezer. Corrective Action Taken Repeat Violation Admin Complaint

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. See stop sale. Sushi rice at front counter time 11:00-3:00 not discarded at end of 4 hours, discussed with operator see stop sale. 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 and rice noodles held on time is a public health control not time marked, discussed with employee who time marked products. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on stove top vegetable broth (133F - Hot Holding) per operator product prepared approximately 1 hour ago, discussed with operator who turned on stove top to reheat product to 165F+. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (53F - Cooling) at 2:05 since 11:30 to 50F at 2:50; steam pork dumplings (56F - Cooling) at 2:10 since 11:00 to 57F at 2:50, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved product to walk in freezer to rapid chill. Corrective Action Taken Warning

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/ No certified food manager on duty with more than 4 employees on duty, discussed with chef. Warning

Intermediate - No soap provided at handwash sink. No soap provided at hand washing sink in front of walk in freezer, discussed with employee who replaced soap. Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler vegetable broth made in house not date marked, per chef product made approximately 3-4 days ago and frozen, removed and held in cooler, discussed date marking requirements with chef. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At server expo station unlabeled spray bottle of windex, discussed with operator who labeled bottle. Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged 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. Discussed with operator see stop sale. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on shelf directly above flip top cooler, discussed with operator who removed drink. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with chef who corrected solution to 100ppm. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork wanton (43-49F - Cold Holding);in reach in cooler; food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portions made; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Stored properly Corrected On-Site

Basic - Ice scoop handle in contact with ice at sushi bar Removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- bottle of water inside reach in cooler at sushi bar Removed Corrected On-Site

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee wearing gloves touched raw shrimp placed in fryer; rinsed off gloves with water; touched cooked octopus and cooked chicken in reach in freezer; without changing gloves and washing hands; educated ; employee washed hands and changed gloves;

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employee dropping dirty plates inside bus pan followed by touching water pitchers to pour water and preparing soup bowls for customers without washing hands; Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked in the kitchen put gloves on and starting working with food before washing hands; Educated employee washed hands Corrected On-Site Admin Complaint

High Priority - Employee washed hands with no soap. Employee washed hands with water only while still wearing gloves used to touch raw shrimp; started to prepare other foods; no gloves changed or soap used; Educated; employee washed hands Corrected On-Site Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in the back kitchen landing on covered rice warmers ; asked operator to kill and disinfect Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and wahoo.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster over vegetable wrap in reach in freezer at cook line; foods not commercially packaged Advised to store properly

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seaweed at sushi bar cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees leaving cook line going to different area like walk-in cooler returned to cook line and started preparing foods without changing gloves and washing hands; educated ; employees washed hands; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (44F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 20 minutes; food taken when orders received ; placed on ice; cooked salmon (72F - Cold Holding)as per operator food not cooked or prepared today; food out of temperature for approximately 2 hours; food placed back inside cooler; Roe (64F - Cold Holding);multiple containers at sushi bar; food not prepared or portioned today; as per operator food outside for approximately 2 hours; food placed inside reach in freezer to quick chill Corrective Action Taken

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. Rice noodles (55-60F - Cooling)at 12:15 to 62 F at 1:30 since 11:00on the prep table at cook line; food had presence of ice cubes and sitting outside; at this rate food will not reach 41 F or below within 4 hours; food moved inside the cooler ; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked octopus (71F - Hot Holding); cooked mushroom (72F - Hot Holding); on the shelves under convection ovens at sushi bar; as per operator food cooked 2 hours prior and left at room temperature to be reheated for customers orders; operator placed back in ovens to reheat to 165 F; Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster Corrective Action Taken

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. Emailed poster and advised to print and post

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwasher area; advised to provide soap

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

Basic - Bowl used to dispense rice from container at the back of the kitchen; removed

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line; Advised to store properly

Basic - Food stored on floor- bucket with sauces by walk-in freezer; advised to store properly

Basic - Walk-in cooler with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name- numerous sauces at sushi bar

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. glass door reach in - cut lettuce (55F - Cooling) 2:35pm; cut tofu (53F - Cooling) both cooling since 10:45am 10 mins remaining to reach 41F Recheck 2:50pm cut lettuce (55F - Cooling) tofu (53F - Cooling) - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - dumplings (37F-53F - Cold Holding) not prepared today held under 4 hours in an overfilled container - operator split and moved to freezer. Kitchen hot line - raw chicken fillets (55F - Cold Holding) sitting on counter in ice bath operator states removed from walk in cooler 11:00 am and under 4 hours - operator moved to freezer. Repeat Violation Admin Complaint

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. glass door reach in - cut lettuce (55F - Cooling) 2:35pm; cut tofu (53F - Cooling) both cooling since 10:45am 10 mins remaining to reach 41F Recheck 2:50pm cut lettuce (55F - Cooling) tofu (53F - Cooling) - see stop sale. Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator states and showed packages of frozen Tilapia used in place of Snapper throughout menu. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi Display case - tuna (52F - Cooling) recheck 52F; salmon (46F - Cooling) recheck ; wahoo (47F - Cooling); octopus (53F - Cooling); sliced salmon (56F - Cooling); escolar (48F - Cooling) - all display case Sushi fish checked at 1:45pm operator states all cooling since 10:30am with 45 mins remaining to reach 41F. Rechecked all the above sushi fish 2:00pm - tuna (52F - Cooling) recheck 52F; salmon (46F - Cooling) recheck ; wahoo (47F - Cooling); octopus (53F - Cooling); sliced salmon (56F - Cooling); escolar (48F - Cooling) no change - operator moved the sushi fish in display to walk in freezer. Corrective Action Taken Warning

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/ Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Cases of avocados on floor - operator moved to shelf. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station - operator removed from counter. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Warning

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. 0 ppm cl Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved rug with hands and then used plastic wrap Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Prep/warewash area 3 live flies Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Wahoo and salmon received fresh - Asami invoice has proof of freezing parasite destruction on invoice for products received frozen. Salmon states farm raised on invoice Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Sushi area raw fish over squeeze bottles of sauces - walk in cooler quail eggs over sprouts; raw chicken over sauce Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -:Glass sliding door True cooler holding half and half 47F out and returned to cooler per employee - walk in cooler holding raw chicken, ground chicken, raw fish, cooked chicken, sprouts 44F overnight Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Sushi rice left out in unplugged warmers from previous day 88F and 96F. See stop sale - cooked eel in oven overnight 83F - Tempura roll 77F and brown rice 88F at room temperature overnight Warning

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Snapper in multiple places on the menu - operator stated Izumi dai (tilapia) is served. 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. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tar tar, some of the sushi bar appetizers, ahi tuna salad, sashimi salad, poke, some of the sushi rolls, Warning

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

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/ Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Back handsink Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom Warning

Basic - Bowl or other container with no handle used to dispense food. In sugar and msg In rice Warning

Basic - Cardboard used to line nonfood-contact shelves. Bottom prep table shelf Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop, soiled container Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep area, sushi Warning

Basic - Food stored on floor. In the walk in freezer Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving and fan cover soiled with debris/dust Warning

Basic - Open dumpster lid. Warning

Basic - Single-service articles improperly stored. - Bags of Togo containers on the floor near back door - spoons and forks not inverted at expo window in dining room Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - bean sprouts (51F - Cold Holding); steaks (48F - Cold Holding) not portioned or prepared today operator states held under 4 hours - moved to freezer. At recheck both products tested at 43F or below. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. 2# Sushi Rice held from prior day. See stop sale. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. 2# Sushi Rice held from prior day. See stop sale. Warning

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. COOLING - shrimp (71F - Cooling) 12:15pm 3 hours remaining recheck 30mins 73F - operator moved to freezer. Corrective Action Taken Warning

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. Sanitizer Bucket (Chlorine >100ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi station operator removed coffee container. Corrected On-Site Warning

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawed shrimp 71F held under 4 hours - operator moved to walk-in to continue the cooling process. Reviewed proper thawing practices. Corrective Action Taken Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf. Corrected On-Site Warning