BONSAI SUSHI & JAPANESE REST 2

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (48F - Cold Holding); Fish (44F - Cold Holding) operator moved to cooler. Product put out 11 am temped at 1:50 retell at 2:25 raw chicken 42F, raw fish 38F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored above drinks. Operator moved sanitizer to cabinet with no food. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in freezer.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl inverted on ice machine. Operator flipped. Corrected On-Site

Basic - Missing drain plug at dumpster. Shared dumpster.

Basic - Stored food not covered. Shrimp in freezer uncovered.

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. Observed employee touching cooked beef with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut leafy greens in reach in cooler across from fryers. Operator placed eggs to the bottom. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48 F in reach in cooler across from fryers.

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink at sushi bar. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag over Tempura batter mix.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 64 F. Operator emptied water at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat items in reach in cooler on cookline Corrected -observed employee remove Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed eel, crab , and shrimp not date marked in walk-in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pan stored in hand sink next to 3-compartment sink Corrected- observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed two boxes of avocados stored on floor on cookline Corrected observed employee place on shelf Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs stored on oven handles on cookline Corrected-observed employee remove Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2023-09-01: Manager had 10 employees working sign off on form Time Extended Corrective Action Taken

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. Warning - From follow-up inspection 2023-09-01: manager began filling out form Time Extended Corrective Action Taken

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. Observed safe staff cards for 2 employees Repeat Violation Warning - From follow-up inspection 2023-09-01: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in back of kitchen by dish area. Warning - From follow-up inspection 2023-09-01: Time Extended

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds. Discussed with manager. Warning

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. Manager touched cooked chicken with bare hands when cutting. Discussed with manager. Warning

High Priority - Paper towel used as liner for food container for chicken in reach in cooler. Paper towel used as liner for multiple fish items at sushi bar. Discussed with manager. Repeat Violation Warning

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment adds vinegar to rice to make non TCS. Provided information regarding variances to manager. Discussed using TPHC until variance is approved. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by container of cabbage. Manager moved container. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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.

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed water. Corrected On-Site Warning

Basic - Stored food not covered. Pork gyoza and eggrolls not covered in walk in freezer. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 100ppm. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container for shrimp tempura and other food items. Discussed with manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 106F. Warmer was turned off, manager turned on to heat up to 165F or higher. Manager will monitor. Corrective Action Taken

Basic - In-use tongs stored on oven door handle between uses. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining some fish items. Discussed with manager.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi items on dinner menu not identified.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at beginning of sushi bar. Manager placed paper towels at sink. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Boxes of avocados on floor by grill. Manager moved off floor. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. Manager removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at end of sushi bar.

Basic - Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. In mop sink closet by bathrooms.

Basic - Damage to wall by walk in cooler. Wall is chipped.

Basic - No handwashing sign provided at a hand sink used by food employees at hand sink at end of sushi bar. Inspector provided hand wash sign and manager posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Manager moved to sanitizer bucket. Corrected On-Site