SUSHI KABUKI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut lettuce in reach in cooler, order corrected Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at sushi bar blocked by rice warmer

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 manager present with CFM at beginning of inspection, manager arrived during inspection Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to manager on duty Repeat Violation

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 - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Metal cart on cook line lined with soiled cardboard Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation

Basic - In-use utensils stored in cracks between pieces of equipment. Between cooler and prep table on cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Silver reach in cooler next to dry storage

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf under cook line - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation - From follow-up inspection 2024-04-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease behind cook line Cooler gaskets soiled Repeat Violation - From follow-up inspection 2024-04-12: Time Extended

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. 0ppm. Operator has bleach onsite and can set up triple sink

Basic - Cardboard used to line nonfood-contact shelves. Shelf holding clean cooking equipment under cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line

Basic - Equipment in poor repair. Torn cooler gaskets

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of grill and fryers. Cooler gaskets soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops in bleach water near dish machine