OEC SUSHI & HIBACHI

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items stored in to go bags in freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw seafood over egg rolls in walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over prepped vegetables in cooler on cook line, shrimp moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - Kraig stick (67F - Cold Holding), moved to cooler Corrective Action Taken

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. Sushi rice at front counter, prepared at 12:00

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen Repeat Violation

Intermediate - No soap provided at handwash sink. Hand sink next to triple sink, restocked Corrected On-Site

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. Two valid ServSafe certificates provided, here employees present

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored between ice bin and wall at entrance to kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease around fryers

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table soiled with black substance. Repeat Violation Warning - From follow-up inspection 2024-12-06: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table soiled with black substance. Time Extended

Basic - - From initial inspection : Basic - Cutting board on prep table has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-12-06: 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. 0 ppm when run twice . Manager primed the machine recheck 100 ppm chlorine Corrected On-Site

High Priority - Non-food grade paper ( menus) used as liner for food container for wontons in walk in cooler . Manager removed menus Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Steam table and containers have build up . Reviewed with manager

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils above hand wash sink at cook line . Reviewed with manager .Employee drink relocated Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with manager . Manager removed employee food Corrected On-Site

Basic - Food ( containers of ginger and sauces ) stored on floor in dry storage area . Manager relocated food Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment have 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 - From follow-up inspection 2023-10-27: Operator have employee training books, but has not completed employee training. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on reach-in cooler at cook station. Warning - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of dishmachine. Warning - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Both cutting boards on prep table in kitchen and cutting board at sushi bar has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line. Warning - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-10-27: Time Extended

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fry baskets on cook line shows accumulation of debris on the handles.

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by a pitcher in the hand wash sink, to the left of the three compartment sink. Employee moved pitcher. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on on nice machine in kitchen. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License displayed at time of inspection shows expiration date of 2-1-2023.

Basic - Food stored on floor. Bag of onions on floor in walk-in cooler. Operator placed on shelf. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave at sushi counter shows accumulation of debris on interior ceiling. -toaster oven at sushi bar shows accumulation of debris on interior.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you bags being used for food storage in kitchen, in three door deli cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned shrimp in kitchen in three door deli cooler temped 42F to 48F. Operator reduced the number of portions and put remaining shrimp in the walk-in cooler. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen behind the three door deli cooler shows mold like substance on interior. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup stored inside cooked noodle container. Employee removed the cup. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones and keys stored above a prep table, in the kitchen, to the left of the hand wash sink. Employee moved to bottom shelf. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket on the middle door of the three door deli cooler has torn gasket. Torn gasket on two door cooler in the front counter, sushi area.

Basic - Food stored on floor. Five gallon bucket of soy sauce stored on floor outside the walk-in cooler. Employee placed soy sauce on shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen above flat top grill and wok stations show excessive accumulation of grease and debris.

Basic - Old labels stuck to food containers after cleaning. Old labels observed stuck to washed food containers in dish area. Repeat Violation

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Plastic to go containers at front counter, sushi area were not properly inverted. Employee inverted to go containers properly. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving units inside the walk-in cooler show rusting. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Five gallon buckets containing white powdery substance not labeled. Operator labeled all containers properly. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using chlorine sanitizer that states use is only for laundry and home countertops and bathrooms.

High Priority - Nonfood-grade bags used in direct contact with food. Wal mart grocery bags used for storing of cooked chicken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams over ready-to-eat sauces and lettuce in walk-in cooler. Discussed proper food storage. Operator rearranged. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp and didn't change gloves or wash hands before handling clean equipment.

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 not discarded at the end of the 4-hour/6-hour period. See stop sale. Fried onions still on cook line 30 minutes after expiration

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler of cook line: Raw shell eggs 53 degrees F, raw shrimp 41-44 degrees F, raw chicken 41-53 degrees F, raw steak 41-53 degrees F. Operator cut portions and placed in lower portion of reach-in cooler. Re-temps raw shrimp 39 degrees F, raw steak 41 degrees F, 38 degrees F. Corrective Action Taken Repeat Violation

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. See stop sale. Fried onions still on cook line 30 minutes after expiration

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 can be determined. Heat treated mushrooms have no time mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on prep table of kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of sushi bar area being used to rinse cucumber

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in double door reach-in cooler made over 24 hours ago. Discussed proper date marking with operator.

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Establishment has white tuna on their menu. When operator was asked about the type of fish used for menu item it was stated that they use escolar and provided invoice to confirm. Discussed with operator that escolar cannot be advertised as white tuna on menu. Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scooper for fried tempura Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to soda bag in the boxes not secured. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee clams in walk-in cooler and employee pork in walk-in freezer not marked and segregated. Discussed proper food storage. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above prep table of kitchen.

Basic - Food stored on floor. Frying oil on floor of kitchen

Basic - Old labels stuck to food containers after cleaning. Old label on clear storage container for cooked chicken in double door reach-in cooler of cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water. Shrimp still frozen. Operator turned on cold running water.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Worn, torn and/or soiled floors/carpeting. Attached equipment soiled. Pbc pipe under dish pit area soiled with black mold-like substance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen raw beef and raw chicken thawing over sauce container in walk in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 91°f, 87°f, sitting out for 15 minutes in danger zone temperature. Operator will put in cooler for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Wood paddle stored in sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Cup in sauce container in walk in cooler.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in cooler and walk in freezer not segregated from customers food.