HOT TUNA SUSHI BAR AND GRILLE

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish roe 56F held on the counter less than 4 hours,spicy tuna 46F held on counter less than 4 hours. Items were placed in freezer for quick cool. Second temp at 2:05pm Spicy tuna 42F cold holding, fish roe 50F cooling Corrective Action Taken Warning

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. Operator was able to determine the time foods were placed on time and time stamped accordingly Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food pan stored in hand wash sink behind sushi bar. Operator removed food pan Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

High Priority - Dented/rusted cans present. See stop sale. Observed dented number 10 can of water chestnuts stored on shelf with other foods. Explained to operator about dented cans and what's allowed. Operator removed can during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on white plastic shield in ice machine bin at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed small metal bowl in bulk citrus salt on cooks line during inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles are soiled by old food debris at time of inspection

Basic - Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored next to reach in cooler not secured at time of inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of bread crumbs and citrus salt on cooks line lacking labels at time of inspection.

High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line food containers. Discussed that paper towels are not made or approved for food contact.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator was able to provide evidence from supplier that fish is aqua-cultured and pellet fed during inspection.. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cold Holding); unable to obtain second temperature green leafy vegetables (51F - Cold Holding), second temperature 47F cooling

Intermediate - Handwash sink used for purposes other than handwashing. Mixing bowls stored in hand wash sink behind sushi bar.. cook removed bowls from sink. Educated staff that hand wash sinks are for hand washing only. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in dish area not inverted or protected. Wet nesting present

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf in dish room above clean dishes.

Basic - Employee eating in a food preparation or other restricted area. Employee eating noodle soup and drinking gator aide in prep area. Employee eating moved food and drinking gator from prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls stored not inverted near dish wash area.

Basic - Food stored on floor. Soy sauce stored on floor under equipment. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original containers not labeled with common name.

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.

Basic - Food stored on floor. Sauce buckets stored on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer Glass freezer.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ice buildup in reach-in freezer near back door. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

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

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2023-12-08: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2023-12-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Vu Le, expired on 01/19/2022. Warning - From follow-up inspection 2023-08-18: Three CFM are current with their certification. One CFM is present . CFM training scheduled for September 6th for Vu Le and 6 others Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine - machine run three times - operator to use triple sink until dish machine is working properly

High Priority - Container of medicine improperly stored on shelf above reach in cooler at cook line - manager relocated medicine Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- cooked seafood at 56 F in top section of cooler stacked above fill line held overnight - no temperatures taken - cook discarded seafood Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked seafood at 56 F in top section of cooler stacked above fill line held overnight - no temperatures taken - cook discarded seafood Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dusty shelf above reach in cooler at cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line - employee placed paper towels in dispenser Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing in cook line area near hand wash sink

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler - manager discarded food Corrected On-Site

Basic - Food stored on floor in walk in cooler - manager relocated food Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster - shared dumpster

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelf at cook line

Basic - Wiping cloth sanitizing solution stored on the floor at sushi bar - manager relocated bucket 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. 3 Door Standup unit by expo - chicken over beef, beef over seafood, raw over RTE. Corrected On-Site

Intermediate - Basic - Hot water at hand wash sink does not reach 100 degrees Fahrenheit. Did not exceed 89°F

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed sanitizer at 25ppm at dish machine. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cutting board and knife rinsed in prep sink and not sanitized and moved to dish room to dry. Discussed proper sanitation with owners. Moved to dish machine area. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels under cucumbers and green onions at sushi counter.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Seafood soup in walk in cooler dated eight days ago. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Seafood soup in walk in cooler dated eight days ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smelt roe removed from refrigeration approximately one hour ago 61°. Discussed proper cooling procedures and ice bath procedures.Operator removed roe from front line and placed in reach in cooler. Down to 51° at end of inspection, moved to freezer Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Windex hanging over chop sticks at wait station. Corrected on site. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice holder soiled at cook line. Ice bucket soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scissors in hand wash sink bu cook line. Discussed with operator , scissors removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit at dishwasher or for sanitizer buckets. Discussed with operator, corrected on site. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water temperature at 96°

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled at kitchen entrance. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean glasses in freezer in kitchen. Discussed with operator, drink removed. Corrected on site Corrected On-Site

Basic - Food stored on floor. Bucket of soy sauce on kitchen floor, buckets stored on floor in walk in cooler. Discussed with operator, buckets removed. Corrected On-Site

Basic - Hole in or other damage to wall. Wall damaged behind dish machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Discussed with operator, tongs removed. Corrected on site. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Bowl and scoop without a handle on prep table in 82° standing water .

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in Reach in cooler soiled. Floor fan soiled Fan hanging from wall in kitchen area soiled Soiled stool near walk in cooler. Gasket on reach in cooler soiled. Wire rack in kitchen soiled.

Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers stored in prep area.

Basic - Open dumpster lid. Observed dumpster lid open .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet soiled towels on cutting boards and prep tables. Moved to buckets on front line.