THE SLIPPERY MERMAID

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held under time constraints, however no written procedures are available. Sushi rice is held for 4 hours and discarded. All rice in holding held under 4 hours Inspector provided Time as a Public Health Control form.

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Proposed procedure is a double hand wash, observed employees only washing hands once before handling ready to eat food with bare hands.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu in reach-in cooler missing date mark. Per operator, was opened and prepared 2 days prior.

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. Employees over 60 days are all expired, most employees are under 60 days.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged tuna not cut open before thawing in reach-in cooler in outside shed. Tuna is still partially frozen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee ice cream cup in reach in freezer in storage shed.

Basic - Food stored on floor: Bags of rice and boxes of avocados stored on floor of food storage shed.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Brown buildup on metal section above ice shield inside ice machine.

Basic - Faucet/handle missing at plumbing fixture. Handle for hot water at hand sink in prep kitchen area missing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone next to single service disposal hinge containers on second shelf in sushi prep area.

Basic - Food stored on floor. Upon inspection observed a case of avocado on floor in dry storage area.

Basic - Garbage on the ground and/or pad around dumpster. Upon inspection observed multiple beverage bottles and paper on ground by dumpster.

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. No proof of training for some employees over 60 days. Training for other employees provided through Florida Restaurant and Lodging Association.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed krab salad 121°, shrimp tempura 123° both less than 30 minutes. Operator discarded food. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Dish machine soiled with food and debris.

Basic - Bowl or other container with no handle used to dispense food. Observed deli container used as scoop for rice. Operator removed container and added scoop with handle.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on sushi bar not inverted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones above sushi bar and prep table in kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Imitation crab mixture 121f less than 30 minutes. Operator reheated to 189f. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed bar keepers cleaner and stainless steel cleaner stored next to cooking oil on top shelf left side of ice machine.

Intermediate - No probe thermometer provided to measure temperature of food products. This inspector provided establishment with probe thermometer to ensure food temperatures are taken. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed personal cell phone and blue tooth speaker on shelf above small prep table next to clean utensils in kitchen next to dish washer area.