MA-SE SUSHI EATERY

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - chlorine >200. Operator diluted. Final reading 100 ppm Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - plastic cup no handle used to scoop bulk rice Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - door opening at sushi bar cooler

Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at sushi bar used to thaw fish.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - over prep area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walkin cooler fan cover dusty

High Priority - Non-food grade paper/paper towel used as liner for food container. - single serve paper towels used to line food trays at sushi bar

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. Manager states rice started at 11am. Manager added time sticker

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - soft boiled egg used for Ramen menu items. Manager added asterisk to all menus Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - manager filled out. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. - bottle of blue liquid

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

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

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in fan covers dusty

Basic - Outer openings not protected with self-closing doors. - back door

High Priority - Non-food grade paper/paper towel used as liner for food container. - various fish wrapped in non food grade paper towels Repeat Violation

High Priority - Vacuum breaker missing on splitter added to mop sink faucet. - existing vacuum breaker needs to be moved to the outlet side of splitter

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided forms to operator

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents and ceiling tiles dusty over cookline

Basic - Food stored on floor. - bucket of ponzu sauce on floor in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle

Basic - Outer openings not protected with self-closing doors. - back door

Basic - Standing water in bottom of reach-in-cooler. - cookline cooler

High Priority - Medicine not labeled properly. Aspirin stored next to spices at kitchen are across from triple sink Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut vegetables in walk in cooler lined with paper towel Salmon at sushi bar lined with paper towel

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken,pork stored over half and half,noodles and sauces Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle not labeled at mop sink Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway with the restrooms

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in back kitchen

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor at cooks line Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.operator paid on line, inspector refreshed the screen license shows current Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the small make cooler lower cabinet raw chicken is over cream and hydrating noodles

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese mix. Hard boiled eggs

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter at the ice machine needs to be dated

Basic - Food stored on floor. Oil stored on the floor in the kitchen

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

Basic - Outer openings not protected with self-closing doors.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed dirty dishes and added gloves without a hand wash

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in room temperature water

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over veggies in the walk in cooler

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

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.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on the plastic wrap bin over the make cooler

Basic - Equipment in poor repair. Threshold to the walk in cooler is worn

Basic - Food stored on floor. bag of Rice stored on the floor

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

Basic - Outer openings not protected with self-closing doors.

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ chlorine Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is out of chlorine test strips

Intermediate - No soap provided at handwash sink. Kitchen sink .

Basic - Building components, attachments or fixtures in poor repair. Threshold to the walk in cooler is damaged

Basic - Floor not cleaned when the least amount of food is exposed. Floor sink/drain at the freezer

Basic - Food stored on floor. In the freezer

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat food, operator corrected

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi Rice 115° hot hold

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 - In-use tongs stored on equipment door handle between uses.