TANK'S SUSHI BISTRO

High Priority - Live, small flying insects found. One flying insect in kitchen area.

High Priority - Non-food grade paper/paper towel used as liner for food container. White paper towels used to line food trays.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. Non food grade drill used to mix bulk sauces.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with yellow solution stored in wait area.

Basic - Cardboard used to line food-contact shelves. Cart board used to line shelf in dry storage area.

Basic - Employee preparing food in customer section of dining area. Employee prepping a bulk amount of sauces in dining area at table.

Basic - Equipment in poor repair. Torn gasket on cooler in bar area.

Basic - Floor soiled/has accumulation of debris. Floor soiled by fryer, grease on floor under cooking equipment.

Basic - Food stored on floor. Case of rice vinegar stored on floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and flip top cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on bottom bar at bottom of condiment shelf connected to wok area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored inside standing water 88F employee discarded water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on clear door cooler. Repeat Violation

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

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor by kitchen handwash sink. Operator killed and discarded roach. Corrected On-Site

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. Tempura shrimp being held on time controls has no time marking. Employee states shrimp prepared 5 minutes earlier and added time marking to shrimp. Also, garlic in oil with no time marking. Employee states garlic prepared one hour prior and marked time on garlic. Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment has records for the current month only.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi has black mold-like substance.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with blue and orange liquids at triple sink. Employee identified contents as window cleaner and degreaser, respectively and labeled both bottles. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in mixed vegetables.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle on toaster oven in sushi has food debris build up. Repeat Violation

Basic - Dead roaches on premises. One dead roach on floor to right of bag in box soda rack. Employee removed and discarded dead roach. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on bag of rice and case of oil. Employee moved jackets. Corrected On-Site Repeat Violation

Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floors throughout kitchen and under triple sink with heavy debris/build up. Wall at grill and fryer area with heavy grease build up. Both sides of door to sushi area with grease build up. Repeat Violation

Basic - Food stored on floor. Bucket of fish and case of seafood on the floor in walk in freezer. Employee moved all to shelving. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator posted sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelving under flat grill with heavy food debris. Right side of fryer with grease build up. Shelf liners in walk in cooler are soiled. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Small floor fan on shelf by wok station stored above clean utensils. Also, battery chargers stored on top of bag in box sodas. Employee moved battery chargers. Corrected On-Site

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

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution at service station with bleach and soap mixed together. Operator remade solution. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in service station tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site

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. Dish machine. Chlorine 0 ppm. 100 ppm after reset of Dish machine. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in sushi line Hand Wash Sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at wait-station. Glass cleaner. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Restroom doors left open during service hours.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on bags of rice in kitchen , and on top of wrapped plates at frontline. Moved by manager. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).

Basic - Floor soiled/has accumulation of debris. Soiled floors throughout kitchen. Repeat Violation

Basic - Food stored on floor. Boxes of foods on floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in kitchen. 76°.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen . multiple Soil residue buildup on exterior of Bulk food container. Kitchen.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odor in kitchen. Per owner. Odor from drain under prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep line.

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. ECO Lab technician on site stated sanitizer is not working at all for the dish machine and was able to fix and tested at 100ppm during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked seafood salad and various sauce bottles stored under raw fish in reach in cooler at sushi bar area, all ready to eat items moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp dumplings (46F - Cold Holding); raw shell eggs (68F - Cold Holding); pork dumplings (55F - Cold Holding); edamame (58F - Cold Holding) all items over filled in containers in top section of reach in cooler on make line. Per employee lids have been open for approximately 1.5 hours, all items moved to bottom of reach in cooler. spring mix (67F - Cold Holding) sitting out at sushi bar area, per employee spring mix is used as a garnish and was prepared about an hour prior. Spring mix placed in reach in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitation bucket at server area reading over 200ppm, employee took back to dish area to remake bucket. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside triple sink in ware washing area.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Freezing records only kept on site for little over a month, per operator they take all the month's invoices home at the end of the month. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (49F - Cooling, after 30 minutes 49F) in large covered bowl in walk in cooler, per operator chicken was made 1.5 hours prior, cover removed Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at server area with ice chips inside. Hand wash sink on cook line covered in tempura batter.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with orange liquid and one with blue liquid under hand wash station in dish area. 2 spray bottles under hand wash station at server area with yellow liquid. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Current license in drawer at host stand

Basic - Floor soiled/has accumulation of debris. Under entire cook line. Under standing reach in coolers by cook line. Under main reach in cooler at sushi bar area.

Basic - Food stored on floor. Bucket of clear soup stored under wok station in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 1 knife on make line between reach in cooler and prep table.

Basic - Insect control device installed over food preparation area. Fly zapper over clean plates and reach in cooler on cook line, zapper moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack next to fryers on cook line. Walls behind cook line. Hood filters over cook line.

Basic - Uncleanable knife block in use to store knives. On prep table on make line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut onions in walk in cooler.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (56F - Cold Holding) in bay sitting on top of containers in top section of reach in cooler on make line, per manager bag has been there less then 1 hour, bag moved to bottom of cooler. raw fish roe (58F - Cold Holding) in display reach in cooler at sushi bar, per manager roe has been taken in and out of cooler for less then 1 hour. raw shrimp (64F - Cold Holding) portions of shrimp thawing out under cold running water in triple sink in kitchen, per manager shrimp has been thawing out for less then 1 hour, employee started to move thawed portions to walk in cooler during inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-04-26: dumplings (49F - Cold Holding) in bag sitting in top section of reach in cooler in container on make line, per manager bag has been there less then 30 minutes, bag moved to bottom of cooler. raw fish roe (54F - Cold Holding) sitting out on counter at sushi bar area, per employee roe has been out less then 30 minutes, roe placed back in reach in cooler. Admin Complaint Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on clean prep tables or over clean utensils. Spoke with person in charge to relocate employee beverages from food preparation areas. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over box of unwashed oranges and lemons and raw shrimp stored over onions. Operator relocated the shrimp to the bottom storage shelf. Corrected On-Site

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. On the main cook line, garlic in oil held on time as public health control placed out at 11am stored with no product time marking.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler opposite the flat top grill has build up of food debris in the door gaskets.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink opposite the three compartment sink used to store multiple container lids. Employee relocated the items from the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Establishment has chlorine test strips but no color comparison chart for test kit.

Intermediate - Records/documents for required employee training appear to be falsified. Some food handler training certificates with visible changes of names and dates on the certificates.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has accumulation of dust on the vent and surrounding tiles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on the back side of the main cook line over the flip top reach in cooler and on the storage shelf by the fryer over container of flour. Operator relocated the employee beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee belongings; keys, bags, jackets stored over containers of dry goods and box of wine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - Food stored on floor. In the walk in freezer, container of chicken stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the end of the main cook line by the steam well, rice scoop stored in standing water at 86F. Operator removed the rice scoops from the standing water.

Basic - Ripped/worn tin foil used as wall cover. On the main cook line, soiled and ripped tin foil used to line cook line wall behind grill and wok station.

Basic - Stored food not covered. In the reach in chest freezer at the entrance to the sushi bar, unwrapped lobster tails and open container of frozen dumplings. Operator had employee wrap the products. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. On the washboard of the three compartment sink, bags of frozen tuna thawing in bowl of standing water. Operator relocated the bowl to the sink to run under cold running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the end of the main cook line by the prep station and on the main cook line. Overhead employee relocate the wet wiping cloths. Sanitizer solution bucket stored on the floor by the three compartment sink and at the waitstation hallway. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw shell eggs over cut vegetables in walk in cooler. Moved by manager. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 10 cracked egg with intact eggs in tray in : walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Wet wipes In kitchen Hand Wash Sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over bagged rice. Moved by manager. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of dusty ice machine. Moved by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 wet wipes on counter in : kitchen. Moved by manager Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On main kitchen line reach in cooler across from flat top grill, raw chicken stored over ready to eat cut vegetables. Employee switched products to proper storage levels. In walk in cooler raw beef,shrimp and shell eggs stored over vegetables, employee rearranged product on shelves to proper storage levels. Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food residue staining on cutting board opposite of flat top grill. Soda dispenser by kitchen door has build up of mold like substance around soda nozzles.

Basic - Bowl or other container with no handle used to dispense food. In bulk container of rice, no handle on container used as scoop. Operator removed the utensil. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Through kitchen multiple shelves with cardboard lining. Employee removed the cardboard. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Shelf over three compartment sink, clean containers stacked while wet.

Basic - Food stored on floor. In walk in freezer, multiple containers of food stored on floor. Next to fryers container of oil stored on floor. Operator raised to proper storage level. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main kitchen and line and behind sushi bar counter, wet wiping cloths stored on cutting boards. Operator relocated to proper storage. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In dry storage/prep area bulk containers of rice and sugar with no label. Employee labeled containers. Corrected On-Site