@CORNER SUSHI

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cookline has cleaning materials inside. Operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near soup. Operator discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored above flip top reach in cooler on cookline. Employees removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife store in between reach in cooler and prep table on cookline. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from hand wash sink pipe in kitchen. Operator removed and took to dishwasher. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline has grease build up. Reach in coolers gaskets soiled with food debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cookline shelves has old food build up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler; Salmon, eel, ahi tuna 49F; ( - Cold Holding). Temperature in cooler was 49F. All items in cooler less than 1 hr. Person in charge moved items to another 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. Missing on tempura. Person in charge time stamped. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. On grate at coke machine.

Basic - Accumulation of debris inside warewashing machine. Dish machine is soiled.

Basic - Food stored on floor. Oil on floor. Person in charge moved oil to store correctly. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Several rags under cutting boards. Person in charge removed all rags. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on sushi reach in cooler are soiled. Repeat Violation

Basic - Uncovered food near sink exposed to splash. Observed a person cutting beef next to hand washing sink exposing it to slash. Addressed and person moved beef. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Face down in mop bucket. Person in charge hung up to dry. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed large white sprayer in kitchen by pass through window, on floor, not labeled. Operator labeled bleach on sprayer. Corrected On-Site

Basic - Food stored on floor. Observed a gallon of oil stored on floor under equipment on cook line. Operator moved oil and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk in cooler with debris.

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. Dishwasher (Chlorine 0ppm) Operator primed dish machine and re tested at 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer, raw beef stored with noodles. In white reach-in freezer, raw beef stored over wontons. Operator moved all raw items to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen next to cook line, containers stored in sink. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen have dust buildup.

Basic - In-use wet wiping cloth/towel used under cutting board. On sushi line, 1 towel under cutting board. Operator removed towel. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On shelf next to white reach-in cooler, microwave has food debris and rust buildup. At sushi station, 2 microwave toasters have food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler door have debris buildup. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On drying rack next to dish machine, multiple containers have old labels. Employee removed old labels. Corrected On-Site

Basic - Reuse of single-service or single-use articles. In reach-in cooler across from cook line, scallops kept in masago plastic continued ear. Operator put scallops in food grade container. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. On back prep table, container of frozen tuna left out to thaw. Operator put tuna in reach-in cooler. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Chlorine 0ppm) Operator remade sanitizer and retested it at 75 ppm Corrected On-Site

High Priority - Nonfood-grade equipment used for direct contact with food. Observed non food grade mixer being used to mix sauce.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In storage corner at end of sushi counter observed two cans of home pesticide present. Operator removed cans from establishment during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In reach-in cooler on cook line observed, shell egg ambient (50F - Cold Holding). Employee placed ice on eggs during inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler observed, milk (47F - Cold Holding). Operator stated milk was out of walk-in cooler for prep ten minutes prior to temperature for a duration of thirty minutes. Repeat Violation Admin Complaint

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. Observed no time mark on tempura on cook line. Operator marked with correct time during inspection. Corrected On-Site Repeat Violation Admin Complaint

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. Observed no written procedures for cleanup available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to reach-in cooler on line with heavy food debris staining. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub pad stored in handwash sink on cook line. Operator removed pad during inspection. Corrected On-Site Repeat Violation

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. Observed no proof employees are aware of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed special menu with items marked as raw but no consumer advisory on menu or posted in view. Provided operator with advisory and operator posted during inspection. Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified. Observed one employees food handler visibly altered with sticker name over original employee name. Observed operator filling out missing certificate for employee during inspection. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining bottom shelves of prep tables across from dish area. Operator began removing cardboard during inspection. Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while prepping krab sticks. Employee removed watch during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handles on reach-in cooler on cook line with debris buildup. Observed gaskets on walk-in cooler and reach-in cooler on cook line with buildup. Repeat Violation

Basic - Single-service articles improperly stored. In storage room next to bathrooms observed case of togo boxes and case of napkins stored on the floor. Operator began moving boxes and napkins during inspection. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed two cases of unwashed mushrooms stored over ready to eat cut melon and other items.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed pans of raw chicken stored over miso. Employee moved chicken during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In top of reach-in cooler on cook line observed, shell egg ambient (50F - Cold Holding). Employee said eggs were placed in cooler one hour prior to temperature and placed ice on eggs. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler on cook line observed, garlic oil mix (46F - Cold Holding). Employee stated garlic was placed in cooler three hours prior and moved to walk-in cooler. Repeat Violation Admin Complaint

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. On cook line observed krab tempura and shrimp tempura with no time mark. Employee placed correct time for both items during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler with food debris staining buildup. Observed ice machine drop plate with mold-like substance. Observed back corners of server ice bin with mold-like substance. Operator cleaned during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At end of cook line observed handwash sink with pots in sink. Employee moved pots during inspection. In dry storage area near cook line observed handwash sink with hand mixer in sink. Employee moved mixer during inspection. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training appear to be falsified. Observed all employee training certificates written in pencil and appears that names and dates have been erased and changed. Operator wrote over information on certificates with pen during inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed shelves on bottom of prep tables behind cook line with cardboard lining. Repeat Violation

Basic - Food stored on floor. Observed oil stored on floor at end of cook line. Observed multiple soda boxes stored on floor in office/storage area. Employee moved oil and soda during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At end of cook line near handwash sink observed utensils in water at 74F. Operator poured water out during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets heavily soiled.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket in kitchen area at 200ppm. Employee remade bucket and observed at 50ppm. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood being used to sit dishes on in three compartment sink. Operator discarded wood during inspection. 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. At the time of inspection dishmachine testing at 10ppm on dish level. Person in charge primed machine and retested at 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw fish. Also in reach in cooler raw pooled eggs stored over ready to eat foods. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Piece of frozen fish dropped on ground by employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi display fish, fish, shrimp 51-55°F Person in charge states was placed in unit from reach in below approximately 30 minutes ago. Ambient temperatures for units 35-40°F. Retemp fish 39-43°F. Spoke to person in charge about turning unit on before placing fish in unit. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At the time of inspection observed employee wash produce in hand sink. Person in charge spoke to employee during inspection. Corrective Action Taken

Intermediate - Identity of food or food product misrepresented. At the time of inspection menu offers white tuna, when I asked operator, they indicated escolar was served when ordered. Also, Tuna dumpling on menu states is made with real crabmeat. Operator indicates that it is made with imitation crab. Person in charge began changing menus during inspection. Corrective Action Taken Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of inspection establishment hold sushi rice, tempura shrimp on time, no written plan. Sent to operator during inspection. Corrective Action Taken

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. At the time of inspection, only one employee with food handler training is not expired.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at cookline and soap dispenser in room by dishmachine unable to dispense soap. Person in charge fixed during inspection. Corrected On-Site

Basic - Dead roaches on premises. Observed one dead roach in dry storage area. Person in charge swept and discarded. Corrected On-Site

Basic - Hole in or other damage to wall. Damage to the wall by the cookline.

Basic - Plumbing line from a removed fixture not capped off. Two pipes behind restaurant missing pipe covers. Person in charge covered with plastic for time being until he can go to hardware store. Corrective Action Taken