MATSUKAWA SUSHI

High Priority - Presence of insects, rodents, or other pests. Presence of multiple birds/vultures around dumpster area in the morning before establishment as open. Warning

Basic - Garbage on the ground and/or pad around dumpster. Build up of food debris, discarded cardboard boxes, and grease under dumpsters and inside of dumpster enclosure. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaged, stored over cooked shrimp in standing reach in freezer in kitchen by walk in cooler, box of shrimp moved. Also raw beef over tea urn in walk in cooler, beef moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting out in bowls for soup on table in middle of kitchen, per operator tofu was taken out of cooler less then 1 hour ago, bowls put back in cooler. raw beef (64F - Cold Holding) in walk in cooler, per operator beef was taken out of walk in cooler no more then 1 hour ago then put back in walk in cooler after not being used. bamboo shoots (48F - Cold Holding); raw shrimp (53F - Cold Holding); raw pork (51F - Cold Holding); raw chicken (51F - Cold Holding); fish cakes (49F - Cold Holding); corn (49F - Cold Holding) all items in main reach in cooler on make line in kitchen, per operator lids and doors have been consistently open for maybe 2.5 hours, lid closed and ice added to cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable stock (120F - Hot Holding) sitting crate on cook line, per operator stock was made about 1 hour ago and placed on crate, stock put back on stove top to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. All hand wash stations in kitchen blocked with pitchers, utensils, and bowls, all items removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wet cloth in hand wash sink at end of sushi bar.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees engaged in food handling during inspection and none of them are a certified food manager.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at front counter where boba tea is made.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line has a build up of grease and food debris.