KUMO FLORIDA INC.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee used squeegee to remove juice from raw chicken of table then flipped rice into pan without washing hands. Spoke with manager. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw shrimp on shelf over sauce.

Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area has trash can in front of it. Moved during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen entrance. Filled during this inspection. 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. Using Time as a Public Health Control (TPHC) for sushi rice and shrimp tempura.

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and sauce. Manager removed all. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over prep table on cook line. Moved during this inspection. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Employee putting sauce in cups at front counter. Manager instructed employee to move to kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior lid of rice warmer on cook line Can opener blade

Basic - Food stored on floor. Tub of chicken on the floor while employee was prepping. Employee stacked tub onto bucket to remove from the floor. Corrected On-Site Repeat Violation

Basic - In-use knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table in kitchen. Operator removed. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at front counter mixed with soap and chlorine sanitizer.

High Priority - Observed: 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 first 3 times tested. Upon investigation found that chlorine container was empty. Operator replaced container with a new one retested dishwasher at 100 ppm. Corrected On-Site Priority: High Priority

Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Employee removed food from shelf in walk in freezer and food items on dry storage shelf in prep area. Corrected On-Site Priority: Basic

Basic - Observed: Food stored on floor. Bags of carrots on floor of walk in cooler. Priority: Basic

Basic - Observed: No copy of latest inspection report available. Priority: Basic

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to wrap fish on sushi station and line cucumbers in walk-in. Discusses with operator the importance of using food grade materials. Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to show proof from company True World Foods. Operator contacted company. Owner took sea bass off menu to be served raw. Parasite destruction received for salmon.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Operator using plastic shopping bags to store meat in walk in cooler. Discussed using food safe containers to store food.

High Priority - Stop Sale issued due to adulteration of food product. 9 packages of tuna thawed in walk in cooler not removed from ROP. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe 50F held on counter at 11:30am second temperature 46F cooling 11:45 am 1st temp tempura batter 79F held on counter, second temperature 50F cooling at 1:30pm Fish roe and batter were placed on counter at time of opening of restaurant. Operator placed food in walk in cooler. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Instructed operator to obtain vacuum breaker.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked in dish area by boxes. Discussed that handwashing sinks need to be e accessible at all times. Boxes moved by employee. 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. Cooked rice not being held on time out on counter. Manager provided and filled out paperwork for time as a public health control. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Numerous containers in kitchen with rice/dry goods with bowls used as scoops and scoops with handles touching food products. Discussed that all scoops need to have handles and not touch food product. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floors in back dish area. Discussed not using cardboard on floors with manager.

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. 9 packages of tuna thawed in walk in not removed from ROP. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front counter manager moved. Corrected On-Site

Basic - Food stored on floor. Containers of food on floor in walk in coolers and throughout kitchen. Discussed with manager importance of keeping food six inches off the ground.

Basic - Reuse of single-service or single-use articles. Single Serb soy sauce containers being reused for food storage. Discussed that they cannot be reused and food grade containers need to be obtained.

Basic - Stored food not covered. Container of onions already peeled and prepped in walk in cooler uncovered. Discussed with operator that onions needed to covered.

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