RONIN SUSHI AND BAR

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -per employee operator has called technician Warning

High Priority - Non-food grade drill used with slicer Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over beef Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -hot gator that contains salmon. Packaging states smoked salmon , unable to determine if it hot or cold smoked. Per manager it comes in cooked Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical at bar Warning

Basic - Equipment in poor repair. -lid to ice machine -shelves over 3 compartment sink rusty Warning

Basic - No Heimlich maneuver/choking sign posted. -provided Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -2 display coolers at sushi bar Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -400 ppm Warning

Basic - employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken broth cooked yesterday not cooled to 41f or below in 6 hours, manager discarded Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -Blue fin not frozen when packaged or stored. See stop sale Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over miso ,reach in cooler Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Beef over cream Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 51f less than 2 hours placed in cooler -Cream cheese 57f,fish eggs 56f placed in cooler Advised to add to time as a public health control Warning

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. -ROP of fish Warning

Intermediate - Handwash sink used for purposes other than handwashing. -colander in handsink at bar Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. -m Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -ROP of fish Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell on plate Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. -ice machine Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -sushi rice from yesterday , employee discarded Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu shellfish and mollusk- surf clam ( blanched) per package surf clams are only blanched not fully cooked. Not marked raw and no asterisk going to the consumer advisory going to consumer advisory. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -middle hand sink at sushi bar Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount Warning

Basic - Accumulation of debris inside warewashing machine. -lime scale Warning

Basic - Ceiling tile missing. -office Warning

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. -tuna Warning

Basic - In-use wet wiping cloth/towel used under cutting board. -sushi station Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -large cooler on cookline Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. - mens room Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of stove Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine Warning

Basic - Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment -employee cleaning Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken broth 48f, per manager made yesterday more than 6 hours,manager discarded Warning

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. Bar chlorine 0 ppm Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -sushi bar hand sink blocked by trash can Warning

Intermediate - Identity of food or food product misrepresented. Sushi menu Shellfish and mollusk Invoice stated mongo Ika (cuttlefish) Employee stating to mark menu Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shellfish and mollusk surf calm as a C by item meaning cooked package states blanched and packaged has a consumer advisory. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -freezer gaskets soiled at sushi bar -cart(flour,panko mix,rice ) soiled with debris -top of burners soiled with grease -hood filters soiled with grease Warning

Basic - Water leaking from pipe and/or faucet/handle. -water leaking by cold or hot water turn at handsink by dishmachine Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. -sushi bar Warning

Basic - Worn, torn and/or soiled floors/carpeting. -Under bar equipment floor soiled with debris and a small amount of water -drain next to dishwasher at bar has broken glass in drain Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cutting cucumbers with bare hands Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. -sushi bar handsink blocked by trash can Corrected On-Site Warning

Intermediate - Identity of food or food product misrepresented. -Ocean 11 salad stated white tuna ,per employee using escolar. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu under from the sushi bar Tuna salad Salmon salad Ocean 111 salad Sunomono Mango roll Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -up drink on storage shelf next clean plates,sushi stations Warning

Basic - Food stored on floor. -sushi vinager Warning

Basic - Objectionable odors ware washing area. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -invoice states Scottish whole salmon (farm Raised) Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leaf green 46f advised to add more ice around pan Warning

Intermediate - Handwash sink used for purposes other than handwashing. -pan of food in handsink Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine - middle sink at sushi bar Warning

Intermediate - No soap provided at handwash sink. -middle sink at sushi bar Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Small amount Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine and inside Warning

Basic - Employee eating in a food preparation or other restricted area. -employee eating at sushi bar Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -sushi rice bowl Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. -by dishmachine Warning

Basic - Standing water in bottom of beer door at bar. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind containers of flour,panko and rice -warewashing area -batter station -under handsink at Cookline Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under ice machine and coolers -by dishmachine at bar Warning