SUSHI 99 INC

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee began prepping sushi without first washing his hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over soup buckets in walk-in cooler -raw steak stored on top bucket of sauce in walk-in cooler, operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 46F, per operator in reach-in cooler less than 3 hours, portion overfilled, operator relocated excess to bottom of reach-in cooler Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of microwave oven lightly soiled -underneath lid of reach-in cooler has an accumulation of food debris -cutting boards stained throughout the kitchen -inside of ice machine has an accumulation of pink and black, mold-like substance

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink on sushi bar blocked by sauce bottles and other food items

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/ -Certified Food Manager, Wei Wei arrived during inspection Corrected On-Site

Intermediate - No soap provided at handwash sink. -handwash sink at entrance to kitchen

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. -bowl in batter on counter next to fryer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles over rice cookers in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on prep table in sushi bar area, operated removed Corrected On-Site

Basic - Equipment in poor repair. -reach-in cooler gasket torn in sushi bar area

Basic - Food not stored at least 6 inches off of the floor. -oil jugs stored on floor -open bag of dried rice stored on the floor, operator relocated Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons for rice stored in water 79F, operator discarded waterRepeat Violation Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster, operator posted Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -exterior of reach-in freezers soiled

Basic - Plumbing system in disrepair. -triple sink continuously dripping hot water

Basic - Ripped/worn tin foil used as shelf cover. -lower shelf of prep table next to reach-in cooler on cookline

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout kitchen Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on cutting board in sushi bar area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak 49F, overfilled in top of reach in cooler, per operator less than 2 hours, operator relocated excess to bottom of reach in cooler Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris. -inside of reach in cooler across from flat top grill

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -mens restroom

Intermediate - Handwash sink used for purposes other than handwashing. -plastic container stored in handwash sink at end of cookline, operator removed -utensil stored in handwash sink in sushi bar Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to triple sink

Intermediate - No soap provided at handwash sink. -handwash sink in sushi bar

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -mens restroom water 75F

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling/vent above rice cookers

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. -oil jug and bucket of tempora powder stored on floor -buckets of sauce, case of avocado on floor in walk in cooler Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons for rice and utensils in water 89F, operator discarded water Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light above entrance to walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -inside triple door reach in freezer -outside triple door freezer -dish racks soiled

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -frozen steak, per operator, thawing at room temperature less than 30 minutes, operator relocated to walk in cooler Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout kitchen soiled

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

High Priority - Nonfood-grade bags used in direct contact with food. -multiple items in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored on case of juice in walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained throughout kitchen -interior of ice machine has accumulation of mold-like substance Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -glass cleaner spray bottle lacking label, operator discarded Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -bowl in open bag of rice Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. -shelf under flat top grill

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. -cups in beverage storage area

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -cases of avocados stored on the floor in walk in cooler -buckets of sauce throughout kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with bread crumbs Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons for rice in standing water 80F -spatulas and knives alongside flat top grill in water 84-89F

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -above dry storage area -above dish machine

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -shelf between flat top grill and wok made of particle board in disrepair, mot smooth or easily cleanable

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -accumulation of grease and dust on wall above food prep area -accumulation of grease on wall behind flat top grill

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

Basic - - From initial inspection : Basic - Equipment in poor repair. -pipes below 3 compartment sink Warning - From follow-up inspection 2021-12-08: Time Extended - From follow-up inspection 2022-02-14: Time Extended