Mr Sushi Express

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled

Basic – Food not stored at least 6 inches off of the floor. Tomatoes on the floor in the walk in cooler

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets

Basic – Old labels stuck to food containers after cleaning. On the clean dish rack

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking.

High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board

Intermediate – Handwash sink not accessible for employee use at all times. Blocked by bowls

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

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

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/

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