Origami Sushi

Basic – Bowl or other container with no handle used to dispense food. Scoop rice in dry storage area rice bin container

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar area table and Employee drink above microwave

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.discussed with employee to place straw in coffee cup employee placed straw Corrected On-Site

Basic – Employee eating in a food preparation or other restricted area. By dish machine and prep table

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employees food in reach in cooler employee removed Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table by sushi making station.

Basic – Equipment in poor repair. Sushi line window flaps chipped. Discussed air flow can change the temperature of time/temperature control for safety food products

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Green onions not washed over ready to eat shrimp. Reach in cooler by soup and rice station.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Sushi line

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter reach in cooler make station grab section on cooks line

Raw beef over ready to eat sauce reach in cooler cooks line operator removed to proper storage. raw salmon over ready to eat lemons in reach in cooler by soda cooler glass refrigerator. Corrective Action Taken Repeat Violation

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee washed gloves. Discussed with employee the importance of hand washing and removing gloves putting new gloves on.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler small black door under sushi line. 15 lbs of rice at 52 f no temperatures taken held over night in a reach in cooler with ambient temperature of 52 f of cooler

Cold holding Fish 58 f 1/2 lbs held in same cooler over night no temperatures taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi counter cooler Cream cheese 48 f imitation krab 48 f operator placed in freezer 43 f nSushi rolls 45 f 2nd temp operator placed in freezer 43 f nnStop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler small black door under sushi line. 15 lbs of rice at 52 f no temperatures taken held over night in a reach in cooler with ambient temperature of 52 fnCold holding Fish 58 f 1/2 held in same cooler for night no temperatures taken Corrective Action Taken

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.

Intermediate – Handwash sink not accessible for employee use at all times. Had plastic wrap around sink employees unable to wash hands at sushi line. Manager removed wrap from hand washing sink. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Containers and water bottle stored in hand washing sink. Dumping water into hand washing sink

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

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by dish machine. Operator restocked

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. Printed for management manager signed and multiple employees signed. Next unannounced inspection Corrective Action Taken