Osaka Sushi & Grill

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic – Food stored on floor. Raw chicken in bag on floor under three compartment sink. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken sitting on three compartment sink.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Tomato's over ready to eat broccoli walk in cooler employee removed to proper storage. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm

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. Tested at 0 ppm tested three times discussed with employees to use three compartment sink to wash rinse and sanitize Repeat Violation

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched raw shrimp and grabbed Togo containers with pout washing hands

High Priority – Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh tuna

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken over ready to eat foods reach in cooler on cooks line employee removed to proper storage nnRaw chicken over liquid margarine walk in cooler. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 61 f on counter 2nd temp 45 f nnCold holding: raw shrimp batter 68f operator placed in freezer 2nd temp 62 f Corrective Action Taken 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.

Intermediate – Handwash sink not accessible for employee use at all times. Plan with produce inside the hand washing sink. Operator removed. Corrected On-Site Repeat Violation

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/ 7 employees working.

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 to sign and few employees sign next routine inspection

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. Missing for 4 employees