Rainbow Sushi

Basic – Carbon dioxide/helium tanks not adequately secured

Observed multiple CO2 tanks not secured in kitchen. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Observed multiple employee drinks stored on preparation tables throughout kitchen

Manager hand employees store drinks properly. Corrected On-Site Repeat Violation

Basic – Food stored on floor

Observed cooking oil stored on floor of kitchen near back door

Manager had employee remove and store the oil properly. Corrected On-Site Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed reach in cooler door gaskets on cook line soiled.

Basic – Time/temperature control for safety food thawed in an improper manner

Observed frozen shrimp sitting in 3 compartment sink to thaw

Manager turned cold water on the frozen shrimp. Corrected On-Site Repeat Violation

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Observed the walk-in cooler floor Unsealed concrete.

High Priority – Container of medicine improperly stored

Observed employee medication stored over reach in cooler preparation area

Employee removed and stored properly. Corrected On-Site

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

Observed Dishmachine chlorine sanitizer not at proper minimum strength 0ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 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

Observed employee handling Krab with bare hands

Employee washed hands properly and placed gloves on. Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed one flying insect in ware washing area. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed tempura shrimp being held hot at 96F located in sushi area

Employee stated shrimp was prepared 30 minutes prior

Manager had employee reheat shrimp

Took second temperature 178F(reheating). Corrective Action Taken

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer

Observed establishment without chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Observed establishment without chemical test kit for Dish machine.

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/nObserved establishment with 5 employees engaging in food preparation without certified food service manager on duty. Repeat Violation

Intermediate – No soap provided at handwash sink

Observed hand sink at entrance of kitchen without soap and paper towels

Employee provided hand soap and paper towels. Corrected On-Site Repeat Violation