Sushi Bay Kitchen&sake Bar

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Observed black substance on sides of ice machine.

Basic – Bowl or other container with no handle used to dispense food.Observed no handle to go scoop stored in sushi rice .

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.Observed heavy ice buildup in Walkin Freezer . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Missing drain plug at dumpster.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority – Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.Observed chlorine towel bucket at 0 ppm on sushi line.

High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non exempt fish may not be served raw or undercooked. Observed salmon without parasite destruction letter. Warning

High Priority – Nonfood-grade bags used in direct contact with food.Observed chicken stored in non food grade to go bags in chest freezer and Walkin Cooler .

High Priority – Raw animal food stored over or with unwashed produce. Observed shell eggs stored over iceberg lettuce in Walkin Cooler .

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.Printed for operation. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected by printing for operation. Corrected On-Site

Intermediate – Failure to maintain freezing records on nonexempt fish for 90 days.Could not observe any invoices or parasite destruction during inspection. Non exempt fish may not be served raw or undercooked. Warning

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

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/ Observed 6 employees working without a car tidied manager present.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Did not observe any written plan for using time as public health control. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

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. Observed no training for

Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit door blocked with ladder. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation