Sushi Bistro Of Ocala

Basic – Bowl or other container with no handle used to dispense food

Bowl no handle inside rice container, employee moved. Corrected On-Site Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting

Cleaned stacked container near back door.

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

Exterior of roc and cooking equipment soiled.

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

Multiple closet cloth on prep tables, Manager moved all to buckets Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. nAt the cook line, cooked shrimp no time marked, Manager marked. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

At the dry storage area, chemicals above rice container, Manager moved. Corrected On-Site

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Reach-in cooler at the front of the cook line, tofu opened 01/27/24 no date marked, Manager dated. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Male employee used sink to refill container. Also, sink at the dish machine area items stored inside sink, Manager moved. Corrective Action Taken