Sushi House

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Observed Commercially processed reduced oxygen packaged fish bearing a label no longer frozen and not removed from reduced oxygen package located in sushi area.

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

Observed multiple employee drinks stored on prep tables throughout kitchen

Employees stored drinks properly. Corrected On-Site

Basic – Equipment in poor repair

Observed door gasket torn on reach in cooler in sushi preparation area.

Basic – Equipment or utensils not designed or constructed in a durable manner

Observed employee using container cut at handle to dispense cooked rice not designed or constructed in a durable manner.

Basic – Food stored on floor

Observed cases of Mayo stored on floor in kitchen.

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

Observed door gaskets soiled on reach in coolers in kitchen across from grill.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw shell eggs stored over ready to eat sauces in walk-in cooler

Observed raw shell eggs stored over unwashed produce in walk-in cooler

Employee removed shell eggs and stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale

Observed sushi rice without time mark

Employee stated was just placed on cook line at 11am

Spoke to operator regarding times that can be placed on time control sheet . Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Observed hand sink in sushi preparation area with thawing salmon

Employee removed salmon from sink. Corrected On-Site

Intermediate – No soap provided at handwash sink

Observed hand sink in kitchen near entrance without soap

Employee provided soap for hand sink. Corrected On-Site

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Observed employee employee training expired for some employees

Manager stated they will complete today.