Sushi Ninja Tampa Llc

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

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf over prep table in kitchen.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee salmon over food for restaurant. Operator relocated at time of inspection.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on bulk boxes of beer for restaurant.

Basic – Food stored on floor. Bulk soy sauce on floor in kitchen. Repeat Violation

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen. Repeat Violation

High Priority – Container of medicine improperly stored. Employee Alka-Seltzer over prep table in kitchen.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked vegetables in reach in cooler . Operator relocated at time of inspection.

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 and the time removed from temperature control cannot be determined. No time mark on sushi rice. Operator time marked at time of inspection. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate – Handwash sink used for purposes other than handwashing. Metal pans in handwash sink in kitchen. Operator relocated at t8me of inspection. Repeat Violation