Sushi Yama

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

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Appropriately 30 flies trapped on sticky fly trap. Warning

Basic – Bowl or other container with no handle used to dispense food. Bowl in bulk sugar. Warning

Basic – Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen. Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of bar over drinks for establishment. Warning

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from cup with no lid or straw at ice machine. Warning

Basic – Employee eating in a food preparation or other restricted area. Employee eating off plate of food next to ice machine in kitchen. Repeat Violation Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection. Corrected On-Site Warning

Basic – Equipment and utensils not properly air-dried – wet nesting of clear containers on dish drying rack. Warning

Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as wash,sanitize then rinse. Operator rearranged bay to be set up correctly as wash ,rinse,sanitize. Warning

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment in prep area. Warning

Basic – Food stored on floor. Eel and multiple items on floor or walk in freezer . Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table in kitchen. Repeat Violation Warning

Basic – No handwashing sign provided at a hand sink used by food employees. Handwash sink next to wok station. Repeat Violation Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen. Warning

Basic – Old labels stuck to food clear containers after cleaning, on dish drying rack. Warning

Basic – Stored food not covered. Calamari in reach in freezer. Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station. Repeat Violation Warning

Basic – Working containers of food removed from original container not identified by common name. Bulk sugar and tempura flour not labeled. Warning

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine testing at 101 F, Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in reach in cooler. Operator relocated at time of inspection. Corrected On-Site Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: grilled onions 116 F, operator discarded at time of inspection. Warning

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. Warning

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

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

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. Juan De Leon. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wasabi mayo, spicy salmon and multiple items I. Walk in cooler . Repeat Violation Warning

Intermediate – Spray bottle containing toxic substance not labeled with clear liquid at beverage station. Warning