Prime Sushi Improves its Sanitary Rating

Critical - Violation: 20A-09-1Chlorine sanitizer not at proper minimum strength for manual warewashing.

Violation: 37-03-1Observed wall in disrepair. BIG HOLE IN WALL BY DISHWASHING AREA

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. not in use

Critical - Observed raw animal food stored over ready-to-eat food.

Critical - Observed food stored on floor.

Critical - Observed employee improperly washing hands.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Cold water not provided/shut off at employee handwash sink. employee bATHROOM HANDSINK

Critical - Hot water not provided/shut off at employee hand wash sink. WOMAN'S BATHROOM HANDSINK

Critical - Water pressure lacking at fixtures that require the use of water. sinkk on cookline

Observed leaking pipe at plumbing fixture. 3 COMPARTMENT SINK

Critical - Hand sink missing in food preparation room or area. One sink tapped off not working the 2nd sink on prepline not enough water presure

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed wall in disrepair. BIG HOLE IN WALL BY DISHWASHING AREA

Exhaust system not working during the operation of cooking equipment. For reporting purposes only.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. kclass on floor

No copy of latest inspection report.

Critical - Observed food stored on floor. RICECorrected On Site.

Critical - Observed soil buildup inside ice bin.

Observed single-service articles stored without protection from contamination. Corrected On Site.

Plumbing system in disrepair. hand sink

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.next to soda machine

Lights missing the proper shield, sleeve coatings or covers.hood

Wet mop not hung to dry.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed food debris accumulated on kitchen floor.

Critical - Nonexempt fish (salmon) has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food (dessert) prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.

Critical - Observed cloth (wet) used as a food-contact surface (lettuce).

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink-employee bathroom.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed food debris accumulated on kitchen floor.

Observed wall in disrepair-underneath 3 compartment sink.

Critical - Violation: 01B-23-1Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 9-6-10.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food (pasta) prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 12A-04-1Observed establishment utilizing time as a public health control without having written procedures-sushi rice, tempura batter. Not observed; www.myfloridalicense.com-to obtain Time as a Public Health Control application; click on Doing Business with us, Hotels & Restaurants, Forms, Other forms to locate; please fax to 3054994081 when sushi rice is held between 41F and 135F.

Critical - Violation: 17-11-1No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface (storage shelves).

Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Violation: 24-09-1Observed clean equipment stored on floor.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-6-10.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 9-6-10. Christian-National Registry of Food Safety Professionals. Please fax all other certifications.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 9-6-10.

Critical - Ready-to-eat, potentially hazardous food (pasta) prepared on site and held more than 24 hours with not properly date marked.

Critical - No thermometer provided to measure temperature of food product-thermometer begins at 50F.

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed establishment utilizing time as a public health control without having written procedures-sushi rice, tempura batter.

Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Observed employee with no hair restraint (sushi area).

Observed cutting board grooved/pitted and no longer cleanable (cooking area).

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface (storage shelves).

Non-prewrapped utensils not properly presented (outside on tables, uncovered).

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

Observed clean equipment stored on floor.

Critical - Hot water not provided/shut off at employee hand wash sink-sushi area.

Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed (tempura station). Notified Fire AHJ. For reporting purposes only.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 9-6-10.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 9-6-10.