Sushi-Matsuri Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Observed the area under the dish wash machine and back hand wash sink has visible accumulation of soil.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed the rice scoop in the kitchen, in standing water, 68°.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Observed a hole in the wall near the men's restroom.ALSO, the wall next to the soda area is not smooth and easily cleanable.

Basic - Wiping cloth sanitizing solution stored on the floor.Observed the sanitizer bucket in the sushi area stored on the floor.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed the sanitizer solution at 300+ ppm chlorine.

Basic - Buildup of food debris/soil residue on equipment door handles.Observed the 2 door reach in cooler in the kitchen, the handlers are soiled. **Repeat Violation**

Basic - Hole in or other damage to wall.Observed the wall next to the five gallons sodas, in disrepair. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Observed both soups on the stove were at 130°. Both are being reheated on the stove.

Intermediate - Cutting board(s) stained/soiled.Observed a small white cutting board with black foreign/stain on the surface.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Observed lack of definite items which need a consumer advisory. There is a lack of an asterisk to help identify which specific items are associated with the need for a consumer advisory. This includes the sushi menu and the lunch special menu.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Observed shrimp on skewers, in the reach in cooler, covered while cooling, 106°.

Basic - Buildup of food debris/soil residue on equipment door handles.Observed the 2 door reach in cooler, handles have food debris build up.

Basic - Employee personal items stored in or above a food preparation area.Observed back pack on top of ice machine. It was removed. **Corrected On-Site** **Repeat Violation**

Basic - Hole in or other damage to wall. Observed wall next to 5 gallon sodas, in disrepair, not easily cleanable. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.Observed raw chicken over raw beef, 2 door reach in cooler, not all commercially packaged.Chicken moved below. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed staff member wash hands in the 3 compartment sink. The staff member was verbally redirected, and he complied. **Corrective Action Taken**

Intermediate - No soap provided at handwash sink.Observed lack of soap at the front line hand wash sink.

Basic - Employee personal items stored in or above a food preparation area.Observed jacket and purse stored on top of the ice machine. They were removed. **Corrected On-Site**

Basic - Handwashing sign provided at a mop sink used by food employees for dumping mop water.Observed a hand wash sign placed over the mop sink. This sign directs employees to wash their hands, potentially in the mop sink.

Basic - Hole in or other damage to wall. Observed the wall by the 5 gallon soda cans scraped and in disrepair. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed rice scoop stored in standing water on the chest freezer. The water was removed. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet paper towel used under the large cutting board on the chest freezer.ALSO, wet cloths not in solution on the front line. They were put into buckets. **Corrected On-Site**

High Priority - Potentially hazardous (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. Observed lettuce on the chest freezer, no time mark. The time should be added. Business is open from 11:30-1:30 for lunch. Items on time cannot be put back under refrigeration for customer consumption.

High Priority - Raw animal food stored over ready-to-eat food.observed raw chicken over teriyaki sauce in the reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing.Observed ice in the front line hand wash sink.

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 2 expired.

Basic - Grease accumulated on kitchen floor and/or under cooking equipmentUnder the ovens there is observable grease accumulation . **Repeat Violation**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.The wall next to the five gallon soda cans has been scraped, making it not easy to clean.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.Container of shrimp dated from 9/13, today is 10/6. The correct label was on the back side of the container. The old label was removed. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.In the wait station, observed accumulation on the ceiling of the bin.

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. 2.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.The door/handle of the black reach in cooler has food residue.

Basic - Floor behind stove or under three-compartment sink area soiled.Area behind the stove/chest freezer has grease accumulation, and under table with rice cooker.

Basic - Floors not maintained smooth and durable.Under ice machine. Tiles are here for the floor remodel. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. On the chest freezer. ALSO, 1 cloth was not in solution. **Corrected On-Site**

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.Only 60 -70 available. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair.In ice machine area. **Repeat Violation**

Basic - Food prepared near sink exposed to splash.Food is prepared near mop sink with no barrier to protect from splash.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.Small black refrigerator on front line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.On front line, sushi counter. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor.In kitchen by 3 compartment sink. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name.All items in sushi bar coolers.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer test strip was 0 ppm.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Glass cleaner on front line next to paper used for wrapping food, in sushi area. **Corrected On-Site**

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Mackerel prepped, then frozen has no date.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (To go boxes on floor)

Basic - Equipment in poor repair. (Refrigerator door handle on refrigerator next to ice machine in disrepair)

Basic - Faucet/handle missing at plumbing fixture. (Hot water handle broken off hand wash sink at front counter)

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**

Basic - Floor tiles missing. (Under ice machine in drink station) **Repeat Violation**

Basic - Food stored in holding unit not covered. (Items containing food in containers at sushi bar station not covered - sushi rice, tofu) **Corrected On-Site**

Basic - Nonfood-contact equipment in poor repair. (Interior reach-in door for kitchen unit damaged)

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw scallops over RTE vegetables in reach-in cooler in kitchen) **Repeat Violation**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. (Throughout kitchen)

High Priority - Basic - Dead roaches on premises. (3 on dish machine in space for chlorine test kit) **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Floor tiles missing. (Under Ice machine in drink station. Tile baseboards missing also)

Basic - Floor under dishmachine or three-compartment sink area soiled.

Basic - Grease accumulated under cooking equipment. (Behind and under fryer area)

Basic - No copy of latest inspection report available.

Basic - Wall soiled with accumulated black debris in dishwashing area. (Under machine)

Basic - Wall soiled with accumulated dust. (In dish area)

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw meats over RTE produce)

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. (Raw chicken over raw shrimp) **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Fan guard in RIC soiled)

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roe on sushi counter 59''F

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken and beef over scallops and shrimp in cooler near 3 comp sink

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making sushi rolls without gloves on **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Black upright cooler

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup on cutting board.

Critical - Observed soil buildup inside ice bin.

Critical - Observed toxic item improperly stored. Degreaser stored on top of dish wash machine.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shiro miso paste on cookline overnight. Held at 79 deg. F.

Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cut vegetables. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowl used as scoop in vinegar bucket.

Critical - Observed buildup of slime in the interior of ice machine. Buildup on deflector shield.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf behind bar.

Critical - Observed toxic item improperly stored. Sanitizer bucket, not in use, stored on floor.

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured.

Critical - No conspicuously located thermometer in holding unit. chest freezer

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cream cheese in the reachin cooler.

Observed nonfood-contact equipment in poor repair Chest freezer door. Insullation exposed

Critical - Observed soil residue in storage containers.

Observed dusty ceiling tiles/vents and wall above the dish eadh area.

No Violations Were Observed

Critical - No conspicuously located thermometer in holding unit. freezer

Critical - Displayed food not properly protected from contamination. Soup & garnishments on counter, which is located on the pathway to the bathrooms.

Critical - Observed food stored on floor. 5 gallon buckets of sauce

Critical - Observed papertowels used as a food-contact surface. shrimp, vegetables & meats.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect for the back kitchen area. Cook sprinkled greenonions into a sauce with bare hands. Repeat Violation.

Observed rice scoop with handle in contact with rice. dry & cooked

Critical - Observed employee improperly washing hands.less than 20 seconds

Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.

Observed nonfood-contact equipment in poor repair. freezer doors held together with tape

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed soil buildup inside ice bin. mold-like Buildup

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

Critical - Observed sushi fish not labeled as what it is.

Critical - Working containers of food removed from original container not identified by common name flour.

Critical - No conspicuously located thermometer in holding unit ser er refrigerator.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on stove handle. Repeat Violation.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area glass on food rack. Corrected On Site.

Nonfood-contact equipment not designed and constructed in a durable manner wrapped sushi mat.

Observed nonfood-contact equipment in poor repair inside of true door. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner spoons and utensils not inverted.

Critical - Employees have not received training related to their assigned duties need to know temperatures.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored bowls not inverted.

Floors not constructed easily cleanable.broken tiles by fryers.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Identity of food or food product misrepresented must be next to item not at bottom of menu.

Critical - No conspicuously located thermometer in holding unit white refrigerator.

Observed attached equipment soiled with accumulated dust a/c vents.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect put salad on plate without gloves.Repeat Violation.

Observed employee with no hair restraint.

Critical - Observed employees using same utensil to handle raw and cooked product.Corrected On Site.

Observed grease accumulated on kitchen floor.under 3 bay sink.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed nonfood-contact equipment in poor repair door to reachin

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. sitting on floor under shelf.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.Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

(A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.

Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;

(A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES' and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.

(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.

Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

(d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Critical - Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.

Carbon dioxide/helium tanks not adequately secured.

Critical - No conspicuously located thermometer in holding unit in 2 door true.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area tea Corrected On Site.

Observed grease accumulated on kitchen floor by fryer

Observed personal care item stored with food shoes under counter

Critical - Observed soiled reach-in cooler gaskets small refrigerator up front.

Plumbing system in disrepair under sink

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name flour.