Fancy Sushi

High Priority - Toxic substance/chemical improperly stored. Pump soap for hand wash station in middle of sushi bar stored with containers of small utensils, soap moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers with rice cloths stored inside hand wash sink of hand wash station by triple sink, items moved. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink for employees stored over make line cooler, drink moved. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler on cook line preparing food, employee corrected during inspection. **Corrected On-Site**

Basic - Food stored on floor. Buckets of raw chicken in walk in freezer. Bucket of cut onions and box of avocados in walk in cooler. All items moved. **Corrected On-Site** **Repeat Violation**

High Priority - Employee washed hands with no soap. After food preparation employee washed hands in triple sink without any soap then continued to do food preparation and handle clean equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over udon noodles in bottom of flip top reach in cooler on make line in kitchen. Raw fish and raw fish roe stored over various prepared vegetables in bottom section of reach in cooler at sushi bar. Also raw beef stored over raw salmon in bottom of reach in cooler on make line in kitchen. All items rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding); raw shrimp (56F - Cooling); cream cheese (45F - Cold Holding); cut cabbage (46F - Cold Holding) in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, internal door to walk in freezer propped open. raw chicken (48F - Cold Holding) in over filled, double panned container in top section of reach in cooler on make line, per manager lid has been consistently open for no more then a few hours, chicken moved to walk in cooler. Recheck of all items at or below 41F. raw fish roe (53F - Cold Holding) sitting out on counter at sushi bar at beginning of inspection, per manager roe has been taken in and out of for less then 2 hours and is usually used up within 4 hours, manager placed roe on time control for busy hours of the day and placed roe for to day back in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees engaged in food handling and manager on site not able to locate food manager certification that said they had, but has been working on site for less then a few weeks.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Page 3 of provided written procedures for time control not filled out, manager filled out during inspection. **Corrected On-Site** **Repeat Violation**