Tank's Sushi Bistro

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (56F - Cold Holding) in bay sitting on top of containers in top section of reach in cooler on make line, per manager bag has been there less then 1 hour, bag moved to bottom of cooler. raw fish roe (58F - Cold Holding) in display reach in cooler at sushi bar, per manager roe has been taken in and out of cooler for less then 1 hour. raw shrimp (64F - Cold Holding) portions of shrimp thawing out under cold running water in triple sink in kitchen, per manager shrimp has been thawing out for less then 1 hour, employee started to move thawed portions to walk in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-26: dumplings (49F - Cold Holding) in bag sitting in top section of reach in cooler in container on make line, per manager bag has been there less then 30 minutes, bag moved to bottom of cooler. raw fish roe (54F - Cold Holding) sitting out on counter at sushi bar area, per employee roe has been out less then 30 minutes, roe placed back in reach in cooler. **Admin Complaint** **Corrective Action Taken**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Hands Clean and Properly Washed

Wiping Cloths Properly Used and Stored

Employee Health Policies Present

High Priority - Raw animal food stored over or with unwashed produce. In the reach in cooler at the end of the main cook line, raw beef over container of washed peppers. In the walk in cooler raw shell eggs over cut produce. Operator instructed employee to relocate the raw products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line, dumplings (59/62F - Cold Holding) stored above the cooling plane of the cooler. Operator discarded the dumplings. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; shrimp dumplings (47F - Cold Holding); beef (48F - Cold Holding); shrimp (50F - Cold Holding); dumplings (59/62F - Cold Holding). Per operator shrimp dumplings, beef and shrimp placed in reach in cooler for lunch, reach in cooler top left open during lunch rush. Operator placed ice bags on the food products to bring back to temperature range. **Corrective Action Taken**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm at time of inspection. Operator primed dish machine to 100ppm during inspection and placed service phone call for maintenance. **Corrected On-Site**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left the building out of the back door with gloved hands, went back inside to the cook line and began handling clean utensils with no hand wash after going outside.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining build up. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to discard drinks as evident by ice and straws in the hand wash sink. **Repeat Violation**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training certificates are expired. **Warning**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed and thawing vacuum packaged tuna and escolar in sealed reduced oxygen packaging. Operator had employee begin to cut open all packages. **Corrective Action Taken**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in cooler at the end of the main cook line and in the walk in cooler and walk in freezer, employees personal food stored over food for customers. Operator began relocating all employees food. **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on bags of uncooked rice. Employee water gun stored over main cook line. Operator had employee relocate all personal items. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**

Basic - Food stored on floor. In the walk in freezer, container of frozen shrimp stored on the floor. **Repeat Violation**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, knives stored between reach in cooler and prep table. Rice scoop stored in water at 83F. Operator began removing all utensils. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee energy drink can in the flip top reach in cooler on the main cook line. Operator removed the employee beverage. **Corrected On-Site**

Basic - Ripped/worn tin foil used as shelf cover. Stained and ripped tin foil used to cover the wall behind the main cook line. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water in a bowl in front of the three compartment sink. Operator had employee relocate the tuna to the walk in cooler. **Corrected On-Site** **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads in the bottom of the mop sink. Operator hung the mop to dry. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting boards on the main cook line and sushi bar counter and under the cutting board in the prep area. Operator began removing all wet wiping cloths. **Corrective Action Taken** **Repeat Violation**

Basic - Insect control device installed over food preparation area. Blue bug zapper stored over the main cook line and steam well.

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container. Operator removed the portion cup. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust. **Repeat Violation**

Food Received at Proper Temperature

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. On the main cook line, garlic in oil held on time as public health control placed out at 11am stored with no product time marking.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shell eggs stored over box of unwashed oranges and lemons and raw shrimp stored over onions. Operator relocated the shrimp to the bottom storage shelf. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in cooler opposite the flat top grill has build up of food debris in the door gaskets.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink opposite the three compartment sink used to store multiple container lids. Employee relocated the items from the hand wash sink. **Corrected On-Site** **Repeat Violation**

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Establishment has chlorine test strips but no color comparison chart for test kit.

Intermediate - Records/documents for required employee training appear to be falsified. Some food handler training certificates with visible changes of names and dates on the certificates.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has accumulation of dust on the vent and surrounding tiles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on the back side of the main cook line over the flip top reach in cooler and on the storage shelf by the fryer over container of flour. Operator relocated the employee beverages. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee belongings; keys, bags, jackets stored over containers of dry goods and box of wine. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - Food stored on floor. In the walk in freezer, container of chicken stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the end of the main cook line by the steam well, rice scoop stored in standing water at 86F. Operator removed the rice scoops from the standing water.

Basic - Ripped/worn tin foil used as wall cover. On the main cook line, soiled and ripped tin foil used to line cook line wall behind grill and wok station.

Basic - Stored food not covered. In the reach in chest freezer at the entrance to the sushi bar, unwrapped lobster tails and open container of frozen dumplings. Operator had employee wrap the products. **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner. On the washboard of the three compartment sink, bags of frozen tuna thawing in bowl of standing water. Operator relocated the bowl to the sink to run under cold running water. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on the end of the main cook line by the prep station and on the main cook line. Overhead employee relocate the wet wiping cloths. Sanitizer solution bucket stored on the floor by the three compartment sink and at the waitstation hallway. **Corrective Action Taken** **Repeat Violation**

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Personal Cleanliness