SUSHI ROCK - BOCA RATON

Violations (18)

• 12A-18-4Critical

  12A-18-4

  High Priority - Observed: Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry soiled gloves on apron then handle container of fried tempura shrimp without first handwashing. **Warning** Priority: High Priority

  High Priority

• 09-02-5Critical

  09-02-5

  High Priority - Observed: Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. 1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands. **Warning** Priority: High Priority

  High Priority

• 12A-28-4Critical

  12A-28-4

  High Priority - Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes with gloved hands, then drying soiled gloves with apron, the handling and plating fried tempura shrimp without first handwashing. **Warning** Priority: High Priority

  High Priority

• 41-10-4Critical

  41-10-4

  High Priority - Observed: Toxic substance/chemical improperly stored. Observed container of Plumbers putty and bottle of isopropyl alcohol stored at sushi prep counter next to chill powder bamboo rollers. **Warning** Priority: High Priority

  High Priority

• 09-01-4Critical

  09-01-4

  High Priority - Observed: 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. 1. Observed sushi chef preparing and placing sushi rolls with bare hands in direct contact with food. 2. Observed sushi chef handling raw tuna with bare hands and slicing tuna for customer order with bare hands in direct contact with food. 3. Observed sushi chef grab handful of rice from rice warmer with bare hands. **Warning** Priority: High Priority

  High Priority

• 36-24-5

  36-24-5

  Basic - Observed: Hole in or other damage to wall. Observed large pieces of painting peeling from walls in kitchen. **Warning** Priority: Basic

  Basic

• 14-69-4

  14-69-4

  Basic - Observed: Ice buildup in single door reach-in freezer at front line in kitchen. **Warning** Priority: Basic

  Basic

• 22-08-4

  22-08-4

  Basic - Observed: Interior of toaster oven has accumulation of black substance/grease/food debris at sushi prep counter. **Warning** Priority: Basic

  Basic

• 23-03-4Repeat

  23-03-4

  Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler at sushi counter. **Repeat Violation** **Warning** Priority: Basic

  Basic

• 12B-13-4

  12B-13-4

  Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottles in reach in freezer in kitchen. **Warning** Priority: Basic

  Basic

• 35B-05-4

  35B-05-4

  Basic - Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back exit door propped completely open. **Warning** Reference: 6-202.15 (A), (C) and (D) FC: (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment, and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. Priority: Basic

  Basic

• 53B-13-5

  53B-13-5

  Intermediate - Observed: 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. Unable to provide training for dishwasher. **Warning** Priority: Intermediate

  Intermediate

• 36-34-5

  36-34-5

  Basic - Observed: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Warning** Priority: Basic

  Basic

• 36-27-5

  36-27-5

  Basic - Observed: Wall soiled with accumulated dust above dish machine in kitchen. **Warning** Priority: Basic

  Basic

• 36-36-4

  36-36-4

  Basic - Observed: Ceiling tile missing throughout kitchen. **Warning** Priority: Basic

  Basic

• 24-07-4

  24-07-4

  Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed employee handwashing cheesecloth at triple sink in kitchen and then hanging the cloth outside on uncleaned spigot above mop sink outside. **Warning** Priority: Basic

  Basic

• 12B-07-4

  12B-07-4

  Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee personal water bottle stored on cutting board at sushi prep. **Warning** Priority: Basic

  Basic

• 40-06-5Repeat

  40-06-5

  Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee personal cell phone stored on food prep table next to and above cleaned food utensils in kitchen. 2. Observed employee purse stored on food storage rack above canned goods in kitchen. **Repeat Violation** **Warning** Priority: Basic

  Basic