SUSHI SIMON

Violations (6)

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over vegetables and sauces at low boy cooler on sushi make line, raw shell eggs over lettuce at sliding door cooler in kitchen. Operator stored all products properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over vegetables and sauces at low boy cooler on sushi make line, raw shell eggs over lettuce at sliding door cooler in kitchen. Operator stored all products properly. **Corrected On-Site** **Repeat Violation**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice in use at 3:01, time expired at 3:00.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice in use at 3:01, time expired at 3:00.

  High Priority

• 03F-04-5Critical

  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice in use at 3:01, time expired at 3:00.

  High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Sushi rice in use at 3:01, time expired at 3:00.

  High Priority

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on cutting board at sushi station.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on cutting board at sushi station. **Corrected On-Site**

  Basic

• 03F-10-5RepeatCorrected on site

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Operator filled out time control procedure.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Operator filled out time control procedure. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 53B-13-5

  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.

  Intermediate - 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.

  Intermediate