NOUTTA SUSHI

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. Sushi rice missing time stamp. Manager added time stamp from 11:30am-3:30pm.

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 and the time removed from temperature control cannot be determined. Sushi rice missing time stamp. Manager added time stamp from 11:30am-3:30pm. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper, cooked chicken (51F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper, cooked chicken (51F - Cold Holding). Observed container held outside of cold air area - on top of containers in line. Per employee not prepared or portioned today and out of cooler less than 1 hour. Employee rearranged containers and placed chicken in cooler to rechill. **Corrective Action Taken**

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging immediately beside scale and cutting board on shelf at back of kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging immediately beside scale and cutting board on shelf at back of kitchen.

Basic

Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing sushi.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing sushi.

Basic

No handwashing sign provided at a hand sink used by food employees. At sushi station hand sink.

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station hand sink.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cart beside fliptop units in kitchen, cut kale 78F in water 78F at 1:30pm (ambient cooling approximately 2 hours) to 73F at 1:55pm in cooler; rice noodles in water 76F at 1:30pm (ambient cooling approximately 2 hours) to 71F at 1:55pm in cooler. Based on times and temperatures taken, neither will reach 41F in 4 hours. Employee added ice to water to rapid continue chilling.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cart beside fliptop units in kitchen, cut kale 78F in water 78F at 1:30pm (ambient cooling approximately 2 hours) to 73F at 1:55pm in cooler; rice noodles in water 76F at 1:30pm (ambient cooling approximately 2 hours) to 71F at 1:55pm in cooler. Based on times and temperatures taken, neither will reach 41F in 4 hours. Employee added ice to water to rapid continue chilling. **Corrective Action Taken**

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/ Certified Food Manager - Fernando Garcia Person In Charge - Noutta Phommahaxay

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/ Certified Food Manager - Fernando Garcia Person In Charge - Noutta Phommahaxay

Intermediate

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoop on top of machine not inverted in holder. Manager inverted.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoop on top of machine not inverted in holder. Manager inverted. **Corrected On-Site**

Basic

Spray bottle containing toxic substance not labeled. Unknown blue substance in spray bottle by cookline. Employee paddled as cleaner.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown blue substance in spray bottle by cookline. Employee paddled as cleaner. **Corrected On-Site**

Intermediate

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. In walk in cooler, partially frozen raw tuna still in vacuum packaging. Per manager, removed from freezer approximately 3-3.5 hours. Manager removed all from packaging.

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. In walk in cooler, partially frozen raw tuna still in vacuum packaging. Per manager, removed from freezer approximately 3-3.5 hours. Manager removed all from packaging. **Corrected On-Site**

Basic