IRON SUSHI

Violations (9)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront reach in cooler, unopened cream cheese (54F - Cold Holding); unopened tofu (54F - Cold Holding). Per employee all items in unit more than 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront reach in cooler, unopened cream cheese (54F - Cold Holding); unopened tofu (54F - Cold Holding). Per employee all items in unit more than 4 hours. See stop sale.

  High Priority

• 14-86-1Critical

  Non-food grade paper/paper towel used as liner for food container. 1)In sushi reach in cooler, raw tuna and salmon in direct contact with brown paper towels. Employee began replacing with deli wax paper. 2) In kitchen fliptop upper cooler, cut raw vegetables in direct contact with brown paper towels. Employee began replacing with deli wax paper.

  High Priority - Non-food grade paper/paper towel used as liner for food container. 1)In sushi reach in cooler, raw tuna and salmon in direct contact with brown paper towels. Employee began replacing with deli wax paper. 2) In kitchen fliptop upper cooler, cut raw vegetables in direct contact with brown paper towels. Employee began replacing with deli wax paper. **Corrective Action Taken** **Corrective Action Taken**

  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 cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront reach in cooler, unopened cream cheese (54F - Cold Holding); unopened tofu (54F - Cold Holding). Per employee all items in unit more than 4 hours.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront reach in cooler, unopened cream cheese (54F - Cold Holding); unopened tofu (54F - Cold Holding). Per employee all items in unit more than 4 hours.

  High Priority

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 0ppm chlorine. Employee remade to correct 100ppm chlorine.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading 0ppm chlorine. Employee remade to correct 100ppm chlorine. **Corrected On-Site**

  Basic

• 31B-03-4RepeatCorrected on site

  No soap provided at handwash sink. At back kitchen hand sink. Employee replaced soap.

  Intermediate - No soap provided at handwash sink. At back kitchen hand sink. Employee replaced soap. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 14-36-5Repeat

  Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer at front counter hinge damaged and broken exposing insulation.

  Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer at front counter hinge damaged and broken exposing insulation. **Repeat Violation**

  Basic

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees have expired training.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees have expired training.

  Intermediate

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of front counter hand sink heavy soiled with mold like buildup.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of front counter hand sink heavy soiled with mold like buildup.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry. Mop stored head down in mop bucket.

  Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored head down in mop bucket.

  Basic