SUSHI JO

Violations (8)

• 14-86-1Critical

  Non-food paper towel used as liner for food container- salmon stored in direct contact with paper towels in walk-in cooler Advised operator to remove

  High Priority - Non-food paper towel used as liner for food container- salmon stored in direct contact with paper towels in walk-in cooler Advised operator to remove

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tofu (53F - Cold Holding); cut cabbage (53F - Cold Holding); in cooler at expo line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in walk-in cooler;

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tofu (53F - Cold Holding); cut cabbage (53F - Cold Holding); in cooler at expo line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved in walk-in cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 41-07-4CriticalCorrected on site

  Container of medicine improperly stored- milk thistle bottle next to hot saki and tea dispenser ; operator removed;

  High Priority - Container of medicine improperly stored- milk thistle bottle next to hot saki and tea dispenser ; operator removed; **Corrected On-Site**

  High Priority

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing garbage can with gloved hands and continued to cut fruit after without washing hands first; educated; employee washed hands; **Corrected On-Site**

  High Priority

• 53B-14-5Repeat

  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.

  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. **Repeat Violation**

  Intermediate

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit- at expo line;

  Basic - No conspicuously located ambient air temperature thermometer in holding unit- at expo line;

  Basic

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

  Intermediate - No probe thermometer provided to measure temperature of food products.

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 117 F at expo line; removed

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 117 F at expo line; removed **Corrected On-Site**

  Basic