ZZ'S SUSHI BAR

Violations (12)

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. 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.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw scallops still inside pack. As per operator since the night before. Operator segregated. **Corrective Action Taken**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions (52F - Cold Holding) inside cooler across tartare station. As per operator for 2 hrs. Operator added ice for rapid cooling. **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over pickled ginger. Operator rearranged. **Corrected On-Site**

  High Priority

• 10-14-5Corrected on site

  Ice bucket stored on floor between uses. Operator removed from floor.

  Basic - Ice bucket stored on floor between uses. Operator removed from floor. **Corrected On-Site**

  Basic

• 31B-04-4

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

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed across grill at cook line.

  Basic

• 53A-05-6

  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/

  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/

  Intermediate

• 01C-05-4

  Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

  Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.

  Intermediate

• 01C-03-4

  Oyster tags not marked with last date served.

  Intermediate - Oyster tags not marked with last date served.

  Intermediate

• 06-09-1

  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.

  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. Observed raw scallops still inside pack. As per operator since the night before. Operator segregated. **Corrective Action Taken**

  Basic

• 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. Observed Jose, Mario, Luis, John all hired for more than 60 days.

  Intermediate

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 food employees engaging in food preparation at kitchen without hair restraint.

  Basic

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on storage shelves across triple sink. Operator started to flip container for proper air dry. **Corrective Action Taken**

  Basic