NINJA SUSHI HIBACHI

Non-food grade paper towel used as liner for food container- salmon stored in direct contact with paper towel in cooler at the back ; removed

High Priority - Non-food grade paper towel used as liner for food container- salmon stored in direct contact with paper towel in cooler at the back ; removed **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (47F - Cold Holding); fish (47F - Cold Holding)in cooler at the back; food not prepared or portioned today; food out of temperature for approximately 1 hour; Food moved to different cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (47F - Cold Holding); fish (47F - Cold Holding)in cooler at the back; food not prepared or portioned today; food out of temperature for approximately 1 hour; Food moved to different cooler. **Corrective Action Taken**

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- sushi rice - since 10:45 am; time marked

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- sushi rice - since 10:45 am; time marked **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (122F - Hot Holding); rice in the small warmer at cook line; food out of temperature for approximately 20 minutes; operator moved in different warmer to reheat to 165 F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (122F - Hot Holding); rice in the small warmer at cook line; food out of temperature for approximately 20 minutes; operator moved in different warmer to reheat to 165 F **Corrective Action Taken**

High Priority

Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of avocado above cooked shrimp tempura and cut vegetables; stored properly

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of avocado above cooked shrimp tempura and cut vegetables; stored properly **Corrected On-Site**

Basic

Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Intermediate