Akita Sushi

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in the To go menu and online menu. **Warning** - From follow-up inspection 2024-10-02: **Time Extended** - From follow-up inspection 2024-10-03: **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area; observed three live roaches underneath prep table, two live roaches under Hot holding equipment, ten live roaches under reach-in freezer (motor area), two live roaches behind search protector at the cook line, one live roach in rice warmer hinges, five live roaches behind handwash sink at the kitchen entrance, four live roaches on floor under reach-in cooler at the cook line, one love roach on exterior part of chest freezer and three live roaches in chest freezer hinges. **Warning** - From follow-up inspection 2024-10-02: At the kitchen area, observed two live roaches behind stove and one live roach inside freezer hinge, Manager killed all. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in the To go menu and online menu. **Warning** - From follow-up inspection 2024-10-02: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. At the cook line, observed approximately 30 dead roaches at the motor area of reach-in freezer, six dead roaches on floor under reach-in cooler at the cook line, two dead roaches on floor under triple sink, two dead roaches on floor under wok station and four dead roaches inside chest freezer hinges. **Warning** - From follow-up inspection 2024-10-02: At the kitchen area, observed four dead roaches on floor under dish machine, two dead roaches on floor under freezer, one dead roach on prep table underneath tea machine, one dead roach near mop sink and one dead roach near handwash sink at the end of the cook line. Manager cleaned. **Admin Complaint** **Corrective Action Taken**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee scratched his face and immediately after handle clean equipment and containers with food, Inspector instructed to stop, and wash his hands. **Corrective Action Taken**

High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area; observed three live roaches underneath prep table, two live roaches under Hot holding equipment, ten live roaches under reach-in freezer (motor area), two live roaches behind search protector at the cook line, one live roach in rice warmer hinges, five live roaches behind handwash sink at the kitchen entrance, four live roaches on floor under reach-in cooler at the cook line, one love roach on exterior part of chest freezer and three live roaches in chest freezer hinges. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line use to stored pots inside sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three male employees

Intermediate - No soap provided at handwash sink. Handwash sink at the kitchen entrance.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in the To go menu and online menu. **Warning**

Basic - Bowl or other container with no handle used to dispense food. At the cook line, underneath prep table, observed bowl no handle inside sugar container. **Repeat Violation**

Basic - Dead roaches on premises. At the cook line, observed approximately 30 dead roaches at the motor area of reach-in freezer, six dead roaches on floor under reach-in cooler at the cook line, two dead roaches on floor under triple sink, two dead roaches on floor under wok station and four dead roaches inside chest freezer hinges. **Warning**

Basic - Food stored on floor. At the kitchen entrance, observed soda bottles on floor.

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, observed two tongs on oven handle. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed rice spoon in 85F water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, observed multiple boxes of vegetables stored above cut vegetables. **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sirachi sauce prepared two days earlier not date marked

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( sauce and rice ). Manager removed bowl **Corrected On-Site**

Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard lining floor of walk-in-cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of ice machine

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer have ice build up. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle door **Repeat Violation**

Basic - Interior of microwave with rust that has pitted the surface Microwave on cook line rusted on the inside and out and showing holes in exterior structure

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above cook line soiled with grease

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( avocado ) stored over ready-to-eat food ( sirachi sauce and cut vegetables ) in walk in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.\walk-in-cooler Walk-in-cooler shelves rust pitted

High Priority - Container of medicine improperly stored. Observed Advil, glue, and soap stored above Teriyaki sauce in kitchen. Observed WD-40 stored on top of bags of sugar. Manager removed all items **Corrected On-Site**

High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored above soy beans in pods in reach in cooler in kitchen. Observed raw fish stored over ice cream in reach in freezer . Manager corrected both situations. **Corrected On-Site**

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. See stop sale. Observed rice at sushi bar not marked with time. Manager advised rice had been prepared 3 hours earlier

Intermediate - Handwash sink not accessible for employee use at all times. Observed pans stored in hand wash sink on cookline. Observed sanitizer bucket stored ion hand wash sink be dishwash area. Employee removed sanitizer bucket. **Corrected On-Site** **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee food and drink stored on prep table in kitchen. employee removed both items from prep table. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment (plastic containers)not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Food stored on floor. Observed box of plastic hot sauce bottles stored on floor in dry goods storage area. Manager placed box on shelf. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters oiled with grease in kitchen. Observed door handle to reach in cooler on cook line soiled with food particles.

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed two hand wash sink sinks removed where sushi bar was previously located. **Warning** - From follow-up inspection 2023-08-09: Observed establishment has not re-installed the hand wash sink as per the original approved plan review. However, operator submitted plans on 8/1/23 of existing setup for review to plan review **Time Extended**

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed sushi bar has been relocated with no plan review approval **Warning** - From follow-up inspection 2023-08-09: Observed establishment has not re-installed the hand wash sink as per the original approved plan review. However, operator submitted plans on 8/1/2023 of existing setup to plan review for review and approval. **Time Extended**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pans in hand wash sink and not sanitizer prior to using pans. Manager advised.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the reach-in Cooler: shrimp (57F - Cold Holding); beef (56F - Cold Holding); Chicken (51F - Cold Holding). Items had been in the reach in cooler for 3hours. Manager voluntary discarded all three items. Ambient temperature of reach in cooler was 41F. **Repeat Violation** **Admin Complaint**

Intermediate - Hand wash sink used for warewashing. Observed employee wash pans in hand wash sink and not sanitize the pans prior to using. Manager advised

Intermediate - Handwash sink not accessible for employee use at all times. Observed pans in hand wash sink on cookline. Employee removed pans. **Corrected On-Site**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed two hand wash sink sinks removed where sushi bar was previously located. **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for dishmachine

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed sushi bar has been relocated with no plan review approval **Warning**

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (rice). Manager removed bowl from rice **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen. Manager put chain on tanks **Corrected On-Site**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor in walk-in-cooler.

Basic - Food stored on floor. Observed soda syrup box on floor in kitchen, manager placed on shelf **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in freezer section of reach in cooler under sushi bar.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( flour ). Manager removed scoop from flour. **Corrected On-Site**

Employee Health Policies Present

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Food Received at Proper Temperature

Proper Hot and Cold Holding Temperatures

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Certified Food Manager Identification

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Hands Clean and Properly Washed

No Bare Hand Contact with Ready-to-Eat Food

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Hot and Cold Water Available; Adequate Pressure

Plumbing Maintained; Sewage Disposal

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. At the cook line, raw shell eggs no time marked, Manager marked. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washes his hands in three compartment sink

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. At the to go menus (total of 15), crab cheese wonton made with imitation of crab, (spelled with c), during inspection employee spelled Krab on 15 menus. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. At the sushi bar area, container inside sink, employee moved container **Corrected On-Site** **Repeat Violation**

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 cards expired 05/2022

Basic - Bowl or other container with no handle used to dispense food. Inside dried rice container, Manager moved. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the sushi bar area, opened employee drink no straw no lid on prep table, Manager discarded **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line rice spoons in 84F water.

Basic - Working containers of food removed from original container not identified by common name. At the cook line, container not labeled, Manager labeled flour. **Corrected On-Site**