Bayridge Sushi

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. - raw pork over bag carrots - From follow-up inspection 2025-02-12: **Time Extended**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink - From follow-up inspection 2025-02-12: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of debris on dish trays - From follow-up inspection 2025-02-12: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** - From follow-up inspection 2025-02-12: **Time Extended**

High Priority - Raw animal food stored over or with unwashed produce. - raw pork over bag carrots

High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fried shrimp (78F - Cold Holding); - fried chicken (80F - Cold Holding) Observed cooked breaded chicken and cooked breaded shrimp on counter at sushi bar. Manager brought to back. States will reheat to 165f. WALK IN COOLER: - raw chicken (44F - Cold Holding); - rice (44F - Cold Holding); - cream cheese (44F - Cold Holding **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - seasoned boiled egg on ramen bowls. Manager added asterisk to all menus. **Corrected On-Site**

Basic - Stored food not covered. - ice cream at reach in freezer **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. - below sauce buckets in walk in cooler.

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

Basic - Raw fruits/vegetables not washed prior to preparation. - avocados at sushi bar **Corrected On-Site**

Basic - Accumulation of debris on dish trays

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine **Corrected On-Site**

Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. - inside bulk sauces at walk in cooler. Manager removed **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles soiled. Employees cleaned **Corrected On-Site**

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - wooden sushi mixing bowl

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Chlorine 0ppm). Manager made new solution. Final reading 100 ppm **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. - bulk flour

Employee Health Policies Present

Certified Food Manager Identification

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm sanitizer was empty, replaced primed and tested 100 ppm **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the splitter at the mop sink both sides need to have a vacuum breaker added

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A black mold like substance is present on the white divider on the ice bin

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Glass door cooler

Basic - Floors not constructed to be easily cleanable. At the dish area low grout lines are holding standing water

Basic - Food stored on floor. In the freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have oil build up and dripping

Basic - Plumbing system improperly installed or repaired. A rubber hose has been added to the end of the faucet at the 3 compartment sink

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room **Warning** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2024-01-19: **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area **Warning** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2024-01-19: **Time Extended** - From follow-up inspection 2024-02-19: **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/. Operator has added to the foot print of the restaurant adding a new dinning room, stock room bar, added a ice machine, soda station (hand sink needed) . New Stock room , floor is unsealed concrete, no drop ceiling (rafters exposed ) walls not finished one wall exposed concrete block the other unfinished drywall. Stock room is filled. Stock room is large 60ft x20 approximately. Emergency exit is blocked . Plan review referral was sent on 5/31/23 Spoke with Cindy in plan review , no plans have been submitted. **Warning** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2024-01-19: Operator sent plans to seating change evaluation instead of plan review **Time Extended**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room **Warning** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2024-01-19: **Time Extended**

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area **Warning** - From follow-up inspection 2023-11-20: **Time Extended** - From follow-up inspection 2024-01-19: **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi low boy cooler at the entrance of the sushi bar shrimp550 cold hold ; crab (55F - Cold Holding); tuna (55F - Cold Holding); shrimp (57F - Cold Holding); eel (57F - Cold Holding) Operator has disposed of the product **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-20: **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/. Operator has added to the foot print of the restaurant adding a new dinning room, stock room bar, added a ice machine, soda station (hand sink needed) . New Stock room , floor is unsealed concrete, no drop ceiling (rafters exposed ) walls not finished one wall exposed concrete block the other unfinished drywall. Stock room is filled. Stock room is large 60ft x20 approximately. Emergency exit is blocked . Plan review referral was sent on 5/31/23 Spoke with Cindy in plan review , no plans have been submitted. **Warning** - From follow-up inspection 2023-11-20: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At the bar **Warning** - From follow-up inspection 2023-11-20: **Time Extended**

Basic - - From initial inspection : 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. Escolar at the sushi low boy cooler **Warning** - From follow-up inspection 2023-11-20: Tuna not opened labled with remove desired amount from package and thaw under refrigeration **Admin Complaint**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room **Warning** - From follow-up inspection 2023-11-20: **Time Extended**

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area **Warning** - From follow-up inspection 2023-11-20: **Time Extended**

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Stored on the grass next to the dumpster **Warning** - From follow-up inspection 2023-11-20: Oil bin on the grass **Time Extended**

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Outside dozens of plastic buckets stored, trash on the ground **Warning** - From follow-up inspection 2023-11-20: **Time Extended**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**

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. Dish washer **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi low boy cooler at the entrance of the sushi bar shrimp550 cold hold ; crab (55F - Cold Holding); tuna (55F - Cold Holding); shrimp (57F - Cold Holding); eel (57F - Cold Holding) Operator has disposed of the product **Corrective Action Taken** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi low boy cooler at the entrance of the sushi bar shrimp550 cold hold ; crab (55F - Cold Holding); tuna (55F - Cold Holding); shrimp (57F - Cold Holding); eel (57F - Cold Holding) Line make cooler ; fried shrimp (50F - Cold Holding) pan stored on top of the pans ; **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. At the dish area / back door a hose is attached to the hand sink faucet **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at the back door **Warning**

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/. Operator has added to the foot print of the restaurant adding a new dinning room, stock room bar, added a ice machine, soda station (hand sink needed) . New Stock room , floor is unsealed concrete, no drop ceiling (rafters exposed ) walls not finished one wall exposed concrete block the other unfinished drywall. Stock room is filled. Stock room is large 60ft x20 approximately. Emergency exit is blocked . Plan review referral was sent on 5/31/23 Spoke with Cindy in plan review , no plans have been submitted. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign at the front counter is missing, **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items at the sushi bar not labled **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. At the bar **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at the 3 compartment sink **Warning**

Basic - Clean linens stored on floor. In the stock room **Warning**

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. Escolar at the sushi low boy cooler **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room **Warning**

Basic - Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area **Warning**

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Stored on the grass next to the dumpster **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the ice bin **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Asparagus at the low boy cooler at the sushi station not washed **Warning**

Basic - Stored food not covered. In the line freezer - cheesecake **Warning**

Basic - Unnecessary items/unused equipment on the premises. Outside dozens of plastic buckets stored, trash on the ground **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored with fish at the low boy cooler at the sushie station **Warning**

Basic - Working containers of food removed from original container not identified by common name. Condensed milk stored in a yogurt container not labled **Warning**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pasta in the small make line cooler - From follow-up inspection 2023-05-31: Raw tuna over cooked shrimp **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar ; eel (60F - Cold Holding); krab (60F - Cold Holding); cut lettuce (58F - Cold Holding);salmon (55F - Cold Holding - From follow-up inspection 2023-05-31: Sushi bar krab 43° tuna 41° salmon 41° eel 50° in the cooler inspectorobserved eel sitting on the counter **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (110F - Hot Holding); held at the sushi bar no time stamp - From follow-up inspection 2023-05-31: Shrimp 75° at the sushi bar no time stamp **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab salad at the sushi bar, most items at - From follow-up inspection 2023-05-31: Thaw rack not dated -cooked shrimp **Time Extended**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled cooks line make cooler - From follow-up inspection 2023-05-31: Cutting boards soiled cooks line make cooler **Admin Complaint**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Door at the stock room. Operator has construction being completed - From follow-up inspection 2023-05-31: Door in the new stock room Door sweep missing at the kitche door **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In the dish are the dish machine is leaking on the floor - From follow-up inspection 2023-05-31: Standing water in the dish area and at the mop sink **Admin Complaint**

Basic - - From initial inspection : Basic - Food stored on floor. In the freezer - From follow-up inspection 2023-05-31: Food stored on the floor in the new stock room oil containers **Admin Complaint**

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Over a prep table - From follow-up inspection 2023-05-31: Device has been moved under a table in front of clean sushi rice bowl **Time Extended**

Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored with food service items - From follow-up inspection 2023-05-31: Fast setting concrete stored next to rice in the kitchen **Admin Complaint**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small live flies at the dish area Spoke with Roger in the Orlando office a call back at the next routine inspection

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the freezer storage levels not followed raw beef repacked over ready to eat items

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pasta in the small make line cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the sushi bar ; eel (60F - Cold Holding); krab (60F - Cold Holding); cut lettuce (58F - Cold Holding);salmon (55F - Cold Holding

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (110F - Hot Holding); held at the sushi bar no time stamp

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm sanitizer empty, operator replaced , primed and tested 100 ppm **Corrective Action Taken**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yang tong lu 2/2/18 serv safe

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled cooks line make cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab salad at the sushi bar, most items at

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. Door at the stock room. Operator has construction being completed

Basic - Floor area(s) covered with standing water. In the dish are the dish machine is leaking on the floor

Basic - Food stored on floor. In the freezer

Basic - Insect control device installed over food preparation area. Over a prep table

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados prepped without washing

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill stored with food service items

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - at the sushi bar no dating system in place **Repeat Violation** **Warning** - From follow-up inspection 2022-08-05: No dating at the sushi cooler **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket to the low bow cooler at the sushi station 3 -gasket at the main make cooler **Warning** - From follow-up inspection 2022-08-05: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at the cooks line cracked tiles **Repeat Violation** **Warning** - From follow-up inspection 2022-08-05: **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. - at the line oil cased on the floor **Warning** - From follow-up inspection 2022-08-05: Oil on the floor at the line **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up in the boiler Remove the white packing film on the walk in cooler -racks in the walk in cooler are rusted and dirty **Warning** - From follow-up inspection 2022-08-05: **Time Extended**

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Walk in cooler floor is split at 3 seams **Warning** - From follow-up inspection 2022-08-05: **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over a prep table sticky tape needs changing **Warning** - From follow-up inspection 2022-08-05: **Time Extended**