Sushi Jo Lake Clarke Shores/ Jo Bistro

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling clean equipment and utensils used for food storage/preparation without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Non-food grade paper towel used as liner for food containers of raw fish, cooked vegetables and washed cut vegetables. Advised Operator to remove paper towels.

High Priority - Nonfood-grade "thank you" bags used in direct contact with food (raw chicken). Advised Operator to use only food-grade bags for food storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw fish stored over plastic wrapped 1/6 pan of cooked eel. Operator moved raw below ready to eat. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At front line; house made pico de gallo with cut tomatoes, prepared /date marked 11/29. At kitchen; cooked lentils, prepared/date marked 8 days prior. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. At sushi bar; Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. At cook line right side flip top make top; cooked rice (51F - Cooling). Operator stated cooling in bowl over pans on make top overnight, did not reach 41F within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food (cooked sushi) held using time as a public health control (TPHC) not discarded at the end of the 4-hour period. Operator stated held using 4 hour (TPHC) since last night, time marking indicates a discard time of 3:00pm 12/3. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line left side flip top cooler; cooked rice balls (46F - Cold Holding). Operator stated not prepared or portioned today, held in flip top cooler above pans in make top overnight. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical (glass cleaner) improperly stored on prep table with food equipment and food service film. Operator removed.

Intermediate - Hand wash sink used for purposes other than handwashing. Hand washing sinks used to store sponges, triple sink drainers/strainers and to hang chemical spray bottles. Operator removed items from sinks. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled. **Corrected On-Site**