Temak House Sushi Fusion

The inspector came back and found the problems fixed.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead behind reach in cooler next to handwashing sink
  • High priority: Roach activity present as evidenced by live roaches found. 1 live by back storage area located in kitchen 1 live by sushi prep line in dining room 1 live by small storage area by kid booster seats located in dinning room 1 live in corner of back of restaurant by dinning room area 2 live by handwashing soap by handwashing sink in kitchen next to ice machine -total 6

Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Labeling, date marking and consumer advisory
  • Intermediate: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  • Basic: Working containers of food removed from original container not identified by common name.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 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.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: worn tin foil used as shelf cover.
  • Basic: Ice buildup in reach-in freezer
• Dishwashing facilities and test kits
  • Intermediate: No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • High priority: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F. Thermometer ran at 158°F ran twice
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. 1 dead behind reach in cooler next to handwashing sink 1 live by back storage area located in kitchen 1 live by sushi prep line in dining room 1 live by small storage area by kid booster seats located in dinning room 1 live in corner of back of restaurant by dinning room area 2 live by handwashing soap by handwashing sink in kitchen next to ice machine
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried rice (48°F - Cold Holding)
• Labeling, date marking and consumer advisory
  • Intermediate: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with consumer advisory form
  • Basic: Working containers of food removed from original container not identified by common name. Container of sugar on sushi line not labeled
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. More than 4 hours fried rice (48°F - Cold Holding)
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Less than 2 hours miso soup (100°F - Hot Holding) Operator reheated to 165 on stove top sushi rice (70°F - Hot Holding)
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees worked less than 2 months
  • 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. Provided operator with clean up vomit form
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front counter
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl in rice underneath dry storage
  • Basic: worn tin foil used as shelf cover. Underneath prep table next to dish washer
  • Basic: Ice buildup in reach-in freezer
• Dishwashing facilities and test kits
  • Intermediate: No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strip for dish machine
• Food-contact surfaces clean and sanitized
  • High priority: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer at 120°F
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Total - 4 live roaches 3 baby roaches 1 adult underneath handwashing sink by ice machine
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of one employee working at establishment