Totoya Sushi & Lounge

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Food storage container/container lid cracked or broken.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

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.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -dumplings, stuffed peppers with raw fish (49-56°F - Cold Holding) In prep cooler less than 4 hrs per operator . Operator moved to bottom cooler for temperature recovery
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. -Raw steak over several ready to eat items in bottom prep cooler - raw shell eggs over snow peas in prep cooler. Operator removed
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above water dispenser at wait station
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. In mayo, snow peas, rice containers . Operator removed all
  • Basic: Cutting board has cut marks and is no longer cleanable. On prep table
  • Basic: Food storage container/container lid cracked or broken. Container of greens in prep cooler
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Green shelving in prep area - in between fryers, sides of fryers, - Sides of stove and oven
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. 6 live roaches in unused oven in kitchen
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Floor under cooking equipment on cook line
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Multi surface cleaner at bar. Operator removed
• Manager certification and employee training
  • 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/ Initials L. Z. 4/28/21
  • 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.