Atlantic Sushi

The inspector came back and found the problems fixed.

The inspector came back and found the problems fixed.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu contains Sushi bar appetizers, sushi rolls, sushi combo, sushi boat, and sashimi entrees made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed same.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed same.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. Observed same.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu contains Sushi bar appetizers, sushi rolls, sushi combo, sushi boat, and sashimi entrees made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
• Food out of temperature
  • High priority: Time/temperature control for safety food, sushi rice, identified in the written procedure as a food held using time as a public health control has no time marking . Operator time marked 10a-2p.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Observed in use scoop stored in utensil water 82°F, at food prep table in kitchen.
• 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. Two new food employees working in kitchen and hired less than 60 days ago without proof provided of reporting responsibility. Operator signed form with both employees at the time of inspection.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored at clean utensil rack on shelf next to clean utensils.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed plastic container with no handles stored with rice in container in dry storage area.
  • Basic: Equipment in poor repair. Observed torn door gasket at both three door reach in cooler opposite cookline in kitchen.
  • Basic: Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as shelf liner at prep table at cookline in kitchen.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed black staining on five cutting boards stored at cleaned utensil rack in warewash area. Operator discarded.
  • Basic: Interior of two toaster ovens has accumulation of black substance/grease/food debris at sushi entrance.
  • Basic: Accumulation of black mold-like substance in the interior of the ice machine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Oscillating floor fan vents dusty in kitchen.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed soiled strainer in hand sink basin at cookline in kitchen.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1. Observed approximately 20 dead roaches on two glue boards monitors inside oven at cookline in kitchen. 2. Observed approximately 30 dead roaches on floor at cookline and under cookline equipment. 3. Observed approximately 15 dead roaches inside wok at cookline in kitchen. 4. Observed 5 dead roaches stuck to cutting boards at clean utensil storage rack in warewash area. 5. Observed approximately 25 dead roaches on glue boards at sushi counter floor. 6. Observed one dead roach floating in water bucket at cookline, operator discarded water. Operator started to clean at the time of inspection.
  • High priority: Roach activity present as evidenced by live roaches found. 1. Observed approximately five live roaches inside oven at cookline in kitchen. 2. Observed approximately twenty five live roaches inside wok at cookline in kitchen. 3. Observed two live roaches on floor in warewash area. 4. Observed one live roach on cutting board in warewash area at cleaned utensil storage area.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris underneath cookline equipment in kitchen.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on food storage rack on shelf next to noodles and above sauces.
• 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.