3 SISTERS SPEAK EZ Inspection – February 23, 2024

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pilaf holding at 49f. Advised rapid chill to 41 or colder.

Intermediate 3

#10Intermediate02B-04-5

Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi and maki rolls.

#11Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Sink at dishwasher area. **Corrected On-Site**

Corrected On-Site

#12Intermediate05-03-4

Intermediate – Probe thermometer not within the intended measuring range of use. Thermometer on cookline is from 50-500f. Must be 0-220f

Basic 8

#1Basic06-09-1

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. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Long board at cookline.

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sauce slip between handwash sink and cooler.

#5Basic14-20-4

Basic – Ripped/worn tin foil used as shelf cover. Throughout kitchen.

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Raw steak thawing in 3 bin sink. No running water.

#7Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers stored on prep line.

#8Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. sushi area.

Florida Food Watch