HAND ROLL SUSHI CORP Inspection – June 4, 2024

High Priority 3

#4High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pasta (63F – Cooling) per operator pasta was placed in cooler the previous day.

#5High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Unwashed onions and peppers over prepped Tuna. **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (52F – Cold Holding) per operator from the previous day.

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen area.

#8Intermediate27-16-5

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Across from cooks line.

Basic 3

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. Operator pulled up license on his phone.

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. On Oven door on cooks line.

#3Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. One wet mop stored on floor in back kitchen area. **Corrected On-Site**

Corrected On-Site

Florida Food Watch