HIRO MARU SUSHI CAFE Inspection – October 17, 2024

High Priority 2

#3High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bag. Operator removed and placed on sheet pan **Corrected On-Site**

Corrected On-Site

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch stored above ready to eat sauces, raw salmon stored above vegetables in 2 door stainless reach in cooler. Operator reorganized **Corrected On-Site**

Corrected On-Site

Intermediate 3

#5Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine ware washing machine

#6Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed at cook line hand wash sink. Operator provided **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#7Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at wait station hand wash sink. 81F

Basic 2

#1Basic14-69-4

Basic – Ice buildup in reach-in freezer

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, area around doors at cook line flip tops soiled. Wall mounted fan next to reach in coolers soiled.

Florida Food Watch