CANTON SUSHI MAKI DADELAND Inspection – December 2, 2024

High Priority 2

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw shelled eggs stored over cooked shrimp. Operator removed and stored correctly. **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. Observed at front counter boba tapioca (66F – Cold Holding). As per operator for 2 hours. Operator placed into ice to rapid cool. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate03G-49-1

Intermediate – Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Observed records not recorded for sushi rice for current date. Operator completed chart. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed in a container of flour in dry storage area.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen.

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed at end of cook line-soiled with grease build up.

Florida Food Watch