SAKURA ASIAN CUISINE

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed menu in bottom of container of food items absorbing grease and fried chicken nuggets stored in a cardboard box lid. Discussed with operator and operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket stored in sushi area at 200+ ppm with a chlorine sanitizer. Operator made sanitizing solution again that read at 100 ppm with chlorine sanitizer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink to the right of the dishmachine with container stored in handwash sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right of the dishmachine. Operator placed napkins. Corrected On-Site

Basic - Fly sticky tape hanging over food preparation area in wait station area to the left of the dishmachine. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken over raw beef and wontons , operator rearranged Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on crash cart, moved to cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice at front counter, time started at 11 am.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut leafy green salad (47F - Cold Holding), in glass door Pepsi cooler, made at approximately 11 am, at 3:40 47F moved to walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, on cooler on cook line

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 and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 115F, thermoworks thermometer reads 109.2F

Basic - Bowl or other container with no handle used to dispense food. In breading at sushi counter To portion raw chicken on cook line operator removed Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over lift top on cook line, open bottle of water. Moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Food stored on floor. At sushi counter, sauce, ginger, moved to shelf fry oil on floor under wok table, moved to shelf. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven door, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen Soiled cardboard on bottom of prep table Microwave exterior Cooler door handles

Basic - Screen in door torn/in poor repair.

Basic - Time/temperature control for safety food thawed in an improper manner. Scallops in standing water on 3 compartment sink, 31F, moved to walk in cooler Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Back screen door Ceiling vent in kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter, moved to bucket Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi counter, moved to shelf Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2022-04-13: operator mailed check certified Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jimmy Huyn Repeat Violation Admin Complaint - From follow-up inspection 2022-04-13: Admin Complaint

High Priority - Food placed in soiled container/equipment. Cooked chicken put into, card box, operator put in plastic tub, chicken will be reheated before serving Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Under fish at sushi counter, operator removed. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jimmy Huyn. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrubby, ladel in hand wash sink in kitchen and front counter, operator removed Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off because of leak, manager turned on Corrected On-Site

Basic - Cloth used as a food-contact surface. Towel under cut vegetables in reach in cooler, manager removed towel.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of tea on cooler, removed Corrected On-Site

Basic - Food stored on floor. At sushi counter . Buckets of soy dpsauce

Basic - In-use tongs stored on equipment door handle between uses. On oven door, moved to container Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting, discussed with manager on duty.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter, moved to bucket Corrected On-Site