SAKE HOUSE

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on plate in pull top reach in cooler on cook line. Employee moved phone. Corrected On-Site

Basic - Food stored on floor. Observed bag of onions stored on floor next to ice machine. And box of fish on floor of walk in freezer. Employee moved items Corrected On-Site

Basic - White long cutting board attached to pull top reach in cooler and small cutting boards on sushi line have cut marks and are no longer cleanable.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine testing at 0ppm. Manager re-ran the dishwasher machine and tested at 50ppm. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves sushi with raw fish and had no consumer advisory posted or on their menu. Provided a copy to operator. Operator posted. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles to reach in cooler and freezers on the cook line and sushi line being soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelves in the walk in cooler being soiled with food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Operator was able to show replacement shelves. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Operator was able to show new shelf replacements. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees put on gloves to begin food prep without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 75 F in reach in cooler, discussed with employee placing shrimp lower in cooler.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 expired food handler certifications.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled next to 3 compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in sugar.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near dish machine.

Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food with no hair restraint.

Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until the dish machine is working properly. Repeat Violation

Basic - Food stored on floor. Oil on floor on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at sushi bar.

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on cook line cooler Warning - From follow-up inspection 2024-05-13: Operators ordered part already Time Extended - From follow-up inspection 2024-05-14: Torn gasket on cook line cooler, part was ordered Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets on the walk-in cooler with debris. - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2023-10-16: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Manager fixed to 50ppm.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed knife and put away without sanitizing. Discussed with manager. Knives removed and set to be washed and sanitized. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by ice machine has soap dispensers inside. Manager removed. Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice. Manager removed. Corrected On-Site Repeat Violation

Basic - Knives stored between equipment and wall. Manager removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked trash up off the floor then starting working the grill without washing hands. Had a discussion with employee about proper hand washing.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored overtop of unwashed mangos inside walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by back door has emptied soap containers inside it.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Owner removed bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cooks line have black-mold like substance. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Rice warmer stored beside the hand washing sink and hand wash water splashing onto the container during the wash and dry process. Repeat Violation

Basic - Food stored on floor. Grease stored on floor underneath hand washing sink on cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Employee placed shrimp inside walk in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink by the ice machine blocked from use by a ladder boxes of supplies. Items moved to create access. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food waste in the hand washing sink. Debris was cleaned from the sink. Also, a box of cellophane was left across the hand washing sink. Please keep the hand washing accessible and only used for hand washing. The debris was removed and the cellophane relocated. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan is not available for verification. A copy of the Time as a Public Health Control was emailed to the operator completion by the next inspection. The form was discussed with the operator to help assist in understanding about completion of the form. Plan completed with the operator at the end of the inspection Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed greasy buildup on door handles and doors of reach-in refrigerators and freezers and the walk-in refrigerator door handle Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a blackened buildup on the ceiling and vent above the fryers Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed debris buildup on the floor under equipment Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed the rice warmer stored beside the hand washing sink and hand wash water splashing onto the container during the wash and dry process. The warmer was moved away from the hand washing sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the rice spoon stored in standing water by the rice cooker. The water was removed from the container and the scoop is now clean and dry. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food buildup in the microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed greasy buildup on carts and exterior of reach in freezers. Observed debris buildup on shelving Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the final sanitizing rinse to measure 0ppm residual chlorine using both the strips used by the operator and the test tabs used by the inspector. The machine was primed and the test read 10 ppm. Inspection of the machine found the spray tubes clogged. Operator stopped washing dishes with the dish washing machine, Disassembled the machine for cleaning, and a compartment in the triple sink for hand dipping sanitizer. Corrective Action Taken

High Priority - Displayed food not properly protected from contamination. Observed dispenser containers of non-Temperature control for safety soy sauce were left on the outside tables overnight. Discussed the potential hazards with the operator and requested that the condiments dispensers be brought inside each night. Operator removed from the tables, emptied the containers, and placed them at the dis washing machine for washing, rinsing and sanitizing. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed hands washed at the triple sink but not at the hand washing sink. Discussed importance of washing hands at the hand washing sinks. Operator began using the hand washing sinks. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels absent from the dispenser at the cooking/ sushi counter area hand washing sink. Operator provided paper towels upon request. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Observed a slimy orange buildup inside the dish washing machine tank, on the wash arms, and debris in the spray nozzles. Operator began disassembling for cleaning during the inspection. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed blackened buildup on the ceiling around the vent above the cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed blackened buildup on the floor under equipment and along walls. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the rice scoop store in 80F standing water. Water was removed from the cup used to store the rice scoop. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris buildup on the shelves in the sushi bar area. Repeat Violation

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 and the time removed from temperature control cannot be determined. Observed sushi rice without time tags at 88F. Rice was tagged to time made. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice without time tags 88F in the rice roller and rice warmer. Rice containers were time tagged Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blackened buildup on cutting boards and food debris build up

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes of flooring, a ladder, and box of bathroom tissue stacked in front of the hand washing sink by the ice maker.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy grease buildup on the interior of the exhaust hood.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the rice scoop in standing 72F water

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on the cooking equipment and small freezer doors and shelves throughout the kitchen.

Basic - Plumbing system in disrepair. Observed the water shut off to the hand washing sink on the food preparation line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease buildup on the walls and the curtain between the sushi bar and cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the mop bucket parked in front of the back hand washing sink. The operator moved the bucket Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a blackened buildup on the ceiling and vents by the exhaust hood. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the top shelf of the walk-in freezer. Tray holding ice was removed and replaced.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris buildup on the wire shelves in the walk-in refrigerator, on the door handle, and the door gasket on the walk-in refrigerator door Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelving in 2 door glass front refrigerator