KRAVE NOODLE & RICE

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. Operator set up triple sink 100 ppm chlorine Corrective Action Taken

High Priority - Nonfood-grade "thank you "bags used in direct contact with cut leafy greens in reach in cooler Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (70F - Cold Holding) on cook line prep table per chef not prepared or portioned today, out of temperature for approximately 3 hours. Operator placed bean sprouts on ice to chill. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed raw fish and tempura shrimp stored and in direct contact with paper towel at sushi cooler. Operator removed paper towel. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over cut scallions and yuzu sauce at flip top cooler on cook line Raw fish not in commercial packaging over fully cooked krab stick at ice cream freezer by back door. Operator stored products properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice 11-3, observed in use at 3:15. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi flip top: tempura shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move to reach in freezer to quick chill. Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice 11-3, observed in use at 3:15. Warning

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. Sushi flip top: tuna (63F - Cooling) at 3:15; cooling since 11:30 - 63F at 3:30 At current rate of cooling product did not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer basket and scouring pad in hand wash sink by sushi cooler. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. Warning