SUSHI SAKE MIAMI GARDENS

High Priority - Observed Non-food grade paper/paper towel used as liner for container of cooked foods. Repeat Violation

High Priority - Observed a pan of raw salmon stored stored over/not properly separated from cooked shrimp tempura in walk in cooler. Manager rearranged. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No soap provided at handwash sink. Located in kitchen area.

Intermediate - Observed Handwash sink in bar area used as a dump sink. Advised manager that sink can not be used for purposes other than handwashing.

Basic - Bowl with no handle used to dispense cooked rice.

Basic - Observed Working containers of sugar and rice removed from original container not identified by common name.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cut vegetables in reach in cooler. Advised chef and he removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw tuna stored over ready to eat cut vegetables in walk in cooler. Advised chef and he rearranged. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Observed buckets of sauce on floor in walk in cooler. Advised manager and he moved to shelf. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between reach in coolers. Chef removed. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct customer reach.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed krab meat thawing in standing water. Chef moved to walk in cooler. Corrected On-Site