SARKU JAPAN

High Priority - Container of medicine improperly stored. Observed Cough medicine over prep table where rice is cooking. Operator properly stored cough medicine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground turkey over soy sauce at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. walk in cooler: cut cabbage (47F - Cooling) at 11:37am; cooling since 4:00pm on 1/27. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. walk in cooler: cut cabbage (47F - Cooling) at 11:37am; cooling since 4:00pm on 1/27. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. flat top holding well: teriyaki sauce (soy bean) (121F - Hot Holding); in pan by flat top: cooked broccoli (118F - Hot Holding) Per operator, products out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining. 3.75 hours. Time control procedure emailed to operator.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out half the water and added fresh water to chlorine sanitizer bucket. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Operator labeled degreaser. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rusted rack in kitchen.

Basic - Plumbing system in disrepair. Hand wash sink water line secured due to leaking pipe by register area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ in dish area. Operator set up fresh solution at 75ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles 1:20 (79F-83F - Cooling) Noddles 1:35 (79F-83F - Cooling) in walk in cooler. Cooked 1 hour ago. Cooling in a deep container. At this rate noodles will not reach 70F within 2 hours. Operator placed noodles in reach in freezer for quick cooling. Corrective Action Taken

High Priority - Employee entered the kitchen for outside, washed hands with no soap, and began washing dishes. Reviewed proper handwashing with employee. Employee wash hands. Corrected On-Site

High Priority - Raw salmon stored over RTE cut cabbage in walk in cooler. Operator removed salmon. Corrected On-Site

High Priority - WD-40 chemical improperly stored on top of rice cooker in kitchen. Operator removed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine next to walk in cooler. Operator added more water 75ppm. Corrected On-Site

Intermediate - Employee entered kitchen from outside and washed hands in a sink other than an approved handwash sink, in prep sink next to handwashing sink. Employee began washing dishes. Discussed proper handwashing with employee. Employee washed hands in hand sink. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp at 3:00 (105F - Cooling) cooked at 2:30, 101F at 3:35. Shrimp being in dish area at room temperature in a deep pot with hot water. At this rate shrimp will not reach 70F within 2 hours. Shrimp were removed from hot water and placed on an ice bath, temperature 64F 10 minutes later. Noodles (68F - Cooling) at 2:55 cooked at 12:00, 67-68F at 3:35. In deep, covered, stacked containers in walk in cooler. At this rate noodles will not reach 41F within 6 hours. Operator divided noodles into smaller container and left uncovered to cool in walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and employee restroom. Operator provided. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cup with no handle used to dispense brown sugar in kitchen prep line. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Salmon in walk in cooler. Operator segregated and identified. Corrected On-Site

Basic - Working containers of brown sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense seasoning in walk in cooler. Operator removed bowl. Corrected On-Site

Basic - Stored spring rolls not covered in chest freezer. Operator covered. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test available.

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/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage from prep surfaces. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Tub of raw chicken on kitchen floor - operator moved to prep table. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and soy sauce not labeled - operator labeled. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside to the garbage with his gloves and then entered the kitchen with the same gloves, without washing hands and taking the gloves off. He then handled clean, sanitized containers in dish area. Reviewed proper hand washing with employee. He took his gloves off and washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soy sauce in walk in cooler. Operator reversed.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink next to hand wash sink in kitchen. After reviewing washing hands only in hand wash sink, he washed hands in hand sink. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in 2 door freezer in kitchen. Operator segregated and marked. Corrected On-Site

Basic - Raw broccoli not washed prior to cutting and placing in bus bins.

Basic - Stored beef not covered in walk in cooler. Operator covered. 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. Emailed poster. Corrective Action Taken

Basic - Chicken stored on floor in kitchen. Operator placed on shelf. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 200ppm. Employee added more water 100ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table in kitchen. Employee removed. Corrected On-Site

Basic - Stored spring rolls not covered in chest freezer. Operator covered. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0ppm. Operator set up fresh solution at 75ppm and rewashed Dishes. Corrected On-Site

High Priority - Raw beef stored over unwashed carrots and cabbage in walk in cooler. Operator removed beef. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+. Operator set up fresh solution at 75ppm. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use knife/knives stored in cracks between pieces of equipment and wall at prep sink. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety beef thawed in an improper manner, in standing water in prep sink. Operator turned water on. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between wall and prep sink. Manager removed knife. Corrected On-Site

Basic - Stored spring rolls not covered in chest freezer. Operator covered. Corrected On-Site