SARKU JAPAN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (121F - Hot Holding) operator turned up the temperature of the rice cooker. The temperature was out less than 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi make table Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from the original container not labeled with common name

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on sushi station is stained at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at hand wash ink in back area. Manager brought paper towels during inspection Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in bulk pasta on cooks line at time of inspection. Operator removed tongs to be washed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary 0ppm. Operator refilled sink, second test 200ppm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Cutting board on flip top cooler stained. Operator began cleaning at time of inspection. Corrective Action Taken

Basic - Employee beverage container in ice machine/ice bin. 3 employee beverages stored in ice bin. Operator relocated. Corrected On-Site

Basic - Food stored on floor. Container of ginger on the floor in the walk in cooler. Operator relocated. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing from hand wash sink on cook line. Discussed with manager. Emailed handwash sign.

Basic - Stored food not covered. Egg rolls and pot stickers in freezer uncovered. Operator covered both. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed brocolli above ready to containers of premade salads. Discussed with manager.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Quaternary sanitizer for 3 compartment sink not dispensing properly. Employee emptied sink, and is using chlorine to sanitize dishes. 50 ppm chlorine Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed lettuce and carrots Raw chicken stored over ready to eat sauces. Employee rearranged walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 62F. Employee added cabbage to already existing TPHC plan. Employee stated cabbage was brought out of refrigeration at 12pm. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken dumpling 122F. Employee placed dumpling into fryer to reheat. Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Egg roll (123F - Reheating); chicken egg roll (100F - Reheating). Employee placed both back into fryer. Egg roll 153F, chicken egg roll 140F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer turned test strip white. Employee refilled sanitizer bucket, recheck 50ppm Corrected On-Site

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/ 4 employees working with no food manager on site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded beverage Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths on prep table. Operator moved cloths to sanitizer bucket Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown rice 127 F at front cook line - manager reheated on grill recheck brown rice 176F-200 F Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in back cook line area - manager removed towel Corrected On-Site

Basic - Opened employee beverage container on beverage in dispenser to be served to customers at back kitchen cook line - manager discarded drink Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.( containers of sauce , mayonnaise) in walk in cooler - reviewed with manager

Basic - Working containers of food removed from original container not identified by common name in back kitchen Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - cooked chicken at 136 F - cook cooked to 184 F - reviewed with manager proper cooking temperatures of food Corrective Action Taken

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.

Intermediate - No soap provided at handwash sink at front line - manager placed soap at hand wash sink Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.stacked food containers on shelf above triple sink - manager separated containers Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets in drawers at front cook line - manager cleaned gaskets Corrected On-Site

Basic - Old food stuck to clean dishware/utensils on shelf above triple sink - manager removed labels Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Burners on stove soiled. -outer surface of bulk containers of dry rice soiled in back kitchen - soiled walk in cooler shelves - From follow-up inspection 2021-10-06: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Shrimp in walk in cooler not covered.- manager covered shrimp Corrected On-Site - From follow-up inspection 2021-10-06: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Class K extinguisherin kitchen in the red zone. - From follow-up inspection 2021-10-06: Time Extended