SAKE HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler across from woks: cooked noodles 49F and cooked steak 48F, per operator less than 3 hours, operator relocated to walk-in cooler to rapidly cool Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -chlorine bleach cleaning solution spray bottle stored on prep counter at sushi bar, operator relocated Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked eel in sushi bar reach-in cooler, per operator opened more than 24 hours ago, operator dated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine

Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink next to triple sink blocked by mop bucket, operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -operator used handwashing sink to fill plastic container with water

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -operator's probe thermometer read approximately -30F in ice bath, operator discarded Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -plastic bowl stored in dry rice container, operator removed Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on the floor in the dry storage area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with dry rice, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator discarded solution and refilled bucket, retested 50ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -spatulas

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled soiled utensils with gloved hands then began preparing food

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 45F, per operator less than 1 hour stored in reach-in cooler, operator relocated to walk-in freezer to rapidly cool Corrective Action Taken

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. -Sushi rice, operator marked time Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk-in cooler: ambient air thermometer 6F, operator discarded Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to mop sink blocked by mop bucket, operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar area used to store dishes, operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. -handwash sink next to fryer, operator restocked soap Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -stainless steel bowl stored in raw chicken, operator removed Corrected On-Site

Basic - Ice scoop handle in contact with ice, employee removed Corrected On-Site

Basic - Light not functioning. -light over fryers

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar glass case reach-in cooler, operator installed ambient air temperature thermometer Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -frozen raw fish thawing at room temperature at sushi bar, operator relocated to reach-in cooler Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks and spoons in front service area, employee inverted

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on sushi bar counter, operator relocated to sanitizer bucket Corrected On-Site

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. -tested 2x=10ppm, operator changed sanitizer, retested 50 ppm Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -torn kale 54F, per operator stored in water on sushi bar less than 3 hours, operator returned to lower portion of reach-in cooler to rapidly cool Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -intake vents in kitchen soiled

Basic - Food not stored at least 6 inches off of the floor. -bucket of potato flour stored on floor in dry storage area, operator relocated Corrected On-Site

Basic - Food storage container cracked or broken. -kale container at sushi bar, operator switched out Corrected On-Site

Basic - Hole in or other damage to wall. -walls around handwash sink in kitchen

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with fried rice, operator removed scoop Corrected On-Site

Basic - Light not functioning. -over dry storage area Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar glass door reach-in cooler, operator installed new thermometer Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen

Basic - Plumbing system in disrepair. -handwash sink in dry storage area, pvc pipe broken

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks in front service area

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. -triple sink faucet leaking -handwash sink cold water handle leaking

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on surfaces throughout the kitchen

Basic - Working containers of food removed from original container not identified by common name. -potato flour

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in the top of the make cooler

Intermediate - Handwash sink not accessible for employee use at all times. At the prep areac

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink

Intermediate - No soap provided at handwash sink. Prep sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lomein, cut lettuce in the cooler , at the sushi area the fish in the cooler

Basic - Bowl or other container with no handle used to dispense food. In the rice warmer

Basic - Dead roaches on premises. 2 under the dish table 2 on rack storing soap at the dish area

Basic - Employee with no hair restraint while engaging in food preparation. Line cook

Basic - Equipment in poor repair. Gasket at the low boy line cooler Fry basket damaged

Basic - Faucet/handle missing at plumbing fixture. At the mop sink

Basic - Light not functioning. Stock room light

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler. Green salad 44F/3.5 hours, instructed operator to place ice, or lower thermostat. Corrective Action Taken

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 . Sushi rice at Sushi bar, Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Identity of food or food product misrepresented. Talapia used for red snapper.. Corrected On-Site

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. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Container used to dispense starch,m in storage area. Corrected On-Site

Basic - Food stored on floor. Frying oil containers stored on kitchen floor.

Basic - Ice buildup in sushi bar freezer chest.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment soiled with grease. - Sushi bar gasket soiled with grime.

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

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer. - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Walk in cooler, sprouts and noodles. Warning - From follow-up inspection 2023-04-04: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over onions. Walk in Cooler.

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: shrimp (66°F - Cold Holding). Item moved to walk in cooler. Corrective Action Taken

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stack of buckets. Dish wash area. Mop head stored in sink, dry storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled, kitchen.

Basic - Clean utensils stored between tables. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make line.

Basic - Equipment in poor repair. Gasket torn, make line unit.

Basic - Floor soiled/has accumulation of debris. Under equipment and shelves.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dishwasher racks soiled. Gaskets soiled, reach in cooler, cook line.

Basic - Single-service articles improperly stored. Togo containers stored on the floor. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand sink faucet leaking, cook line.

Basic - Working containers of food removed from original container not identified by common name. Crumbs.