SAKURA

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pan of rice cooked yesterday in walk in cooler 47-50F. Pan was stacked with several other pans. Condensation on closed lid. Stop sale issued. Corrective Action Taken

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. 0 ppm. Manager changed chemical then 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: raw pork portioned in box on top of spring rolls. Employee moved during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pan of rice cooked yesterday in walk in cooler 47-50F. Pan was stacked with several other pans. Condensation on closed lid. Stop sale issued.

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/ Certified food manager arrived during this inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Two boards on cookline. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of oil. Bag on wall over soy sauce. All were moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 100F. Spatulas in water at 125F. All were removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and hood filters soiled with grease on cookline. Gaskets soiled with food on reach in cooler on cookline. Exterior of reach in salad cooler tracks soiled with food.

Basic - Open dumpster lid. One lid. Manager closed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler near walk in cooler: box of oranges and box of lemon on shelf over sauces. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with DBPR Form HR 5022-090

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

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

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter in sushi prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Area around soda nozzles on beverage machine in wait station

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over portioned sauces and butter in 3 door vertical cooler

High Priority - Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee scooped raw chicken with bowl inside raw chicken container with gloves hands from reach in cooler then immediately touched reach in cooler door handle. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. yum yum sauce with milk (71F - Cold Holding) out of cooler for 5 hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce wraps (63F - Cold Holding) item on counter behind sushi station, spoke to operator about either placing on time as a public health control or keep in cooler. yum yum sauce with milk (71F - Cold Holding) portioned sauce cups at host stand for togo area, employee stated item has been on counter for 5 hours, see stop sale. Repeat Violation Admin Complaint

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. Sanitizer bucket tested over 200ppm chlorine, operator added water, retested at 100ppm. Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu board at entrance of restaurant has Crab rangoons made with imitation crab, employee changed to a K. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on plastic shelves in reach in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line, employee moved drink. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box on top of cabbage in walk in cooler, employee moved bag. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cutting bakers on cooks line with cut marks.

Basic - Floor soiled/has accumulation of debris. Under dry seasonings near back door/dish area.

Basic - Food stored on floor. 2 containers of sauce on floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Clean dish is soiled. Repeat Violation

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed produce in cardboard boxes over ready to eat coked rice in walk in cooler. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. On the floor at beginning of cooks line, operator placed on shelf. Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting with raw beef immediately after started handling cleaned containers and utensils, Inspector instructed to washed hands. Warning - From follow-up inspection 2024-12-13: Male employee rinsed hands, no soap applied and no rubbing after cutting raw beef. Inspector instructed to wash hands properly and provide handout Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler. Operator corrected shelves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at hand wash sink in dish machine area. Operator turned water valve on. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in kitchen. Operator added chlorine sanitizer recheck 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with minced garlic (50F - Cold Holding) discussed keeping food below the fill line in reach in cooler. Operator split butter into 2 pans. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In vegetables in walk in cooler. Operator removed bowl. Corrected On-Site Repeat Violation

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. In cook line area

Basic - Nonfood-contact surface soiled. Area around soda nozzles on beverages machine Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (67F - Cooling); cooked noodles (51F - Cooling); cooked rice (53F - Cooling) All items were prepped at approximately 5pm yesterday 2/21 and placed in deep pans, covered in walk in cooler

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. 0ppm. Operator primed machine 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over produce in walk in cooler Raw fish over cabbage in walk in cooler Raw chicken over produce in walk in cooler Raw shrimp over cooked rice in walk in cooler

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped spoon on the ground, picked soiled spoon up and served soup without hand wash. Discussed with operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (67F - Cooling); cooked noodles (51F - Cooling); cooked rice (53F - Cooling) All items were prepped at approximately 5pm yesterday 2/21 and placed in deep pans, covered in walk in cooler

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only has invoices for February

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink in dish area Hand wash sink blocked by cart in beverage station Employee removed 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish machine area Employee refilled dispenser Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bulk rice container

Basic - Cardboard used to line nonfood-contact shelves. Prep table shelf in dry storage area

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

Basic - Floor soiled/has accumulation of debris. Under kitchen equipment in prep area Walls soiled in dish machine area

Basic - Food stored on floor. Avocados under dry storage rack Case of oil in cook line area Employee removed from floor Corrected On-Site

Basic - Nonfood-contact surface soiled. Walk in cooler shelves Dry storage shelves

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler in kitchen area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green onions, oranges over margarine and soy sauce in reach in cooler next to walk in cooler

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling sliced oranges with bare hands. Discussed with manager. Employee washed hands and put on gloves. Corrective Action Taken

High Priority - Paper towel used as liner for food container for fish and scallions. Discussed with manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of freezer on cook line soiled. Interior of top of reach in cooler on cookline soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by server area blocked by service cart. Manager removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dish in hand sink. Employee removed. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table.

Basic - Floor soiled/has accumulation of debris under equipment. Wall soiled by mop sink.

Basic - Food stored on floor. Container of chicken on floor in kitchen. Employee moved off floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and gaskets soiled. Repeat Violation

High Priority - Employee washed hands with no soap. Server rinsed hands in 3 compartment sink and dried with paper towel before serving food. Discussed with manager who instructed employee to properly wash hands. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in mop sink area in kitchen 1 live fly in 3 compartment sink area 1 live fly in prep area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk in cooler. Operator dated for yesterday. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Employee removed plate and cleaned during inspection. Corrected On-Site

Basic - Food stored on floor. Bucket of ginger on floor in sushi bar area. Operator moved to crate. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving unit under cooking equipment soiled Dry storage rack next to walk in cooler Walk in cooler shelves Fan guards in walk in cooler Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on cook line soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area soiled Floors under prep tables on cook line soiled

Basic - Working containers of food removed from original container not identified by common name. Sauce bottles on cook line

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 and the time removed from temperature control cannot be determined. sushi rice restaurant opened at 11:00am. Operated operated had time sheet updated fit thday. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands with dish sprayer operated educated staff regarding proper hand washing procedures. Corrected On-Site

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Cutting boards washed but not sanitized. Operator had large cutting board rewashed and sanitized. Corrected On-Site

Basic - Employee beverage container on a food preparation table or overCooks line. Operated had employee beverages removed from cools line and moved to different locations. Corrected On-Site

Basic - Employee personal items stored in or above food preparation station Cell phones , operated had employees move phone away from food prep area. Corrected On-Site

Basic - Food stored on floor. Cooking oil on floor. Operated had cooking oil moved off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris, Top shelf cooks line. Operator had top of cooks line cleaned. Corrected On-Site

Basic - microwave has accumulation of food debris. Operated had microwave cleaned. Corrected On-Site