SAKURA SUSHI & GRILL LYNN HAVEN

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Soft shell crab.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine asked.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over basil in walk-in cooler. Operator moved shrimp to bottom during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at sushi bar used as dump sink as evidenced by ice in sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Back side of walk-in cooler door handle soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on side of chest freezer.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed gaps around exterior door to kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo ice bath: tofu 61F, per manager approximately 3 hrs. Voluntarily discarded at time of inspection.

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 not marked. Per manager made at 3:30, marked for time at time of inspection. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Dial thermometers in establishment show 22F in ice water.

Basic - Buildup of food debris/soil residue on equipment door handles. Inside of walk-in cooler door handles and cook line cooler handles soiled.

Basic - Cardboard used to line nonfood-contact shelves. On top of cook line freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Duct tape on walk-in cooler shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk-in cooler shelves.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm. Operator added chlorine. Retested at 100ppm chlorine. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed container stacked without properly drying wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink on cook line by stand up freezer.

Intermediate - 31A-11-4 OBSERVED: HANDWASH SINK USED FOR PURPOSES OTHER THAN HANDWASHING. OBSERVED POT AND UTENSIL IN HAND WASH SINK NEXT TO COOK LINE IN KITCHEN. PRIORITY: INTERMEDIATE

Basic - Food stored on floor. Observed soy sauce in back storage are on floor.

Basic - Food stored on floor. Observed buckets of crawfish stored on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on drink machine.

Basic - Food stored on floor. Observed cooking oil on the cook line floor. Manager removed items off the floor and stored items correctly. Corrected On-Site