SAKE THAI & SUSHI BAR

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. Dish machine tested at 0ppm chlorine. Sanitizer not dispensing into machine and during sanitize cycle. Sanitizer prime not functioning. Instructed operator to set up 3 compartment sink to manually sanitize wares. Triple sink set up at 100ppm chlorine. Wares being manually sanitized . Operator called for service. Corrective Action Taken Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cook line - red curry sauce (116-122F Hot holding). Per employee curry sauce was heated on stove and moved to steam table approximately 1.5 hours ago. Instructed employee to reheat curry sauce to 165F and placed in steam table at above 135F. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak stored above cooked potatoes in reach in freezer. Potatoes not in original packaging. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Middle Flip top on cook line - raw chicken stored over cut lettuce. 2. Raw eggs over cooked potatoes. Educated operator on proper separation. Operator separated correctly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at microwave on cook line Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in dry storage room Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage area employee hat, jacket and bag pack stored among single serve food service items. Operator removed to designated area. Corrected On-Site Warning

Basic - Food stored on floor. Bucket of octopus stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site Warning

Basic - Ice buildup in walk-in freezer. Observed at condenser in walk in freezer Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. At cook line tongs hanging on stove. Operator removed. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water of 83F at expo line. Operator removed, cleaned and sanitized scoop, discarded water Corrected On-Site Warning

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. Dishmachine reading 0ppm chlorine after 3 attempts. Observed machine pump not operating properly. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves and returned to cook line after handling raw shrimp without washing hands first. Reviewed proper procedures with employee and employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer by cook line, open case of raw lobster tails above container of individually wrapped precooked corn dogs. Manager rearranged items for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, tray of individual non commercial wrapped pieces of cut salmon above containers of curry sauces. Employee moved raw salmon down to lower shelf above whole raw salmon. 2) In cook line left fliptop lower cooler, container of raw shell eggs on shelf above container of chopped garlic. Employee inverted for proper separation. 3) In both sushi reach in coolers, containers of raw cut fish and prepared raw sushi rolls above bottled sauces and containers of ready to eat items. Employee rearranged both coolers for proper separation. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of cut raw chicken on shelf above bus pan of bagged cut raw beef. Employee rearranged to put chicken on bottom shelf. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled raw chicken breast and continued to handle multiple cooking utensils and plates without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands. Corrected On-Site Warning

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. Tempura shrimp under heat lamp in front of kitchen listed as being held on time control - no time mark. Manager stated cooked about 2:00pm and added time mark to 5:00pm. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit In cook line mini steam well units, red curry sauce (126F - Hot Holding); yellow curry sauce (109F - Hot Holding). Per employee both reheated on stove and moved to units just over two hrs ago. Employee removed to stove and reheated to above 165F for proper hot holding. Yellow curry (174F); red curry (178F). Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not properly marked to correspond to consumer advisory on printed menus. Employee began to mark items on menus. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple non commercial sauce containers in front walk in cooler missing date labels. Manager added date marks. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above dish machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic soup containers in bulk containers of sauces in front walk in cooler. Manager removed all cups. Repeat Violation Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not draining water between wash and rinse cycles and sanitizer pump operating with no chemical pumping through line. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed. Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice. Scoop handle touching ice in ice machine bin. Employee removed scoop from bin and properly hung. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in back prep area. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At expo line in kitchen containers of spoons and forks not properly sorted to have handles presented properly. Employee began to re-sort utensils. Corrective Action Taken Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi counter sanitizer bucket reading 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, salt, and msg at cook line prep table not labeled. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator garnished a bowl of food with cut green onions, no gloves or hand wash. Reviewed handwashing, operator washed hands and put on gloves Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw plastic wrapped fish over frozen ready to eat packages of eel in 2 door reach in freezer behind front counter. Operator inverted Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top (right side); shredded cabbage (53F - Cold Holding): In unit less than 2 hrs, operator moved to walk in cooler. 2) Kitchen flip top (middle); raw beef (46F - Cold Holding): In unit less than 4 hrs, operator moved to reach in freezer. 3) Kitchen flip top (left side) Underneath; cooked chicken (47F - Cold Holding); bean sprouts (52F - Cold Holding); fresh garlic (48F - Cold Holding): In unit less than 2hrs, operator moved to walk in cooler. Per operator all foods not portioned or prepared today. Corrective Action Taken Warning

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 located behind front counter held under TPHC, no time mark. Operator labeled with appropriate time mark. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. In storage room area, carbon dioxide tank left unsecured. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks not segregated from customer salads in 2 door glass front TRUE cooler. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on shelving in dry storage room with food. Warning

Basic - Food stored on floor. In walk in cooler (raw meat) observed bucket of raw chicken on floor. Repeat Violation Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with ice machine surface. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink behind front counter. Operator printed and placed hand wash sign at sink Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2022-11-03: Time Extended

Intermediate - Food manager certification expired. 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 eating in a food preparation or other restricted area. Main kitchen at 3 compartment sink- observed employee cup of ice tea on cutting board.

Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen fry station cook- observed employee with no hair restraint- employee put on hair restraint. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed bags of chicken breast being thawed at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen fry station- observed container of salt with no labeling.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2022

Basic - Hotel and Restaurant license decal not displayed on vending machine. Warning

Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit cutting board- observed wiping cloth on cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Front counter sushi bar- observed squeeze bottles of sauces with no labeling.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies observed flying and not landing around the trash can at the end of the cook line and around the ware washing area. Operator was able to resolve the issue prior to the inspection completion. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk-in freezer there were portioned frozen bags of raw chicken and pork over ready to eat wontons. Operator rearranged to have ready to eat items above raw. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the flip top #1 a pan of raw calamari was placed behind a pan of sliced peppers. Operator swapped pan positions placing calamari in front. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in under flip top #1 across from fryers one plastic container had both raw beef and raw salmon commingled. Operator separated. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the kitchen by the three compartment sink had an empty can laid over it. Operator removed can and washed and sanitized sink. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawing fish in walk-in at 38°. Operator added date mark. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at sushi bar water at 79°F. Operator resolved , retested, water at 120° Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Identified on the cook line lowboy door handles as well as on the sushi bar low boy or handles. Operator asked staff to wipe handles. Corrective Action Taken Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. One ceiling tile between the three compartment sink and the wok grill, identified a ceiling panel which is bubbling and corroding. Warning

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Identified a prescription bottle on the top of flip top #3. Operator removed pill bottle and placed in office. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Cook was eating his shift meal on flip top make board. Operator advised employee to move to the designated break table across the room. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In three separate containers of rice all three contained a plastic handless to go container as the scooping mechanism. Operator removed. And replaced with proper handled scoops. Corrected On-Site Warning

Basic - Stored food not covered. On the sushi line in the reach units there were bowls of sliced and uncovered raw fish. Operator covered with plastic wrap. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in several locations throughout the kitchen. In the back of the kitchen behind the prep sink, the doorway leading to the prep tables and various other spots around the kitchen. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the sushi bar a wet towel was left outside of the sanitizer bucket. Employee removed and placed in sanitizer bucket. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the 2nd walk-in cooler, tofu (45-53°F - Cold Holding); cream cheese (46°F - Cold Holding); half and half (46°F - Cold Holding); butter (48°F - Cold Holding). Per the manager all items held in walk-in over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. 1. Observed in the 2nd walk-in cooler; cooked shrimp (49°F - Cold Holding); misago (51°F - Cold Holding). Per the manager all items were prepped by sushi chef approximately 1 hour prior. bean sprouts (60°F - Cold Holding). Per the manager, bean sprouts received 2 hours prior. All items moved to main walk-in to quick chill. Corrective action taken 2. Observed in the 2nd walk-in cooler, tofu (45-53°F - Cold Holding); cream cheese (46°F - Cold Holding); half and half (46°F - Cold Holding); butter (48°F - Cold Holding). Per the manager all items held in walk-in over night. See stop sale. 3. Observed in the Left side flip top cooler; bean sprouts (54°F - Cold Holding); cooked chicken (47°F - Cold Holding). Per the manager the items were stocked approximately 2 hours prior and lid to cooler had been open during lunch rush. All items moved to reach in freezer to quick chill. 4. Observed in the Right flip top; pork dumpling (51°F - Cold Holding); shrimp (50°F - Cold Holding). Per the manager all items stocked approximately 2 hours prior and lid to cooler had been open during lunch rush. All items moved to reacha¿¿in freezer to quick chill. 5. Observed in the Middle flip top cooler; beef (71°F - Cold Holding); shrimp (47°F - Cold Holding); surimi (52°F - Cold Holding); clam (58°F - Cold Holding); scallop (51°F - Cold Holding); squid (55°F - Cold Holding); tilapia (48°F - Cold Holding); shell eggs (54°F - Cold Holding); chicken (72°F - Cold Holding). Per the manager all items stocked approximately 2 hours prior and lid to flip top had been open during lunch rush. All items moved to reach-freezer to quick chill. Corrective Action Taken Warning

Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed a tray of food placed in the rear outside enclosure of the restaurant and a cat eating from it. Manager discarded food. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken in walk-in cooler and in the line flip top coolers not date marked. Per the manager the items were prepared yesterday. Employee added date marks. Corrected On-Site Warning

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. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 92°F in the men's restroom. Warning

Basic - Carbon dioxide/helium tanks not adequately secured in the store room and at the bulk sod rack. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance observed above the cook line. Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2nd walk-in cooler; cooked shrimp (49°F - Cold Holding); misago (51°F - Cold Holding); butter (48°F - Cold Holding); bean sprouts (60°F - Cold Holding); tofu (53°F - Cold Holding); cream cheese (46°F - Cold Holding); half and half (46°F - Cold Holding). Ambient temperature 46°F. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone, wallet and keys on a shelf above the left side flip top cooler. Employee removed items. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee on the cook line without a hair restraint. Employee put on hair restraint. Corrected On-Site Warning

Basic - Food stored on floor in the walk-in freezer. Warning

Basic - Open dumpster lid. Manager closed lid. Warning