SARKU JAPAN

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 being held on time controls has no time marking. Operator stated sushi placed out at 11:30 and added time marking during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp in pan above grill at 128F. Per employee, shrimp made 15 minutes prior. Shrimp heated to 164F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement available for Roger and Johanna, both hired less than 60 days ago.

Basic - Food stored on floor. Case of shrimp on the floor in walk in cooler. Operator moved shrimp to shelving. Also, case of oil on the floor by handwash sink. Operator moved oil to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill have grease build up. Shelf below flat grill with grease build up. Repeat Violation

Basic - Stored food not covered. Egg rolls in reach in freezer stored uncovered. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef stored above ready to eat sauce. Operator rearranged to proper storage. Corrected On-Site Repeat Violation Admin Complaint

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. None available. Provided DBPR HR 5030-104. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, five employees hired over 60 days do not have proof of training.

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. No proof available. Provided and discussed DBPr Form HR 5030-103 with operator.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled spray bottle with yellow liquid at hand wash sink at front counter. Operator labeled. Corrected On-Site

Basic - Food stored on floor. Case of oil on floor at back hand wash sink and bucket of sauce on the floor at front counter. Operator moved both to shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at grill at 92F. Operator removed utensil from water. Also, tong handle laying in cooked noodles in drawer under flat grill. Operator moved tongs to proper storage. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler at front counter. Operator added new thermometer. Corrected On-Site

High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Observed 0ppm for sanitizer bucket in back kitchen area. Operator remade bucket and observed 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed pans of raw beef stored over ready to eat shrimp sauce portions. Operator moved sauce portions during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed, fried rice (109F - Hot Holding) in warmer. Operator stated rice was cooked one hour prior heated up rice and second temp at 170F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. In cabinet behind front counter observed container of sanitizer stored over chop sticks. Employee moved sanitizer during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slight mold-like substance buildup on plate of ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold-like substance buildup around three compartment sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored over food for customers in walk-in cooler. Operator moved drink during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple stacks of togo boxes in kitchen area store not inverted or covered. Operator turned stacks over during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (98°F - Hot Holding) sitting in container in front of grill at front counter, manager stated shrimp only sits there for less then 30 minutes at a time, shrimp placed on time as a public health control. Corrected On-Site Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Last sink of triple sink near rice cookers leaks

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 container of rice in prep area. Also handle in container of shrimp under grill at front counter, manager corrected during inspection Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Sitting on top of reach in cooler at front counter, manager removed knifes and placed block with personal items to be taken home later. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Bulk container of seasoning in cabinet across from grill at front counter has no label, manager corrected during inspection. Corrected On-Site