SARKU JAPAN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce proportioned in back double door reach in cooler at 44F. Per person in charge has had door open, temperature of unit dropping during inspection. Person in charge moved all cut lettuce to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken cooked stored on far left side of griddle at 121-126F. Person in charge reheated to 180F. Corrected On-Site

Basic - Drain cover(s) damaged. Observed missing piece to floor drain in middle of kitchen.

Basic - Equipment in poor repair. Main sushi rice warmer at sushi station with pitting, holes observed in bottom of interior where in contact with food. Person in charge replaced during inspection. Also, green cutting board with grooving. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of tongs in direct contact with noodles in drawer under cook line. Also, observed handle in direct contact with dry breading mix in bulk storage container. Person in charge began removing. Corrective Action Taken

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed bubbles in sanitizer at cook line. Person in charge states mixes soap with chlorine. Person in charge began switching out. Also, wet wiping cloth stored under cutting board on prep table. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage stored in large sealed plastic bags cooling overnight per person in charge at 45-47F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut cabbage stored in large sealed plastic bags cooling overnight per person in charge at 45-47F. 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 on chemical side of splitter at mop sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed two employees wash their hands in prep sink. Spoke to employees during inspection. Corrective Action Taken

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/ 4 food handling employees on site with no CFM present.

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.

Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dishware.

Basic - Single-service articles improperly stored. Case of single service utensils stored on ground at front counter. Person in charge raised. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leak observed under right side of triple sink. Person in charge added catch bucket to use until sink can be repaired. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Bulk dry powders in back kitchen unlabeled.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer observed outside of hood in back kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat sauces in reach in cooler. Moved to appropriate location. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical wipes stored over cases of food product on shelf, moved to appropriate location. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Person in charge added during inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.

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/ 4 food employees present with no CFM present. Manager arrived by end of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment now holds salads on time, not indicated on time paperwork. Person in charge added to paperwork. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed several bus tubs in clean dish area with cracked edges, missing pieces.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife at sushi station stored in water at 79F.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Sealant at triple sink with mold like substance buildup. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has added two tabletop fryers outside of hood.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hat with gloved hands, then handle food. Also, observed employee wash hands in prep sink. Person in charge spoke to employee during inspection. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed prepped raw chicken stored over unwashed cucumbers in walk in cooler. Of raw steak stored over 2oz containers of chili sauce in cookline drawers. Person in charge began rearranging. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Establishment added frozen vegetables to rice, then reheats in warmer. Has been reheating for 2 hours per person in charge. Rice at 122F during inspection. Person in charge moved to time during inspection. Added to time paperwork. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp on cookline at 95F. Person in charge discarded. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food to be served to the public in back stand up reach in cooler. Person in charge removed. Corrected On-Site

Basic - Equipment in poor repair. Observed deflector plate in ice machine held on by zip ties. Not smooth and easily cleanable.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty holster with mold like substance buildup. Person in charge removed to clean. Also, scoop at cookline in water at 83F.

Basic - Old labels stuck to food containers after cleaning. Old label residue observed on multiple clean pans at triple sink storage. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing on cart at room temperature in kitchen. Person in charge moved to walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance observed at caulking where triple sink meet wall.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10ppm remade to 200ppm. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quac sanitizer at 0 ppm. Person in charge remade with chlorine which measured 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw Observed raw beef and chicken stored over raw vegetables in walk in cooler located across from prep area in middle of kitchen. Observed raw fish over ready to eat egg rolls inside double door reach in cooler located left side of kitchen entrance. Person in charge adjusted all items to appropriate order. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on non chemical side of splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled green cutting board on prep table at right side entrance of kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table near reach in cooler left of kitchen entrance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on containers stored on drying rack above triple sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors beneath steam table and cook station are soiled with debris.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed white wet wiping cloth under cutting board located on prep table to right of kitchen entrance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on walk in cooler located across from prep area in middle of kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on metal containers on top of drying above triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler left of kitchen entrance,

Basic - Working containers of food removed from original container not identified by common name. Container with white powdery substance located on prep area behind hand wash sink is not labeled. Person in charge labeled container accordingly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) on cook line. Operator added more water and retested at 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from ice machine soiled/ stained

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at triple sink. Operator labeled spray bottle of degreaser. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee set up triple sink without sanitizing solution. Employee washed and sprayed off dishes/ pans without sanitizing. Operator had employee set up sanitizer in triple sink. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in contain of standing water of less than 135F. Operator emptied container of water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket unable to air dry.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach-in cooler drawers under grill at cook line torn/ in disrepair Repeat Violation - From follow-up inspection 2023-01-10: At callback no change Time Extended - From follow-up inspection 2023-01-17: At callback no change. Operator stated the cooler is to arrive this afternoon and gaskets for drawers will be new Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored on shelf next to walk-in-cooler. Operator labeled both bottles of cleaner Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate in ice machine soiled

Basic - Equipment in poor repair. Gasket on bottom reach-in cooler drawer at front cook line torn.

Basic - Ice scoop handle in contact with ice. Handle of ice scoop touching ice in ice bin at soda dispensing machine. Operator properly stored ice scoop Corrected On-Site

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in back door and went to front service line to begin work, handling single use to go tray without washing hands

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried rice (128-131°F - Hot Holding) in rice warmer at front line. Operator stated it cooled because lid was left open. Operator stated he will keep lid closed for rice to heat back up Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Container of bleach and cleaner stored on ledge of ice machine. Operator removed both cleaners to properly store Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container with knives stored in hand wash sink next to swinging entry door. Operator removed container Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee emptied a container of water in hand wash sink next to swinging kitchen entry door

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. Operator unable to provide proof of employee food safety training certificates for Multiple employees employed longer than 60 days

Basic - Ceiling tile missing. Ceiling tile missing in ceiling between mop sink and walk in cooler Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on dry food storage shelf. Operator removed employee backpack to properly store Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of Tongs in raw chicken on cook line not stored above TCS food. Handle of scoop in raw shrimp not stored above TCS food

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board of reach in cooler next to kitchen entry door. Operator removed wet cloth Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin soiled/ rust

Basic - Ceiling tile missing. Ceiling tile next to walk-in-cooler missing. Operator stated AC was being serviced and tile was moved over

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above 3CS unable to properly air dry

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in container with standing water of 80°F. Operator emptied water from container Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign posted at hand wash sink on front service line. Printed copy of sign for operator during this inspection and operator posted sign Corrected On-Site