SAKURA THE VILLAGES 2 INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Rice 60f. Cooling from previous day.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook handled soiled plate and went back to cooking without changing gloves.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee smashed down trash and then began cooking.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rice 60f, Cooling from previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad 52f. Less than 4 hours. Advised to rapid chill. -Rice 60f. Cooling from previous day.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep, covered.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards near ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. -Used as dump sink by fryers.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee eating while preparing food.

Basic - Food stored on floor. -Bag of onions. Corrected On-Site

Basic - Hole in or other damage to wall. -Behind dish machine.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of black plastic containers. -Interior of fryer cabinets.

High Priority - Raw animal food stored over or with unwashed produce. -Raw fish over avocados in walk in cooler.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken behind raw shrimp in prep cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw chicken and then plate without washing hands or changing gloves.

High Priority - Toxic substance/chemical improperly stored. -Hand soap over hot sauce. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Ground pepper scoop.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink over lemons in wait station cooler. Corrected On-Site

Basic - Floor area(s) covered with standing water. -In warewash. Employees dried with mop. Corrected On-Site

Basic - Hole in or other damage to wall. -By dish machine.

Basic - Ice scoop handle in contact with ice.

Basic - No handwashing sign provided at a hand sink used by food employees. -At side wait station.

Basic - Single-service articles improperly stored. -Napkins in side wait station. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. -Under hot water heater.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee grabbing dirty dishes and then grabbing clean dishes.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over sauce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Krab meat 67f. Less than 4 hours. Advised to rapid chill. Operator placed in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling tile missing. -Above dish machine.

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

Basic - Floor tiles missing and/or in disrepair.

Basic - Food-contact surface not smooth and easily cleanable. -Rice cooker with duct tape around lid.

Basic - Hole in or other damage to wall. -By dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under prep table by microwave. -Oven exterior. -Interior of fryer cabinets. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw beef and shrimp and then grabbed clean plate. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Wallet on cutting board. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gaskets torn. Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Over rear prep.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Interior of fryer cabinets.

Basic - Single-service articles improperly stored. -Case of napkins on floor at wait station.

High Priority - Dented/rusted cans present. See stop sale. -1 can of ketchup. -1 can of soy sauce.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed employee take out trash and then return to wrapping lettuce without washing hands.

High Priority - Food stored in ice used for drinks. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 60f. Less than 4 hours. Manager placed in walk in cooler to rapid chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -At kitchen entrance.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in prep cooler gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Stove top. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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 plated wontons with bare hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink and then continued cooking.

High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon sitting on rag. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw fish stored with cabbage. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions in prep cooler.

Intermediate - Handwash sink not accessible for employee use at all times. -By fryers.

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

Basic - Bowl or other container with no handle used to dispense food. -Sauce scoop in buckets in walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Walk in cooler fan covers.

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in standing water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dented/rusted cans present. Pineapples. Not at seam.

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over cut veggies. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46f. Less than 4 hours. Advised to rapid chill. Operator placed in freezer. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter by soda station. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn.

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Shelving under handsink at kitchen entrance.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 63f. Less than 4 hours. Advised to rapid chill.

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter by soda station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn at sushi cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of rice cooker. -Under 6 burner. -Drain line at bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee grab raw shrimp and then vegetables. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut cabbage. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrected On-Site Repeat Violation

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees lacking date of training.

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Rice scoop. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on can goods. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Corrected On-Site

Basic - Floors not maintained smooth and durable. Walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep cooler. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around exterior of microwave on cookline. -Fan covers in walk in cooler.

Basic - Single-service articles improperly stored. To go cups on floor in wait station. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef at room temperature. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw shrimp and then began working with vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ginger sauce. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52f. Less than 4 hours. Operator placed on ice. Corrective Action Taken Repeat Violation

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

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Sugar scoop. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored over ingredients in dry storage. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At soda station. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over rear prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Gaskets at sushi station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name.

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. Observed cook used bare hands to flip ready to eat dumplings on the grill. Dumplings have gone through final cooking process and ready to serve.

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. White rice found at 48°-53° in the walk in cooler overnight per operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw cracked shell eggs stored above mixed vegetables on the cook line. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice found at 48°-53° in the walk in cooler overnight per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef found at 61° at 1:00 in the reach in cooler less than four hours per operator. Advised operator to put beef in the walk in to quick chill. Rechecked at 3:20 43°. Raw chicken found at 45° at 1:00 in the reach in cooler less than four hours per operator. Advised operator to put chicken in the walk in to quick chill. Rechecked at 3:20 38°. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Operator made a new chlorine sanitizer bucket 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink is blocked by a tea dispenser in the wait area station.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 87° in the wait station area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located beast to the dish room. Corrected On-Site

Basic - Bowl with no handle in the white rice bin is used to dispense food.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards under the prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets were stored above dry rice on the dry storage rack. Corrected On-Site

Basic - Employees open bottle of water are in a food preparation area. Corrected On-Site

Basic - Food stored on floor. Ginger dressing is stored on the floor in the walk in cooler. Bag of onions stored on the floor across from walk in cooler. Corrected On-Site Repeat Violation

Basic - In the bar area the ice scoop handle is in contact with ice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Light not functioning under the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket on cook line, reach in cooler door handles, and glass reach in cooler shelves are soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor in the dish room and next to the hot holding station.