SACHI SUSHI ASIAN FUSION

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee retuned from work and proceeded to put on gloves without washing their hands before handling clean utensils- educated operator- employee washed their hands. Corrective Action Taken Warning

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. At cook line area- employee touched their face than engaged in food preparation without washing their hands- educated operator- employee washed their hands. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station - multiple containers of food lined with non food grade paper towels- operator removed and stored properly. 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. At glass reach in freezer raw beef stored above wontons- operator removed and stored properly. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer and glass reach in freezer raw chicken or commercially packaged stored over raw beef- operator removed and stored properly from both units. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by walk in cooler- ice cream scoop inside sink- operator removed and stored properly. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple raw fish and sashimi without any indication that the menu items are served raw / undercooked. Corrected On-Site Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table near cook line- employee moved to dinning room. Corrected On-Site Warning

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food.Observed Raw shell eggs over sliced carrots and fresh herbs reach in cooler cook line, Raw fish over soy sauce in squeeze bottle at sushi reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw salmon walk in freezer, Raw chicken over raw squid reach in freezer by back door. All products not in commercial packaging. Corrected On-Site Repeat Violation Admin ComplaintPriority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F - Hot Holding) Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. Repeat Violation Admin Complaint Reference: 3-701.11(A) FC and 3-101.11 FC and 509.032(4) FS: 3-701.11(A) A food that is unsafe, adulterated, or not honestly presented as specified under Section 3-101.11 shall be discarded or reconditioned according to an approved procedure. 3-101.11 Food shall be safe, unadulterated, and, as specified under Section 3-601.12, honestly presented. 509.032(4) The division may stop the sale, and supervise the proper destruction, of any food or food product when the director or the director's designee determines that such food or food product represents a threat to the public safety or welfare. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumplings (51F - Cold Holding); fish eggs (72F - Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for two hours. Observed pork dumplings stacked over rim of metal container at reach in cooler on cook line. Operator, split in half and stored excess inside reach in cooler. Observed fish eggs sitting out on counter at sushi station. Operator returned to reach in cooler. Corrective Action Taken Priority: High Priority

High Priority - Observed: 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. Observed No time stamp for sushi rice at sushi station. Per operator, new sushi rice is prepared at 10am, 2pm, and 6pm. Operator added times to time control procedure. Corrective Action Taken Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F - Hot Holding Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. Priority: High Priority

Intermediate - Observed: 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. Bodily fluids procedure sent to operator. Priority: Intermediate

High Priority - Container of medicine improperly stored. Container of medicine stored over fermented garlic jars at prep table by cookline. Corrected On-Site Warning

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. At dish machine Employee handled soiled dishes then proceeded to handle clean dishes- no handwash - educated operator- employee washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- bean sprouts 50-53F- food out of temperature 3 hours - food over stocked past fill line- operator cut portion in half and placed in reach in freezer to quick chill. Corrective Action Taken 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. At sushi bar display case -cream cheese 46-47F at 2:30 ( cooling since 10:30), food tightly wrapped- at current rate of cooling food will not reach 41F within 4 hours - operator placed in reach in freezer to quick chill- recheck to 41F. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar - sushi rice 109F- operator states product out of temperature for 3 hours - operator placed on time for remaining hour. Printed out Time as a Public Health control for operator.Corrective Action Taken Corrective Action Taken Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk opened on Friday not date marked- operator date marked. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine by glass reach in cooler and drink machine. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's open can of monster in cooler at sushi station - operator removed. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Container of flour by walk in cooler- not labeled- operator labeled. 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. 0ppm. Corrected to 100ppm chlorine. Corrected On-Site Warning

High Priority - Employee touched soiled face mask and then handled clean equipment without washing hands. Employee adjusted face mask and put away clean dishes with out washing hands. Educated employee on proper hand washing. Hands washed. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Fried tempura sushi roll that was barehand contacted - 92F-101F. Educated employee on proper bare hand contact of foods. Corrective Action Taken Repeat Violation Warning

High Priority - Nonfood-grade towels used for direct contact with food. Sushi station - paper towels used to dry fish. Paper towels removed. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi station - raw fish over imitation crab. Raw fish relocated. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook line drawer unit - raw chicken over raw beef. Chicken relocated. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table - chopped cabbage 58F (cold holding). Container over filled. Excess cabbage removed from container and moved to holding unit. 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. Front counter - sushi rice. Per operator under 2 hours. Rice time marked. Corrected On-Site Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature will not cooled to 41 degrees Fahrenheit within 4 hours based on current rate of cooling. 1) Make table - sprouts 50F at 12:00, 52F at 12:25 (ambient cooling since 11:00). Container over filled. Container emptied to proper level. Extra sprouts moved to holding unit. 2) Prep table - rehydrated noodles 44F at 11:45, 47F at 12:15, (ambient cooling since 11:00). Cooling at room temperature. Noodles added to TPHC. Corrective Action Taken Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen - employee used hand wash sink to fill bucket. Educated employee on proper hand sink usage. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi not properly identified on menu. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored on floor. Kitchen - cases of avocado. Cases elevated. Corrected On-Site Warning

Basic - Stored food not covered. Walk in freezer - prepped liberates. Lobster covered. Corrected On-Site Warning