SUSHI SAKE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); crab (50F - Cold Holding); tuna (50F - Cold Holding); (50F - Cold Holding). According to employee, the items were placed on unit less than two hours ago. Items were transferred to the reach in freezer in order to drop temperature. Corrective Action Taken

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. See stop sale. According to employee they are using time but just forgot to place label with time marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance.

Intermediate - No soap provided at handwash sink. Observed at dishwashing area.

Basic - Equipment in poor repair. Reach in cooler at sushi station with doors missing.

Basic - Floor area(s) covered with standing water. Observed at walk in cooler.

Basic - Ice buildup in walk-in freezer.

Basic - Objectionable odors in bathroom or other areas of the establishment. Inside walk in cooler.

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at prep area putting gloves without previously washing hands.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom facility in disrepair. Observed urinal clogged.

Basic - Clean utensils stored between equipment and wall. Observed in the cook line spatulas stored between sink and wall.

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Boxes with food exposed to overhead leakage inside walk in freezer.

Basic - Floors not constructed to be easily cleanable. Underneath equipment at kitchen.

Basic - Food stored in a location that is exposed to splash/dust. Observed at walk in freezer boxes with food exposed to dripping water from compressor.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at walk in freezer. - From follow-up inspection 2025-05-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-05-20: Time Extended

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a pot's lid stored in mop sink. Employee took it for washing.

Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wood food-contact surface not properly sealed. Observed at kitchen a main shelf for storage/ wood not sealed.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwashing area at kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk-in cooler raw shell eggs over raw meat. Chef removed eggs and placed them in the bottom. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Questions asked to some employees regarding temperatures for cold/ hot holding, no correct answers.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at dishwashing area occupied with dishes and utensils.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - Wood food-contact surface not properly sealed. Shelves at storage area in the kitchen, wood not sealed.

Intermediate - No soap provided at handwash sink. Missing at kitchen and prep area.

Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler.

Basic - Food stored on floor. Observed bags with onions at prep area on floor. Employee placed onions on floor. Corrected On-Site

Basic - Ice buildup in reach-in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At sushi station. Employee removed knife. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At sushi station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at prep area, hand wash sink with items inside. items removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Food trays stored on floor at sushi station.employee placed trays on shelves. Corrected On-Site

Basic - Plumbing system in disrepair. Hand sink at kitchen prep area.

Basic - soil residue on equipment, gaskets . Sushi station.