SUSHI SAKE ISLAMORADA

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 - Ice machine exterior soiled.

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

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

Basic - Outdoor ice machine with no overhead protection.

High Priority - Raw shell stored over or with unwashed produce in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 64F butter was refrigerated to rapid cool . Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Glue stored on food storage shelving Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. ice scoop was washed rinsed and sanitized during inspection Corrected On-Site

Basic - Outdoor ice machine with no overhead protection.

Basic - Womens Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 78F Discarded by operator Corrected On-Site

Basic - Cloth used as a food-contact surface, paper towels on top of vegetables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.wahoo 51F , Eggs 71f Eggs were refrigerator to rapid

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp at 91f, butter 89F Shrimp and butter and raw eggs were put into cooler to rapid cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge in handwashing 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/

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Uncovered food stored near handwash sink exposed to splash.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.