SAKARI SUSHI

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for bar 3 compartment sink

Basic - Cardboard used to line food-contact shelves. Reach in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine. Operator added more solution. 50ppm chlorine Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Soup flavored base. Operator added label Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked plastic containers at dish area Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine container next to spices at cook line Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels At bar station Corrected On-Site

Basic - Food stored on floor. Bag of rice next to cook line Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at bar station Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and star anise not labeled Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In bar station Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Container inside vinegar container Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In bar sation Corrected On-Site

Basic - Reuse of single-service or single-use articles. Reuse of Seaweed containers for multiple preparations in reach in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 00ppm. Recommended operator to add more chlorine. Retest chlorine 50ppm Corrective Action Taken

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned utensils kept by three bay sink placed with handles down. Warning - From follow-up inspection 2024-06-26: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Eel stored in container lined with paper towel at sushi bar. Operator removed and replaced with food grade paper Corrected On-Site

Intermediate - 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. Emailed operator hand out Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator food employee reporting agreement Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. Several knives stored between shelves at sushi bar. Operator moved Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Pitcher with water that is served to costumer stored next to paper towel dispenser at wait staff station.operator moved pitcher Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in direct contact with seven spice,beef seasoning and rice. Operator moved Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Micro greens lined with paper towel Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Throughout facility

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed operator food employee reporting agreement Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice prepared less than 2 hours with no time plan.Printed time plan Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. At cooks line Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. All through facility

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked shrimp stored in non food grade container at reach in cooler at sushi bar

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. Raw chicken out of package over edamame in reach in freezer Raw shrimp out of package over dumplings in reach in freezer

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink located at sushi bar Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Two white reach in freezers at sushi bar

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with powdered beef stock Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at cooks line reading at 0ppm,operator made new solution 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powdered beef stock in clear container no label

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. 0 ppm. Sanitizer bucket empty. New sanitizer set up and primed to 50 ppm. Corrected On-Site Repeat Violation

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Owner contacted purveyor who emailed aquaculture letter for farm raised salmon. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath station shrimp in containers not touching ice 52/53f for 1 hour. Employee switched to deeper pan and added ice. Shrimp 42f after 25 minutes. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container of water dumped in hand sink. Sink cleaned. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Chest freezer at sushi bar.

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. Tested 2x - 0 ppm, operator changed out sanitizer bucket (was empty) and primed machine - tested 50 ppm Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored directly over flour and sugar Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab salad and sushi in coolers from previous day not dated

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. 3 current employees are expired

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris mop, grease accumulation on kitchen tiles Repeat Violation

Basic - Equipment in poor repair. Gasket to reach in cooler on cooks line tore

Basic - Food stored on floor, case of cooking oil on floor in kitchen Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spices in food storage containers at sushi bar not labeled Corrected On-Site