ZAKA MODERN JAPANESE CUISINE

High Priority - Nonfood-grade bags used in direct contact with food. Cut carrots stored in direct contact with plastic handle thank you bag. Operator moved to food grade container Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken/ raw fish stored above unwashed potatoes in walk in cooler. Operator reorganized Corrected On-Site

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. Sushi rice being held at sushi line for 2 hours. Operator time marked to be discarded at the end of 4 hours Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection Repeat Violation

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 - No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection

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. Not provided for any employees. 8 employees on site. Operator had employees fill out at time of inspection Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw fish for sushi. No consumer advisory posted. Provided to operator. Operator printed and posted Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3CS

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Plastic Crates and pot. Next to stove

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to Stove

Intermediate - Spray bottle containing toxic substance not labeled. Plastic bottle containing pink liquid sitting on drain board of 3 Compartment sink

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container (Glass) on prep table in front of Dishwasher.

Basic - Floor soiled/has accumulation of debris. Oil on floor under fryer

Basic - Water leaking from pipe and/or faucet/handle. Pipe under Hand wash sink next to stove

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

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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to stove.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Food stored on floor. Fish

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Beef stored over Fish Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can. Removed by manager Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue liquid. Manager labeled bottle Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom.