SAKURA SUSHI HIBACHI

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fried chicken placed in a reused card board box. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sponge/ scrubber stored in hand wash sink behind sushi bar to the right. Green vegetable stored in container in hand wash sink behind sushi bar to the left. Items were removed from hand wash sink. Corrected On-Site

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.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. A table was setup at the end of the cook line with plates of employee food. There is a separate area in the rear of the establishment with a table and chairs for employee use.

Basic - Stored food not covered. Walk in cooler-prepped onions, broccoli,. Operator covered food during inspection

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Cook line under vegetables. Operator removed paper towels Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored in freezer in grocery bags.

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. Operator was able to determine the time that the rice was placed on time as a public health control and time stamped accordingly Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in rear of the kitchen no paper towels. Operator stocked paper towels during inspection.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored behind the faucet of 3 compartment sink. Operator removed cutting board. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored on upper shelf of cook line. Operator removed keys and phone. Corrected On-Site

Basic - Food stored on floor. Food stored on freezer floor, operator moved food to be a minimum of 6inches off the floor Food stored on floor on walk in cooler. White bucket of prepped onions, container of fish stored on the floor. Operator moved food a minimum of 6" off the floor Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and food containers holding foods removed from its original container no labeled

High Priority - Food stored in ice used for drinks. See stop sale. Pan of lemon wedges stored in drink ice. Operator removed lemons. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked raw eggs in pan placed on top of ready to eat vegetables. Operator removed the eggs and placed them in lower reach in cooler 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 and the time removed from temperature control cannot be determined. See stop sale. Operator was able to determine the time that rice was placed on time and stamped according 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. Discussed and provided handout pertaining to vomit and diarrheal events.

Intermediate - Handwash sink not accessible for employee use at all times. Pans stored in hand wash sink behind sushi bar. Operator removed pans from hand wash sink. 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. Discussed and provided employee agreement

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back storage area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees involved in food prep no hair restraint. Discussed the need to wear hair restraint when working with food

Basic - Stored food not covered. Cut vegetables in all in cooler Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloth on counter behind sushi bar. Discussed the need to store wiping cloths in sanitizer solution between used.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 46F held double panned. Operator removed from double pan and placed in cooler Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Store room in rear of restraint has no secondary ceiling from roof.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator to utilize 3 comp sink until dish machine can be repaired

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage Corrected On-Site

Basic - Food stored on floor. Oil stored on the floor.

Basic - Stored food not covered. Broccoli prepped in walk in cooler no covered Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Discussed the need to label all foods removed from its original container.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash, he then rinsed off wiping cloth wearing gloves and went back to prep. Discussed proper hand washing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cucumber cut with bare hands.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cucumber cut with bare hands. I was placed in a way that it was touching a wiping cloth.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish Roe 64F held on counter less than 4 hours. Operator placed in refrigerated unit Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 82F stored on counter for less than 4 hours. Operator placed shrimp in fryer to bring shrimp to proper temperature. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind sushi bar used to rinse wiping cloth. Hand wash sink in kitchen used as dump sink evidenced by accumulation of food debris. Discussed proper use of hand wash sink.

Intermediate - Packaged food not labeled as specified by law. Squeeze bottles on cook line not labeled. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Stored food not covered. Walk in cooler- onions prepped, raw chicken, cooked onions. Operator corrected on site Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths on counter at sushi bar Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice not date marked in walk-in cooler Corrected- observed employee date mark Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop flour on dry storage shelf Corrected-observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bulk oil stored on floor in storage room

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knifes stored between cookline prep tables Corrected-observed employee remove Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles on cookline Corrected-observed employee remove Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed sushi utensils stored in water temped at 74°F Corrected-observed employee discard water Corrected On-Site

Basic - Single-service articles improperly stored. Observed Togo containers stored on floor in storage room

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar not labeled next to walk-in freezer