SAKURA BUFFET

High Priority - Container of medicine improperly stored. - near condiments in hibachi area. Operator relocated. Corrected On-Site Warning

High Priority - Displayed food not properly protected from contamination. - open container of fried noodles at buffet not under sneezeguard Corrected On-Site Warning

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - sanitizer bucket set up using 101 Bleach, not rated for use as a sanitizer. Educated operator. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over vegetables in hibachi cooler Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cold holding: cut melon (52F); cut melon (53F); deviled eggs (57F); on buffet 3.5 hours, corrective action taken: product discarded Corrective Action Taken Warning

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. All sushi rolls, less than 1 hour. Operator wrote time at sushi station dry erase board. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - on buffet less than 4 hours: clams (130F); green pepper beef (127F); stuffed mushrooms (126F); egg tarts (120F); corrective action taken: egg tarts discarded, all other product taken to kitchen to reheat Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - bin for loose tea in server area near hibachi station Warning

Basic - Accumulation of mold-like substance in the interior of the ice machine. - near hibachi area Warning

Basic - Bowl or other container with no handle used to dispense food. - loose tea leaves in server area near hibachi station. Operator removed container. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wait station crooking soiled with food debris, Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - tea in open water bottle on table near fryers Warning

Basic - Employee with no hair restraint while engaging in food preparation . Employee placed hat. - cook Corrected On-Site Warning

Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. - unwrapped spoons, knives at buffet presented in open bins Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored at cook line make table unit and kitchen wall. Warning

Basic - In-use tongs stored on equipment handle between uses. - fryers Operator relocated . Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, at buffet Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - soap dispenser in server area near hibachi - back side of hibachi grill Warning

Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. - oyster shells reused for krab salad Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - cases of unwashed mushrooms over dumplings in walk in cooler Operator relocated . Corrected On-Site Warning

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

High Priority - Dented/rusted cans present. See stop sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over carrots. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 45-48F on buffet line placed 30 minutes ago. Operator placed. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at wait station handwash sink. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cantaloupe nitro datemarked from 24 hours ago. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice from rice cooker. Corrected On-Site Warning

Basic - Clams/mussels/oysters removed from original container for long-term storage. Educated operator. Warning

Basic - Floor soiled/has accumulation of debris, by fryers. Warning

Basic - Food employees with no hair restraint while engaging in food preparation. Warning

Basic - Food stored on floor. Boxed chicken stored in food preparation area floor,. Container of Krab salad stored on walk in cooler floor. Corrected On-Site Corrected On-Site Warning

Basic - Kitchen floor tiles missing and/or in disrepair. Warning

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site Warning

Basic - Objectionable odors in men's bathroom or other areas of the establishment. Warning

Basic - Stored food not covered. Crab salad stored on walk in cooler floor, uncovered, Corrected On-Site Corrected On-Site Warning

Basic - Wait station ceiling tiles/vents soiled with accumulated food substance. Warning

Basic - Water draining onto floor surface, from dish machine. Warning

Basic - Wiping cloth sanitizing solution stored on the wait station floor. Corrected On-Site Warning

High Priority - Dented cans present. See stop sale. Warning

High Priority - Displayed food not properly protected from contamination. - ice cream scoop handle not long enough to prevent customers' hands from contact ice cream on the side of containers. Advised options: obtain a scoop with a longer handle, frequently scrape sides of ice cream containers to prevent potential hand contact, or only allow employees to scoop ice cream - fried noodles displayed in open pan, not under sneeze guard. Corrective action: plan placed under sneezeguard Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - dish washer washing pans, placing to air dry without sanitizing; corrective action: pans will be run through dish machine for sanitizing Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet station -cut lettuce (55F - Cold Holding); deviled eggs (54F - Cold Holding); less than 2 hours ; tapioca pudding (58F - Cold Holding): less than 2 hours . - octopus salad, 44F; deviled eggs 54F; tapioca pudding 58F; on buffet less than 2 hours; operator placed ice and metal containers. Corrective Action Taken Warning

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, 1.5 hours. Corrective action taken: time added to chart Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - dish sink Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

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. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained with food debris. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Food rinsed in food preparation hand sink. Educated operator . Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - handsink near walk in freezer Corrected On-Site Warning

Intermediate - Nonfood-grade utensil provided for food contact. - drill with stirring stick Warning

Basic - Bowl or other container with no handle used to dispense food. - cooked rice at cookline Corrected On-Site Warning

Basic - Dead roaches on premises. - 1 on the floor behind ice machine in hibachi server area Warning

Basic - Gap in ceiling, where tubes enter at bag in box soda rack in storage area. Warning

Basic - Ice buildup in reach-in freezer. - ice cream freezer near sushi station Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. - near employee restroom Warning

Basic - Raw fruits/vegetables not washed prior to preparation. - mushrooms in bin staged for use at cookline have not been washed Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Crawfish 78F and clams 78F thawed out on cart by cookline , 1.5 hours. Placed in walk in cooler. Corrective Action Taken Warning

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

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer for ice cream. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tile missing. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended - From follow-up inspection 2022-08-05: scheduled next week. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi area raw shrimp (62F - Cold Holding); Krab (52F - Cold Holding)/ 3 hours . Operator placed in reach in freezer Cookline make table noodles (47-51F - Cold Holding)/1 hour. Operator placed ice. Walk in cooler boiled eggs (47F - Cold Holding)/ overnight ; operator discarded; cooked crab (49F - Cold Holding); cream cheese (46F - Cold Holding); raw chicken (44F - Cold Holding).less than 4 hours. Operator placed in another unit, Corrective Action Taken Warning - From follow-up inspection 2022-08-02: Walk in cooler , Tuna 32F, Raw beef 45F,ribs 45F, Krab salad 45F. Less than 4 hours, Walk in cooler . Operator has had the door open with new food preparation, being stored. Sushi bar food sushi rolls 56F/ less than 4 hours. Operator has chosen to place on time. Hibachi Raw beef 42F, garlic in oil 42F, cooked Krab 42F Make table pooled eggs ,raw beef 38F, raw meat 38F Time Extended - From follow-up inspection 2022-08-03: crabs 46F, cream cheese mix 46F, meat 50F, Chicken 43F, beef 43F, shrimp 43F.placed overnight, Technician has been working all night to repair, one more part is needed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer for ice cream. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tile missing. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease. Warning - From follow-up inspection 2022-08-02: Time Extended - From follow-up inspection 2022-08-03: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi area raw shrimp (62F - Cold Holding); Krab (52F - Cold Holding)/ 3 hours . Operator placed in reach in freezer Cookline make table noodles (47-51F - Cold Holding)/1 hour. Operator placed ice. Walk in cooler boiled eggs (47F - Cold Holding)/ overnight ; operator discarded; cooked crab (49F - Cold Holding); cream cheese (46F - Cold Holding); raw chicken (44F - Cold Holding).less than 4 hours. Operator placed in another unit, Corrective Action Taken Warning - From follow-up inspection 2022-08-02: Walk in cooler , Tuna 32F, Raw beef 45F,ribs 45F, Krab salad 45F. Less than 4 hours, Walk in cooler . Operator has had the door open with new food preparation, being stored. Sushi bar food sushi rolls 56F/ less than 4 hours. Operator has chosen to place on time. Hibachi Raw beef 42F, garlic in oil 42F, cooked Krab 42F Make table pooled eggs ,raw beef 38F, raw meat 38F Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-08-02: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2022-08-02: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer for ice cream. Warning - From follow-up inspection 2022-08-02: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2022-08-02: Time Extended

Basic - - From initial inspection : Basic - Kitchen ceiling tile missing. Warning - From follow-up inspection 2022-08-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease. Warning - From follow-up inspection 2022-08-02: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi area raw shrimp (62F - Cold Holding); Krab (52F - Cold Holding)/ 3 hours . Operator placed in reach in freezer Cookline make table noodles (47-51F - Cold Holding)/1 hour. Operator placed ice. Walk in cooler boiled eggs (47F - Cold Holding)/ overnight ; operator discarded; cooked crab (49F - Cold Holding); cream cheese (46F - Cold Holding); raw chicken (44F - Cold Holding).less than 4 hours. Operator placed in another unit, Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at food preparation area handwash sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice from rice cooker. Warning

Basic - Employee eating in a food preparation or other restricted area. Drinking open beverage in kitchen. . Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Food stored on floor. Container of frying oil stored on kitchen floor. Warning

Basic - Ice buildup in kitchen reach-in freezer for ice cream. Warning

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Kitchen ceiling tile missing. Warning

Basic - No conspicuously located ambient air temperature thermometer in glass door Tropicana cold holding unit. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease. Warning

Basic - Open dumpster lid. Warning

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.