SUSHI SAKE

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and handled clean utensils without first washing hands. Reviewed proper hand washing and employee washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and handled clean utensils without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**

High Priority

Employee washed hands with no soap. Front counter employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands.

High Priority - Employee washed hands with no soap. Front counter employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**

High Priority

Front sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked octopus. Operator stored all items properly.

High Priority - Front sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked octopus. Operator stored all items properly. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Glass unit - cut lettuce - ambient cooling starting at 11am (64-66F - Cooling) at 11:35am 65F. At this rate proper ambient cooling will not occur. Operator moved items to walk in to quick chill.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Glass unit - cut lettuce - ambient cooling starting at 11am (64-66F - Cooling) at 11:35am 65F. At this rate proper ambient cooling will not occur. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Warning**

High Priority

Interior of expo microwave has accumulation of food debris. Operator cleaned during inspection.

Basic - Interior of expo microwave has accumulation of food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning**

Basic

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate

Handwash sink used for purposes other than handwashing. Employee used prep area hand sink to dump miso soup. Reviewed proper use of hand sinks.

Intermediate - Handwash sink used for purposes other than handwashing. Employee used prep area hand sink to dump miso soup. Reviewed proper use of hand sinks. **Warning**

Intermediate

Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw menu items on online menu not marked. Reviewed menu updating with operator.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw menu items on online menu not marked. Reviewed menu updating with operator. **Warning**

Intermediate

Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On line menu. Reviewed menu updating with operator.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On line menu. Reviewed menu updating with operator. **Warning**

Intermediate