- Basic - Accumulation of food debris/soil residue on handwash sink, cookline.
- Basic - Bowl or other container with no handle used to dispense food, sugar container.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in sushi area, buckets.
- Basic - Case/container/bag of food stored on floor in walk-in cooler, buckets.
- Basic - Cloth used as a food-contact surface, carrots and vegetables in walkin cooler.
- Basic - Floor soiled/has accumulation of soda liquid, bag is leaking.
- Basic - Grease accumulated under cooking equipment, fryers.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board, sushi bar.
- Basic - No conspicuously located ambient air temperature thermometer in upright cooler kitchen.
- Basic - Raw animal food not properly separated from unwashed produce. Raw shell eggs over lettuce case in walkin cooler.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, cookline.
- Basic - Working containers of food removed from original container not identified by common name, sugar.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up item from floor then proceeded to food preparation. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce that has been cooked and cooled that was on the counter at 97°f for less than 4 hours. Explained to operator that since sauce is cooked with vegetables and cooled it must be held at 41°f or below or 135°f or above.
- High Priority - Potentially hazardous (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, sushi rice.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over shrimp on cookline.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by cart cookline.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, next to dishwashing area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, scrubber in cookline handsink.
- Intermediate - Interior of the ice machine soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, both handsinks in kitchen. **Corrected On-Site**
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10/06/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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