SAK PASE RESTAURANT Inspection – December 18, 2023

High Priority 1

#9High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**

Admin Complaint

Intermediate 3

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed a tray stored in the hand sink located in the kitchen, also observed food residue in the same hand wash sink.

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located in the kitchen.

#12Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the reach in cooler located in the cook line observed cooked Oxtail stored in the unit over 24 hours not date marked.

Basic 8

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Employee in the cook line.

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer located in the cook line.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in stand water at 79.

#4Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven in the kitchen.

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler located in the cook line interior of the lid and around the rim of the interior soiled, reach in cooler at front counter interior soiled.

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler located in the cook line.

#7Basic08B-12-5

Basic – Stored food not covered. Observed cooked Oxtail in the walk in cooler not covered.

#8Basic21-02-4

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

Florida Food Watch