SA RI ONE KOREAN RESTAURANT Inspection – September 13, 2024

High Priority 3

#5High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed no food grade bag used to stored raw meat in walkin freezer

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above sauce in reachin cooler Corrected observed employee place raw shelled eggs on bottom shelf **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50 – Cold Holding)in reachin cooler on cook line

Intermediate 1

#8Intermediate31A-10-4

Intermediate – Equipment drain line draining into handwash sink. Observed drain line form ac draining into hand sink in back kitchen

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on back prep table

#2Basic36-24-5

Basic – Hole in or other damage to wall. Observed water damage and mold like substance on wall in dry storage room

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink next to single prep sink

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed draw steak thawing at room temperature on back prep table Corrected -observed employee place in walkin cooler **Corrected On-Site**

Corrected On-Site

Florida Food Watch