SACHI SUSHI ASIAN FUSION
3382, 3376 SE FEDERAL HWY, STUART 34997
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/10/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler on cook line.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shell eggs over basil reach in cooler across from wok station on cook line, raw shrimp over cooked krab not in commercial packaging walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. condensed milk (67F - Cold Holding) Observed in squirt bottle sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned to cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened since 4/8 clear tall reach in cooler by ice machine in kitchen. Operator labeled milk. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chittakone Khounthavong expired 3/5/24 Hanh Hong Pham expired 3/5/24
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection
Food safety inspection conducted on 4/10/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 9/22/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/22/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/20/2023
High Priority
6
Intermediate
1
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 11-27-4:Intermediate - Observed: 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. Bodily fluids procedure sent to operator. Priority: Intermediate
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food.Observed Raw shell eggs over sliced carrots and fresh herbs reach in cooler cook line, Raw fish over soy sauce in squeeze bottle at sushi reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
- 08A-17-6:High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw salmon walk in freezer, Raw chicken over raw squid reach in freezer by back door. All products not in commercial packaging. Corrected On-Site Repeat Violation Admin ComplaintPriority: High Priority
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F - Hot Holding) Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. Repeat Violation Admin Complaint Reference: 3-701.11(A) FC and 3-101.11 FC and 509.032(4) FS: 3-701.11(A) A food that is unsafe, adulterated, or not honestly presented as specified under Section 3-101.11 shall be discarded or reconditioned according to an approved procedure. 3-101.11 Food shall be safe, unadulterated, and, as specified under Section 3-601.12, honestly presented. 509.032(4) The division may stop the sale, and supervise the proper destruction, of any food or food product when the director or the director's designee determines that such food or food product represents a threat to the public safety or welfare. Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumplings (51F - Cold Holding); fish eggs (72F - Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for two hours. Observed pork dumplings stacked over rim of metal container at reach in cooler on cook line. Operator, split in half and stored excess inside reach in cooler. Observed fish eggs sitting out on counter at sushi station. Operator returned to reach in cooler. **Corrective Action Taken** Priority: High Priority
- 03F-02-5:High Priority - Observed: 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. Observed No time stamp for sushi rice at sushi station. Per operator, new sushi rice is prepared at 10am, 2pm, and 6pm. Operator added times to time control procedure. **Corrective Action Taken** Priority: High Priority
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F - Hot Holding Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. Priority: High Priority
Food safety inspection conducted on 9/20/2023 revealed 7 total violations (6 high priority, 1 intermediate, 0 basic).