| Violation
|
|
Observation
|
|
23-25-4
|
|
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
|
|
36-74-4
|
|
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
|
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
|
|
36-37-4
|
|
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles **Warning**
|
|
36-33-4
|
|
Basic - Ceiling tile in disrepair. Water damage acoustic tiles **Warning**
|
|
14-71-4
|
|
Basic - Duct tape used to repair nonfood-contact surface. Sushi cooler door handle **Warning**
|
|
33-25-4
|
|
Basic - Dumpster not on proper pad/nonabsorbent surface. Shared **Warning**
|
|
12B-12-4
|
|
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. No lid **Warning**
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
|
|
08B-49-4
|
|
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chicken wings in cooler **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Jug cut to use as scoop **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor. **Warning**
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice. Sushi area **Warning**
|
|
10-01-4
|
|
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk rice **Warning**
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler **Warning**
|
|
14-29-4
|
|
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
|
|
33-16-4
|
|
Basic - Open dumpster lid. Shared **Warning**
|
|
06-04-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pot stickers **Corrected On-Site** **Warning**
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair. 3 door by cook line, 3 door by dish machine **Warning**
|
|
08B-14-4
|
|
Basic - Stored food not covered in reach-in freezer. Edamame **Warning**
|
|
36-25-4
|
|
Basic - Wall in disrepair. Tiles missing under hood **Warning**
|
|
02D-01-4
|
|
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Slicing tomatoes **Corrected On-Site** **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu put in reach in freezer reached 41°f, crab stick reached 38°f **Corrected On-Site** **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Chicken over washed vegetables **Warning**
|
|
03A-19-4
|
|
High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish reached 42°f, shrimp reached 36°f, tuna reached 42°f Put in reach in freezer
All fish products in sushi bar reached 43°f or below in reach in freezer **Corrected On-Site** **Warning**
|
|
03A-06-4
|
|
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken put in freezer reached 42°f **Corrected On-Site** **Warning**
|
|
41-06-4
|
|
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Warning**
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained **Warning**
|
|
12A-03-4
|
|
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plates, wiping cloth bucket **Warning**
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 3 door by dish machine **Warning**
|
|
53A-05-4
|
|
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
|
|
53B-01-4
|
|
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. THIS MUST BE CORRECTED BY: 8/20/14 **Warning**
|
|
02C-02-4
|
|
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
|
14-80-4
|
|
Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi cooler all food put into reach in freezer reached 43°f or below and than put reach in cooler **Warning**
|
|
16-53-4
|
|
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Reaches 116°f **Warning**
|
