| Violation
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Observation
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22-20-4
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Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine.
Priority: Intermediate
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16-03-4
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Basic - Observed: Accumulation of debris inside warewashing machine.
Priority: Basic
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29-44-4
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High Priority - Observed: Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.at steam table
Priority: High Priority
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14-01-4
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Basic - Observed: Bowl or other container with no handle used to dispense food.in dry goods
Priority: Basic
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23-03-4
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Basic - Observed: Build-up of grease on nonfood-contact surface.all cooking equipment
Priority: Basic
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23-25-4
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Basic - Observed: Build-up of grease/dust/debris on hood filters.
Priority: Basic
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23-04-4
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Basic - Observed: Build-up of mold-like substance on nonfood-contact surface.in walk in cooler
Priority: Basic
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23-24-4
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Basic - Observed: Buildup of food debris/soil residue on equipment door handles.
Priority: Basic
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22-26-4
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Intermediate - Observed: Buildup of soiled material on racks in the reach-in cooler.
Priority: Intermediate
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08B-45-4
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Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer.lots in both
Priority: Basic
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36-57-4
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Basic - Observed: Ceiling had accumulation of dust/debris. **Repeat Violation**
Priority: Basic
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24-07-4
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Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored.under chemical shelf
Priority: Basic
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03A-08-4
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High Priority - Observed: Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.broth on cookline 65° 66°
Priority: High Priority
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03D-02-4
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High Priority - Observed: Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41
degrees Fahrenheit within 6 hours. Fried chicken 46°, cooked egg rolls 47°, cooked vegetables 50° see stop sale
Priority: High Priority
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14-09-4
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Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
Priority: Basic
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22-05-4
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Intermediate - Observed: Cutting board(s) stained/soiled.
Priority: Intermediate
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12B-07-4
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Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Priority: Basic
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12B-01-4
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Basic - Observed: Employee eating while preparing food.cook **Repeat Violation**
Priority: Basic
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12A-07-4
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High Priority - Observed: Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Repeat Violation**
Priority: High Priority
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08B-49-4
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Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public.in multiple reach in
coolers
Priority: Basic
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13-03-4
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Basic - Observed: Employee with no hair restraint while engaging in food preparation.cook, prep
Priority: Basic
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36-41-4
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Basic - Observed: Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Priority: Basic
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23-23-4
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Basic - Observed: Floor/table fan has accumulation of food debris/dust/grease/soil residue.
Priority: Basic
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23-21-4
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Basic - Observed: Food debris/dust/grease/soil residue on exterior of microwave.
Priority: Basic
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23-19-4
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Basic - Observed: Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
Priority: Basic
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23-22-4
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Basic - Observed: Food debris/dust/soil residue on dry storage shelves.
Priority: Basic
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08B-27-4
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High Priority - Observed: Food placed in soiled container/equipment.dry storage, cold storage
Priority: Basic
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08B-30-4
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Basic - Observed: Food stored in dry storage area not covered.flour sugar
Priority: Basic
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08B-31-4
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Basic - Observed: Food stored in undrained ice.cooked beef and chicken on cookline
Priority: Basic
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08B-38-4
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Basic - Observed: Food stored on floor.in dry storage
Priority: Basic
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36-14-4
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Basic - Observed: Grease accumulated on kitchen floor and/or under cooking equipment
Priority: Basic
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36-47-5
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Basic - Observed: Hood soiled with accumulated grease, dust or food debris. .
Priority: Basic
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10-07-4
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Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Priority: Basic
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21-04-4
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Basic - Observed: In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
Priority: Basic
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22-19-4
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Basic - Observed: Interior of microwave soiled with encrusted food debris.
Priority: Basic
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22-28-4
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Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue.
Priority: Intermediate
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22-30-4
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Intermediate - Observed: Interior of refrigerator soiled with accumulation of food residue.
Priority: Intermediate
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02B-01-4
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Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon and yellowtail under Nigiri
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31B-02-4
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Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
Priority: Intermediate
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01D-01-4
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High Priority - Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or
discarded on salmon
Priority: High Priority
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33-16-4
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Basic - Observed: Open dumpster lid.
Priority: Basic
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35B-07-4
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Basic - Observed: Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is
not in operation.by hot water heater
Priority: Basic
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03D-21-4
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Intermediate - Observed: Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
Priority: Intermediate
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41-05-4
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High Priority - Observed: Pesticide/insecticide labeled for household use only present in establishment.
Priority: High Priority
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29-08-4
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Basic - Observed: Plumbing system in disrepair.leak under dish machine
Priority: Basic
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03A-02-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter 46°,
chicken broth 47°, ice cream mix 47° see stop sale
Priority: High Priority
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03F-02-4
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High Priority - Observed: 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
Priority: High Priority
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03D-07-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose
above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.ribs 47°
chicken 48°
Priority: High Priority
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53B-13-5
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Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi chef, servers
Priority: Intermediate
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08A-07-4
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High Priority - Observed: Raw animal food not properly separated from ready-to-eat food.raw beef in the top of reach in cooler behind ready to eat
vegetables
Priority: High Priority
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08A-01-4
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High Priority - Observed: Raw animal food stored over cooked food.raw fish over chicken broth in walk in
Priority: High Priority
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08A-05-4
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High Priority - Observed: Raw animal food stored over ready-to-eat food.shrimp over cut vegetables
Priority: High Priority
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08A-21-4
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High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in
cooler.chicken over beef
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22-16-4
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Basic - Observed: Reach-in cooler shelves soiled with food debris.
Priority: Intermediate
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02C-02-4
|
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Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours
not properly date marked.egg rolls, fried chicken, dumplings, rangoon **Repeat Violation**
Priority: Intermediate
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36-60-4
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Basic - Observed: Screen in door torn/in poor repair.
Priority: Basic
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08B-01-4
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High Priority - Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Does not come
down low enough to protect food
Priority: High Priority
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23-14-4
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Basic - Observed: Shelf under preparation table soiled with food debris.
Priority: Basic
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22-06-4
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Intermediate - Observed: Slicer blade soiled with old food debris. **Repeat Violation**
Priority: Intermediate
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22-18-4
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Intermediate - Observed: Soil residue in food storage containers.
Priority: Intermediate
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23-09-4
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Basic - Observed: Soiled reach-in cooler gaskets.
Priority: Basic
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01B-02-4
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High Priority - Observed: Stop sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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08B-13-4
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Basic - Observed: Stored food not covered in walk-in cooler.multiole items
Priority: Basic
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41-08-4
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High Priority - Observed: Toxic substance/chemical stored by or with clean or in-use utensils.above clean pans in dry storage
Priority: High Priority
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23-12-4
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Basic - Observed: Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
Priority: Basic
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14-17-4
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Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Priority: Basic
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36-72-4
|
|
Basic - Observed: Walk-in cooler/walk-in freezer floor soiled.
Priority: Basic
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36-26-4
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Basic - Observed: Wall soiled with accumulated black debris in dishwashing area.
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41-27-4
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High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.at wait. Station
Priority: High Priority
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21-38-4
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Basic - Observed: Wiping cloth sanitizing solution stored on the floor.
Priority: Basic
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03D-20-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Priority: Intermediate
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03D-16-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Priority: Intermediate
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