| Violation
|
|
Observation
|
|
23-06-4
|
|
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under grill
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
|
|
28-02-4
|
|
Basic - Condensation or other drainage not disposed of according to law. Walk in freezer leaking in buckets
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Broken container cut pot top
|
|
35B-01-4
|
|
Basic - Exterior door has a gap at the threshold that opens to the outside.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water.
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair.
|
|
08B-52-4
|
|
Basic - Food stored under dripping water line. In walk in freezer food under drainage
|
|
36-68-4
|
|
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
|
|
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.
|
|
10-03-4
|
|
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
|
|
14-52-4
|
|
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Power drill in dry storage area
|
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food.
|
|
12B-13-4
|
|
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
|
|
06-05-4
|
|
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish and shrimp
|
|
23-09-4
|
|
Basic - Soiled reach-in cooler gaskets.
|
|
29-19-4
|
|
Basic - Standing water in floor drain/floor drain draining very slowly. By dish wash area
|
|
14-41-4
|
|
Basic - Walk-in cooler gasket torn/in disrepair.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Sauces by hibachi station
|
|
41-07-4
|
|
High Priority - Container of medicine improperly stored.
|
|
03D-02-4
|
|
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles, wontons, dumplins, soup, noodles crab legs mussels
|
|
03C-44-4
|
|
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken at 159° corrected to 170°
|
|
12A-07-4
|
|
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
|
|
14-15-4
|
|
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cabbage 72° cornstarch 80° chicken 46° garlic in oil 80°
|
|
03F-02-4
|
|
High Priority - 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. See stop sale. Garlic in oil and cornstarch in water
|
|
03D-06-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw
|
|
08A-01-4
|
|
High Priority - Raw animal food stored over cooked food. raw chicken over egg rolls **Corrected On-Site**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Noodles, wontons, dumplings cooked yesterday temped today at 50-52° cornstarch in water garlic in oil,Noodles, wontons, dumplins, soup, noodles crab legs mussels, Cole slaw
|
|
29-42-4
|
|
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
|
|
31A-13-4
|
|
Intermediate - Employee used handwash sink as a dump sink.
|
|
31A-10-4
|
|
Intermediate - Equipment drain line draining into handwash sink. In beer cooler area
|
|
31A-11-4
|
|
Intermediate - Handwash sink used for purposes other than handwashing. To wash rags
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
|
|
02B-01-4
|
|
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi bar
|
|
53B-13-5
|
|
Intermediate - 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.
|
|
22-16-4
|
|
Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
|
|
53B-09-4
|
|
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
|
