| Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washer with old debris . **Warning**
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36-36-4
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Basic - Ceiling tile missing, several ceiling tiles missing in kitchen area. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap under back door. **Warning**
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08B-38-4
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Basic - Food stored on floor. Bags of rice stored on floor in dry storage area. **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
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35B-09-4
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Basic - Screen in door torn/in poor repair - vermin present. Back door screen in disrepair large holes . **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm of chlorine in dish machine , CAT , inspector had operator set up three comp sink as wash, rinse and sanitize. **Corrective Action Taken** **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee putting gloves in with no prior hand washing. COS inspector went over proper hand washing with operator . Operator washed hands before placing gloves on at time of inspection. **Corrected On-Site** **Warning**
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03F-02-4
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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. Sushi rice held at sushi bar as time with no time stamp. Inspector went over proper time as a public health control with operator as well as supporting documentation , which was emailed . **Corrective Action Taken** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 124° **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings observed on top of dish washer some dry and some dark and moist . **Warning**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray can of Raid stored with clean dishes . **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice @ 124°, held as time with no time stamp nor supporting documentation. **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Old food debris observed in **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. No soap at kitchen employee hand wash sink. **Warning**
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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris, reach in cooler on cooks line with old debris . **Repeat Violation** **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. TCS foods held over 24 hrs not date marked . Raw tuna not date marked, cooked noodles . **Warning**
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