| Violation
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|
Observation
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35A-06-4
|
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Basic - Accumulation of dead insects. Above preparation area. **Warning**
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23-25-4
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Basic - Build-up of grease on hood filters. **Warning**
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Raw rice under preparation table. **Corrected On-Site** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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14-25-4
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Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. In dry storage area, storing rice and oil. **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. In kitchen area. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease. **Warning**
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|
10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water was cloudy in buffet area. **Warning**
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36-62-4
|
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Basic - Light not functioning. In preparation area. **Warning**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler, in dry storage area. **Warning**
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|
05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in front of cook line area. **Warning**
|
|
33-16-4
|
|
Basic - Open dumpster lid. **Warning**
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|
06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw pork In three compartment sink. **Warning**
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|
08B-13-4
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Basic - Stored food not covered in walk-in cooler. Peeled onions. **Repeat Violation** **Warning**
|
|
36-72-4
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|
Basic - Walk-in cooler floor soiled. **Warning**
|
|
14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
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29-11-4
|
|
Basic - Water leaking from faucet. By walk in cooler. **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation** **Warning**
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41-10-4
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|
High Priority - Bug light improperly stored. Above food in kitchen area by three compartment sink, and above soda machine by sushi bar. **Warning**
|
|
12A-16-4
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High Priority - Employee began working with food without first washing hands. **Repeat Violation** **Warning**
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|
12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation. Employee cleaned Raw chicken blood with cloth on preparation table, then handled hose and clean trays without washing hands. **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab meat salad (49°F - Cold Holding) in buffet (Manager added in 4 hours time as public health control procedure), Cream cheese (48°F, 51°F, 50°F, 49°F, 53°F - Cold Holding) in top area of reach in cooler in sushi bar, Cooked noodles (47°F - Cold Holding) on preparation table in kitchen area, Raw chicken (56°F, 46°F - Cold Holding); Cooked ribs (46°F - Cold Holding); Raw beef (45°F - Cold Holding); Milk (46°F - Cold Holding); Shredded cheese (46°F - Cold Holding) in walk in cooler. Operator found plastic wrap behind fans in walk in cooler, operator removed plastic wrap. **Corrective Action Taken** **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. Food in buffet, food marked with wrong hours. Hours not reflecting real time, sweet chicken at served at 12:55pm and it was 12:00pm, pork roast served at 1:00pm and it was 12:00pm. Fried dumpling marked as served at 1:07pm and it was 12:00pm. Manager corrected time, she stated food was served at 11:00am. **Corrected On-Site** **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. Olive beef (121°F - Hot Holding) in buffet. **Warning**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over sauce. **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces. In walk in cooler. **Repeat Violation** **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained. Black marks. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal containers with utensils. By cook line area. **Corrected On-Site** **Repeat Violation** **Warning**
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22-30-4
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Intermediate - Interior of refrigerator soiled with accumulation of food residue. By cook line area. **Corrected On-Site** **Warning**
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01C-05-4
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Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation** **Warning**
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3/20/17. **Warning**
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22-07-4
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Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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22-06-4
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Intermediate - Slicer blade soiled with old food debris. **Warning**
|
