| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food, flour and rice. **Warning**
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area, employee eating lunch and another drinking from open beverage container in food prep area. **Warning**
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21-23-4
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Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface, in prep area. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water in dishwashing area. **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled.in kitchen area. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment under fryers. **Warning**
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36-31-4
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Basic - Hole in ceiling in dishwashing area" **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment, in kitchen. Operator removed knives. **Corrected On-Site** **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses, in kitchen. Operator removed tongs. **Repeat Violation** **Warning**
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36-70-4
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Basic - Objectionable odor in dishwashing area. **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, fish. **Warning**
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food in cans by cookline. **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area in prep area under prep sink. **Warning**
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29-03-4
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Basic - Water draining onto floor surface in dishwashing area. **Repeat Violation** **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses, by sushi bar and in kitchen. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength >100 ppm when tested. **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor by servers' station. **Warning**
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29-44-4
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High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch, under wok by cookline. **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, by wok then prepared foods directly with gloved hands. **Warning**
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12A-20-4
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High Priority - Employee washed hands with no soap, female employee by servers' station. **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, brown rice 66°f on top of prep table in kitchen and flan 65°on buffet line, tofu 47°f - 54°f. Next to soup station. Operator said they have been there for less than 4 hours. **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food, raw salmon stored next to cooked beef in walkin cooler. Operator removed cooked beef. **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food, raw tuna stored above cooked pasta in walkin cooler. **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 precook end eggrolls in reachin cooler by cookline and raw fish over sauce in reachin cooler in prep area. **Warning**
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35A-04-4
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High Priority - Rodents activity present as evidenced by rodent droppings found in kitchen. More than 30 moist observed by soda boxes in prep area, 10 moist directly on top of coke soda cans, 2 moist in box with bottled water , 2 moist next to prep table in front of cookline area and 2 moist under cookline.
**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, with cleaning chemical above steam table with soup. Operator removed bottle with chemical. **Warning**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet, by rear door next to dishwashing area. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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05-07-4
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Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing, employee rinsing containers and wiping cloth by sushi bar. **Warning**
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16-32-5
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Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine, operator used chlorine test kit to check high temp dishwashing machine. **Warning**
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53B-13-5
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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. **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, cooked meats in walkin cooler held over 24 hours. **Warning**
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