| Violation
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Observation
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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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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee cell phone, wallet, keys, medication on shelf above prep table. **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **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. **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Pots of rice next to hand wash sink at front counter. **Warning**
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08B-12-4
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Basic - Food stored in reach in unit not covered. Cut lettuce, sauces. **Warning**
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. At hand wash sink in the kitchen and prep area. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water in container at 75°. **Corrected On-Site** **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. At ware washing area. **Warning**
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33-11-4
|
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Basic - Missing drain plug at dumpster. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area. **Warning**
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|
33-16-4
|
|
Basic - Open dumpster lid. **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container. Fried shrimp container and washed perked, cut cucumbers, **Warning**
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29-08-4
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Basic - Plumbing system in disrepair. Hot water faucet at front area hand wash sink. **Warning**
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine at 0 ppm- corrected to 50 ppm. **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. Floor drain by three compartment sink. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. Bamboo shoots at6 lbs 8 oz. See stop sale. **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. Chlorine 0 ppm. Operator set up 3C sink with quaternary at 200 ppm. **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Front counter and dish washing area. **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. Sushi prep station, imitation crab, raw tuna, raw yellow tail, raw salmon all 45-52. Walk in cooler- Raw shrimp 48, raw pork 48-51, noodles 58-61, cut cabbage 48-50, cut lettuce 50-52, all in cooler for 24 hours, cook line- garlic and oil at 75. **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw pork over cooked chicken in reach in cooler. **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw pork and raw beef. **Warning**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Container of raw shell eggs at front prep area. **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Warning**
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53B-15-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee unaware of sanitizer required concentration. **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Dink ice poured in sink. **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site** **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **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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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice and fried shrimp held at room temperature. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Warning**
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