Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soft shell crab, fish, vegetables **Warning**
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36-32-5
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Basic - Ceiling vent shows damage or is in disrepair. Over walk in cooler **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On sushi prep counter **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Make station in kitchen **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area. Pickled ginger and mayo in hallway outside of rest rooms **Warning**
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08B-38-4
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Basic - Food stored on floor. Bulk oil in kitchen ; pickled ginger and mayo Hallway floor **Repeat Violation** **Warning**
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10-11-4
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Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 76° **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Removed **Corrected On-Site** **Repeat Violation** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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36-62-4
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Basic - Light not functioning. In kitchen and storage room **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. In reach in freezer **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container. In cut vegetables in make station reach in cooler Corrected on Site: cook removed **Corrected On-Site** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go containers at sushi bar **Warning**
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08B-54-4
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Basic - Uncovered food stored near sink exposed to splash. Tempura batter, flour and bread crumbs in kitchen, on either side of sink **Warning**
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Various area throughout kitchen **Repeat Violation** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Faucet at mop sink **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. At sushi bar and kitchen. Discussed use of sanibucket. **Repeat Violation**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Bulk bin, flour **Warning**
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.
chicken (155°F - Cooking); Poultry (174°F - Cooking) **Corrected On-Site** **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cooks **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. Cook after handling raw chicken Corrected on Site: instructed to wash hands **Corrected On-Site** **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At sushi bar, rolling sushi and cutting avocado; AOP reviewed, completed and given **Corrected On-Site** **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.
tofu on ice (64°F - Cold Holding); tempura batter made with egg on ice (70°F - Cold Holding)
Food brought to reach in cooler to chill. **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. **Warning**
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink. Dump, reviewed importance of hand wash sink **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. At sushi bar, Owner Corrected on Site: removed **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Draining noodles reviewed importance of hand wash sink **Corrected On-Site** **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **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. Plan completed and emailed **Corrected On-Site** **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. Noodles **Repeat Violation** **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner has books on Site **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Corrected on Site: labeled **Warning**
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