| Violation
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Observation
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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. Buckets of sauces, bus tub with beef, bus tub with onions. **Warning**
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01C-06-4
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Basic - Clams/mussels/oysters removed from original container for long-term storage. Shucked and in metal pan, tags on boxes only. **Repeat Violation** **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface. Sliding doors of sushi cooler. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Deep grout lines causing accumulation of standing water and/or food debris. By dish machine.
Cove molding missing, bottom of wall in disrepair in back storage room. **Warning**
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk corn starch or flour container. **Corrected On-Site** **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle of tongs in noodles, eggs on buffet. **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **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. No lights shielded in kitchen above cook line, prep or dish area. **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler, middle cooler on cook line. **Warning**
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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 dry items. **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. Checked pan of water in dish machine, >200ppm. Ran machine 3 times and chlorine measured 0ppm after each cycle. **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. Employee in kitchen started to put on gloves without washing hands. Manager reminded employee. **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. Krab stick 44, salmon 44, cream cheese 44 in sushi cooler. Product iced or moved to different cooler for temperature recovery. Items in walk-in cooler 44-45, macaroni and cheese, krab, chicken, shrimp, stuffed crab. **Repeat Violation** **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 beef in Pepsi cooler. Corrected on site. Raw oysters over snow peas in walk-in cooler. Raw chicken over uncooked dumplings in walk-in freezer.
**Corrected On-Site** **Warning**
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22-20-4
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Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On white deflector in large wait station. **Repeat Violation** **Warning**
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22-17-4
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Intermediate - Customer self-service utensil not cleaned at least once every 24 hours. Ice cream scoops left in standing water in dipperwell over night. **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
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53A-03-5
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager on site at start of inspection expired. **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager arrived during inspection, 6 people working in kitchen. **Corrected On-Site** **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. Large wait station, small wait station. Unable to dispense towels at sushi station. **Repeat Violation** **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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45-02-4
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Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door and public restrooms.
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