| Violation
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Observation
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured.
Behind bar
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
Kitchen by expo line
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
Cell phone charges plugged in above the back prep table
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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.
Outside back door screen
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08B-38-4
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Basic - Food stored on floor.
Sauce in cooler
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10-08-4
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Basic - Ice scoop handle in contact with ice.
Behind bar **Corrected On-Site**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation.
Onions
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Cooks line
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03A-15-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
Two door lift top cooler on cooks line-
Cooked chicken-46°
Raw chicken 46°
Spring rolls 46°
Iced down, cooler turned lower.
Ambient reads 38°. Kitchen is very hot and operator put hot food to cool in bottom of the cooler
**Corrective Action Taken**
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03A-16-4
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High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
Raw chicken 45°
Cooked chicken 46°
Tofu 46°
Raw beef 46°
Butter 44°
Breaded chicken 46°
Walk in cooler temperature turned colder, operator said the temperature was checked at arrival (10:45) and all food was below 41°. The operator will monitor and move Time Temperature Control for Safety foods if the cooler continues to keep the food above 41°
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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.
Five live in the kitchen
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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.
Cut kale on front counter 80° iced down
Chicken sitting on top of cooler 60° moved to cooler
Garlic and oil 65° moved to cooler
**Corrective Action Taken**
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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.
Sushi rice 50° cooked at 3:00 no written plan.
Emailed operator plan and reviewed **Corrective Action Taken**
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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
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
Bar **Corrected On-Site**
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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.
Scrubby and scraper on cooks line
Bar mat behind bar
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Both hand sinks in kitchen
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No employees have proof of food handler training
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31B-03-4
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Intermediate - No soap provided at handwash sink.
Both hand sinks in kitchen
Behind bar
Server station
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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 is time marked but has no plan.
Emailed to operator, we went over it **Corrective Action Taken**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Chicken **Corrective Action Taken**
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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.
Nothing in the restaurant is date marked
As well as sushi bar
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