| Violation
|
|
Observation
|
|
14-11-4
|
|
Basic - Equipment in poor repair. Rusted shelving at glass door cooler in frontline area by cookline and by Handwash sink near cookline.
|
|
36-22-4
|
|
Basic - Floor area(s) covered with standing water by prep sink.
|
|
08B-12-4
|
|
Basic - Food stored in holding unit not covered. Uncovered duck sauce at walkin cooler. Sauce covered.
Corn and wontons uncovered at walkin freezer. Foods covered. **Corrected On-Site**
|
|
10-08-4
|
|
Basic - Ice scoop handle in contact with ice. Handle elevated. **Corrected On-Site**
|
|
10-17-4
|
|
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife removed. **Corrected On-Site**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees at both Handwash sink in sushi bar.
|
|
12B-13-4
|
|
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks discarded. **Corrected On-Site**
|
|
25-05-4
|
|
Basic - Single-service articles improperly stored. Straws ,lids and chopsticks on floor in storage room near restrooms. Items elevated. **Corrected On-Site**
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface. Iced tea nozzles soiled. Handwash sink at sushi bar soiled. Top of dishwasher soiled. Grease buildup on hood.
|
|
36-30-4
|
|
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Behind prep sink by dry storage area.
|
|
36-26-4
|
|
Basic - Wall soiled with accumulated black debris in dishwashing area.
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth placed in sanitizer. **Corrected On-Site**
|
|
41-19-4
|
|
High Priority - Insecticide/rodenticide use not in compliance with regulations. Use of household Raid. Manager taking bottles home. Bottles removed from storage area. **Corrective Action Taken**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Dumplings 68° F on top of make table at prep cooler in cookline. Food moved inside cooler. **Corrective Action Taken**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef stored above veggies at glass door cooler in sushi bar area. Foods moved and properly stored. Corrected On-Site.
Raw fish over seaweed salad at Beverage air cooler in sushi bar area. Foods moved and properly stored. Corrected On-Site.
Raw beef over raw fish at walkin freezer. Foods moved and properly stored. Corrected On-Site. **Corrected On-Site**
|
|
41-08-4
|
|
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Raid bottles stored next to napkins in dry storage room by restrooms. Chemicals moved. **Corrected On-Site**
|
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked chicken from 46-47° F to 46-47° F within 1 hour Cooling at walkin cooler in covered container. Container uncovered. Corrective action taken.
Shrimp from 51° F to 52° F within 1 hour , chicken from 51-53° F to 56° F within 1 hour , and beef from 52° F to 54° F within 1 hour All Cooling on top of make table at flip top cooler in cookline area with lid open. At current rate of cooling foods will not reach 41° F within 4 hours. One hour left. Foods iced down and placed inside walkin cooler. **Corrective Action Taken**
|
|
31A-09-4
|
|
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline obstructed by buckets. Buckets removed. **Corrected On-Site**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink in dishwashing area. Soap provided. **Corrected On-Site**
|
|
01C-03-4
|
|
Intermediate - Oyster tags not marked with last date served. Tags dated. **Corrected On-Site**
|
|
02A-01-4
|
|
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory. Advisory posted. **Corrected On-Site**
|
|
53B-14-5
|
|
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
