| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior soda bag in box system, walk in cooler shelving **Warning**
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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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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide **Corrected On-Site** **Repeat Violation** **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. **Corrected On-Site** **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-11-4
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Basic - Equipment in poor repair. Walk in cooler shelving with rust that has pitted the surface, cutting board with cut marks and no longer cleanable **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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36-73-4
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Basic - Floor soiled/has accumulation of debris. Along baseboards **Warning**
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08B-38-4
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Basic - Food stored on floor. Dry storage shed **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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10-08-4
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Basic - Ice scoop handle in contact with ice. Ice machine **Corrected On-Site** **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. Spoon 79°f **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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25-02-4
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Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Water chestnuts, soy sauce **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. **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. Cooked chicken and crab stick- operator put on glove **Corrected On-Site** **Warning**
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale. Open beverage **Warning**
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41-22-4
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High Priority - Medicine not labeled properly. Over prep table and bottle of eye drops in reach in cooler **Repeat Violation** **Warning**
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01D-08-1
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High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon- does not say formulated fed. Called food purveyor. Received paperwork **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. Cooked noodles 68°f, Krab 42-45°f **Repeat Violation** **Warning**
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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 124°f provide time as a public health control application **Corrective Action Taken** **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shrimp behind cooked shrimp in reach in cooler **Corrected On-Site** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Open beverage in ice **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. **Warning**
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52-03-4
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Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab Rangoon on large menu at front and on teriyaki seafood on to go menus- began writing Krab **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. Bowl **Corrected On-Site** **Repeat Violation** **Warning**
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53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Verified on servsafe website **Corrected On-Site** **Warning**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided copies **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. **Warning**
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53B-14-5
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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. 1 employee 4/24/17 **Warning**
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