| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Plate being used to dispense cooked rice walk in cooler. **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. Cooks line employees eating in waitress station **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Carrots walk in cooler, raw meat walk in cooler, produce dry storage fish in buckets walk in cooler **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. Scoop handles touching ingredients in bins back storage **Warning**
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Shoes stored in dry storage **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw meat thawing on shelf below prep table on cooks line under fryer. Meat was 24 °F, and placed in the cooler during inspection. **Corrective Action Taken** **Warning**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Soiled hand wash sink. Black substance and debris around faucet handles **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Sauces fish and squid **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. In both prep and dish area, outside of cooler doors **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. No read on chlorine sanitizer in dish machine. Operator called ecolab during inspection. Operator will set up and utilize a 3compartment sink until repaired **Repeat Violation** **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. Utter stored on counter 71 °F, shrimp stored on the counter 70 °F, rice noodles stored on the counter 76 °F, all items out about 1 hour per operator and placed under refrigeration **Corrective Action Taken** **Warning**
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53A-03-6
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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/hotels-restaurants/food-lodging/food-manager/ **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket **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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish room area **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any 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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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. Meats, rice, fish and pasta in both walk in coolers **Repeat Violation** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Cooks line **Warning**
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45-04-4
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Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer not under hood system **Repeat Violation**
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