| Violation
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Observation
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface.
Top stove
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed with operator properly setup
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-14-4
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Basic - Heavy Grease accumulated on kitchen floor ,sushi station ,beverage rooms and/or under cooking equipment.
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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36-62-4
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Basic - Light not functioning.
Dry storage,ice machine room and beverage room by the ice machine.
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14-33-4
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Basic - Reach-in cooler shelves with rust that has pitted the surface.
In kitchen prep line reach in coolwr
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23-09-4
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Basic - Soiled reach-in cooler gaskets.
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33-34-4
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Basic - Storage area not maintained clean and organized.
Dry storage using for dry good and beer.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Different plastics container with food
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
Both walk in coolers and walk in freezer **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Beverage room by the hand wash sink
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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. **Repeat Violation**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Raw chicken above raw beef, raw beef above shrimps. Discussed with operator properly separation
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
Approximately 10 live roaches in dry storage inside the wall and food shelves,approximately 3 live roaches trapped inside the control device under dry storage shelves.
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35A-23-4
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High Priority - Roach excrement and/or droppings present.
Approximately 100 roach droppings on dry storage walls.
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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.
Approximately 80 lb of ice,using for customers drinks
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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.
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator also I provided education materials about it
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Prep line reach in cooler
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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. Discussed with operator about writing plan also I provided the form **Corrective Action Taken**
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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.
Main cook ; Chengle H
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