| Violation
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Observation
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Throughout facility. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 20 dead roaches. **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. Protein shake bottle stored on food prep table on the cook line. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee handling clean dishes without hair restraint. **Corrected On-Site** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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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. Walk in cooler. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable in walk in cooler. **Warning**
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08B-38-4
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Basic - Food stored on floor. Onions on floor in hallway. Onions lifted at least 6 inches off ground. Food is store on floor of walk in cooler. **Corrective Action Taken** **Warning**
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster ovens. **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. Above dish area. **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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06-01-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Thawing of ROP fish occurring at room temperature in bucket on floor in dish area. Fish moved to cooler to thaw. **Corrected On-Site** **Warning**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. Underneath 3 compartment sink. **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout facility. **Warning**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Back of bar. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Bottles of sauce on cook line. **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. 0ppm. **Warning**
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussion with food handler and operator about proper hand washing procedures. **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. Tofu 44 °F, imitation crab 45 °F, cooked octopus 46 °F. Tofu relocated to another cooler. Cooler containing octopus and imitation crab at sushi counter turned down. **Corrective Action Taken** **Warning**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No QUAT sanitizer set up at 3 compartment sink. Observed plastic lid of bulk food container washed, rinsed and not sanitized. Discussion with operator about proper QUAT sanitizer concentration and 3 compartment sink set up. **Corrective Action Taken** **Warning**
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08A-22-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef. **Corrected On-Site** **Warning**
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03E-01-4
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High Priority - Rice reheating after 1 hour is 55 °F. Discussion with operator about time limit of 2 hours to reheat all parts of rice to 165 °F, operator decided to use cold holding going forward instead of daily reheating. When fried rice is ordered, it will be scooped from cold holding rice. **Corrected On-Site** **Warning**
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry droppings under service area. Operator cleaned them up. **Corrected On-Site** **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Lysol, Tilex stored above open ice bin with single service items. Hydrogen peroxide stored with single service items above freezer. Butane stored on food prep table. All chemical relocated away from food and food contact surfaces. Household pesticide stored with clean bowls. Operator discarded pesticides.**Corrected On-Site** **Corrected On-Site** **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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52-07-4
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Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish (escolar). **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. Plastic lid in handsink. **Corrected On-Site** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 6+ employees engaged in food preparation. **Warning**
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27-06-4
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Intermediate - No hot running water at three-compartment sink. **Warning**
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27-08-4
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Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. **Warning**
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16-34-4
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Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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11-03-4
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Intermediate - Person in charge lacks knowledge of employee health policy and health requirements. Big 5 poster sent to operator. **Corrective Action Taken** **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. **Warning**
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