| 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. Salt dispensing container.
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. **Corrected On-Site**
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21-05-4
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Basic - Cloth used as a food-contact surface. Under cut lettuce.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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14-11-4
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Basic - Equipment in poor repair. Mortar .
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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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10-08-4
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Basic - Ice scoop handle in contact with ice.
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38-01-4
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Basic - Light shield damaged/in disrepair. Over 3 comp sink.
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor.
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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. Salt , vinegar and oil by the cook line area.
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03C-44-4
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High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Raw chicken cooked to 158° f. **Corrected On-Site**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. The following items are served raw and there was no proof of parasite destruction: Conch, yellow tail and salmon.
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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. Raw bean sprouts at 59° f inside reach cooler.
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Container with raw beef on top of cooked beef .
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Oven, prep sink and can opener.
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Chef and food employee not aware of the proper cooking temperature of chicken and how to calibrate a probe thermometer.
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52-03-4
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Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/
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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.
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16-31-4
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Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat sanitizer.
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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. Sushi rice
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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. Cooked soup, in house dressings and curry sauce inside walk in cooler from previous day.
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