Violation
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Observation
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14-01-4
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Basic - Observed: Bowl or other container with no handle used to dispense food. In soy sauce
Priority: Basic
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23-25-4
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Basic - Observed: Build-up of grease/dust/debris on hood filters. **Repeat Violation**
Priority: Basic
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51-11-4
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Basic - Observed: Carbon dioxide/helium tanks not adequately secured. By bathrooms
Priority: Basic
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36-36-4
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Basic - Observed: Ceiling tile missing in ware wash area
Priority: Basic
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12A-07-4
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High Priority - Observed: Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Multiple incidents with
chefs in kitchen and sushi chef
Priority: High Priority
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40-07-4
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Basic - Observed: Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone and
drinks on slicer in kitchen
Personal sports bag on dry storage shelves
Priority: Basic
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31A-13-4
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Intermediate - Observed: Employee used handwash sink as a dump sink. Observed waiter dumping drink in hand wash sink in server station
Priority: Intermediate
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13-03-4
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Basic - Observed: Employee with no hair restraint while engaging in food preparation. Sushi chef and male chef in kitchen
Priority: Basic
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31A-10-4
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Intermediate - Observed: Equipment drain line draining into handwash sink. In bar hand wash sink **Repeat Violation**
Priority: Intermediate
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14-11-4
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Basic - Observed: Equipment in poor repair. Microwave near entrance to kitchen is rusted
Priority: Basic
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52-03-4
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Intermediate - Observed: Establishment advertised crab on menu/menu board but served imitation crab. **Admin Complaint**
Priority: Intermediate
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52-07-4
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Intermediate - Observed: Establishment advertised white tuna on the menu/menu board but served another type of fish.
**Admin Complaint**
Priority: Intermediate
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36-71-4
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Basic - Observed: Floor drains/drain covers heavily soiled near 3 bay sink
Priority: Basic
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08B-38-4
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Basic - Observed: Food stored on floor.
Oil boxes in kitchen, multiple boxes in dry storage area, soda boxes near bathrooms, sprouts bucket in walk in cooler, multiple foods in walk in
freezer
Priority: Basic
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23-07-4
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Basic - Observed: Gaskets with slimy/mold-like build-up. All Reach in cooler and walk in cooler and walk in freezer
Priority: Basic
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31A-03-4
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Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Pots and pan trays in hand wash sink near
chlorine dishmachine
Bowl in basin of hand wash sink in sushi bar
Priority: Intermediate
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10-08-4
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Basic - Observed: Ice scoop handle in contact with ice in server station
Priority: Basic
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10-21-4
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Basic - Observed: Ice scoop stored on top of dirty ice machine between uses.
Priority: Basic
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02B-01-4
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Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi
menu and pho menu
Priority: Intermediate
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31B-04-4
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Basic - Observed: No handwashing sign provided at a hand sink used by food employees. In bar
Priority: Basic
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31B-02-4
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Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks By ice machine and by
chlorine dishmachine
Priority: Intermediate
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53B-01-5
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Intermediate - Observed: 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.
Priority: Intermediate
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31B-03-4
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Intermediate - Observed: No soap provided at handwash sink. At bar and by chlorine dishmachine
Priority: Intermediate
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03F-10-4
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Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature
control for safety) food. Emailed **Corrected On-Site**
Priority: Intermediate
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01D-01-4
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High Priority - Observed: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or
discarded.
Priority: High Priority
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21-06-4
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Basic - Observed: Paper towel used as liner for food container for sushi fish and cucumbers
Priority: Basic
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03A-02-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On prep
table near cookline had garlic and oil (66°F - Cold Holding)
Priority: High Priority
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03D-19-4
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Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. chicken broth (86°F -
Cooling) on prep table near mini fryer
Priority: Intermediate
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08A-05-4
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High Priority - Observed: Raw animal food stored over ready-to-eat food.
Raw chicken over ready to eat chicken in reach in cooler on cookline. Raw beef over ready to eat vegetables in walk in freezer
Priority: High Priority
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02B-02-4
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Intermediate - Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully
cooked prior to service. On sushi menu and pho menu
Priority: Intermediate
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02C-02-4
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Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours
not properly date marked. Dumplings, noodles, and multiple dishes in walk in cooler and walk in freezer
Priority: Intermediate
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41-17-4
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Intermediate - Observed: Spray bottle containing toxic substance not labeled. Near server station
Priority: Intermediate
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14-41-4
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Basic - Observed: Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
Priority: Basic
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14-17-4
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Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface near entrance of walk in cooler
Priority: Basic
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21-12-4
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Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On counter tops
Priority: Basic
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21-38-4
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Basic - Observed: Wiping cloth sanitizing solution stored on the floor in sushi bar
Priority: Basic
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