| Violation
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Observation
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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08B-46-4
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Basic - Case/container/bag of food stored on floor in dry storage area. Container of soy sauce **Warning**
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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. Plates on cooksline top shelf **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. Cooksline **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Employee hats on shelf on cooksline **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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14-38-4
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Basic - Food storage container/container lid cracked or broken. Cracked plates. Located over prep table on cooksline **Warning**
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|
10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooksline **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Prep kitchen area **Warning**
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38-01-4
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Basic - Light shield damaged/in disrepair. Throughout Back kitchen area **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar handwash sink **Warning**
|
|
36-64-4
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Basic - Objectionable odors in bathroom. Restroom area **Warning**
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|
06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Slab of raw beef and shrimp near 3 Compartmant Sink **Warning**
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|
23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Reach in coolers on cooksline **Warning**
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38-04-4
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|
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
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|
14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
|
|
21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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|
21-03-4
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Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At bar area in floor. Per manager **Warning**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. At bar area **Warning**
|
|
02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Containers near and on cooksline **Warning**
|
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
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|
12A-14-4
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High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughing **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
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|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Slicing tofu in back kitchen service area **Warning**
|
|
41-12-4
|
|
High Priority - Medicine stored in refrigerator/cooler with food. In refrigerator on cooksline **Corrected On-Site** **Warning**
|
|
01D-03-4
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|
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
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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. Salmon served raw at sushi bar **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. Butter sitting on prep table 48°. Placing on time as a public control **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice with eggs on counter cooksline 113°. Placing on time as a public control form **Corrective Action Taken** **Warning**
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03A-04-4
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High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 7 raw shelled eggs sitting on prep table in back kitchen **Corrective Action Taken** **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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12A-01-4
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Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Warning**
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|
01D-02-4
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Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **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 garbage can on rollers. Handwash sink on cooksline **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. Handwash sink at sushi bar **Warning**
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|
53A-01-5
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Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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. Sushi menu **Warning**
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|
16-35-4
|
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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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|
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**
|
|
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. For sushi rice at bar area **Warning**
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|
02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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|
22-18-4
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Intermediate - Soil residue in food storage containers. Soy sauce near cooksline **Warning**
|
