| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
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32-07-4
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Basic - Bathroom facility not clean. Employee bathroom **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. All bulk bins and bags. removed **Corrected On-Site** **Repeat Violation** **Warning**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Broken cove and threshold kitchen into storage, cove mold broken in dry storage **Repeat Violation** **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. In ladies room and employee bathroom **Warning**
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33-14-4
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Basic - Dumpster overflowing garbage. Lid is not able to be closed **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. On shelf over reach in cooler make station and on top of ware washer Corrected on Site: removed **Repeat Violation** **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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station **Repeat Violation** **Warning**
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14-25-4
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Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden sushi bowl in use, Corrected on Site: Rice placed in metal pan **Corrected On-Site** **Warning**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Kitchen **Warning**
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36-11-4
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Basic - Floors not maintained smooth and durable. Storage room and cracked tiles with water and debris build up In ware washer room
Floor not smooth in storage room with food and equipment **Repeat Violation** **Warning**
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation** **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area. Open containers of apple juice, orange juice and milk in refrigerator at front entry. **Warning**
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08B-38-4
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Basic - Food stored on floor. Bulk sauces in kitchen, cases in walk in freezer , Bulk buckets and onions in walk in cooler **Warning**
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster and Plastic buckets and cans **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Warning**
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14-42-4
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Basic - Hood filter missing from automatic fire suppression/exhaust system. All have been removed **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. Spatulas at Hibachi bar Corrected on Site: removed **Corrected On-Site** **Warning**
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10-03-4
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Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Warning**
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33-16-4
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Basic - Open dumpster lid. **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. Shrimp in sink **Warning**
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23-14-4
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Basic - Shelf under preparation table soiled with food debris. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. Inside dipper well, walls of walk in cooler **Repeat Violation** **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler, refrigerators and open bag of cornstarch in dry storage area **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. 0 ppm, Corrected on Site: 100 ppm bucket changed **Corrected On-Site** **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.
Sushi Hibachi Bar; ; Poultry (55°F - Cold Holding); Beef (55°F - Cold Holding); bean sprouts (57°F); noodles (57°F); chopped fresh garlic in oil (72°F - Cold Holding)
Cold salad buffet: ; cut tomatoes (54°F - Cold Holding); seafood salad (52°F - Cold Holding); banana pudding (54°F - Cold Holding); cut fruit buffet: cut honey dew (57°F - Cold Holding); cut cantaloupe (54°F - Cold Holding)
Glass double door at Cookline:: ; Poultry (46°F - Cold Holding); Poultry (46°F - Cold Holding); Pork (48°F - Cold Holding)
Wait station: lemons (64°F - Cold Holding)
Walk in cooler on left: Beef (44°F - Cold Holding); Poultry (44°F - Cold Holding); Pork (45°F - Cold Holding); Poultry (45°F - Cold Holding).
Walk in cooler on right side: ; Poultry (47°F - Cold Holding); Poultry (46°F - Cold Holding); seafood salad (47°F - Cold Holding); egg rolls (47°F - Cold Holding)
Person in Charge has placed all potentially hazardous food in walk in freezer to chill as he states that is has been out for approximately 2 hours. Repair/Service on site at time of inspection **Corrective Action Taken** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On sushi rice **Warning**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Double door glass refrigerator at end of cook line: Pork (48°F - Cold Holding) greater than 12 hours **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Dietary supplement in reach in freezer, bee pollen caps over reach in cooler **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed with Person in Charge **Repeat Violation** **Warning**
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 trained, 13 present **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. On shelves under prep **Warning**
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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. None: cooked chicken, fried chicken, pork, egg rolls, seafood salad **Warning**
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22-18-4
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Intermediate - Soil residue in food storage containers. All bulk bins **Warning**
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