| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. At Kitchen and front counter.
Soiled reach-in cooler gaskets.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
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14-11-4
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Basic - Equipment in poor repair. Stand up cooler in the kitchen and front reach in cooler not keeping food cold. Maintenance from Cold Air AC Company stated a¿¿Stand up cooler in the kitchen, and the front reach in cooler is not able to be be fix. Operator was advised/instructed not keep food in both equipments.
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23-20-4
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Basic - Food debris/dust/grease/soil residue on exterior of toaster oven, at front counter.
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08B-47-4
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Basic - Food not stored at least 6 inches off of the floor. Buckets of ginger and cases of cooking oil on the kitchen floor. **Repeat Violation**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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05-16-4
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Basic - No conspicuously located ambient air temperature thermometer in stand up cooler in the kitchen. **Repeat Violation**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Vegetable in stand up cooler, and noodles in reach in freezer.
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33-16-4
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Basic - Open dumpster lid. **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry.
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03A-01-4
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High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit.
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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. Lettuce, white rice, and brown rice at 54°F; tofu and cream cheese at 56°F in stand up cooler, in the kitchen. Raw salmon, and raw breaded fish 52°F, in reach on cooler, in the kitchen.
Manager discarded all items. **Corrected On-Site**
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41-01-4
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High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Spray bottle with bleach on dry storage shelf next to rice. Manager removed bleach **Repeat Violation**
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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. **Repeat Violation**
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53A-04-6
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Intermediate - Food service manager not certified within 30 days of employment. 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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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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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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22-16-4
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Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
Soil residue in food storage containers. Food in containers in kitchen, and container with soy sauce at front container.
Interior of microwave soiled with encrusted food debris.
Interior of stand up coolers in front station, and in the kitchen areas are soiled with accumulation of food residue.
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