| Violation
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Observation
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10-20-4
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Basic - *In-use tongs stored on equipment door handle between uses.
*In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Repeat Violation** **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **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 cooksline **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler on cooksline **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water. **Warning**
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36-17-4
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Basic - Floor tiles missing. Back kitchen **Warning**
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51-18-6
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Basic - No copy of latest inspection report available. **Warning**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen seaweed salad. **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Self service plastic forks. **Warning**
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03F-01-4
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High Priority - *Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Dated prior day.
*No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
*See stop sale. Sushi rice **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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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 flies in kitchen **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. Cut leafy greens on front line at 58°. Placing less in containers **Corrective Action Taken** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sushi rice 82° dated 7/1/2018 day prior. See stop **Repeat Violation** **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. 19 cups of cooked sushi rice. **Repeat Violation** **Warning**
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11-07-4
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **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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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back kitchen **Warning**
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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/. 4 employees working at time of inspection. VIOLATION DUE BY: 9/2/2018 **Warning**
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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. **Repeat Violation** **Warning**
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