| Violation
|
|
Observation
|
|
32-04-4
|
|
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- back of house employee restroom **Warning**
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food.
Inside container of sauce **Warning**
|
|
40-06-4
|
|
Basic - Employee personal items stored in or above a food preparation area.
- cook line: Cell phone on shelf above make table
Item removed from area **Corrected On-Site** **Warning**
|
|
24-08-4
|
|
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
|
|
36-18-4
|
|
Basic - Floor tiles cracked, broken or in disrepair
Cook line **Warning**
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Buckets of sauce and oil on floor **Warning**
|
|
10-06-4
|
|
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
Handles in contact with rice, sugar, msg **Corrected On-Site** **Warning**
|
|
25-34-4
|
|
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
Stored inside walk in freezer **Warning**
|
|
08A-27-4
|
|
Basic - Raw animal food not properly separated from unwashed produce.
Flat of Raw shell eggs stored in same container with raw broccoli.
Operator moved eggs. **Corrected On-Site** **Warning**
|
|
14-67-4
|
|
Basic - Reach-in cooler gasket torn/in disrepair.
- sushi bar **Warning**
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.
- hibachi area:
shelf under flattop grill ;
Drip pan under flattop grill
**Warning**
|
|
08B-14-4
|
|
Basic - Stored food not covered in walk-in freezer.
**Warning**
|
|
38-05-4
|
|
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
-water heater room : Light out **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- hibachi area: wall behind flattop grill **Warning**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Sushi bar
Towel placed into sanitizer bucket **Corrective Action Taken** **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
Unlabeled bulk bin of msg **Corrected On-Site** **Warning**
|
|
36-72-4
|
|
Basic - walk-in freezer floor soiled. **Warning**
|
|
01B-01-4
|
|
High Priority - Dented/rusted cans present. See stop sale.
Soy sauce , pineapple chunks **Warning**
|
|
09-20-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.
- prep area: Bare hand contact with zucchini chopped for later service.
Had employee put on gloves **Corrective Action Taken** **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Garlic in oil at 80°f on cooks line
moved to working reach in cooler. **Corrective Action Taken** **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
- Raw shrimp over raw oyster (raw oysters to be served raw) raw shrimp over imitation crab stick
- walk in cooler : raw shell eggs above lettuce
Eggs relocated to bottom shelf **Corrected On-Site** **Warning**
|
|
08A-22-4
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- hibachi area: glass door cooler : raw chicken above raw beef
Items moved to correct locations **Warning**
|
|
22-20-4
|
|
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
|
01C-05-4
|
|
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Cashier to organize tags at front counter **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- cook line: steel wool pad
Item removed **Corrected On-Site** **Warning**
|
|
53B-13-5
|
|
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.
No certificates of completion for 11 of 12 employees on duty at time of inspection **Warning**
|
|
16-53-4
|
|
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
Rinse temperature measured at 99°F **Warning**
|
