Violation
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Observation
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. Top and sides
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cookline cooler gaskets, shelves under back area prep tables, exterior equipment handles
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35A-03-4
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Basic - Dead roaches on premises.
5 dead roaches on floor near equipment and chemical storage shelving . No live roach activity observed. Operator swept and cleaned . Called DDM, corrected onsite
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Cook
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups by soda machine
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14-11-4
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Basic - Equipment in poor repair. Sushi bar cooler door cracked **Repeat Violation**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.base of door rusted **Repeat Violation**
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36-71-4
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Basic - Floor drains/drain covers heavily soiled. Under triple sink
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08B-38-4
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Basic - Food stored on floor. Sauce and case of produce in walk in cooler **Corrected On-Site**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Holes punched in lid of dressing container, not smooth
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . Cookline
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10-08-4
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Basic - Ice scoop handle in contact with ice. At soda machine
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board sitting on top of microwave at cookline
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33-33-4
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Basic - Large amount of unused equipment/supplies present. 2 reach in coolers not plugged in **Repeat Violation**
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38-01-4
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Basic - Light shield damaged/in disrepair. Over rice warmers **Repeat Violation**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Lift top cooler, 3 door stainless, currently being used fir dry storage **Repeat Violation**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce over sauces in walk in cooler **Repeat Violation**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Squeeze bottles at cookline
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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. Wontons 126° . Reheated to 165° **Corrected On-Site**
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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. Cooked and pulled at 10:30. Operator marked **Corrected On-Site**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish and shrimp over cooked rice in walk in cooler
Raw chicken over beef in walk in cooler
Raw beef over cooked pork in walk in freezer
Operator rearrange product
**Corrective Action Taken** **Corrected On-Site** **Repeat Violation**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee begin to wash hands while wearing gloves . Stopped and reeducated employee to remove then wash. **Corrected On-Site**
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. In sushi bar cabinets by wrapped lids, boxes of gloves, observed spray cleaner, alcohol fuel **Corrected On-Site** **Repeat Violation**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Inside upright cooler, not currently working, but storing breading , interior bottom stainless reach in freezer **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline and prep **Corrected On-Site** **Repeat Violation**
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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. Missing for 1 server
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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. Several items in walk in cooler made Saturday per operator
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