| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food.
- bowl in tub of fried rice on cook line. **Repeat Violation** **Admin Complaint**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
- food prep person using soiled and grooved cutting board **Repeat Violation**
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36-22-4
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Basic - Floor area(s) covered with standing water.
- on cook line,
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10-12-4
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Basic - In-use ice scoop stored on soiled surface between uses.
- on heavily soiled ice machine shelf.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- thawing scallops at sushi bar at room temperature.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
-exterior of ice machine.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
- full racks of cooked ribs.
- full tubs of cooked egg rolls.
- tubs cut vegetables.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- kitchen floor covering worn through to raw concrete and not smooth and easily cleanable..
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
- WALKIN COOLER and WALK IN FREEZER floors dirty
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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.
On Cook Line Cold Table raw scallops 64F,
Cook iced and moved.
**Corrective Action Taken** **Admin Complaint**
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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.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
- At Sushi Bar:
1.) the Hand Wash Sink has drain lines running into it from the sushi display above.
2.) it is used as a utility sink to wash plastic containers for food.
3.) it is blocked by a garbage bin.
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Repeat Violation**
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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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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- unaware of basic dishwashing and ware washing sanititation and what a test kit is or how to use it.
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- tub of cooked fried rice cooled and left for use at room temperature on cook line.63F. **Repeat Violation** **Admin Complaint**
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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.
In WALKIN COOLER -
- wrapped packages of 6-8 full racks of cooked ribs,
- multiple bags of cooked diced bbq pork.
- multiple bags of cooked sliced pork.
- multiple bags of fried chicken pieces.
- multiple plastic tubs of cooked egg rolls.
- multiple tubs of cooked rice.
- multiple containers cooked dumplings.
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53B-05-5
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Intermediate - Required employee training expired for all 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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