Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.- door edges
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.- dusty in dish area
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.- pulled pans apart
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14-69-4
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Basic - Ice buildup in reach-in freezer.- cooler by office
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21-06-4
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Basic - Paper towel used as liner for food container.- sushi fish wrapped in paper towel and sitting on paper towel
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24-18-4
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Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
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36-30-4
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Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.paint not smooth
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.- 0 ppm, corrected to 100 ppm **Corrected On-Site**
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36-10-4
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Basic - Worn, torn and/or soiled floors/carpeting.
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.- 0 ppm- added chemical, reprised and retested 100 plm **Corrected On-Site**
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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. **Corrected On-Site**
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12A-20-4
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High Priority - Employee washed hands with no soap. **Corrected On-Site**
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08B-56-4
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High Priority - Food stored in ice used for drinks. See stop sale.- open water bottle in ice
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01B-19-4
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High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.- past discard time of 2 pm
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03F-04-4
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High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.- sushi rice dated for 2, not discarded at required time, manager discarded
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.- raw fish over sauces in sushi cooler and raw fish over water in cooler in server area **Corrected On-Site**
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01B-03-4
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High Priority - Stop Sale issued due to adulteration of food product.- ice
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31A-13-4
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Intermediate - Employee used handwash sink as a dump sink.-ice in hand wash sink
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22-22-4
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Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- standing water in cookline cooler and one door cooler across from coffee machine
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- California roll and daimyo maki have raw roe, not marked on menu **Corrected On-Site**
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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/- owner- Watinee Rojpanich with manager certification -National Registry 9/15/2015- came to establishment during inspection
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.-kitchen **Corrected On-Site**
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31B-03-4
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Intermediate - No soap provided at handwash sink.- kitchen **Corrected On-Site**
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