| 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. In bulk containers on storage rack and rice bulk in back. **Repeat Violation**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. Over wok station. Build-up of food debris, dust or dirt on nonfood-contact surface. On wok station on the cook lines. **Repeat Violation**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at drink station. **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Under cooks line.
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. In sever station.
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25-34-4
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Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Re used shells.
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. Operator threw jug away. **Corrected On-Site**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp. Operator drained and moved to walk in cooler.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut lettuce, raw chicken, raw shrimp. **Repeat Violation**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed first employee cutting green beans for next day storage with no gloves. Inspector told employee to wash hands and put on gloves. The employee took corrective action on site by washing hands and putting on gloves. Observed second employee cutting beans with no gloves. Inspector told employee to wash hands and put on gloves. **Repeat Violation** **Admin Complaint**
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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.
Rack/table at room temperature
Imagination Krab stick 56°f, chicken wings 54°f, cream cheese 53°f, raw chicken 62°f, chicken pieces 62°f, and marinated chicken 53°f. Operator place items on rack in the walk in cooler.
Walk in cooler
Raw chicken 44°f
Prep table
Raw beef 53°f, Chicken 57°f, Shrimp 53°f, Noddles 53°f, pork wonton 49°f.
All items placed on ice.
**Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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 and the time removed from temperature control cannot be determined.
Employee stated forget to mark rice and sushi. Employee marked time during inspection. **Corrected On-Site**
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08A-09-4
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High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken above cut lettuce.
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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. On side panels. Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Base panels of the soda machine.
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Highest temperature was 90°f. Operator shut off but turned on for temperature check. At hand-sink across from dishwasher next to storage space. **Repeat Violation**
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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.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand dryer in the men's restroom does not work.
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Inspector gave operator a copy of the time as a public health form.
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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.
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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. Items in walk in cooler. Stuffed shells, seasoned chicken, sliced tomatoes, various items in walk in cooler.
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