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A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverages on top of prep table by the three compartment sink. Operator removed **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee beverages stored with food for the public in true reach in cooler
Basic - Food stored on floor.
1)Observed bags of onions on floor in kitchen area.
2)Observed bust pan with cut chicken on floor in kitchen area
3)Observed cases of chicken and fish on floor in walk in cooler.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed utensils in standing water throughout kitchen **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Observed salmon thawing in standing water in three compartment sink. Operator turn cold water on salmon. **Corrected On-Site**
Basic - Standing water in floor drain/floor drain draining very slowly.
1)Observed standing water under stoves.
2)Observed standing water under handwash sink in front of cookline.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1)Observed 2 containers of cooked rice at 47°F cold holding on cookline. Per operator rice has been there for less than an hour.
2) Observed pasta at 52°F by sushi area.
Operator placed in walk in cooler.
**Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw shrimp stored over egg rolls in slide door reach in cooler. Operator removed **Corrected On-Site** **Repeat Violation**
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