| Violation
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Observation
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Under sauce, vinegar at cookline crash cart **Repeat Violation** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Small board at prep station **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Coffee drink with straw next to plastic wrap and foil sheets at sushi bar **Corrected On-Site** **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in and walk in coolers **Warning**
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13-04-4
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Basic - Employee with no beard guard/restraint while engaging in food preparation.
Cook with substantial beard **Warning**
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14-11-4
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Basic - Equipment in poor repair.
Torn. Gasket , upright stainless unit (currently turned off and used for storage)
Torn walk in freezer gasket **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Cookline **Warning**
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08B-38-4
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Basic - Food stored on floor. Rice soaking in buckets , near ice machine **Repeat Violation** **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable.
Cutting holes in plastic lids to use as spouts for dry spices and coconut sauce
Household drill used to power mixer
Cracked glass at sushi bar cooler **Repeat Violation** **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior sides of all cookline equipment
Hood filters
Walk in cooler shelving **Repeat Violation** **Warning**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Cooked shrimp on counter at sushi bar , still at 30°-42° **Warning**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm chlorine **Warning**
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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.
Flour breader under prep table **Warning**
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Cooked noodles at 70°-73° at 4:30 cooling since 2 pm
Recommend reheat to 165° and begin process again **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher **Repeat Violation** **Admin Complaint**
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22-11-5
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High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Observed employee dump expired sushi rice, then rinse container with only water to refill with new rice . Reeducated to wash rinse and sanitize **Warning**
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01D-01-5
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Could not find for escolar. Have proof for salmon, tilapia, and yellowfin tuna is exempt **Warning**
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02C-01-5
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High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In reach in cooler on cookline Multiple meats made on Saturday per cook **Warning**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked bbq sliced pork 45°, bean sprouts 45°, diced bbq pork 46°, cooked chicken 45° cold hold since 12 pm , raw shell eggs ambient temperature 55° cold **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked bbq sliced pork 45°, bean sprouts 45°, diced bbq pork 46°, cooked chicken 45° cold hold since 12 pm , raw shell eggs ambient temperature 55° cold hold over 4 hours in cooler **Admin Complaint**
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01B-19-5
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High Priority - 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. Sushi rice was unmarked and per operator was pulled from temperature control over 4 hours prior . **Warning**
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03F-02-5
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High Priority - 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. See stop sale. Operator states she thinks it was pulled out at 11:00-11:30. **Repeat Violation** **Admin Complaint**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade
Ice machine deflector panel soiled **Repeat Violation** **Warning**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification.
Certified Manager was off today. Person in charge, Sherry does not have certificate **Warning**
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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/
6 employees **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No soap at cookline handwash sink **Corrected On-Site** **Repeat Violation** **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2 cards present are both expired and no other certificates for any employees available **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles not labeled **Warning**
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