| Violation
|
|
Observation
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05-11-4
|
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice, tempura **Warning**
|
|
14-74-7
|
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Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Sauté cooler and walk in cooler **Warning**
|
|
50-09-4
|
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Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
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|
40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on the cook line. **Corrected On-Site** **Warning**
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|
24-08-4
|
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Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans **Warning**
|
|
36-17-5
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Basic - Floor tiles missing and/or in disrepair. Cook line in front of flat top **Warning**
|
|
36-01-4
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Basic - Floor under cooking equipment heavily soiled with grease. **Warning**
|
|
14-11-4
|
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Basic - Gaskets torn on sauté cooler.
Sushi cutting boards **Warning**
|
|
05-09-4
|
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Wait station cooler **Warning**
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|
16-46-4
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Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
|
|
14-20-4
|
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Basic - Ripped/worn tin foil used as shelf cover. Cook line, prep area. **Warning**
|
|
23-03-4
|
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Basic - Shelving on cook line where bulk container are stored in the kitchen heavily soiled with food debris. **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. Sole used for white fish for sushi **Warning**
|
|
41-10-4
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High Priority - Several spray bottles of orange cleaner and a clear solution stored hanging on rack next to clean dishes. **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. See stop sate form **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.
Coleslaw in expo cooler 50F
sauté cooler cold hold raw shrimp 48F cooked pasta 47F raw shrimp 45F salsa 48F steak 56F cooked shrimp 53F cooked green beans 52F to 57F cooked pasta 52F heavy cream 57F raw shell eggs ambient 60F raw scallops 55F
Raw beef 50F conch chowder 50F steaks 50F raw mahi 50F fish dip 50F, raw fish 48F cut lettuce 51F all items in the walk in cooler range 50° heavy cream 50°
3 door cooler at the bar cold hold ice cream mix 47F
**Repeat Violation** **Admin Complaint**
|
|
01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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|
22-02-4
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|
Intermediate - Cutting boards stained.
Reach in cooler drawers soiled. **Warning**
|
|
31A-10-4
|
|
Intermediate - Equipment drain line draining into handwash sink. Oasis machine **Warning**
|
|
02B-01-5
|
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Asterisk raw bar menu items and raw sushi menu items. **Warning**
|
|
16-37-1
|
|
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish machine. **Warning**
|
|
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. **Warning**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Bleach with water. **Warning**
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