| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of the ice bin of the ice machine, unit was being cleaned while inspection was taking place. Corrected **Corrected On-Site** **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Sushi 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. On cooks line open employee beverage on counter, **Repeat Violation** **Warning**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Wait station cups stacked wet **Warning**
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14-11-5
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Basic - Equipment in poor repair. Make table expo side with duct tape in place and old food in cracks between unit and table **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair. Back prep area floors tiles missing pieces and cracked. **Warning**
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33-10-4
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Basic - Inside/outside of dumpster not clean. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. Employees bathroom no sign to wash hands before return8ng to work. **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. Interior of reach in unit used for dry food storage soiled with old spilled food items.
Exterior of equipment in cooks line soiled
**Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce stored over ready to eat prepped and washed broccoli and sauce prepared on site in walk in cooler, corrected by operator **Corrected On-Site** **Warning**
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22-16-4
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Basic - Walk -in cooler interior/shelves have accumulation of soil residues. **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. WallBehind the cooks line, floors under and behind equipment on cooks line and in dishwashing area. **Repeat Violation** **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
brown gravy hot holding on counter with out heat since approx 100 pm ; (119-120F - Hot Holding). Reheat rapidly 200° **Corrected On-Site** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored next to enclosed food item, corrected by operator **Corrected On-Site** **Warning**
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53B-16-4
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Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Spoke directly with Jose about required cooling procedures and he was very unclear of what the requirements are, inspector again went over the requirements and supplied written documentation for hourly cook. **Corrective Action Taken** **Warning**
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53A-03-7
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
Feng Huang expire food manager certificate, no scheduled time to retake testing has been determined to date. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled manual can opener. **Corrected On-Site** **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. Cooks line and prep station **Corrected On-Site** **Repeat Violation** **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Sushi station **Corrected On-Site** **Warning**
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