| Violation
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Observation
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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.
Employee bottle drink on prep table. Moved by manager. **Corrected On-Site**
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee drinking in kitchen prep area and then return back to preparing food without washing hands
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Employee preparing food with no hair restraint
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14-11-5
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Basic - Equipment in poor repair.
Walk in cooler with torn gasket.
Reach in cooler on cook line with torn gasket
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Floor under cooking equipments soiled
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
Multiple knives stored between wall and prep table in kitchen. Moved by manager. **Corrected On-Site** **Repeat Violation**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs stored on oven door handle. Moved by manager. **Corrected On-Site** **Repeat Violation**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils in 79F standing water water on prep table
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
In kitchen on prep table
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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 fryer soiled
Hood filters with grease build up **Repeat Violation**
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25-32-4
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Basic - Reuse of single-service or single-use articles.
Multiple raw meat commercial boxes being reused to stored cooked foods inside in walk in cooler and walk in Freezer
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08B-12-5
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Basic - Stored food not covered.
Multiple foods in walk in cooler and walk in Freezer no covered **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves with rust
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee went outside back door and then return back to kitchen area and prepared food without washing hands **Warning**
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12A-10-4
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High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching nose and then preparing food without washing hands **Repeat Violation** **Admin Complaint**
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12A-05-4
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High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee drinking in kitchen prep area and then return back to preparing food without washing hands **Repeat Violation** **Admin Complaint**
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12A-19-4
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High Priority - Employee washed hands with cold water.
Observed employee washing hands at hand wash sink next to prep sink by only turning on cold water only during entire hand washing process **Repeat Violation** **Admin Complaint**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Multiple foods stored in direct contact in non-food grade bag in walk in cooler and walk in Freezer **Warning**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw prep chicken stored over raw prep fish on shelf in walk in cooler . Moved by manager. **Corrected On-Site** **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.
Cut cabbage and noodles (71-72F - Cold Holding), stored on prep table on cook line, place there approximately 1 hr ago from walk in cooler as per manager. Items should be on time but no time marked or paperwork. Manager put time marked.
cooked chicken, cooked pork, egg rolls and cheese wanton (47-52F - Cold Holding), all items stored in small black reach in cooler on cook line near fryer and place there from walk in cooler around 11:30am as per manager. Unit temperature was re-adjusted to lower settings and reading now at 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink at sushi bar with bowl inside.
Hand wash sink in kitchen cook line with bowl inside. Hand wash sink at prep sink with utensils stored inside. All items Moved by manager. **Corrected On-Site** **Repeat Violation**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sink in kitchen area. Manager provided paper towel at both hand wash sinks **Corrected On-Site** **Repeat Violation**
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53B-02-5
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Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Operator has some employees hired over 60 days with no proof of employee training
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator has some employees hired over with no proof of employee form completed **Repeat Violation**
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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.
Operator has time marked for sushi rice, cooked shrimp and cooked chicken but unable to provide paperwork. Gave operator new form **Corrective Action Taken** **Warning**
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