| 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.
**Warning**
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32-02-4
|
|
Basic - Bathroom door left open other than during cleaning or maintenance.
- mens restroom
- women's restroom **Warning**
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32-04-4
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Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- men's restroom and women's restrooms connected by common closet with doors on both sides. Both doors had broken or insufficient locks. **Warning**
|
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23-24-4
|
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Basic - Buildup of food debris/soil residue on equipment door handles.
- cook line cooler
- sushi station cooler **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.
- energy drink on counter at sushi station **Warning**
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08B-37-4
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Basic - Food stored in a prohibited area.
- cases of potatoes stored in maintenance room with chemicals and maintenance tools **Warning**
|
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33-20-4
|
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Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
- bulk sauce bucket in walk in cooler **Warning**
|
|
51-13-4
|
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
|
|
05-09-4
|
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Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- three cook line coolers. **Corrected On-Site** **Warning**
|
|
35B-03-4
|
|
Basic - Outer openings not protected with self-closing doors.
- back door **Warning**
|
|
25-34-4
|
|
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
- used to serve imitation crab stuffing **Warning**
|
|
14-17-4
|
|
Basic - Shelves with rust that has pitted the surface.
- dry storage area **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.
- salmon
Manager contacted supplier. Supplier sent through email. **Corrected On-Site** **Warning**
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08A-04-5
|
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High Priority - Raw animal food stored over or with unwashed produce.
- reach in cooler raw beef and raw chicken over avocado **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.
- raw shrimp (50F - Cold Holding);
- raw beef (60F - Cold Holding);
- chicken (58F - Cold Holding);
- noodles (62F - Cold Holding)
On hibachi station. Manager states less than 3 hours. Employee added ice to holding unit **Corrective Action Taken** **Warning**
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|
29-42-4
|
|
High Priority - Vacuum breaker missing at faucet.
- below ware wash counter **Warning**
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|
11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- emailed to operator **Warning**
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|
22-02-4
|
|
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- cutting boards on cook line **Warning**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- server station **Warning**
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|
05-08-4
|
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Intermediate - No probe thermometer provided to measure temperature of food products.
**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. **Warning**
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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. **Warning**
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|
31B-03-4
|
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Intermediate - No soap provided at handwash sink.
- front hand wash sink **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.
- emailed forms to operator **Warning**
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