| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food. Bowls were removed and discarded **Corrected On-Site**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Handles on coolers on cook line with old food debris.
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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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 was discarded **Corrected On-Site**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
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08B-37-4
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Basic - Food stored in a prohibited area. Cut lettuce and tomatoes were in the dishwasher shelf in a bus pan. Chef discarded lettuce and tomatos. See stop sale
All discarded **Corrected On-Site**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front counter coolers and fish reach in cooler at sushi bar.
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40-01-4
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Basic - No suitable facilities provided to store employee clothing and other possessions. Woman's purse was in the ware wash area on clean pots and pans.
Purse was removed from kitchen area
**Corrected On-Site**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher ppm at 0
Chef changed bucket and primed to100 ppm **Corrected On-Site**
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef left area and put gloves on before washing hands.
Explained the proper procedure on how to wash hands and wear gloves **Corrective Action Taken**
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08B-56-4
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High Priority - Food stored in ice used for food. See stop sale. Bottle of water stored in crushed ice used on cooked vegetables to cool.
See stop sale
All was discarded **Corrected On-Site**
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container. Cut Cucumber wrap in paper towels.
Chef removed paper towels and was cucumber **Corrected On-Site**
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed when person left work area and returned to work with food.
Proper procedure was explained to the cooks. **Corrective Action Taken**
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01B-03-5
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High Priority - Stop Sale issued due to adulteration of food product. Bottle in ice used for food, bottle and ice removed
Cut lettuce and tomato stored at the dishwasher **Corrected On-Site**
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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. Sushi counter table top cooler at salmon (46F - Cold Holding); yellowtail (47F - Cold Holding), chef stated items were in case 1 or 2 hours the most. Chef moved items to working unit
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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. No cleanup poster.
Emailed vomit and diarrhea cleanup poster
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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 paper towels atr front bar hand wash sink.
Manager filled paper towels **Corrected On-Site**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer on site
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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. Email form for employee agreement
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53B-14-5
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Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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