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 in kitchen and beverage stations. **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. **Warning**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food in containers in dry storage area. **Warning**
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36-36-4
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Basic - Ceiling tile missing over walk-in cooler. **Warning**
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36-22-4
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Basic - Floor area(s) covered with standing water on cookline **Repeat Violation** **Warning**
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36-17-5
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Basic - Floor tiles missing and/or in disrepair on cookline. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor multiple containers in walk-in cooler and sushi area. **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in rear storage room and sushi area. **Repeat Violation** **Warning**
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10-08-5
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Basic - Ice scoop handle in contact with ice on server station and sushi station beverage station. **Warning**
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22-13-5
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Basic - Iced tea dispenser not cleaned at least once every 24 hours in beverage area. **Warning**
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36-62-4
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Basic - Light not functioning on exhaust hood. **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.
gaskets soiled on all prep table doors, walk-in cooler door,and freezer doors
Exterior of reach in coolers heavily soiled throughout establishment, sushi station cookline, prep line, and beverage stations. **Warning**
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues on Prep tables in kitchen heavily soiled. **Warning**
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21-44-1
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Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at beverage station and under three compartment sink. **Warning**
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25-09-4
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Basic - Single-service items for customer self-service not properly protected to prevent contamination. Not placed under sneeze guard. **Warning**
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08B-12-5
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Basic - Stored food not covered in walk-in, and prep tables in kitchen. **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler. Unwashed Cabbage, lettuce, and broccoli over raw chicken and raw steak. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cookline. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Large white containers in dry storage area contain white substance. **Repeat Violation** **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 chicken over steak strips in walk-in cooler. **Warning**
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03A-20-4
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High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. On prep line at 58F. **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. raw chicken (48F - Cold Holding); steak strips (46F - Cold Holding). **Repeat Violation** **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 shelled eggs (58F - Cold Holding); noodles (47F - Cold Holding); raw chicken (50F - Cold Holding); **Repeat Violation** **Admin Complaint**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Server station by utensils and by cans at sushi station
**Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (48F - Cold Holding); steak strips (46F - Cold Holding). pork at 59F reheating operator related to 167F - Reheating). **Repeat Violation** **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.
Soda nozzles
**Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times by fryer and cook line. **Repeat Violation** **Warning**
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink by fryer **Warning**
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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler. **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some 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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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in walk-in cooler multiple containers of chicken, pork and steak not date marked. **Warning**
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08B-07-4
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Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. **Warning**
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46-01-4
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Marked exit/path to marked exit blocked in kitchen area. For reporting purposes only. **Corrected On-Site**
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