| Violation
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Observation
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16-03-4
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Basic - Accumulation of debris inside warewashing machine.
Dish machine across from three compartment sink. **Repeat Violation**
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Bowl used to scoop salt stored on kitchen shelf.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Cardboard long shelf inside of reach-in cooler next to back door.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Tiles and vents throughout the kitchen.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
To go containers stored on kitchen shelf.
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35A-03-4
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Basic - Dead roaches on premises.
Observed one dead roach on cook line floor. Employee discarded dead roach. **Corrected On-Site**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee yogurt stored in reach-in cooler across from cook line.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone stored on slicer in kitchen. Employee removed phone during inspection. **Corrected On-Site**
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14-11-5
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Basic - Equipment in poor repair.
Interior of outside reach-in freezer rusty.
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08B-38-4
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Basic - Food stored on floor.
Chicken thawing at room temperature in bucket on kitchen floor. Manager placed chicken in walk-in cooler to finish thawing. **Corrected On-Site**
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08B-42-4
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Basic - Food stored outside.
Cans and containers of food stored outside next to back door.
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10-08-5
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Basic - Ice scoop handle in contact with ice.
Ice scoop stored in front counter ice bin. Employee placed ice scoop in ice correctly. **Corrected On-Site**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging on cart handle.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Whip stored in standing water on kitchen prep sink, 75F.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Area around soda nozzles for front counter soda machine.
Gasket of reach-in freezer next to walk-in cooler .
Front of kitchen ice machine. **Repeat Violation**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
Containers stored above dish machine. **Repeat Violation**
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Chicken thawing at room temperature in bucket on kitchen floor. Manager placed chicken in walk-in cooler to finish thawing.
Shrimp thawing in standing water in prep sink across from three compartment sink. Manager placed shrimp underneath running water. **Corrected On-Site**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth in front counter sushi area. **Repeat Violation**
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03D-01-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Item in reach-in cooler across from cook line: shrimp (85F - Cooling). Manager stated shrimp cooked and placed in cooler 3 hours and 30 minutes earlier.
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01B-36-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Item in reach-in cooler across from cook line: shrimp (85F - Cooling). Manager stated shrimp cooked and placed in cooler 3 hours and 30 minutes earlier.
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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 entered kitchen from outside and began placing food in walk-in cooler and preparing food on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled dirty dishes in dish area and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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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.
Items in reach-in cooler across from cook line: shrimp (48F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); egg (49F - Cold Holding); sprouts (48F - Cold Holding); sausage (51F - Cold Holding); lettuce (48F - Cold Holding); cabbage (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to reach-in freezer to reduce temperature to 41F.
Items stored in reach-in cooler across from kitchen shelf in front of walk-in cooler: beef (47F - Cold Holding); krab (47F - Cold Holding); chicken (48F - Cold Holding); shrimp (46F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to reach-in freezer to reduce temperature to 41F. **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.
No written procedure available. Inspector provided operator with written procedure. **Corrected On-Site**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach-in cooler next to soda machine. **Repeat Violation**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Scrub pan and cup stored in front counter hand washing sink. Employee removed items from hand washing sink. **Corrected On-Site**
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16-37-1
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Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit for dish machine.
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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.
No proof of any training available. **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.
Cooked rice stored in walk-in cooler. Manager stated rice prepared the previous day. **Repeat Violation**
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