| 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.
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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 bread crumbs on cook line.
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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.
Ceiling tiles and vents throughout the kitchen greasy.
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21-05-5
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Basic - Cloth used as a food-contact surface.
Wiping cloth covering container of rice behind front counter. Manager removed wiping cloth during inspection. **Corrected On-Site**
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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 drink on prep table next to kitchen entrance. **Repeat Violation**
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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 purse stored on slicer next to kitchen hand washing sink. Manager removed purse and placed it in office area. **Corrected On-Site**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Glasses stored in wait station.
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08B-38-4
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Basic - Food stored on floor.
Soy sauce stored on floor in front of reach-in freezer in front of back door. **Repeat Violation**
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08B-42-4
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Basic - Food stored outside.
Cans of vegetables and containers of whirl stored on shelf outside of back door.
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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 side of bucket in front of grill line. Employee placed tongs inside of bucket. **Corrected On-Site**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in freezer gaskets throughout the kitchen.
Area around soda nozzles of soda machine in wait station.
**Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloths stored on reach-in cooler across from cook line. Manager removed wiping cloths during inspection. **Corrected On-Site** **Repeat Violation**
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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.
Container stored on kitchen shelf above reach-in freezer in front of walk-in cooler.
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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 breading vegetables without washing hands. Manager had employee wash hands to continue handling food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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12A-25-4
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High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair while removing ear bud and proceeded to cut carrots without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Sushi rice stored behind front counter. Manager stated rice was placed in warmer at 11:00 am. Manager placed proper time mark on rice. **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 wait station hand washing sink. **Repeat Violation**
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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 available. **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
Establishment has no probe thermometer available. **Repeat Violation**
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02C-04-5
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Pork stored in reach-in cooler across from cook line with no date. Manager stated pork was cooked and placed in freezer on day one and pork was removed the previous day to thaw.
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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.
Establishment has 5 employee training certifications. Manager stated there are 16 employees employed.
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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 tofu stored in reach-in cooler across from cook line. Manager stated tofu was cooked the previous morning.
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