- Basic - Ceiling leaking in dining area . **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 52° F, cream cheese 52° F, beef 52° F, eggs ambient 52° F. **Warning** upon call back on 9/30/14 observed cream cheese in walk in cooler at 50° F.
- 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. 0 ppm **Warning** upon callback 0 ppm .
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tuna , krab meat, eel . **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Maintaining 52° F. **Warning** upon call back on 9/30/14 walk in cooler maintaining 50 ° F.
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09/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site** **Warning**
- Basic - Build-up of soil behind cook line . **Warning**
- Basic - Ceiling leaking in dining area . **Warning**
- Basic - Floor area(s) covered with standing water from ceiling leaking in dining area . **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tuna **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 52° F, cream cheese 52° F, beef 52° F, eggs ambient 52° F. **Warning**
- 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. 0 ppm **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (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 . Rehydrated noodles , eggs by cook line , sushi rice . **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over washed potatoes in walk in cooler . **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15-20 fresh droppings under dish machine and approximately 15 fresh droppings behind cook line , 3 fresh droppings on bottom of soup and rice preparation table . **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tuna , krab meat, eel . **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Thawing tuna **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided another copy to operator . **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Maintaining 52° F. **Warning**
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09/29/2014 | Routine - Food | Emergency order recommended |
- Basic - Clean equipment and utensils stored outside that is not fully enclosed (open to outdoors/screened).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 46° F, chicken 46° F in walk in cooler . Manager moved items to reach in cooler and added ice . Items now at 41° F
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided time as a public health form .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tofu , cut cabbage , rice , and noodles .
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Manager turned cooler down and all items moved inside .
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6/24/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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