- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for rice 79 **Warning** 9/25: Not observed and/or Not verified and/or Not Set Up
- Basic - Soil residue build-up on nonfood-contact surface to the edges of the cooking equipment that's located at each table in the dining room **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Calamari. Cuttle fish. Scallop. Shrimp and lobster offered on the menu for customer self cooking. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
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09/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food in the soy sauce bucket **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored in a prohibited area syrup boxes stored under the hand sink at the front counter **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment by the reach in cooler **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for rice 79 **Warning**
- Basic - Soil residue build-up on nonfood-contact surface to the edges of the cooking equipment that's located at each table in the dining room **Warning**
- Basic - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths before being used for warewashing. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Onion 47. Beans 47. Tofu ball 47. Poultry 48. Noodles 46. 45. **Warning**
- 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. The cook touched her hair then proceeded to continue cooking **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Calamari. Cuttle fish. Scallop. Shrimp and lobster offered on the menu for customer self cooking. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Immediately to the left when entering the kitchen from the dining area **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. soup 62. Chicken 48 in the WALK IN COOLER **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Most if not every TCS product in the walk in cooler is not dated. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by the three compartment sink **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. **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Located under the table in the kitchen
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. The water heater was being exchanged at the begging of the inspection the facility was without water most of the day **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. The establishment was unable to produce any documentation on any fish that may be under cooked. Without proof of parasite destruction fish shall be cooked prior to consumption.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- 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. All canned vegetables which are open and held in the walk in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Two sinks were being used as storage
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust. The boxed syrup box was being stored under the hand sink at the bar **Warning**
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9/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a location that is exposed to splash/dust. The boxed syrup box was being stored under the hand sink at the bar **Warning**
- Basic - Nonfood-contact equipment in poor repair. The walk in cooler is The cold/hot holding equipment was incapable of maintaining foods at the required temperature. DO NOT USE THE EQUIPMENT for the safe storage of temperature controlled for safety (TCS) foods, until certain it has been repaired and functioning correctly. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 54. Tripe 51. Noodle 51. Tofu 52. Mix 52. Unless partially frozen all foods in the walk in cooler are out of temp. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All temperature controlled foods for safety in the walk in cooler **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. The cook washed her hands at the three compartment sink without the use of soap and for about 5 seconds and failed to dry her hands. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. When the pressure washer was placed in front of the sink in the kitchen **Corrected On-Site** **Warning**
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9/11/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 77 degrees **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 78 by the reach in cooler in/at the cook line **Warning**
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3/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Food prep employees **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 77 degrees **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs 78 by the reach in cooler in/at the cook line **Warning**
- Basic - Plumbing system in disrepair. Hand sink leaking by the ice machine **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. The handles to the WIF and the wic **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Brown/tan powder located on the upper shelf on the cook line **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. This is a self serve cooking establishment. The customers cook their own fish as such the establishment has no control on final cook. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic n oil 78 left out at the wok. This item to be implemented into time control system **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Poultry raw non commercially wrapped over pork and other food reach in cooler in/at the **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken was the furthest at the top of the reach in cooler in/at the cook line pork, poultry, beef **Corrected On-Site** **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cooks have no idea what any of the cooking temperatures **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage on the cook line **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By the ice machine **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks in the kitchen **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 - Soil residue in food storage container employee we'd face with a towel and proceeded to wipe down a sauce jar with the same towel **Corrected On-Site** **Warning**
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1/10/2013 | Routine - Food | Warning Issued |
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