- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of drink on the top of chest freezer by hand wash sink in kitchen **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife keep between Reach in cooler and prep table by the cookline , employee moved **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. On the shelf above the Reach in cooler by cookline **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Service area, employee moved **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of banking power, white powder on the shelf by the back door **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 44°F, cream cheese 44°F, tofu 45F, cut lettuce 45°F, Walk in cooler ambient temperature 44°F manager put in ice **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container stored inside the hand wash sink by cookline, manager moved **Corrected On-Site** **Warning**
- 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/hr/food-lodging/managercertification.html. 5 employee working at the time of inspection, manager came back before inspection finish **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. Manager can not find the certificate **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. Butter 44°F, cream cheese 44°F, tofu 45F, cut lettuce 45°F, Walk in cooler ambient temperature 44°F **Warning**
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Container used in the rice bucket, rolling rack by cookline **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles. No10 cans and hot sauce bottle reused for oil and dry product stored. Cookline **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken over bag of Cooke noodles, make table Reach in cooler by cookline **Corrected On-Site** **Warning** At call back inspection, 4/11/14, case of shell eggs above the unwashed vegetable, Walk in Cooler
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4/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Container used in the rice bucket, rolling rack by cookline **Corrected On-Site** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Service area by soda rack **Repeat Violation** **Warning**
- Basic - Cloth used as a food-contact surface. Throughout the store, Walk in Cooler and sushi Reach in cooler **Warning**
- Basic - Food stored on floor. Container of potatoes on the Walk in Cooler floor **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife keep under prep table and above the Reach in cooler, sushi bar **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken it he big bowl by prep sink **Warning**
- Basic - Reuse of single-service articles. No10 cans and hot sauce bottle reused for oil and dry product stored. Cookline **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Service area by soda rack **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bucket of flour and sugar on shelf by back door by Walk in Cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 101°F , batter 60° F by deep fryer, fish 46°F display fish cooler, butter, cream cheese, shell eggs, cut melon 46°F -47F Walk in Cooler correctives action taken, ice bath. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken over bag of Cooke noodles, make table Reach in cooler by cookline **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Pre portion beef over pre portion pork, double doors Reach in freezer by Walk in Cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine block by block of wood. **Corrected On-Site** **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bothe Hand Wash Sink by sushi bar and by prep sink. **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 - Nonfood-grade basting brush used in food. On cookline by deep fryer **Warning**
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2/5/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. By soda rack, service area.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Reach in cooler by cookline.
- Basic - Hole in wall. By the back door, also ceiling tile damage by the back door.
- Basic - In-use tongs stored on oven door handle. Cookline
- Basic - Outer openings not protected with self-closing doors. Back door in the kitchen
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Basic - Reach-in cooler gasket torn/in disrepair. By cookline
- High Priority - Spray hose at dish sink lower than flood rim of sink. Prep sink
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10/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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