- Basic - Bowl or other container with no handle used to dispense food. Non handled cups inside rice and corn starch containers. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All kitchen stainless shelves heavily soiled
- Basic - Buildup of food debris/soil residue on equipment door handles. Handles and exterior of cook line equipment
- Basic - Grease accumulated on kitchen floor. Under and between all equipment is heavy build up of debris, grease and dropped foods.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.using cloth for hot handle on skillet and wiping prep boards **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. All coolers need gaskets cleaned
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line and prep area
- Basic - Working containers of food removed from original container not identified by common name. Corn starch and sugar in dishwashing area **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting cut vegetables to a plate with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs and plant foods on a cook line flip top reach in cooler at 46-49°f. Corrective action taken, moved to the walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over RTE **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken behind prepared vegetables **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At waitress drink station **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Filling pitchers and rinsing out wiping cloths. **Corrected On-Site**
- Intermediate - Hot water supply out. New hot water tank being installed during inspection.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Shrimps at the cook line at 79°f cooling for almost two hrs according to PIC, moved to the walk in cooler. 63° f at the end of the inspection. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
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4/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice, sauces. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee's restroom
- Basic - Equipment in poor repair. Reach-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. Glass door reach in cooler.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tofu, salads and dumplings at 46°f on the glass door reach in cooler, moved to the walk in cooler, 41°f at the end of the inspection. Tools, chicken, broccoli, cabbage, bean sprouts, pork, beef and seafood on the cookline flip top reach in coolers operator turned the units colder, products on the the reach in cooler next to the grill were moved to the walk in cooler.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 87°f, explained and implemented time control procedure. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil at the cookline at 81°f, explained and implemented time control. **Corrected On-Site**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. Sauces on the crockpot steam unit. Reheated to 165°f **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Barlow preventer needed t each end of the splitter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dumplings and pork at 45°f in an ice bath, iced down to 41°f **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw beef over ump lingo on the walk in freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw poultry over raw shrimps. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cutting board inside cookline handsink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Warewashing area
- 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.
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11/4/2013 | Routine - Food | Warning Issued |
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