- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.silver pots in dish room **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Servers station
- Basic - Floor tiles cracked, broken or in disrepair. Near dish room
- Basic - Floor tiles missing. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Hot holding unit **Corrected On-Site**
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Lemons **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line, pull out drawers
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service articles not stored inverted or protected from contamination. Cooks line **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Corrected On-Site**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Corrected On-Site** **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. Lemons at servers station **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Sushi rice **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Meat reach in cooler cooks line **Corrected On-Site**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken **Corrected On-Site**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer crab legs.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area, cook's line **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish room.
- Basic - Equipment in poor repair. Door meat/steak Reach in cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook's line
- Basic - Raw animal food stored above unwashed produce. Shelled eggs Walk in cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Meat/steak Reach in cooler
- Basic - Standing water in floor drain/floor drain draining very slowly. Under dish machine
- Basic - Water draining onto floor surface. Under dish machine
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook's line
- Basic - Working containers of food removed from original container not identified by common name. Squeeze ogles/cook's line
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese cake Reach in cooler, home made dressing on top of cooler. Corrective action taken, removed all tcs foods from cooler and placed in Walk in cooler
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Drain under dish machine
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken breast, pork chops, steaks cooler next to grill. Corrective action taken, iced down all tcs foods at cooler.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 15-20 dried and hardened in back corner of dry storage area. Did not observe any evidence of fresh droppings, rub marks, or any chewing of food containers. **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Cook's line/sushi bar **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Transport carts/bins
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Service station. **Corrected On-Site**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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4/21/2014 | Complaint Full | Inspection Completed - No Further Action |
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