Amazing Thai Japanese Rest Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food, to dispense sauces

Basic - Equipment in poor repair, walkin cooler ambient temperature of 47°f.

Basic - Food stored in holding unit not covered, in reachin freezer.

Basic - Ice scoop handle in contact with ice, by servers' station.

Basic - In-use tongs stored on equipment door handle between uses, oven. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, by cookline.

Basic - Outer openings not protected with self-closing doors, rear door.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Reuse of single-service articles, food service worker washed hands with gloves intact then proceed to work.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, operator presented parasite destruction records dated 2013, however, no invoice a sidle to support freeze record. Operator receive freeze records from supplier. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, in walkin cooler.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, spring roll under heat lamp.

High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken stored above raw fish and raw lobster in reachin freezer.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit, by cookline.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, food service worker washed hands with gloves intact.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, in walkin cooler.

Intermediate - Spray bottle containing toxic substance not labeled, by sushi bar.

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. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a cup of juice on the cook line **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area. Observed an employee's cell phone stored on the cook line. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. On of the cooks

High Priority - Employee washed hands with no soap. A cook

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. Observed the sushi rice being held at time as a public health control without a time mark. I took a temperature of the sushi rice and it was at 135° so I did not issue a stop sale. Operator place a time mark on the sushi rice. **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook wash his hands at the food prep sink without soap. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tempora stored in the walk-in-cooler not date marked **Corrected On-Site** **Repeat Violation**

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Soy sauce, salt buckets, **Corrected On-Site**

Basic - Cloth used as a food-contact surface. Rice wrapped in mesh cloth while cooking.

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 with cut lemon in a liquid without lid on top of ice bin. **Corrected On-Site**

Basic - Food stored in a location that is exposed to splash/dust. Uncovered container of cut lemons on shelf **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice bin

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water is 77° f

Basic - In-use tongs stored on equipment door handle between uses. Oven door.

Basic - Paper towel used as liner for food container. Fried chicken in walk in cooler **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Reach in freezer not capable of maintaining TCS foods frozen. Raw shrimp, raw beef, peas and carrots, soft shell crabs, French fries, sweet potato fries, raw chicken, noodles. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp, vegetables. **Corrected On-Site**

High Priority - Container of medicine improperly stored. Ibuprofen and Bayer aspirin stored on shelf above prep table **Corrected On-Site**

High Priority - Medicine stored in refrigerator/cooler with food. Bengay pain relieving gel in reach in freezer. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw salmon and tuna over buckets of sauces in walk in cooler **Corrected On-Site**

Intermediate - Cold holding equipment incapable of 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. Tall white Reach in freezer in corner next to ice bin **Warning**

Intermediate - Employee used handwash sink as a dump sink. Ice dumped in sink.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Deep pot of sauce.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Deep pot of sauce

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.

Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic souffl cup is used to scoop sugar and plastic take-out bowls are used for sauces. Put scoop in container.

Basic - Hood soiled with accumulated grease.

Basic - Sponge used as a wiping cloth on a food-contact surface. Sponges were thrown out. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice.

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. See stop sale. Sushi rice

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Cleaned and sanitized on site. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers in walk in cooler.

Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout kitchen.

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Stored food not covered in walk-in cooler. Can fruits **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. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Beef

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. Various seafood include fish, scallop, shrimp.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken and beef **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressing in walk in cooler

Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**

Basic - Cardboard used to line nonfood-contact shelves. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **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. Beef, poultry, seafood, plant foods, sauces at 47F **Warning**Observed plant foods, milk, tofu, cut lettuce and cut tomato, cut melons on the walk in cooler at 47-48°F. 10/09/13

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction provided for salmon, escolar and wahoo served raw at the sushi bar. **Repeat Violation** **Warning**

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. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Plastic cups inside sauce containers **Warning**

Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**

Basic - Cardboard used to line nonfood-contact shelves. **Warning**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**

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. Coffee cup in sushi bar area, open beverage at the cookline. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Food stored in dry storage area not covered. Flour **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in room temperature standing water. **Corrected On-Site** **Warning**

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap dispensers on prep sinks, soap dispenser and hand washing sign at the 3 compartment sink. **Repeat Violation** **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar, cookline **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, poultry, seafood, plant foods, sauces at 47°F **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction provided for salmon, escolar and wahoo served raw at the sushi bar. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, cut tomatoes, rice t 46°F on top of the cookline reach in cooler, moved inside the unit. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice, according to PIC left over from previous day. **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 and the time removed from temperature control cannot be determined. See stop sale. Discarded **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried shrimps on a counter at 97°F. Discarded. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meat over vegetables. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Women restroom **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to soda machine **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. Next to soda machine **Corrected On-Site** **Warning**

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. **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for the salmon provided, proof that the salmon has been farm raised provided by phone call to provider. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon, tuna t 49F in a sushi bar reach in cooler. Moved to a freezer, 41F at the end of the inspection. **Corrected On-Site** **Repeat Violation**

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. See stop sale. Sushi rice, discarded** **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**

Intermediate - 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. Sushi bar reach in coolers. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. Raw meat over cooked pasta in a freezer.

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cut vegetables in a reach in cooler, raw eggs over vegetables in the walk in cooler **Corrected On-Site** **Repeat Violation**

Basic - Food stored in dry storage area not covered. Flour, rice

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washing hands with gloves on. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Prep area. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

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. **Corrected On-Site** **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. 3 compartment sink

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

Critical - observed no proof of parasite - served raw at the sushi bar.

Critical - observed potentially hazardous food under time control without time marking. sushi rice.

Critical - observed potentially hazardous food cold held at greater than 41 fahrenheit seafood in a sushi bar reachin cooler.

Critical - cold holding equipment incapable of maintaining potentially hazardous food at proper temperature - sushi bar reachin cooler.

Critical - observed food stored on floor - walkin cooler.

Critical - observed raw animal food over ready to eat food in the walkin cooler. - raw eggs over washed vegetables.

Critical - observed barehand contact with ready to eat food. cut vegetables

observed in use utensils stored in standing water at less than 135 fahrenheit.

Observed utensils in non potentially hazardous food with handle in contact with food.

Critical - observed employee washing hands in other than a hand sink. - washing hands in a prep sink.

Critical - observed open beverage container in a prep table.

wiping cloths not stored in sanitizing solution between uses.

Critical - observed soiled ice machine interior.

observed grease build up in cookline equipment.

observed dusty ceiling and ac vents.

Critical - no food manager certification present with 4 or more employee handling food.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork, pasta, beef.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Seafood, sushi reach in cooler, Corrected On Site. Operator in charge iced down products. See 4.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sushi reach in cooler, right side only.

Critical - Observed potentially hazardous food thawed at room temperature.Seafood, kitchen. Corrected On Site.

Critical - Observed raw animal food stored over cooked food.Row eggs over lettuce, Wi cooler. Cooked pork under row shrimp, reach in cooler, cooks line.Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Light not functioning. Reach in frezer.

Critical - Observed container of medicine improperly stored, next to food. Corrected On Site.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Corrected On Site.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Reach in frezer, pork, ham, plant food.. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork, cut veggies, dressing, Repeat Violation.Wi cooler and reach in cooler.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice, sushi station. Repeat Violation. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice, Sushi station. Corrected On Site.see 2a.

Critical - Observed raw animal food stored over ready-to-eat food.Reach in, cooks line ., reach in frezer.

Critical - Observed hand wash sink used for purpose other than washing hands.Sushi station, Repeat Violation.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Kitchen Corrected On Site.

Observed employee with no hair restraint.Sushi station.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of reach-frezer soiled with accumulation of food residue. Repeat Violation.

Critical - Hand sink missing in sushi preparation area, it must be designed or a new handwash sink with hot and cold water available must be installed. Handwash violations observed.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. FHC expired, 6-11.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in, cook's line, operator states that chicken and seafood were just sliced and placed in this init.Corrected On Site.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cook's line. Instructed operator to use other available units that maintain 41 F under while this unit is fixed.

Critical - Violation: 08A-27-1Observed raw animal food stored over cooked food.Reach in cooker, Corrected On Site.

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cook's line, rice.

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 22-26-1Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on storage containers.

Violation: 29-11-1Observed leaking pipe at plumbing fixture.Under, dishwasher, under handwash sink, waitress station, kitchen and under sink, cook's line.

Critical - Violation: 32-07-1Observed toilet's bottom part not clean.

Critical - Violation: 35B-05-1Outer openings not protected from vermin, back door bottom part gap.

Violation: 36-13-1Observed grease accumulated under cooking and dishwasher equipment.

Violation: 36-15-1Observed food debris accumulated on kitchen floor.Dry storage area.

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area.

Violation: 37-04-1Observed wall soiled with accumulated water leak rust, soda machine area.

Violation: 37-13-1Observed hole in ceiling, several areas, kitchen.

Violation: 37-13-1Observed ceiling tiles missing, kitchen.

Violation: 37-15-1Observed ceiling soiled with accumulated food debris.

Critical - Violation: 35B-05-1Outer openings not protected from vermin, back door bottom part gap.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in, cook's line, operator states that chicken and seafood were just sliced and placed in this init.Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cook's line. Instructed operator to use other available units that maintain 41 F under while this unit is fixed.

Critical - Observed raw animal food stored over cooked food.Reach in cooker, Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cook's line, rice.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed build-up of food debris, dust or dirt on storage containers.

Observed leaking pipe at plumbing fixture.Under, dishwasher, under handwash sink, waitress station, kitchen and under sink, cook's line.

Critical - Observed toilet's bottom part not clean.

Critical - Outer openings not protected from vermin, back door bottom part gap.

Observed grease accumulated under cooking and dishwasher equipment.

Observed food debris accumulated on kitchen floor.Dry storage area.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated water leak rust, soda machine area.

Observed ceiling tiles missing, kitchen.

Observed hole in ceiling, several areas, kitchen.

Observed ceiling soiled with accumulated food debris.

Light not functioning, hood's system.

Critical - No conspicuously located thermometer in holding unit.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

Observed ceiling soiled with accumulated grease.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Critical - Observed interior of reach-in cooler soiled with food residue.

Critical - Observed interior of reach-in freezer soiled with food residue.

Observed personal care item stored with food.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, buffet line.

Critical - Observed potentially hazardous food held using time as a public health control with no time marking, buffet line. Food may not be served. Operator states that fish was st up at 11:30 a.m.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Observed unlabeled spray bottle.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Hand wash sink lacking proper hand drying provisions-kitchen.

Critical - Identity of food or food product misrepresented-imitation used in all appetizers, spelling crab.

No copy of latest inspection report.

Critical - No handwashing sign provided at a handsink used by food employees-kitchen.

No mop sink or curbed cleaning facility provided.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. fax to 954-956-5699

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed build-up of grease on nonfood-contact surface on sides of fryer.

Critical - Observed buildup of slime on soda dispensing nozzles-very thick Buildup.

Observed ceiling tiles soiled with accumulated food debris-kitchen.

Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen.

Observed employee with no hair restraint.Repeat Violation.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground.

Critical - Observed food stored on floor-buckets, celery walkin .

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods-walkin

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed open dumpster lid.

Critical - Observed potentially hazardous food thawed at room temperature-sushi.

Critical - Observed raw animal food stored over cooked food -eggs over sauces, walkin.

Observed residue build-up on nonfood-contact surface on fausit at handsink-litchen.

Observed residue build-up on nonfood-contact surface on freezer door handles.

Critical - Observed soil buildup inside ice bin Next to dishmachine.

Critical - Observed soil buildup inside ice bin.

Observed wall soiled with accumulated black debris in dishwashing area-behind 3-compartment sink.

Observed wall soiled with accumulated food debris behing handsink in kitchen

Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing-100 to low.