Chop Stix Cafe Degrades its Sanitary Rating
3500 SW 13th St
Gainesville, FL 32608
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed 3 drinks on the reach-in cooler cutting board. All were moved below. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.Observed a bowl of oysters(employee food)stored over raw chicken for public consumption, in the walk-in cooler. The oysters were relocated. **Corrected On-Site**
Basic - Floor tiles cracked, broken or in disrepair.Observed in the dish wash machine area, floor tiles cracked/disrepair.
Basic - Utensils in poor condition.Observed a rice scoop with a broken, jagged edge. The scoop was replaced with a new one. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Observed the lid for the ice machine was soiled. It was cleaned. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.Observed a cleaver in the hand wash sink. The cleaver was put in the dish area. **Corrected On-Site**
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Observed a bottle of liquid cleaner, not labeled. Degreaser label was added. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed 3 drinks stored on prep tables with food for the public. All Were moved below. **Corrected On-Site**
Basic - Water leaking from pipe and/or faucet/handle.Observed a leak friends m under the prep sink into a bus pan.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed cooked chicken at 55° in a cook line reach in cooler. The overstocked, out of temperature product was moved below, uncovered. Other items were 41° and below in this reach in cooler. **Corrective Action Taken**
High Priority - Roach activity present as evidenced by live roaches found.Observed 1 live roach in an unused reach in cooler. The roach was chased down by the manager. No call back per Brenden D.
Basic - Equipment or utensils not designed or constructed in a durable manner.Observed metal scrub pad is depreciated and no longer safe to use on cookware. 1 in the kitchen.
Basic - Wiping cloth sanitizing solution stored on the floor.Observed sanitizer 5 gallon bucket on the floor in the kitchen.
High Priority - Container of medicine improperly stored.Observed burn spray, muscle rub, cold medicine stored over food, food prep areas in the kitchen. All items were moved below. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed containers in the bar hand wash sink. They were removed. **Corrected On-Site** **Repeat Violation**
Intermediate - Records/documents for required employee training do not contain all of the required information.Observed some dates of birth and Certified Food Manager numbers were missing. They were corrected today. **Corrected On-Site**
No Violations Were Observed
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Observed ice cream display case for hand scooping ice cream, added to the entrance/bar area.On callback: no plan has been received by plan review, plan review was contacted for verification.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the auxiliary bar, employee drink and food stored over juice drinks in the reach in cooler.
Basic - Equipment or utensils not designed or constructed in a durable manner.Metal scrub pad depreciated past safe use point. It was discarded.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.Observed sushi rice scoop and ice scoop touching product. The ice scoop was repositioned. The sushi scoop was placed on plastic wrap. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.Observed sriracha sauce bottles reused for other sauces, they were not relabeled. Labels were added during the inspection. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed crushed/chopped garlic at 78° on the cook line. It was to be put back in the reachin uncovered and then kept there, unless time as a public health control is going to be used. **Corrective Action Taken**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Observed the ice bin in the auxiliary bar had accumulation of substance visible in it, on the door.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed at the sushi bar hand wash sink, sanitizer bucket stored inside. The bucket was removed. **Corrected On-Site**
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Observed ice cream display case for hand scooping ice cream, added to the entrance/bar area.
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.Observed, sriracha sauce bottles being reused, but not relabeled for hand soap at the bar.ALSO, purple cleaner in a spray bottle, unlabeled, at the auxiliary bar.
Basic - Bowl or other container with no handle used to dispense food.In the sushi area, a wrapped plate was in the rice holder. It was removed.
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. There is a gap at the bottom and the sides.There is a hole in the bottom panel.
Basic - Ice scoop handle in contact with ice.At the bar. **Corrected On-Site**
Basic - Open dumpster lid.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken and wonton cooked last night, 51°, cooks reach in cooler. Manager discarded. See stop sale.
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. In store made sauces, no time mark. Time was discerned, items marked. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.The bolts that hold the shroud, have an accumulation, ice machine #2.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Duck and shrimp in the walk-in freezer.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink, no lid, stored on prep counter in the bar area. Drink will be covered and was moved to the lowest shelf. **Corrected On-Site**
High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.Spetracide stored over packaged metal scrub pads. Spectracide was moved to chemical storage area.
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.Prep cook was cutting scallions while not wearing gloves. Scallions were being prepped for cooking at a later time. The cook was verbally reminded to wash hands and put on gloves.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep cook washed hands in 3 compartment prep sink in main kitchen. Manager corrected immediately.
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.
No Violations Were Observed
Basic - Carbon dioxide/helium tanks not adequately secured.In soda storage. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Dish area. **Corrected On-Site**
Basic - Ice scoop handle in contact with ice.In soda bin. **Corrected On-Site**
Basic - Single-service items stored on floor.Cups in dry storage. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.3 in kitchen. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tofu 66°, iced to 40° **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Chicken over beef. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Both in restaurant.
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. **Repeat Violation**
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.
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
Basic - Single-service items stored on floor. (Case of cups on floor) **Corrected On-Site**
High Priority - Small flying insects in bar area.
Intermediate - Food manager certification expired. (Cam thus ale expired 8/12/2013)
Intermediate - Handwash sink used for purposes other than handwashing. (Sauce bottles and container for towels sitting in hand wash sink in bar area) **Corrected On-Site**
Basic - Bathroom door not self-closing. (Employee restroom)
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Dead roaches on premises. (2 dead roaches in drink station)
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
Basic - Open dumpster lid.
Basic - Standing water in handwash sink/ handwash sink draining very slowly. (In sushi bar area)
High Priority - Presence of insects, rodents, or other pests. (Live spiders in webs in employee restroom and in dry storage areas) **Corrected On-Site**
High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. (Salmon 47°f, tuna 46°f)
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table in kitchen. Moved by manager.
Basic - No Heimlich maneuver/choking sign posted.
Basic - Silverware/utensils stored upright with the food-contact surface up. In kitchen by serving area.
Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.
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. Sprouts in kitchen.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp. Moved by manager. **Corrected On-Site**
High Priority - Shell eggs in use or stored with cracks or broken shells. Egg voluntarily discarded by manager.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Flan, 13 portions. Voluntarily discarded by operator.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 67. Corrective action taken, voluntarily discarded by manager. Also, rehydrating noodles in 74-77 water on prep table. Flan, soy milk 45-46. Reach in cooler in server area. Stop sale issued on flans. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry sauces made with coconut milk. 87-91. Sitting on table across fryers. These items were placed on table right after cooking. Corrective action taken, fill out a time as public health control form. Items will be control with time for now on.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Establishment has form but is not fill out. Curry coconut milk sauce. **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. Unit in server area. Ambient temperature 44F.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Squid, multiple bags in bucket in dish area.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw container and container of raw beef over container of gator meat and raw shrimp. **Corrected On-Site**
Basic - Ice scoop handle in contact with ice.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Operator explained hand washing procedure, employee washed hands correctly. **Corrected On-Site**
Basic - Hood filters in disrepair. Broken panel.
Intermediate - Accumulation of black build up substance in the interior of the ice machine.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish area.
Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom and by dish machine.
Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom
Basic - Bathroom door not self-closing. Employee bathroom
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple in dry storage.
Critical - Violation: 22-21-1Observed soil buildup on cutting board.
Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Top shelving in walkin cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin coolers: chicken 49,51 degrees F, sprouts 54 degrees , tofu 53 degrees F
Observed cutting board grooved/pitted and no longer cleanable.
Observed nonfood-grade containers used for food storage.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil buildup on cutting board.
Observed residue build-up on nonfood-contact surface. Top shelving in walkin cooler.
Observed open dumpster lid.
Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fresh Salmon
Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Salmon
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken
Critical - Fish in sushi bar is not labeled.
Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Fresh Salmon
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 57 & 48 degrees F Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site & processed and held more than 24 hours with not properly date marked.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch with water 82 degrees f Corrected On Site.
Critical - Observed food stored on floor. dry storage area, walkin cooler & freezer Corrected On Site.
Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Waiter scooping ice with beverage cup.Corrected On Site.
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 in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Observed toxic item stored in food preparation area. roach spray Corrected On Site.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.WALKIN FREEZER .
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN and other foods in waLKIN cooler.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.51 cooked chicken /88 corn starch in water/59 bean sprout / FOUND IN KITCHEN COOKS LINE. Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.BEETWEEN CHANGING TASK AND BEFORE CHANGING GLOVES. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.Repeat Violation.
Critical - Observed buildup of slime on soda dispensing nozzles.
Observed gaskets with slimy/mold-like build-up.WALKIN COOLER.
Equipment and utensils not properly air-dried.MIXING BOWLS need to be inverted water nesting present .
Observed floor area(s) covered with standing water.KITCHEN need to MOP DRY FLOORS.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed attached equipment soiled with accumulated grease.HOOD FILTERS.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked sliced melons.
Critical - Sushi fish at sushi station, removed from original container not identified by common name.
Critical - No conspicuously located thermometer in holding unit reachin in back.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance sushi mat.
Wet wiping cloth not stored in sanitizing solution between uses.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner spoons.
Critical - Vacuum breaker mising at hose bibb by wok.Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees at white berry side.
Observed wall in disrepair at sushi bsr.
No Violations Were Observed
Critical - Bathroom not enclosed with tight-fitting, self-closing doors ladies restroom.
Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed interior of microwave soiled. Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
Observed wall soiled with accumulated black debris in dishwashing area.
No Violations Were Observed
Critical - Electrical outlet missing cover plate.to light switch for employees bathroom For reporting purposes only.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container sushi rice
Observed build-up of grease on nonfood-contact surface on hood filters.
Critical - Observed dead roaches on premises 2 dead under microwave.
Critical - Observed dead roaches on premises 5 dead under prep table
Critical - Observed dead roaches on premises by doorway to kitchen 6 dead roaches
Observed grease accumulated under cooking equipment by hoods
Critical - Observed roach activity as evidenced by 2 live roaches found by grill
Critical - Observed roach activity as evidenced by live roaches found 3 live by dishmachine
Critical - Observed roach activity as evidenced by live roaches found 4 live under prep table
Critical - Observed roach activity as evidenced by live roaches found moved fire extinguisher and live roach fell.
Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
Critical - Vacuum breaker mising at hose bibb hot water by door.
In use food dispensing utensils properly stored
Non-food contact surfaces clean
Critical - Employee training and certification
Critical - Employee training and certification
Critical - Exiting system - adequate, good repair
Floors properly constructed, clean, drained, coved
Other conditions sanitary and safe operation
Critical - Please see inspection report for more details.
Critical - Proper hygienic practices, eating/drinking/smoking (evidence)