Crazy Buffet Improves its Sanitary Rating

No Violations Were Observed

No Violations Were Observed

No Violations Were Observed

Basic - Accumulation of food debris/soil residue on handwash sink. Handwash sink in 3 compartment sink and dish machine area. Employee cleaned out sink. **Corrected On-Site** **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins on top of ice machine. Manager inverted bucket. **Corrected On-Site** **Warning**

Basic - Food stored in dry storage area not covered. Sugar. Lid is missing for container. **Repeat Violation** **Admin Complaint**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at sushi bar 98°. Employee poured out water. **Corrected On-Site** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can soda in glass door reach in cooler. Operator discarded drink. **Corrected On-Site** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Ppm at bar area. Employee added chlorine to solution until 50ppm. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler closest to ice machine ambient temperature 48°. All products 49° or above. Less than 2hrs. Operator put all products in walk in cooler. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 45° less than 4hrs. Glass door reach in cooler nearest entrance to sushi bar. Operator decreased temperature to cooler. All foods in cooler greater than 49°. Less than 4hrs. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Flour 89° on cookline less than 4hrs. Operator discarded product. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef above vegetables. Operator properly arranged products. **Corrected On-Site** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Manager added water until 100ppm. **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine nearest rear exit door. **Repeat Violation** **Admin Complaint**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in Fresca Market glass door reach no longer working. **Warning**

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. **Warning**

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink removed from restroom. Must be reinstalled in the same location where removed. Employee bathroom at rear of kitchen. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Hws in dish machine and 3 compartment sink area. Manager turned on hot water. **Corrected On-Site** **Warning**

Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Walk in cooler next to ice machines. All foods greater than 49°. Ambient temperature 48°. **Warning**

Basic - Equipment in poor repair. Sushi rice holder/cooker is damaged **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Salad dressing walkin **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of beans and vegitables **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Clean utensils stored between equipment and wall. Knives on the food line **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Covered waste receptacle not provided in women's bathroom. Not provided in bathroom stalls **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless steel pans at the dishwasher storage area for clean dishes **Repeat Violation** **Admin Complaint**

Basic - Equipment in poor repair. Sushi rice holder/cooker is damaged **Warning**

Basic - Food stored in dry storage area not covered. All bulk containers like salt, sugar, flour, msg and rice **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Food stored in holding unit not covered. Items like beef pork Items like egg rolls. Cooked chicken. And pork. Crab and salads **Repeat Violation** **Admin Complaint**

Basic - Soil residue build-up on nonfood-contact surface. 1/ Walkin shelves are unclean 2/ hand sink at the sushi line is un clean **Warning**

Basic - Storage of tools on shelf above or with food. On shelves in the kitchen **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler.Items like beef pork chicken. EGGROLLS and crab **Repeat Violation** **Admin Complaint**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Salad dressing walkin **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at the servers station **Corrected On-Site** **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. All buckets in the kitchen were on the floor **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 PPM CHLORINE **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Sushi chef put gloves on without washing hands **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Honey dew MELLON 52° cantaloupe 48°. Seafood salad 49°. Seaweed salad 48°. On the buffet line **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. Time mark is very unclear and seems to be too generic time is only marked on the hour not the time the product was made **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw fish in the reachin **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus PPM chlorine **Corrected On-Site** **Warning**

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**

Intermediate - Employee used handwash sink as a dump sink. At the servers station **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. **Warning**

Intermediate - No soap provided at handwash sink. Soap dispenser is broken at the sushi line **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan not available for sushi and salads on the buffet line **Warning**

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.**Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items in the walkin like EGGROLLs , salads, boiled eggs, seaweed salad and crab salad **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing names and date of birth on most of the cards **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning** At time of call back , manger was educated on not storing sanitizing buckets of the floor, corrected on site.

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container with oysters in walk in cooler. **Corrected On-Site** **Warning**

Basic - Clean utensils stored between equipment and wall. Scoops in storage area. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Inserts. **Warning**

Basic - Food stored in dry storage area not covered. Salt. **Warning**

Basic - Food stored in holding unit not covered. Cook chicken and egg roll in walk in cooler # 3. **Corrected On-Site** **Warning**

Basic - Objectionable odor in establishment. In kitchen at food preparation sink area. **Warning**

Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site** **Warning**

Basic - Old labels stuck to food containers after cleaning. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp and steak in prep sink. **Corrected On-Site** **Warning**

Basic - Shelf under preparation table soiled with food debris. **Warning**

Basic - Stored food not covered in walk-in cooler. Vanilla pudding and seafood mixture in walk in cooler. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing and 3 compartment sink area.**Warning**

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour and salt in storage area. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Eggs. **Corrected On-Site** **Warning**

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters tags. **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Vanilla pudding in walk in cooler. **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Basic - Food stored in holding unit not covered. Multiple items in COOKLINE cooler not covered **Corrected On-Site** **Repeat Violation**

Basic - Ice scoop handle in contact with ice. Server station ice machine **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked rice 76° overnight in walk in cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw seafood in walk in cooler **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at server station 200+ ppm

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Server station hand sink **Corrected On-Site**

Basic - Floor drains/drain covers heavily soiled. Dish wash area. AT CALLBACK: drains were soiled at time of callback and cleaned immediately

Basic - Hole in or other damage to wall. Along the floor around sushi and dessert walk in coolers opposite the COOKLINE. AT CALLBACK: holes to be repaired ASAP

Basic - Build-up of grease on nonfood-contact surface. Below wok station . Below hibachi grill.

Basic - Build-up of mold-like substance on nonfood-contact surface. Pipes in wooden cabinets below sushi display cases.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of bean sprouts in produce walk in cooler **Corrected On-Site**

Basic - Dead roaches on premises. 18 dead roaches on floor outside dessert and sushi walk in coolers. 5 dead roaches on shelves of stainless unit near kitchen exit door. 2 dead roaches on floor by water heater. 3 dead roaches in wooden cabinets under sushi display case. 1 dead roach on stainless shelf unit above hibachi station prep table. 1 dead roach on office floor. 3 dead roaches under hand sink in dish wash area. 6 dead roaches under wok station in kitchen.

Basic - Floor drains/drain covers heavily soiled. Dish wash area.

Basic - Floor soiled/has accumulation of debris. In wooden cabinets under sushi display cases.

Basic - Food stored in holding unit not covered. Multiple items in all reach in coolers throughout establishment. Includes COOKLINE reach in cooler, COOKLINE sliding glass door cooler, sushi station reach in coolers, and dessert double glass sliding door cooler by hand sink. All items were covered as they were pointed out to manager **Corrected On-Site**

Basic - Food stored on floor. Bags of panko breading in dry storage **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. wok station and bbq oven.

Basic - Hole in or other damage to wall. Along the floor around sushi and dessert walk in coolers opposite the COOKLINE.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. BBQ oven and double door oven

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi reach in coolers

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated corn starch on cook's cart 78°. Manager moved inside to reach in cooler. **Corrective Action Taken**

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches inside upright BBQ oven. 5 live roaches in pull out trays under wok station. 1 live roach on floor under wok station. 3 live roaches inside wooden cabinets under sushi display case. 2 live roaches in gaskets of produce walk in cooler door. 1 live roach under hibachi station grill.

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

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi station hand sink **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Sushi station hand sink **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sushi rice in two rice cookers left out under prep table near office door. Both batches found to be 111-118° **Corrected On-Site**

Basic - Food stored in holding unit not covered. Multiple bins of cooked chicken in glass reach in cooler not covered. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 76° water. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server station chlorine bucket 0ppm **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. All sushi buffet items left unmarked. I observed the rolls being made and did not feel a stop sale was necessary. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese Rangoon on buffet line 105-111°. CORRECTIVE ACTION TAKEN: food was reheated to 165°

High Priority - Raw animal food stored over cooked food. Raw salmon over cooked chicken in glass reach in cooler on COOKLINE **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp in glass reach in cooler. **Corrected On-Site**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine 200+ppm.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked rice 112° left in rice cooker near bulk seasoning containers **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Under dish machine **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

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. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Metal container used to dispense ice from ice machine **Corrected On-Site** **Warning**

Basic - Cove molding at floor/wall juncture broken/missing. Baseboards cracked and rotting from water exposure around dish area and small walk in coolers **Warning**

Basic - Dead roaches on premises. 3 dead roaches fell out of cove molding near dish area. Pest control was on site 5-5-2014**Warning** **Warning**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In large walk in cooler **Warning**

Basic - Floor area(s) covered with standing water. Beneath chest freezer in rear kitchen. In small walk in cooler with produce. **Warning**

Basic - Food stored in dry storage area not covered. Container of soy sauce mixture under COOKLINE table not covered. **Warning**

Basic - Grease accumulated under cooking equipment. Wok station and fryers **Warning**

Basic - Leaking pipe at plumbing fixture. AC unit in small walk in cooler leaking onto floor of cooler **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Rear dry storage area by walk in freezer **Warning**

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Door to rear dining area **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. COOKLINE and rear food prep area **Warning**

High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Under dish machine **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.Hibachi items and sushi rolls. As per Operator, items were prepared and placed on sushi buffet and hibachi buffet at 11:00 this morning. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over ready to eat sauce in sushi walk in cooler. Raw meat stored over cooked crab legs in large walk in cooler **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach fell out of soap dispenser near dish area. 1 live roach fell out of cove molding. Pest control was on site on 5-5-2014.**Warning** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. All ice machines in kitchen. **Warning**

Intermediate - Cutting board(s) stained/soiled. Used in small walk in cooler with produce storage. Corrective action taken: operator discarded cutting boards **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area hand sink **Corrected On-Site** **Warning**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked chicken in the walk in cooler. **Corrected On-Site** **Warning**

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 ribs in walk in cooler. Corrective action taken: ribs were incorrectly date marked and correct date mark was applied. **Corrected On-Site** **Warning**

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. **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Use of cutting board discontinued. **Warning**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing. Discontinue use until the machine can be serviced. **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. Multiple screw top water bottles in use. **Corrected On-Site** **Warning**

Basic - Floors not maintained smooth and durable.tile grout is worn out leaving deep spaces for food debris accumulation **Warning**

Basic - Food stored in holding unit not covered. Bulk rice container no cover **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located at sushi bar **Warning**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.BULK RICE SCOOP NO HANDLE AND SITTING IN RICE **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights over dish wash area uncovered or unshielded **Warning**

Basic - Plumbing system in disrepair.fire sprinkler leaking in walk in cooler onto covered food **Warning**

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.at dishwasher drain **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over ready to eat shrimp in walk in cooler **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Storage of steel brushes and industrial cleaner . Hand sink near pastry cooler **Warning**

Intermediate - Handwash sink used for purposes other than handwashing.faucet has hose attached for other purpose **Corrected On-Site** **Warning**

Basic - Bathroom facility in disrepair. Wall plumbing fixture broken and the walls are wet in the men's room. Men's room is closed. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce crates on floor in produce walk in cooler **Warning**

Basic - Ceiling soiled with accumulated food debris. Throughout kitchen **Warning**

Basic - Ceiling tile in disrepair. Multiple sagging and mis-fitting tiles throughout kitchen **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Use of cutting board discontinued. **Warning**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing. Discontinue use until the machine can be serviced. **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. Multiple screw top water bottles in use. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Aluminum pans **Warning**

Basic - Floor area(s) covered with standing water. Under ice cream freezer chest **Warning**

Basic - Floors not maintained smooth and durable.tile grout is worn out leaving deep spaces for food debris accumulation **Warning**

Basic - Food stored in dry storage area not covered. Seasonings not covered in aluminum pans **Corrected On-Site** **Warning**

Basic - Food stored in holding unit not covered. Bulk rice container no cover **Warning**

Basic - Garbage can located outside has no lid or lid open/broken.broken dumpster lid **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored in dirty bucket near pastry cooler **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located at sushi bar **Warning**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.BULK RICE SCOOP NO HANDLE AND SITTING IN RICE **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi spatulas in water 108° **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple lights over dish wash area uncovered or unshielded **Warning**

Basic - Outer openings of establishment cannot be properly sealed when not in operation.screen torn in exterior door **Warning**

Basic - Plumbing system in disrepair.fire sprinkler leaking in walk in cooler onto covered food **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.raw shrimp being thawed in standing water. **Warning**

Basic - Standing water in floor drain/floor drain draining very slowly. Under dish machine **Warning**

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Sushi walk in cooler **Warning**

Basic - Walk-in freezer shelves soiled with encrusted food debris. Sushi walk in cooler **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine on COOKLINE sanitizer bucket. Chlorine 200ppm in sushi buffet sanitizer bucket. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt and other seasoning containers on COOKLINE prep table unlabeled. **Warning**

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.at dishwasher drain **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch on COOKLINE 86°. Moved to walk in cooler **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over ready to eat shrimp in walk in cooler **Warning**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Peking duck 64° **Warning**

High Priority - Toxic substance/chemical stored by or with food. Lye drain cleaner stored with cooking oil under reach in lid cooler. **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Near rear door **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in 3CS **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Storage of steel brushes and industrial cleaner . Hand sink near pastry cooler **Warning**

Intermediate - Handwash sink used for purposes other than handwashing.faucet has hose attached for other purpose **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hand sink near pastry cooler **Warning**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken teriyaki 81° in kitchen speed rack **Warning**

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

Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires . Outlet cover missing. COOKLINE. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Seafood salad, egg rolls made previous day **Warning**

Basic - Working containers of food removed from original container not identified by common name. White substances **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon at 55f in open reachin, undetermined time, discarded **Corrected On-Site** **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. Sushi on buffet at 52f for 30 minutes, marked for time, **Corrected On-Site** **Warning**

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 **Warning**

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

Intermediate - Accumulation of food debris/grease on food-contact surface. Racks for clean dishes **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

Intermediate - Handwash sink used for purposes other than hand washing. Utensils in HWS, hose on rear HWS **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sushi line **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. By 3 compartment sink, **Warning**

Basic - Bathroom facility not clean. Employee bathroom **Warning**

Basic - Bathroom door not self-closing. Rear employee bathroom **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Floor area(s) covered with standing water. Kitchen & warewash area **Warning**

Basic - Floor soiled/has accumulation of debris. Flour in dry storage area **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewash area **Warning**

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

Basic - Working containers of food removed from original container not identified by common name. White substance, **Repeat Violation** **Warning**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon at 55f for 20 minutes, sushi at 71f no time marking, moved to RIC **Repeat Violation** **Warning**

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

Basic - Food stored in dry storage area not covered. Bulk corn starch and sugar, **Corrected On-Site** **Warning**

Basic - Unpackaged food not protected from environmental sources of contamination. Stacked food containers **Warning**

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

Basic - Standing water in mop sink/mop sink draining very slowly. **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Hose hooked onto prep area HWS, **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation** **Warning**

Basic - Bathroom facility not clean. Employee bathroom dirty **Repeat Violation** **Warning**

Basic - Open dumpster lid. **Corrected On-Site** **Warning**

Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**

Basic - Floor area(s) covered with standing water. By Rear chest freezer and soda machine **Repeat Violation** **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over warewash **Repeat Violation** **Warning**

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

Basic - Working containers of food removed from original container not identified by common name. White substance, **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon at 60F on counter, threw out **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon at 55f for 20 minutes, sushi at 71f no time marking, moved to RIC **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken over cook line at 120f, reheated, **Corrected On-Site** **Repeat Violation** **Warning**

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp, **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over cooked food. Raw beef over cooked shrimp, WIC, **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw fish & shrimp over cut vegetables, **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Food stored in dry storage area not covered. Bulk corn starch and sugar, **Corrected On-Site** **Warning**

Basic - Unpackaged food not protected from environmental sources of contamination. Stacked food containers **Warning**

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. Touching cut pineapple, **Corrected On-Site** **Warning**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spoon handle in white substance, **Repeat Violation** **Warning**

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Self serve ice cream **Corrected On-Site** **Warning**

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

Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette butts on floor of employee bathroom **Warning**

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

Basic - Equipment in poor repair. Ice machine top broken **Warning**

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

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

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

Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation** **Warning**

Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Repeat Violation** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine bar glasswasher, 0 ppm chlorine main warewash, **Repeat Violation** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans **Warning**

Basic - Standing water in mop sink/mop sink draining very slowly. **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Hose hooked onto prep area HWS, **Repeat Violation** **Warning**

Intermediate - Employee used handwash sink as a dump sink. Dumping drinks & putting dishes, **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation** **Warning**

Basic - Bathroom facility not clean. Employee bathroom dirty **Repeat Violation** **Warning**

Basic - Inside/outside of dumpster not clean. Flies in dumpster **Warning**

Basic - Open dumpster lid. **Corrected On-Site** **Warning**

Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**

Basic - Floor area(s) covered with standing water. By Rear chest freezer and soda machine **Repeat Violation** **Warning**

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

Basic - Floor soiled/has accumulation of debris. Warewash room floor **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over warewash **Repeat Violation** **Warning**

Basic - Drill stored in or above a food storage shelf. **Warning**

High Priority - 3 compartment sink sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Seafood salad, egg rolls made previous day **Warning**

Basic - Working containers of food removed from original container not identified by common name. White substances **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon at 55f in open reachin, undetermined time, discarded **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 122f above cook line for 15 minutes, reheated, **Corrected On-Site** **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. Sushi on buffet at 52f for 30 minutes, marked for time, **Corrected On-Site** **Warning**

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 **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Shrimp over sauces **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over surimi **Corrected On-Site** **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cookies on buffet **Warning**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bucket for scooping uncooked rice **Warning**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Handle in seafood salad **Corrected On-Site** **Warning**

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

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

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

Intermediate - Accumulation of food debris/grease on food-contact surface. Racks for clean dishes **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Many **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm chlorine bar glass washer, 0ppm chlorine main warewash, use alternative sanitization until operational **Corrected On-Site** **Warning**

Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**

Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**

High Priority - Vacuum breaker missing at mop sink faucet. **Warning**

Intermediate - Handwash sink used for purposes other than hand washing. Utensils in HWS, hose on rear HWS **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sushi line **Corrected On-Site** **Warning**

Intermediate - No soap provided at handwash sink. By 3 compartment sink, **Warning**

Basic - Bathroom facility not clean. Employee bathroom **Warning**

Basic - Bathroom door not self-closing. Rear employee bathroom **Warning**

Basic - Open dumpster lid. **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Floor area(s) covered with standing water. Kitchen & warewash area **Warning**

Basic - Hood soiled with accumulated grease. **Warning**

Basic - Floor soiled/has accumulation of debris. Flour in dry storage area **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warewash area **Warning**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine 3 compartment sink, **Corrected On-Site** **Warning**

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE RIC AT 68F This violation must be corrected by : 8/9/12.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PEPSI COOLER AT 68F FOR PH FOOD This violation must be corrected by : 8/9/22.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER PRODUCE WALKIN Corrected On Site.

Critical - Violation: 09-04-1Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SURIMI Corrected On Site.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink. SUSHI BAR HWS

Critical - Violation: 27-17-1Water pressure lacking at fixtures that require the use of water. WARASH HWS NO WATER

Violation: 29-08-1Plumbing system in disrepair. OITSIDE MOPSINK STOPPED UP

Violation: 33-11-1Missing drain plug at dumpster.

Violation: 33-16-1Observed open dumpster lid. BROKEN LID

Critical - Stop Sale issued due to adulteration of food product. FLIES IN CORN STARCH

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN & BEEF AT 68F, DISCARDED

Critical - Working containers of food removed from original container not identified by common name. BULK WHITE SUBSTANCES Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI AT 75F FOR 3 HOURS WITHOUT TIME MARKING

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN, BEEF AT 68F CORRECTIVE ACTION TAKEN

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. FRIED SUSHI AT 74F FOR 3 HOURS, NO TIME MARKING

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PEPSI COOLER AT 68F FOR PH FOOD This violation must be corrected by : 8/9/22.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE RIC AT 68F This violation must be corrected by : 8/9/12.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. MUFFINS & CHIPS

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW SHRIMP Corrected On Site.Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER PRODUCE WALKIN Corrected On Site.

Critical - Observed food stored on floor. PRODUCE WALKIN COOLER

Critical - Observed uncovered food in holding unit/dry storage area. BULK CORN STARCH & BATTER MIX

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

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN RICE

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ICE CREAM SCOOPS Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm CHLORINE Corrected On Site.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. DO NOT USE UNTIL CAPABLE OF 160F

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. ICE SCOOP

Critical - Hot water not provided/shut off at employee hand wash sink. SUSHI BAR HWS

Critical - Water pressure lacking at fixtures that require the use of water. WARASH HWS NO WATER

Critical - Improper sewage disposal at floor drains/sinks in kitchen and/or food preparation area. WAREWASH DRAIN PLUGGED, RUNNING ONTO FLOOR

Plumbing system in disrepair. OITSIDE MOPSINK STOPPED UP

Critical - Observed handwash sink used for purposes other than handwashing. MANYRepeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. BAR & MENS BATHROOM

Missing drain plug at dumpster.

Observed open dumpster lid. BROKEN LID

Critical - Observed live flies in kitchen. IN CORN STARCH

Observed food debris accumulated on kitchen floor. DRY STORAGE

Critical - Observed unlabeled spray bottle. CLEANER

Critical - Violation: 02-17-1Establishment not maintaining shellstock tags for 90 days.oysters

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.sugar/flour/kitchen

Critical - Violation: 05-06-1Food thermometer not accurate within +/- 2 degrees Fahrenheit.walk in cooler#2

Critical - Violation: 08A-24-1Observed raw animal foods not properly separated from each other in holding unit/during preparation.beef/seafood /walk in cooler#1

Violation: 10-04-1In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop/by ice machine

Critical - Violation: 22-16-1Observed soiled reach-in cooler shelves.walk in cooler

Critical - Violation: 22-18-1Observed soil residue in storage containers.sugar/salt/flour/kitchen

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

Critical - Violation: 27-16-1Hot water not provided/shut off at employee hand wash sink.handwash sink/by dishmachine

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.by dishmachine

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

Violation: 37-05-1Observed wall soiled with accumulated food debris.by 3 compartment sink

Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.sushi/front counter

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Establishment not maintaining shellstock tags for 90 days.oysters

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

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.walk in cooler#2

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.beef/seafood /walk in cooler#1

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.sugar/kitchen Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop/by ice machine

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.frontline Corrected On Site.

Critical - Observed soiled reach-in cooler shelves.walk in cooler

Critical - Observed soil residue in storage containers.sugar/salt/flour/kitchen

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

Critical - Hot water not provided/shut off at employee hand wash sink.handwash sink/by dishmachine

Critical - Observed handwash sink used for purposes other than handwashing.frontline Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.by dishmachine

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated food debris.by 3 compartment sink

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 06/19/12.

Critical - Observed uncovered food in holding unit/dry storage area. chicken Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. shrimps walk-in cooler Corrected On Site.

Observed ice scoop with handle in contact with ice.

Observed employee with no hair restraint.

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.

No Violations Were Observed

Critical - Observed food stored on floor. walk-in freezer

Critical - Observed food stored on floor. walk-in cooler

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin.

Critical - Observed encrusted material on can opener. Corrected On Site.

Observed open dumpster lid.

Critical - Observed live flies in kitchen. about three

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed food stored on floor. boxes walk-in freezer Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. suger

Observed cutting board grooved/pitted and no longer cleanable.

Fixed nonfood-contact equipment not installed to allow cleaning access.

Observed exhaust system operated with filters removed. For reporting purposes only.

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.

Critical - Observed soil buildup inside ice bin. Repeat Violation.

Observed grease accumulated under cooking equipment.

Violation: 51-18-1No copy of latest inspection report.

Critical - No conspicuously located thermometer in holding unit. cookline Corrected On Site.

Critical - Observed food stored on floor. vegetable in bags walk-in cooler Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Observed encrusted material on can opener. Corrected On Site.

Observed grease accumulated under cooking equipment. in kitchen

Observed food debris accumulated on kitchen floor. kitchen

Observed wall soiled with accumulated food debris. next to stove

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

No copy of latest inspection report.

Hood filters are not tight-fitting and removed open spaces, and not held in place - leaving open spaces. For reporting purposes only.

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

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed food stored on floor. WIF, WIC #1, AND WIC #2Corrected On Site.

Observed ice scoop with handle in contact with ice.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by food. in dry storage area

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

Critical - Unlabeled toxic container does not bear the manufacturer's label.Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. suger, flour, and salt