Barbican Square

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.n-Observed accumulation of black substance buildup on AC vents throughout kitchen.

Basic – Employee personal food not properly identified and segregated from food to be served to the public.n-Observed employees drinks stored in true refrigerator not segregated or identified from restaurant foods.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n-Observed employee cellular phone stored on shelf next to various food items.

Basic – Food stored on floor.n-Observed various food items stored on kitchen floor. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.n-Observed accumulation of old food residue buildup inside true refrigerator.

Basic – Time/temperature control for safety food thawed in an improper manner.n-Observed fish thawing in standing water at prep sink. Operator placed fish under running water. Corrected On-Site

High Priority – Nonfood-grade bags used in direct contact with food

Observed dumplings mixture stored in tank you bags.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.n-Observed additional vacuum breaker missing at mop sink where splitter added.

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

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.