Bento Cafe

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Interior of ice machine along far wall of kitchen has mold like substances.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Tuna in reduced oxygen packaging being thawed in walk in cooler without first scoring the packaging.

Basic – Cutting board has cut marks and is no longer cleanable

Cutting boards on sushi prep station and kitchen have grooved cut marks and are no longer cleanable.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage stored above clean dishes in ware washing area. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee cell phone on prep table in between reach in coolers in kitchen and next to hand wash sink. Employee removed. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Tongs stored in water on cooktop of 95 F.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet wiping cloth at sushi prep area not stored in sanitizing solution.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee changed gloves when going from battering raw chicken to ready-to-eat foods, but did not wash hands in between gloves being changed.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on sushi prep station and kitchen have built up food debris. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink across from dish machine used to store cleaning supplies. Hand wash sink behind front register on plans being used to rinse boba blender

Manager removed items from hand wash sinks. Corrected On-Site

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/hotels-restaurants/food-lodging/food-manager/

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels

Hand wash sink outside walk in cooler unable to dispense paper towels.