Chiba Poke

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers. Warning

Basic – Ceiling tile missing

Missing ceiling tile by walk in cooler. Warning

Basic – Cove molding at floor/wall juncture broken/missing

Brocken cove tiles in kitchen. Warning

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Container of butter in kitchen at 80°. Per Person In Charge said it was personal. Item not identified as personal. Warning

Basic – Food stored on floor

Bags of carrots onions , eggs on floor in walk in cooler. Warning

Basic – In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location

Multiple in use spoons and stirrers stored in frontline Hand wash sink. Inspector had manager immediately move utensils for ware washing. Warning

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

nFrontline scoop in standing water 80°. Warning

Basic – Single-service articles improperly stored

Multiple boxed Single Service items stored on floor throughput kitchen. Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employees handled soiled equipment then engaged in food prep activity without washing hands. Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Dish ware, utensils washed in one compartment sink , rinsed but with no sanitizing step. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 flies in kitchen. Warning

Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment

Certified manager unaware of basic ware washing methods . Manager unaware of how to sanitize dish ware. Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate – Handwash sink not accessible for employee use at all times

Both kitchen Hand wash sinks blocked by multiple equipment in sinks. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Establishment has no chemical chlorine test strips available. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Missing paper towel at Hand wash sink dispenser in kitchen. Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

No proof of any employee training available Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning