Basic – Accumulation of debris inside warewashing machine

Dish machine next to three compartment sink.

Basic – Bowl or other container with no handle used to dispense food

Souffle cup used to scoop breading from container on prep table behind make line.

Basic – Duct tape used to repair nonfood-contact surface

Duct tape used to repair handles of reach-in cooler in sushi bar area.

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

Employee drink on prep table across from cook line grill. Employee removed drink. Corrected On-Site Repeat Violation

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

Employee purse stored on cans of pineapple in dry storage area.

Basic – Food stored on floor

Container of soy sauce stored on kitchen floor. Repeat Violation

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop stored on shelf above ice machine.

Basic – No handwashing sign provided at a hand sink used by food employees

No hand washing sign at hand washing sink in front of walk-in cooler.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood and hood vents above cook line

Dish racks stored in dish area. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go containers stored on shelf across from dish machine.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from outside, put on gloves and began handling clean utensils on cook line without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Item stored on prep table across from cook line grill: cabbage (75F – Cold Holding). Employee stated cabbage placed on prep table 1 hour prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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

Ice bin and behind ice plate of kitchen ice machine.

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

No chlorine test kit for dish machine.

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

Manager stated all employee training recently expired. Warning

Intermediate – Spray bottle containing toxic substance not labeled

Spray bottle on floor in dry storage. Repeat Violation