Ichimi

Basic – Bathroom facility in disrepair. Urinal in disrepair.

Basic – Bathroom facility not clean.

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

Basic – Carbon dioxide/helium tanks not adequately secured.

Basic – Cove molding at floor/wall juncture broken/missing. Kitchen, storage and several places in the establishment including kitchen.

Basic – Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook line.

Basic – Floor not cleaned when the least amount of food is exposed.

Basic – Floors not constructed to be easily cleanable. Kitchen, cook line storage area.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water at kitchen.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment ( frier)exterior soil.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

Basic – Stored food not covered. Observed at storage area open bags with sugar, a box with onions, carrots , a box with eggs, not covered and stored on floor by storage area.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees at cook line ad dishwashing area changing from task to task/ clean to dirty without hand washing.

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

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.

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

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area and storage area.

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. Repeat Violation

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.

Intermediate – No soap provided at handwash sink. Dishwashing area and storage.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in units cooked more than 24 hours not labeled with date marked.