Pacific Counter

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

Observed an employee beverage stored on a shelf above a food prep table in the prep area

The operator properly stored the beverage. Corrected On-Site Warning

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

Observed employee headphones and cell phone stored on a food prep table in the kitchen

The employee properly stored the personal belongings. Corrected On-Site Warning

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Observed sanizer buckets stored on food prep tables in the kitchen. Repeat Violation

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Observed the chlorine sanitizer solution for the dishmachine at 0ppm

The operator set up the three compartment sink for manual warewashing. Corrective Action Taken Warning

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale

Observed thawed raw salmon packaged onsite using reduced oxygen packaging in the walk in cooler

The operator discarded the salmon. Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed spam musubi (76F – Cold Holding) at the front counter

The operator stated the musubi had been held for more than 4 hours

nObserved cooked sweet potato noodles (57F – Cold Holding) in the walk in cooler

The noodles had been held for more than 24 hours. Warning

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

Observed in-house fermented kimchi (74F – Cold Holding) at room temperature in the prep area. nThe operator stated the kimchi was prepared approximately 2 hours prior

The operator does not have a HACCP plan for the kimchi

The operator placed the kimchi in the walk in cooler.n nObserved spam musubi (76F – Cold Holding) at the front counter

The operator stated the musubi had been held for more than 4 hours

The operator discarded the food. nnObserved cooked sweet potato noodles (57F – Cold Holding) in the walk in cooler

The noodles had been held for more than 24 hours

The operator discarded the noodles

nObserved tapioca boba pearls (84F – Cold Holding) in the kitchen without time for public health control

The operator stated the boba pearls were prepared approximately 2 hours prior

The operator placed the pearls in a reach in cooler. Corrective Action Taken Warning

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

Observed a trash can blocking access to the handwashing sink near the three compartment sink

The operator moved the trash can. Corrected On-Site Warning

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/ Warning

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Observed raw salmon packaged onsite using reduced oxygen packaging with no approved HACCP plan

nObserved chicken cooked and packaged on site using reduced oxygen packaging with no approved HACCP plannnObserved onsite fermented kimchi held at a temperature greater than 41F with no approved HACCP plan. Warning