Sovereign

Basic – Clean equipment and utensils stored under sewer lines that are not shielded to intercept potential drips. Observed take out products stored under prep sink at front counter.

Basic – Ice buildup in reach-in freezer. Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed cleaver kept between equipment on the cook line.

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

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door handles on cook line.

High Priority – Raw animal food stored over or with unwashed produce. Bus tub of raw salmon stored on top of avocados in walk in cooler. Repeat Violation

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed brown rice 97°F, white rice 113°F. At 3:35pm marked 11am-3pm. Stop sale

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed brown rice 97°F, white rice 113°F. At 3:35pm marked 11am-3pm. Stop sale

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed brown rice 97°F, white rice 113°F. At 3:35pm marked 11am-3pm. See stop sale.

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.

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 – 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.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler, multiple containers of food prepared more than 24 hours ago. Repeat Violation