Tap 42 Coral Springs

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on top of flip top coolers on cook line. Operator removed Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine three times. Tested for chlorine at 0ppm. Operator called for service, tech arrived at time of inspection and switched to chlorine. Retested at 100ppm Corrected On-Site

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items in front line, sushi rice, and expo garnish line being held on time. Items time marked. Operator unable to provide written procedure. Provided written procedure, operator filled out at time of inspection Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance on cook line not labeled. Operator labeled Corrected On-Site