Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic – Cardboard used to line nonfood-contact shelves

Observed soiled cardboard lining the shelf under the prep table, under the soup shelf, next to miso soup not changed out daily.

Basic – Cove molding at floor/wall juncture broken/missing

Observed broken tiles and missing cove molding next to the walk in cooler near the triple sinks.

Basic – Current Hotel and Restaurant license not displayed

Observed current license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable

Observed cutting board on cooks line with deep grooves and not cleanable.

Basic – Equipment in poor repair

Observed torn and missing gaskets on reach in coolers under cooks line.

Basic – Floor area(s) covered with standing water

Observed standing water under the reach in cooler leaking on cooks line held by a white plastic container.

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling

Observed heavy accumulation of grease on hood ceiling and walls.

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

Observed no hand washing sign at hand washing sink next to triple sink.

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

Observed the hood filters dripping with excessive grease.

Basic – Outer openings not protected with self-closing doors

Observed the back door auto closure missing.

Basic – Stored food not covered

Observed stored food, sauces, fried rice not covered. n Corrected On-Site

High Priority – Nonfood-grade bags used in direct contact with food

Observed non food grade bags used for direct food contact storage in the walk in cooler, walk in freezer and reach in cooler.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw chicken and beef stored over ready to eat food in the walk in cooler and walk in freezer.

High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands

Observed employees handling soiled dish ware and then preparing food without hand washing or glove use.

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

Observed hand washing sink next to triple sink blocked and sink filled with containers. n Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification

Observed no certified manager certification. n Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Observed no paper towels or soap at hand washing sink next to triple sink. n Corrected On-Site

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

Observed some illness reporting forms completed but not all.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Observed food items in walk in cooler, freezer and reach in cooler not date marked and not used in 24 hours.

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Observed all serve safe expired. n Warning