Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale. Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

Only license displayed is license from ABT.

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor and floor drain near mop sink.

Basic – Food stored on floor

Plastic bottles of cranberry juice in bar

Containers of carrots, onions and sauces in walk in cooler. All items moved and stored correctly. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Set of tongs on equipment handle on cook line. Tongs moved and stored correctly. Corrected On-Site

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Ice scoop in ice bin at bar. nIce scoop in ice bin at server station. Scoops moved and stored correctly. Corrected On-Site

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Prep shelf below prep table across from cook line is rusted.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Blue wiping cloth stored on counter in server station. Cloth moved and stored correctly. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Sanitizer bucket by server station 0ppm. Manager added more sanitizer. Retested 50ppm. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Bulk containers of salt and sugar in dry storage area of kitchen. Containers labeled. Corrected On-Site

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Cook on cook line washed hands in prep sink for approximately three seconds. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Bulk containers of salt and sugar in dry storage area of kitchen.

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale

One shelled egg in reach in cooler on cook line. nOne shelled egg in crate in walk in cooler. Eggs discarded.

High Priority – Stop Sale issued due to adulteration of food product

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale. Repeat Violation Admin Complaint

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

In front cooler at sushi bar, eel and salmon 46F. Items placed into cooler approximately 15 minutes prior. Items moved to lower reach in cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Cook on cook line washed hands in prep sink. Manager coached employee on proper hand washing procedures. Corrective Action Taken

Intermediate – Establishment advertised crab on menu/menu board but served imitation crab

On menu, item called spicy crab stick uses imitation crab meat. This item must either be spelled krab or indicated that it is imitation crab meat. Manager started changing menus to reflect this item. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Hand washing sink in bar with pan inside. nHand washing sink by triple sink in kitchen with pan inside. Pans removed. Corrected On-Site

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/nNo certified food manager with seven employees present. Manager arrived during inspection. Corrected On-Site