Teriyaki Madness

Basic – Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic – Equipment in poor repair

Broken spatulas on cook line. Warning

Basic – Floors not constructed to be easily cleanable

Kitchen flooring not smooth or easily cleanable. Warning

Basic – Food stored on floor. nPanko bread crumbs and soy sauce on floor in rear storage. Onions on floor of walk in cooler. Warning

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

Tongs on oven handles. Warning

Basic – Open dumpster lid. Warning

Basic – dumpster not on proper pad/nonabsorbent surface. On grass. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. n3 live flies in rear storage area not landing on food or food contact surfaces

3 live flies by restrooms not landing on food or food contact surfaces. Admin Complaint

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

At cook line deli cooler: cabbage (50F – Cold Holding); cooked chicken (50F – Cold Holding); raw beef (50F – Cold Holding)nn Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nHot holding unit near cook line: chicken (115F – Hot Holding) Warning

Intermediate – Handwash sink not accessible for employee use at all times. Oil cart in front of hand wash sink on cook line. Warning

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

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning