TAP 42 CORAL SPRINGS

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, ice build up on fan unit and shelving,

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed sushi rice scoop in water (76F)

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm). Operator remade 250ppm

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ice bath at 1:40pm portioned bean sprouts 62F ambient cooling for 10 minutes to 60F at 2:30pm. At this rate proper cooling to 41F in 4 hours will not occur. Operator discarded food at his own will Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen contain cut marks

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food equipment wet nesting in dish area. Operator stored equipment properly Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in container of water 100f. Operator placed container on stove to reheat to 135F Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 4 dented cans of tomato paste observed. See stop sale

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handles raw chicken then handled clean equipment without first washing hands and changing gloves. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen right flip top cooler cheese (60F - Cold Holding); cut lettuce (56F - Cold Holding). Per operator items brought out from walk in cooler. Less than four hours ago. Observed items overfilled in unit. Operator moved items to freezer to quick chill. Items not prepared or portioned today.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice constrained. Operator removed

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing foods. Employee removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water 70F. Operator stored in water 135F Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on cookline hand sink

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants after washing hands. Employee rewashednhands Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty wiping cloth changed gloves without first washing hands. Operator instructed employee to wash hands before changing gloves. Employee washed hands then changed gloves Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then handled clean dishes without first washing hands. Employee washed hands Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at back kitchen washed hands in under 15 seconds. Employee rewashed hands for 15 seconds Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at bar sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf in prep area. Operator removed phone Corrected On-Site

Basic - Food stored on floor. Box of food stored on floor in walk in freezer. Operator elevated Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between shelves at kitchen prep area. Operator removed knives Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed at prep area shelf

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance equipment stored on top of box of tomatoes in kitchen. Operator removed Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service utensils at cook line not presented with handle up. Operator properly stored Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting boards. Operator placed in solution Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 1:25 p.m. calamari cold held at 51°F in refrigerator drawers. Per operator, item placed in unit at 11:15 a.m . Operator place item in walk-in freezer for quick chill. At 1:57 p.m. temps at 48°F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food container stored inside handwash sink at dishwashing area. Operator removed and stored properly. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in fish container. Operator removed and stored properly. Corrected On-Site

Basic - Stored food not covered. -Observed an uncovered container with cut cabbage stored in walk-in cooler. Operator covered container. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed spice removed from original container not identified by common name. Operator label container. Corrected On-Site

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

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

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

Basic - Employee eating in a food preparation or other restricted area. a¿¿Observed employee drinking from a open container in kitchen area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in mixed vegetables containers. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sauces and cut celery held using time as a public health control has no time mark. Per operator, all items were place in unit 2.5 hours prior to the inspection. Operator correctly time marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked ribs stored in walk-in cooler. Per operator, ribs was cooked on 03/09/2022 Corrected On-Site

Basic - Food stored on floor. -Observed container with soy sauce stored on dry storage floor. 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. -Observed various food items stored with utensils handle in contact with foods. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at a employee handwash sink in kitchen area.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-02-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cookline. Warning - From follow-up inspection 2022-02-01: Time Extended

High Priority - -Observed cooked chicken wings cooling in walk in cooler at 46-49 degrees Fahrenheit. Per operator, chicken wings has been cooling from yesterday. Chicken wings did not cool from 134°F to 41°F in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked chicken wings cooling in walk in cooler at 46-49 degrees Fahrenheit. Per operator, chicken wings has been cooling from yesterday. Chicken wings did not cool from 134°F to 41°F in a total of 6 hours. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -At 4:00 P.M , Observed no time mark on sushi rice held using time as a public health control. As per operator, sushi rice had prepared at 3:00 P.M. Operator correctly time mark item. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken wings stored in walk in cooler. Per operator, chicken wings was cooked on 09/06/2021

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. -Observed cases with food items stored on walk in freezer floor. Operator removed and stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.