TAP42 - DAVIE

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handling trash can then engaged in food preparation, handled clean equipment with out washing hands. Employee wash hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burrata (52-55F - Cold Holding); bean spouts (44F - Cold Holding) American cheese (51F - Cold Holding); slice Swiss cheese (53F - Cold Holding) Items removed from walk-in and placed on line.per operator held out of temperature less than 4 hours. Operator voluntary discarded. Observed at pantry station corn (53F - Cold Holding); cut cucumbers (53F - Cold Holding); cut tomatoes (55F - Cold Holding); edamame (53F - Cold Holding); cut mango (55F - Cold Holding) per operator held out of temperature less than 4 hours. Operator voluntary discarded items removed from walk-in cooler to station not prep or portion today. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed spay bottle of sanitizer stored on prep table. Operator removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Operator dumped ice in hand washing sink at prep area. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in sushi rice. Operator removed. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf in dishwasher area Operated separated containers. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Box of orange juice on the floor in beer cooler. Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with brown rice. Operator removed. Corrected On-Site Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. grilled corn (51F - Cooling) per employee stored overnight, See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. grilled corn (51F - Cooling) per employee stored overnight, employee discarded. Warning

High Priority - Displayed food not properly protected from contamination. Observed container of guacamole dip and container of shredded cheese in pantry flip top, closed to exit door to dining room, where dirty plates are passed by. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken to p,aced on grill, after grabbed two to go containers and placed burger buns, using same gloves. After manager instructed, employee washed hands and put in new pair of gloves. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -one Flying insects, landing on dirty dishes cart, in dish ware room. -one flying insect around mop sink, outside of kitchen area. -3 flying insects around bar area, not food contact Re-checked area, after one hour, not flying activity. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station-; fried rice (51F - Cold Holding); cooked basmati portioned rice (61F); bean sprouts (51F - Cold Holding); vodka sauce (51F - Cold Holding);cream sauce (50F - Cold Holding); dice tomatoes (49F - Cold Holding). -Lower cooler-fry station-; molded sushi rice (45-51-F - Cold Holding); cooked noodles (52F - Cold Holding) Per employee food held on units overnight. Employee discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station-; fried rice (51F - Cold Holding); cooked basmati portioned rice (61F); bean sprouts (51F - Cold Holding); vodka sauce (51F - Cold Holding);cream sauce (50F - Cold Holding); dice tomatoes (49F - Cold Holding). -Lower cooler-fry station-; molded sushi rice (45-51-F - Cold Holding); cooked noodles (52F - Cold Holding) Per employee food held on units overnight, see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquified butter; (70F- Hot Holding), per employee prep 45 minutes ago, observed container on side of grill, employee reheated on stove to 165F. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed grilled corns prep today placed hot in shallow containers , employee moved to thinners containers to facilitate rapid cooling. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed sink next to ice machine soiled with food debris. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic food containers stacked wet, cleaning equipment storage rack in dish ware area. Warning

Basic - Food stored on floor. Two boxes of food on floor of prep,area, employee moved to shelf. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Three Handles touching sugar, rice and flour, employee removed from the 3 containers Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Obsessed ribs (71-80F - Cooling) in walk-in cooler. Per operator cooling since 9:00am. Operator placed rib on sheet pans and placed in cooler to expedite cooling. Corrective Action Taken Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm operator primed rechecked 100 Ppm Corrected On-Site Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook face/hair and then engaged in food preparation without washing hands. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handling cellphone and then engaged in food preparation without washing hands. Observed employee touching cell phone than preparing dressing without washing hands. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burrata cheese (47-51F - Cold Holding); bean spouts (45-47F - Cold Holding) per operator held less than 4 hours. Operator placed in cooler for quick chill. Observed at fry station chicken strips (44F - Cold Holding); calamari (50F - Cold Holding); milk batter (67F - Cold Holding) per operator held less than 4 hours. Operator voluntary discarded items. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operator bulletin. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken stock chicken 50F in deep covered 5 gallon bucket. Per operator cooling since 8:30 am . Operator placed chicken stock in shallow pans. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times.in prep area by garbage can employee removed Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink.at bar Warning

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelet while preparing food. Warning

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 handle in contact with peas, quinoa on cook line operator removed. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at rice cooker In-use utensil stored in standing water temperature 80F operator discarded water Corrected On-Site Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee after emptying dirty dishes at dish ware area wash hands for less than 15 seconds and did not use paper towel to turn faucet off. Warning

High Priority - Stop Sale issued due to adulteration of food product. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed bowl of cooked corn with container under corn kernels and cleaning cloth towel and knife embedded inside corn mixture . Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad station with TCS foods for more than 4 hours greater than 41°F ,raw tuna (45F - Cold Holding); salmon raw (47F - Cold Holding); ahi tuna (47F - Cold Holding); wahoo tuna (47F - Cold Holding); cooked quinoa (51F - Cold Holding); tomatoes (46F - Cold Holding); cooked Brussels sprouts (48F - Cold Holding); cooked corn (48F - Cold Holding); feta chrese (48F - Cold Holding); cotija cheese (56F - Cold Holding); cream spinach (51F - Cold Holding); Parmesan cheese (49F - Cold Holding) Observed foods stored at reach in cooler at cook line with TCS foods greater than 41°F , cooked chicken (53F - Cold Holding); pasta (53F - Cold Holding); throttle pasta (58F - Cold Holding); cooked rice (63F - Cold Holding); Brussels sprouts (49F - Cold Holding); brown rice (49F - Cold Holding); cooked corn (51F - Cold Holding). Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salad station with TCS foods for more than 4 hours greater than 41°F ,raw tuna (45F - Cold Holding); salmon raw (47F - Cold Holding); ahi tuna (47F - Cold Holding); wahoo tuna (47F - Cold Holding); cooked quinoa (51F - Cold Holding); tomatoes (46F - Cold Holding); cooked Brussels sprouts (48F - Cold Holding); cooked corn (48F - Cold Holding); feta chrese (48F - Cold Holding); cotija cheese (56F - Cold Holding); cream spinach (51F - Cold Holding); Parmesan cheese (49F - Cold Holding) Observed foods stored at reach in cooler at cook line with TCS foods greater than 41°F , cooked chicken (53F - Cold Holding); pasta (53F - Cold Holding); throttle pasta (58F - Cold Holding); cooked rice (63F - Cold Holding); Brussels sprouts (49F - Cold Holding); brown rice (49F - Cold Holding); cooked corn (51F - Cold Holding). Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed blue cheese crumbles portioned into containers 2 days ago per chef not date marked. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at salad station with mold build up. Observed can opener blade with food residue build up Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located beside ice bin and coffee area inaccessible with brooms, and cleaning equipment directly in front of sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cream spinach made 72 hours per chef not date marked. Observed chicken wings, chicken breast, cooked Brussels sprouts I prepared 48 hours Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin located beside hand washing located at kitchen area with mold build up, Warning

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense food throughout salad station., and at cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep tables throughout establishment. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing dangling bracelet and watch while in food preparation Warning

Basic - Employee with no hair restraint while engaging in food preparation . Observed employee in food preparation not wearing hair restraint. Warning

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed bowl of cooked corn with container under corn kernels and cleaning cloth towel and knife embedded inside corn mixture . Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven handles throughout kitchen area. Warning

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 knife handle directly touching cooked corn at prep table. Warning

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over alcohol bottles at bar area and over cutting board holder at kitchen area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice cream freezer located beside salad station with mold build up on gaskets. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen area. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of salt, flour, baking powder removed from original container not identified by common name. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine was at 10 ppm. Operator advised to sanitize at the three compartment sink.

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 - Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottles without labels.

Basic - Bowl or other container with no handle used to dispense food. Operator removed no handle bowls from dry storage container and reach in cooler drawers with cut lettuce. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several employee beverage containers next to coffee station on top of under counter cooler, operator removed and stored properly. Corrected On-Site

Basic - Floor area(s) covered with standing water. Bar area.

Basic - In-use ice scoop stored on soiled surface between uses. Operator stored ice scoop properly. In-use utensil stored in standing water less than 135 degrees Fahrenheit, observed two containers at cook line with utensils in standing water below 135°F.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar container without a label. Operator placed labels on containers. Corrected On-Site