OAXAKA

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. Bar dishwasher tested at 0ppm chlorine. Sanitizer will not prime. Instructed operator to use main dishwasher

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked squash cooling for 30 minutes at 2:30 (94F - Cooling); cooked squash at 3:00 (94F - Cooling). Item being cooled in reach in cooler with lid on pan. Instructed operator to remove lid and move to reach in freezer. Discussed proper cooling with operator Corrective Action Taken

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. Raw tuna with a label indicating to be removed before thawing; still partially frozen not removed from packaging. Operator opened up packaging and discussed with operator Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use drawers under flat top unit Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired

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. Raw tuna still partially frozen with a label indicating to be removed before thawing not removed. Operator opened packaging Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cheese on cook line, operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use 2 drawer under flat top Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top

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/

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection

Basic - Cutting board has cut marks and is no longer cleanable. Observed at bar cutting board

Basic - Plumbing system in disrepair. Pipe leaking under triple sink on dining side ware washing area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at not in use 2 drawer under flat top

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer on dining side not under hood suppression system

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. J and C oyster operating under same license not operating at time of inspection (closed today) offers snapper ceviche. Per invoice, snapper has not undergone parasite destruction. No snapper present in establishment. Operator removed snapper ceviche from menu, and ordered proper fish to be served raw. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator dump cup of ice in handwashing sink across flip top. Discussed with operator.

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. Operator opened bag after partially thawed. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed, wet wiping cloth on flip top. Operator placed cloth in sanitizer bucket. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature testing device available for new dish machine in new concept restaurant.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on side of right fliptop unit. Employee moved beverage. 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. Front counter steam table- observed service spoon inside cooked rice with handle touching rice. Operator removed service spoon and replaced with clean sanitized service spoon. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Front counter cold holding unit counter top- observed dry soiled wiping cloth on cold holding unit counter top. Employee removed wiping cloth. Corrected On-Site

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. Observed kitchen ppm at 0.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the concentration at 100ppm. The employee changed the chemical and refilled the sink. Solution retested at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler, raw chicken (51F - Cold Holding). Per the manager the item was out of the cooler approximately 30 minutes prior for 10 minutes while the grill was loaded. The chicken was placed on the grill to be cooked. Corrective Action Taken

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw tuna items not specifically identified on the digital menu. The menu was edited during the inspection to udentify raw items and the consumer advisory was added. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In right fliptop lower covered container cooked vegetables (92-99°F - Cooling). Per employee cooled ambient approximately 30 minutes and in cooler approximately 30 minutes. Manager split vegetables into smaller containers and moved to reach in cooler to quick chill to 70 F. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Digital menu does not contain consumer advisory. Manager to add to menu after hours.

Intermediate - Spray bottle containing toxic substance not labeled. Hanging on hand sink at front counter. Manager made label and put on bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Plastic container and bowl in containers of rice and black beans. Manager removed. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs in grease drain on front of griddle. Cook removed dirty tongs and replaced with clean ones in a water bath on top of griddle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar or salt in back prep area without label to indentify.