YUM BERRY

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quaternary. Operator added more quaternary tablets and retested at 200ppm quaternary Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna stored above unwashed peppers, lemons in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of wd40 stored on shelf on cook line. Operator removed and properly stored Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in ware washing area hand wash sink. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink, ware washing area hand washing area wash sink. Operator refilled Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink. Operator refilled Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile bulging down above prep table on cook line

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees opened bottle of water in cook line flip top. Operator removed Corrected On-Site

Observed scorch marks around electrical outlet. For reporting purposes only. Observed at outlet on cook line wall next to oven

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing yellow substance at front counter not labeled, operator labeled table cleaner, spray bottle containing green substance at ware washing area not labeled. Operator labeled degreaser Corrected On-Site

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

Basic - Equipment in poor repair. Walk in cooler condenser leaking water into catch bucket. Discussed with operator regarding change

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Food stored on floor. Multiple items stored on floor in walk in freezer. Potatoes, onions stored on floor in kitchen operator started to move to shelves Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in standing water of 70F at sushi line. Operator removed, sanitized knives and discarded water Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm quat/0ppm chlorine. Ware washing actively being conducted. Operator added quaternary to sanitize sink. Retested at 200ppm. Instructed to operator to sanitize wares Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat sauces in cook line flip top. Operator reorganized 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. Sushi rice at sushi line has no time marking. Employee states rice was prepared 2.5 hours ago. Sushi rice temped at 90F. Employee time marked sushi rice to be discarded at the end of 4 hours Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line flip tops stained/soiled. Can opener blade soiled, operator moved can opener to ware washing area Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink blocked by storage rack. Pitcher stored in hand wash sink. Operator made accessible. Pans stored in sushi line hand wash sink. Operatorremoved Corrected On-Site Repeat Violation Admin Complaint

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.

Basic - Food stored on floor. Multiple items stored on floor in walk in freezer Repeat Violation Admin Complaint

Basic - Interior of oven has accumulation of grease/food debris. Operator started to clean and sanitize Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area

Observed scorch marks around electrical outlet. For reporting purposes only. Observed at outlet next to oven on cook line

Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2024-09-27: PIC at time of inspection has expired CFM; Next unannounced Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation.Items dated 05-23-24. See Stop

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 containers of marinara sauces exceeded 7 days after preparation. Items dated 05-23-24. See Stop

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. Employee time marked during inspection. 8:30AM- 12:30 PM. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Silverware rack stored on top of hands washing sink in kitchen. Chef removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Chef provided during inspection. Corrected On-Site

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

Intermediate - Spray bottle containing substance not labeled. Chef labeled spray water bottle during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.Bowl without handle stored in container of cooked pasta in white refrigerator. Chef removed during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles in kitchen damaged with water stains.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1) Interior of microwave soiled. 2) Can opener soiled. Employee cleaned during inspection. Corrected On-Site

Basic - Multiple cases of food stored on floor in walk in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables. Employees stored in Sanitizer bucket. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At sushi bar, sushi rice (71F) under no time or temperature control. Per employee, rice prepared night before and left out at room temperature. Explained Time as Public Health Control process and provided form to use. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen put on new gloves after cracking raw shell eggs without first washing hands. Reviewed proper hand wash procedures with employees and both washed hands as needed. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Non commercially wrapped piece of raw salmon in container of packaged artificial crab sticks and fish cakes. Manager moved raw salmon to separate container. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of non commercially wrapped salmon above open box of croissants.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw salmon above containers of roasted red peppers and mayonnaise and container of raw shell eggs on top shell above containers of multiple prepared foods. Manager rearranged all items for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi bar, sushi rice (71F) under no time or temperature control. Per employee, rice prepared night before and left out at room temperature.

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. Bulletin printed and provided. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared food items in walk in cooler not date labeled as to when made. Per manager, most prepared over 24 hrs ago.

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of cooked pasta in kitchen white fridge. Manager removed bowl. Corrected On-Site

Basic - Food stored on floor. Cases of food items on floor in walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting boards on prep table in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door cooler at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at kitchen hand sink. Sign printed and posted. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like buildup on wall beside triple sink.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on shelf by cook line not labeled.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front counter- observed 1 live flying insects resting on ready to eat apple. Operator discarded apple and the live flying insect. Operator put cover protection over apples.Corrective Action Taken See Stop Sale Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front counter- observed 1 live flying insects resting on ready to eat apple. Operator discarded apple and the live flying insect. Operator put cover protection over apples.Corrective Action Taken See Stop Sale

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen- observed soiled cardboard on the floor throughout entire kitchen.

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed 12/01/2021. Operator printed and displayed current. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Main kitchen mop sink- observed mop wet nesting inside mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the Open top cold table; butter (52-55°F - Cold Holding). Per the manager the item was stocked 1 hour prior when unit was turned on. Butter moved to alternate refrigeration to quick chill. Corrective Action Taken

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution at 200+ ppm chlorine. Employee remade at 100ppm. Also observed at the front counter sanitizer container, 200+ppm chlorine. Solution remade to 100ppm and reviewed procedure with manager. Corrected On-Site Corrected On-Site

Basic - Food stored on floor in the walk-in freezer. Observed cases of krab stick and baguettes on the floor. Employee moved items for proper storage. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed on the fluorescent lights in the middle of the kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees in the restrooms. Provided operator with signs which were displayed in the restrooms. Corrected On-Site