OPKC POKER ROOM

Basic - Floor soiled/has accumulation of debris. Floor under fryers is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on stand up reach-in freezer in kitchen are soiled.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining handwash sink in bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee moved beverage to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of sushi microwave is soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating on hot chocolate machine is soiled. Shelf under the flat grill is soiled. Repeat Violation

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. Two expired proof of training for Samantha M expired 10-14-2023 and Diana H expired 11-11-2023.

Basic - Floor soiled/has accumulation of debris. Floor under and around fryer with grease build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles on hot chocolate machine is soiled. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda bottle and water in bottom of stand up reach in freezer in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at ice bin in the bar.

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. No written procedures available. Provided DBPR HR 5030-104 to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at prep table with heavy staining. Repeat Violation

Intermediate - Water pressure lacking at fixtures that require the use of water. Hand wash sink in sushi area has very little water pressure.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of approximately 10 dead insects on sticky trap under counter above ice bin at the bar. Operator removed and discarded sticky trap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in container of seasoning on dry storage rack.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky trap with insect accumulation under counter and over open ice bin at the bar. Operator removed and discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer on make line and on large floor freezer reach in are soiled. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board hanging above three compartment sink has black staining.

Basic - Bowl or other container with no handle used to dispense food. Hot chocolate mix at bar has plastic cup with no handle in product. Employee removed cup. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor behind cooking equipment along the wall has debris accumulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on stand up reach in freezer in kitchen are soiled. Sides and fronts of all cooking equipment under hood system have grease build up.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with food debris.

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. 6 pans of Commercially Processed reduced oxygen packed fish not removed from reduced oxygen environment, in walk-in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in kitchen. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can of Hunts tomatoes observed with dent on dry storage area. Operator discarded into trash.

High Priority - Pesticide-emitting strip present in food prep area. Pest strip observed hangin behind bar area. Operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of chemical hanging on wire rack opposite of sushi serving counter observed hanging of tempura flakes. Operator removed. Corrected On-Site

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. Sushi salmon observed in front counter reach-in cooler with out date. Operator placed label. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored clean on bottom of prep table with heavy buildup. Cutting board stored over back sink on shelf observed with mold-like substance. Can opener blade observed with food debris buildup. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Cook had food and drink on prep table over clean food containers and next to hot holding food. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio and speakers observed on top of microwave near cookline.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook observed with lengthy beard not wearing a beard guard.

Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. Walls in back line area across from sushi reach-in cooler in kitchen with buildup.

Basic - Food stored on floor. Buckets of ginger observed being stored on floor behind the front sushi counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both chest reach-in freezers ice buildup observed in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in reach-in coolers and walk-in cooler observed with heavy buildup. Sides of cooking equipment observed with heavy food debris and grease. Buttom shelf of prep tables between grill and fryers with buildup of food debris. Outside of rice and flour bins observed with heavy buildup. Soda gun holder behind bar observed with mold-like substance buildup. Area that covers the nozzles on cappuccino machine observed with build up. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Original commercial labels left on clean containers before reusing. Operator discarded all containers visible. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in freezer. Employee discarded. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lemons, limes, avacado) observed over ready to eat cut lettuce and cut tomatoes in walk-in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Next to mop sink mop was observed in mop bucket while not in use.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel observed on cutting board of reach-in cooler on cookline. Employee placed into bucket. Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp, removed from original packaging, stored over boxes of spring rolls in reach in freezer at sushi bar. Raw chicken stored over bag of peas and carrots in reach in cooler at sushi bar.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream of chicken (125°F - Hot Holding) in steam well in kitchen, per employee soup has been in well for approximately two and a half hours, employee reheated to 165°F Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lakisha Johnson, ServeSafe, expired 10/4/2021

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of hot chocolate dispenser at bar area. Can opener in kitchen area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment hold sushi rice on time and has the written procedures bar sushi bar but the sushi rice is not written on the paperwork. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior cabinet in bar area under register.