CALI AJI RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in seasoning.

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen.

Basic - Equipment in poor repair. Reach in prep cooler door handle broke. Repeat Violation

Basic - Food stored on floor. Box of food on floor in walk in freezer, manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut leafy greens, manager removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not handle first, manager corrected. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella Cheese 49 F, salsa 46 F in reach in cooler across from grill. Employee placed items on ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

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. Manager has 2 employees and provided one valid food handler certification. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to prep table at entry way temped 73 F, ran for approximately 2 minutes. Retemp 99 F. Corrected On-Site

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, manager inverted at time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler door handle broke on cook line. Repeat Violation

Basic - Food stored on floor. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar, manager removed at time of inspection. Corrected On-Site

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 employee touch face then grabbed plate of food.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut onions with bare hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and touch clean plate without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F- retemp 45 F, eggs 56 F- retemp 43 F, ham 48 F, beef 44 F- retemp 41 F in reach in cooler across from grill, employee placed walk in freezer. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanada 124 F, employee turned up heat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine.

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink near coffee machine.

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee fixed paper towel dispenser at time of inspection. Corrected On-Site

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. Establishment provided one food handler certificate.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler not date marked.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to prep table temped 75 F, ran approximately 3 minutes. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken bouillon. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in phone on prep table. Repeat Violation

Basic - Equipment in poor repair. Walk in freezer gasket torn. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until dish machine is working properly. Repeat Violation

Basic - Food stored on floor. Bag of beans on floor, employee removed at removed at time of inspection. Corrected On-Site Repeat Violation

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 77 F on counter, cheese 46 F in reach in cooler. Repeat Violation

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. Heavy cream in reach in cooler not date marked.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle of sanitizer missing label.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 80 F next to prep table near kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice in dry storage.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above fryers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee eating in a food preparation or other restricted area. Operator eating throughout kitchen.

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

Basic - Equipment in poor repair. Reach in cooler gasket torn. Dish machine tested 0 ppm chlorine, establishment was not using dish machine at time of inspection. Advised operator to not use dish machine u til it is working properly. Operator set up 3 compartment sink tested 100ppm chlorine.

Basic - Food stored on floor. Food items on floor in walk in freezer, operator removed at time of inspection. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 71 F.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons not all facing the same direction.

Basic - Single-service articles improperly stored. To go boxes on floor. Operator removed at time of inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to prep table.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled at time of inspection. Corrected On-Site

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 employee on phone then began to bag customer order without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 46 F in ice bath, operator added more ice water. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front handwash sink.

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. Observed 4 expired employee training certificates.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at host stand.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to steam table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes over cooked pasta. Repeat Violation

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handwash sink next to beer cooler.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips for sanitizer bucket.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to beer cooler temperature 80F ran approximately 2 minutes. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Portion cup in croutons, operator removed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water temped 60 F, employee removed knife from water at time of inspection. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with seasonings, operator removed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted above reach in cooler.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink has slow drain next to beer cooler. Operator unclogged at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cheese, operator removed at time of inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Container of bread crumbs not labeled, operator labeled at time of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023, operator renewed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47 F in reach in cooler, operator placed on ice at time of inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from soda machine.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 77 F across from soda machine. Ran approximately 2 minutes. Handwash sink was fixed at time of inspection temped 100F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in black beans located in dry storage. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dry storage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table with plates. Employee speaker on prep table. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gaskets torn next to coffee machine. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils sitting in standing water of 65 F. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons on cook line not all facing the down.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over onions in walk in cooler, operator moved eggs to bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwash sink, operator removed at time of inspection. 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. Cut tomatoes not date marked in reach in cooler and rice not date marked in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken base.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink at time of inspection. 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 keys next to condense milk and sprinkles. Employee removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers wet nesting across from 3 Compartment Sink.

Basic - Equipment in poor repair. Chest freezer hinges broken.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles. Employee removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 88 F. Employee removed utensils from water. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers stored on floor next to mixer.

Basic - Single-service articles not stored inverted or protected from contamination. Portion cups not stored inverted next to reach in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar and coffee not labeled. Employee labeled at time of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on prep table

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink,front counter

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. Small freezer ,lid broken Ice buildup

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Container of medicine improperly stored. Observed pain reliever medication stored on shelf above various sauces. Item located on cook line next to management's office.

High Priority - Displayed food not properly protected from contamination. Observed plastic containers storing sugar and coffee grains not covered to prevent contamination.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over cake frosting located in bakery reach in cooler. Operator relocated item at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic chemical without label. Located in servers area.

Basic - -Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice, located in ice machine. Operator stored properly at time of inspection. -In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle, located on cook line. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not adequately secured. Located at the rear of establishment. Repeat Violation