SPLITSVILLE I

High Priority - Non-food grade paper/paper towel used as liner for food container. Sushi line veggies on wiping cloth manager removed cloth Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 15 lbs reach in cooler Raw salmon not removed from bag reach in cooler on cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In house ceaser dressing 48F cut cabbage 47F sour cream 47F blue cheese 47F cut lettuce 46F manager moved food to walk in cooler all foods to 43F Raw chicken 47F chicken station prep reach in cooler see stop sale

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned ice machine Corrected On-Site

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 salmon not removed from packaging see stop sake

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put down raw beef patty took glove off than put new glove on no hand washing discussed with manager the importance of hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over queso walk in cooler. Manager moved to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler pizza prep cooler shredded mozzarella cheese 46F cut lettuce 51F cut lettuce 52F employee moved to freezer. Cut lettuce 43F cut lettuce 52F voluntary discarded shredded mozzarella 43F Corrective Action Taken

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 and the time removed from temperature control. Sushi rice employee placed time mark Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fresh salmon. Operator called company and tru world foods sent certificate of compliance. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hand washing sink front kitchen entrance Cold holding: raw chicken 48 f 2nd temp 43 f employee moved to freezer. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar area employee restocked Corrected On-Site

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. Chef cut bags at time of inspection Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor employee moved off floor Corrected On-Site

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Soiled Warning - From follow-up inspection 2024-12-10: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking sink moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pending in versa.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle

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

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has submitted plans but they are missing the new preparation room converted from the dry storage. This room may require a hand wash sink. Warning - From follow-up inspection 2023-12-19: Time Extended - From follow-up inspection 2024-02-05: Operator turned in plans and it shows open in versa, Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi bar, hot water took several minutes to get to the sushi hand wash sink Corrected On-Site Warning - From follow-up inspection 2023-12-19: Time Extended - From follow-up inspection 2024-02-05: 70F Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2023-12-19: Time Extended - From follow-up inspection 2024-02-05: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at 3 compartment sink, operator will use alternate source and manually set up three compartment sink until repairs are made. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream sauce (109F - Hot Holding) operator moved it to be reheated. Corrected On-Site

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back sink operator replaced

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not rinsed between washing and sanitizing. Discussed with operator.

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer operator moved the items Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed 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. Dishwasher tested 0ppm of chlorine. Had a discussion with chef about using 3 compartment sink until dishwasher is working properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in pantry area has Cooked shrimp 50F. Re-temp 44F Cooked chicken 48F. Re-temp 42F Chef placed items on ice inside walk in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line have stains and are no longer cleanable.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.

Intermediate - No soap provided at handwash sink. No soap at hand washing sink in bar area.

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on on shelves by ice machine.

Basic - Floor tiles missing and/or in disrepair. Broken tiles on cooks line.

Basic - Food storage container/container lid cracked or broken. Plastic lid on brownie's on cooks line has broken corners and cracks.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in dishwasher area.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on dishes inside walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Pipe on top of dishwasher is leaking water.

Basic - Working containers of food removed from original container not identified by common name. Bottle's of food used for cooking has no labeling of ingredients. Employee added proper labeling to bottles. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over dressing on rack in walk in cooler. Items re arranged to prevent cross contamination. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket at bar. Removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee with no hair restraint while engaging in food preparation. Hairnet put on. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Torn walk in cooler door flaps.

Basic - Ice buildup in reach-in freezer behind fryers.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Re made bucket and tested 200ppm. 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. Tested at 0ppm. Manager will sanitize in three compartment sink. Tested at 200ppm, until machine is serviced Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored by napkins. Manager removed 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. Kyle letsche

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

Basic - Current Hotel and Restaurant license not displayed. Current copy posted expires 2-1-2022

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed deep full pans stacked by dish room

Basic - Light not functioning. To left of pizza hood system

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In pizza make table. Manager put one in Corrected On-Site

Basic - No copy of latest inspection report available.