WATERFALL RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Basic - Bowl or other container with no handle used to dispense food. Bowl in dried black beans

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. 1 packaged of tuna thawed. Emailed handout to operator.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Emailed seating change evaluation form to operator. Seating increased to 130 seats Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In stainless refrigerator in sushi bar

Basic - No handwashing sign and soap provided at a hand sink used by food employees at sushi bar and servers area hand sink. Hand sign and paper towels is needed at front bar.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Operator has produce cooler in dining room on sushi side of restaurant

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over bread and produce in storage room container. Advised cook to move Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Hot water heater drain line plumbed to drain into hand sink Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In grits and bulk bins in dry storage

Basic - Food stored on floor. Fryer oil on floor

Basic - Single-service articles improperly stored. To go boxes on floor in storage area

Observed scorch marks around electrical outlet. For reporting purposes only. Next to hand sink in prep area

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice 46f. Cooling in cooler overnight.employee discarded rice Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked rice at 46° in salad cooler over night, employee discarded Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with tortillas in salad cooler. Spoke to operator about utilizing food grade bags Non food grade Napkins Used to line containers of cut fruit in salad cooler. Spoke to operator about using food grade liners

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at front counter reading 200++ppm. Advised manager to remake. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Hot water heater drain line is plumbed to drain into hand sink in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In women's restroom.

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. For server that was hired a week ago. Printed form for operator Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in stainless cooler is reading 44-55f.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On kitchen prep table and at front counter

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Employee remade and now reading 50ppm Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken thawing on raw beef in reach in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse rag.

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/

Basic - Ice buildup in reach-in freezer. White tall freezer has ice build up. Items are no longer frozen on .items are temping at 37f.

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

Basic - Food stored on floor. Fryer oil Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink has no paper towels next to triple sink - From follow-up inspection 2024-01-24: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Warning - From follow-up inspection 2023-09-12: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front sink next to doors Warning - From follow-up inspection 2023-09-12: Time Extended

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Rear storage