HUARIKE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area

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. --white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over prepped sauces in reach in cooler on cook line. Operator moved chicken to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -raw tuna thawed in unopened vacuum packaging, reach in cooler on front line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried corn (72F - Cold Holding), front kitchen, held less than four hours per operator. Recommended operator use a Time as a Public Health Control, provided form to operator. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --white rice (45-48F - Cooling, prepared last evening,stored in deep covered pans in upright reach in cooler in prep area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine has residue buildup

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in prep room, operator provided 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.

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. -8 pieces of tuna in reach in cooler on front line. Educated operator, provided thawing ROP fish handout.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in prep room, operator removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees prepping and serving food and drinks are wearing bracelets and watches.

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area.

Basic - Ice buildup in reach-in freezer on cook line.

Basic - Ice scoop handle in contact with ice, operator removed Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels in prep room. Operator provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinets have residue buildup

Basic - Water leaking from pipe and/or faucet/handle at hand sink in prep room

Basic - Working containers of food removed from original container not identified by common name. -small flour container in dry storage

Basic - Drain cover(s) missing at dishmachine

Basic - Floor tiles missing and/or in disrepair in kitchen