EMBER KOREAN STEAKHOUSE

Intermediate - Handwashing sink blocked with kitchen equipment near by cook line.

Basic - Food stored on floor. Soy sauce containers stored on floor at kitchen exit.

Basic - Garbage can located outside has lid open/broken.

Basic - Grease on the ground and pad around grease receptacle.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink near by cook line blocked with meat cutting machine. Warning - From follow-up inspection 2025-05-14: Time Extended - From follow-up inspection 2025-07-17: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; homemade cheese sauce (132F - hot Holding) per operator for 30 minutes. Operator removed homemade cheese sauce for reheating. Corrective Action Taken

Intermediate - Handwash sink blocked by equipment not accessible for employee use at all times near by cook line.

Basic - Bowl with no handle used to dispense sugar at prep area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone placed at prep area at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees near by dishmachine.

Basic - Reuse of single-service or single-use articles. Cloth reused for cooking rice.

Basic - Time/temperature control for safety food packaged beef/steak using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen pork thawing in standing water by cook-line. Operator removed placed raw frozen pork under running cold water. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwashing machine set up for high temp sanitation. Dishwasher (Temperature 150 F.)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler across from char grill chicken wings (53 F - Cold Holding), per operator food was stored in reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from char grill chicken wings (53 F - Cold Holding), per operator food was stored in reach in cooler overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beef brisket slider has build up of food debris on rollers. Per operator, machine has not been used today.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing beef under reduced oxygen packaging and holding in excess of 48 hours, requiring a HACCP plan. Repeat from 03-27-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Provided operator with Special Process Guidance. Corrective Action Taken Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in cooks line without a hair restraint

Basic - Food stored on floor. In walk in freezer, repeat from 03-27-2023 Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In back prep area reach in cooler. Operator removed drink. Repeat from 03-27-2023 Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ice machine in back,of kitchen has mold like substance on ice chute and probe area. Repeat from 03-27-2023 Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. On cooks line across from 12 burner range.

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 (Chlorine 10ppm) bar area. Operator taking glassware to kitchen dishwasher to clean and sanitize. Called for repair. 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 cannot be determined. Butter was taken out of refrigerator just prior to inspection . Operator provided proper time marking. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing reduced oxygen packaging without an approved HACCP plan.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag does not have last day served. Discussed with operator the importance of marking tag with last date served.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator did not have any device to measure hot water sanitizer.

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. There are a few employees that were hired just over 60 days. Operator has books and scheduled trainings. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Marinated beef pulled from freezer had old date on it. Operator put correct date on Beef. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup of mold like substance in large ice machine by back door. repeat 10/19/2022 Repeat Violation

Basic - Floor soiled/has accumulation of debris. Excessive buildup up of debris behind equipment on cooks line

Basic - Food stored on floor in walk-in freezer. Repeat 10/19/2023 Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Employee beverage in reach in cooler on cooks line. Repeat 10/19/2022 Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food debris on large meat slicer in food prep area Mold like substance build up on soda machine in wait staff area Warning - From follow-up inspection 2022-10-19: Food debris still present Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area, bar and sushi station. Repeat Violation from 3/11/2022. Warning - From follow-up inspection 2022-10-19: paper towels missing from hand sink Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at dishroom, prep area and bar Warning - From follow-up inspection 2022-10-19: Soap missing from hand sinks Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand washing sink by cooks line Warning - From follow-up inspection 2022-10-19: Still not dispensing paper towels Time Extended

Intermediate - - From initial inspection : 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. Certification expires May 2022 Warning - From follow-up inspection 2022-10-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by back door Repeat from 03/11/2022 Repeat Violation Warning - From follow-up inspection 2022-10-19: Mold like substance still present Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Both men and women's public restrooms are not self closing. Warning - From follow-up inspection 2022-10-19: Both men and women's public restrooms are still not self closing Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on vents in walk-in cooler and through kitchen. Warning - From follow-up inspection 2022-10-19: Build up of dust on vents in walk-in cooler and through kitchen still present Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish machine area. Warning - From follow-up inspection 2022-10-19: Employee eating in prep area Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phone on shelf above food prep area in back area of kitchen. Warning - From follow-up inspection 2022-10-19: Personal items still present Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Hostess running food and was not wearing a hair restraint. Warning - From follow-up inspection 2022-10-19: Observed employee with no hair restraint Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in walk in freezer Warning - From follow-up inspection 2022-10-19: Food still stored on floor in freezer Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cooks line Warning - From follow-up inspection 2022-10-19: Standing water still in reach in cooler on cooks line Time Extended

• From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Exposed wiring at junction box above 8 burner range. - From follow-up inspection 2022-10-19: Exposed wiring at junction box above 8 burner range still present Time Extended

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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

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 barehand contact with cooked asparagus. Educated operator. Operator educated employee. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic in oil 78F cold hold overnight. Operator discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil 78F cold hold overnight. Stop Sale. Operator discarded garlic in oil. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored with food items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by buckets. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line. Educated operator on importance of paper towels. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense sea salt. Educated operator on importance of having handles on utensils Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature 87F.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Wall soiled with accumulated gray-like substance in ware washing area. Repeat Violation

High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over rice in reach in cooler . Operator moved rice. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Basic - Bowl or other container with no handle used to dispense food. Operator removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table. Operator removed drink. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall behind ware washing area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher across from dish washer.