POKE 305

High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals being stored on shelf next to clean dishes.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers being stored in hand washing sink in prep area. Chef removed. Corrected On-Site

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/ Observed 6 employees engaging in food preparation with no certified food manager.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed guacamole thawing in standing water. Located on prep table.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna being stored on top of various cases of sodas in walk in cooler. Warning - From follow-up inspection 2022-08-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135F ; quinoa (101F - Hot Holding); brown rice (115F - Hot Holding); white rice (96F - Hot Holding) All were located on counter in dry storage area. As per manager all food was cooked about an hour ago and is stored on counter until needed. Advised manager and she instructed employee to reheat. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-08-22: Time Extended

Intermediate - - From initial inspection : 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/ Observed 5 employees engaging in food preparation with no certified food manager. Repeat Violation Warning - From follow-up inspection 2022-08-22: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice. Repeat Violation Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed various containers of soy sauce and oil being stored on floor in dry storage area and various foods being stored on floor in walk in cooler. Repeat Violation Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on front. Warning - From follow-up inspection 2022-08-22: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing at room temperature in dry storage area. Warning - From follow-up inspection 2022-08-22: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining containers of cut vegetables.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw salmon being stored in thank you bags. Located in reach in freezer.

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/ Observed about 5 employees engaging in food preparation with no certified food manager.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Observed various cases of food and drinks being stored on floor in prep area and walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils not sanitized after washing and rinsing. Advised manager and she instructed employee to setup sanitizer and rewash dishes. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135°F white rice (98°F - Hot Holding); quinoa (86°F - Hot Holding) All were located on prep table. As per manager food was being held on prep table until they go on line. Food had only been out for a 1 hour. Manager moved to rice cooker to reheat. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice and quinoa.

Basic - Equipment and utensils not sanitized after washing and rinsing. Advised manager and she instructed employee to setup sanitizer and rewash dishes. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Observed cases of water being stored on floor next to back door and other cases of food being stored on floor under prep tables in prep area and in walk in cooler.

Basic - Single-service articles improperly stored. Observed cases of spoons being stored on floor under prep table in prep area.