NOVU FUSION CUISINE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards heavily soiled at prep table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw cut chicken and beef containers not date marked, as per manager for less than 48 hours, coached staff on proper food labeling requirements. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over dry storage area and mop sink.

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. Observed mahi portions corvina fillets thawing in ROP past walk in cooler, temped 35°F

Basic - Cutting board has cut marks and is no longer cleanable. Observed at some working tables.

Basic - Floor tiles missing and/or in disrepair. Observed across cook line area.

Basic - Food stored on floor. Observed at walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled surface dome soiled Gasket at some cooling units.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at entrance of walk in cooler area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to stove area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed storage containers of salt and sugar not labeled

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed kitchen staff placing gloves without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Octopus (51F - Cold Holding); salmon (49F - Cold Holding) at reach in cooler unit at kitchen , as per manager for less than 4 hours, staff placed item in reach-in freezer for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket sharpening stoned stored inside hashing at kitchen line.

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven door handle. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen prep table.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed several items in the menu containing raw fish and not linked with the consumer advisory, owner had staff marked all menus and identified the raw product with an *. 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/

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. Observed two new employees hired for less than 60 days and not proof of their responsibilities of reporting their health and foodborne illnesses. Manager provided employees with agreements, both employees signed it. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black substance like mold inside ice machine-bin at bar area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen preparation tables.

Basic - Equipment in poor repair. Observed ripped/broken reach-in cooler gaskets at unit under sushi box area.

Basic - In-use tongs stored on equipment door handle between uses. Observed at oven handle, staff relocated to a container. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler lid interior soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored at handwashing sink at front counter area. Operator removed the item. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer three compartment sink and not test trip available.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a substance like mold in ice machine/ bin at bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusted/ soiled AC vents and AC return all throughout the kitchen area.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease accumulation on hood filters and dripping pan.

Basic - Plumbing system in disrepair. Observed broken vacuum breaker at mop sink.