SPROUTZ

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator at the time of the inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

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. Provided to operator. Operator signed. Corrected On-Site

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.

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

Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Observed interior of reach in cooler soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in cooler soiled.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under hand sink leaking.

High Priority - Container of medicine improperly stored. Observed medicine stored above prep line.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed reduced oxygen packaged salmon, packaged on site not kept frozen entire time.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store vegetables.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed half tuna and salmon poke bowl and seared tuna on digital menu not identified as raw product.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/ sanitizer bucket.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw salmon, and tuna no consumer advisory available. Provided consumer advisory to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed cups with no handles in salt container.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle stored submerged in quinoa.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the front line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler in prep line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in reach in cooler in front prep line.

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

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed tuna vacuum sealed on site not held frozen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (53°F - Cold Holding) and feta cheese (48°F - Cold Holding) at front prep cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed in coconut flakes and granola.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filters soiled.