CAPAS SURFSIDE

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on paper towels at hand wash sink in kitchen. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed remodel of kitchen with no new plans submitted. Observed prep sink was removed, fryer station and grill were added to kitchen with new hood ventilation system installed. Observed ice machine and prep table was removed. Observed 3 door reach in cooler installed where fryers previously were located. Observed dish machine was removed. Warning

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. Observed no soap at hand was sink in kitchen. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle under 3 compartment sink with bleach not labeled. Warning

Basic - Food stored on floor. Observed 2 plastic jugs of oil stored on floor at kitchen. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink in kitchen missing hand wash sign. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers soiled with old food debris. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at prep line, kitchen and front counter. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand wash sink in prep line, kitchen and front counter. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at prep line, kitchen and front counter.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand wash sink in prep line, kitchen and front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a package with fish inside the hand sink located at front counter by sushi station. Cook removed the package.. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed no hood at kitchen. According to management they apply to obtain a license that applies just for sushi prep. Observed frying activity in kitchen.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave exterior soiled.

Basic - Objectionable odors in bathroom or other areas of the establishment. Grease smell around the restaurant.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Fischer inside the hand sink. Corrected On-Site

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.

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

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

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.