CALIFORNIA GRILL

Basic - Establishment using sponges as in-use food-contact surface.Bar area.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - Required employee training expired for one employee.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Johnnie Vazquez.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Expired .

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.At the beginning of inspection,Technician was on site. Pump is not working.Operator will be using the first floor dish machine.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Intermediate - Handwash sink not accessible for employee use at all times.Servers station area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill by the sushi kitchen area.

Basic - Reach-in cooler shelves with rust that has pitted the surface.Bar area.

Basic - Single-service articles not stored inverted or protected from contamination.Drink picks at expo station.

Intermediate - Handwash sink used for purposes other than handwashing.Pan with some lids stored in handwash sink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food-contact surface not smooth and easily cleanable.Gasket in the interior of the ice machine has an open space.

Basic - Spaces in ceiling by the dishwashing area.

Basic - Cutting board has cut marks and is no longer cleanable.Brown grooved cutting board in kitchen.

Basic - Dishmachine is in poor repair.Technician is on site.

Basic - Mushrooms washed prior to preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Iced tea dispenser holder is soiled. Green cutting board is stained.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Server is handling ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.Cooks line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Residue build up on side of skillet.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,47 f held less than four hours per operator transferred to another reach in cooler for a quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small white cutting board is stained in the kitchen.Operator discarded the cutting board. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Juice nozzles has a residue build up in the surrounding area.

Basic - Dishmachine is in poor repair.Operator is using another location to wash dishes.Operator has a three comp sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of tilt skillet at cooks line.