YESAKE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and salmon over wakame in under counter reach in cooler Corrected On-Site

Basic - Interiorof bottom turbo chef oven has accumulation of black substance/grease/food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked salmon temperature 44°f stored on the top panel reach in cooler less 3 hours recommend Manager to quick chill product placed in freezer. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the interior panel of the ice machine.

Basic - Floor soiled/has accumulation of debris. Observed trash and food debris on the floor underneath the reach in cooler and ice machine. Floor very sticky near the hand wash sink.

Basic - Water draining onto floor surface. Observed water draining on floor from the dish machine on the bottom.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine three times final rinse not reaching properly temperature wash cycle 152°f, final rinse 164°f after the dish machine four time, spoke to technician from Hobart at time of inspection Fixed leak on the dish machine will order part. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device to checked hot sanitizer dishmachine. Manager found test strips at the end of inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch wearing food handling.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food splash on the top panel of the microwave oven. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shredded cheese not date marked stored inside reach in cooler. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee working in the food prep area, not able provide proof of food handling training.

Basic - Ice buildup in reach-in freezer and/or reach -in freezer. Observed top panel of reach in freezer has ice buildup on the panel. Repeat Violation

Basic - Ice buildup in reach-in freezer closest to back door

Basic - In-use tongs stored on equipment door handle between uses. Oven holding buns handle on front counter Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Food tray on front counter Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects on the wall in the back kitchen area, Manager will notify current pest control service, will check on next routine inspection.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed restaurant license has expired 4/1/2023

Basic - Floor soiled/has accumulation of debris. Observed rice spilled on the floor in the back kitchen near CO2 cylinders.

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. The ventilation fan is not working properly at the back door.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed large lime and scale build up inside the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ac vent has dust accumulation on the vent directly above ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of the turbo oven has grease accumulation on the surface.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on the bottom of reach in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature tofu 48°f, spring mix 48°f stored on the top panel reach in cooler less than 4 hours recommend to quick chill, Manager rechecked 42°f at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two new employees Deejay and Darlene working less than month has no proof of employee food handling training, will check next routine inspection.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two cylinders not properly secured. Corrected On-Site