TOBU TERIYAKI GRILL ORIENTAL EATERY

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.

Basic - Food stored on floor. 1. Prep station bulk cabbage stored on floor, operator stored properly. Corrected On-Site

Basic - Water draining onto floor surface from; 1. Cookline hand washing sink pipe.

Basic - Water leaking from pipe and/or faucet/handle. 1. Cookline hand washing sink pipe leaking.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler next, manager moved raw pork. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y splitter at mop sink has no hos Bibb vacuum breaker

Basic - Time/temperature control for safety food thawed in an improper manner.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White rice, brown rice being held at room temperature for less than one hour(63-65F - Cold Holding). Operator discarded. Corrected On-Site

Intermediate - No soap provided at handwash sink in ware washing area. Operator provided soap. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handwashing station in sink in kitchen. Operator provided towels. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe disconnected at handwashing station in kitchen. Pipe reconnected. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed scooper in contact with raw chicken at reach in cooler, employee grabbed scooper with raw chicken, then grabbed cooking utensils, then touched a ready to go plate for customer without glove change and washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over top of scallions ready to eat at reach in cooler at grill in kitchen. Operator properly stored items. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler raw chicken (45F - Cold Holding). As per operator not prepped or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler raw chicken (45F - Cold Holding). As per operator not prepped or portioned today. Additionally, observed cut cabbage (71F - Cold Holding) at kitchen brought from walk in cooler approximately 2 hours ago.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill in back kitchen cooked pork (86F - Hot Holding). As per operator already cooked.

High Priority - Toxic substance/chemical improperly stored. Observed insecticide stored above and exposed to sink and ice machine near triple sink. Operator properly stored item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand washing sink at front counter. Operator removed food debris. 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/ Observed 6 employees with no certified food manager.

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not properly labeled. Operator properly labeled item. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed raw chicken on rack less than 6 inches from the ground. Operator properly stored items. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cabbage over ready to eat bell peppers. Operator properly stored items. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table cutting board at exit door- observed wiping cloth underneath cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by the front counter, manager filled Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Cleaning fluid manager labeled Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site