YELLOWTAIL MODERN ASIAN CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw egg shell above sauce in reach in cooler. Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....noodles 52° in kitchen being held less than four hours. Employee moved to cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored with cleaned cups by the server station. Employee moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times....block by boxes at kitchen. Employee moved boxes . Corrected On-Site

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

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.

Intermediate - Spray bottle containing toxic substance not labeled....cleaner spray bottle, employee moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at sushi station.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above noodles in reach in drawer at kitchen... raw sea food above dressing, spicy Mayo at walk in cooler . Employee properly stored food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef at walk in cooler. Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 72°, dumplings 55° , bean sprouts 61° in soup station being held less than four hours. Employee moved to cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored next cleaned plate at moving cart . Employee moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen. Employee cleaned. Corrected On-Site

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

Intermediate - No soap provided at handwash sink at kitchen. Employee provided 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 - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on soda line, top of the ice machine. Employee moved scoops. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...whisks, spoon at kitchen.

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...fried panko shrimp 50° stored top another food in reach in cooler . Food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fried panko shrimp 50° stored top another food in reach in cooler . Food being held more than four hours. Stop sale issue . Employee discarded food at time of inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored...windex stored by the cleaned plate . Employee moved 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/

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.

Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle. Employee labeled the bottle. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly on the ice machine. Employee properly stored ice scoop. Corrected On-Site