VINYL FISH CLUB

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee touching raw fish that will be served raw with bare hands. Operator washed hands and put on gloves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe rice overnight (77F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe rice overnight (77F - Cold Holding). See stop sale

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. I emailed and printed operator correct oyster consumer advisory. Operator posted sign 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 - Cardboard used to line food-contact shelves. Observe cardboard line shelves with fruit purées,and containers of sugar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe shelled eggs above milk. Operator placed egg on lower shelf. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe chlorine sanitizer at 200+ppm. Operator correct to 75ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Severely dented can of E-Fa brand Bamboo shoots strips 3 lb 5 oz can.

High Priority - Nonfood-grade bags used in direct contact with food. To Go Thank you bags used to store food in walk in freezer

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken strips cooked on 03/27 not date marked. Manager date marked. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Carrots bag in walk in cooler, rice bag in the kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance buildup on wall behind three compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license.license expired on 1#/01/2021

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice 75 f no time marked no plan. As per manager prepared at 3 pm. Explained time as public health control measure. Printed form and provided.

Intermediate - Handwash sink not accessible for employee use at all times. Large strainer stored in hand sink on cook line. Explained and employee removed the strainer. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi items not marked. Consumer advisory on the bottom of the menu. Operator prints menu daily. He printed new one during inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice ladles in plastic container in standing water. Temperature 80 f. Explained and employee dumped the water. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimps thawing in standing water in the pan on prep table in the kitchen. Shrimps still frozen solid. Explained and employee put shrimp pan under cold running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station. Explained . Operator put in sanitizer solution Corrected On-Site