GRILLE ONE NINE

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under cut broccoli and sweet potato in single door reach in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on stack of plates above reach in cooler on cook line, operator moved to bottle shelf, discussed using straw or equivalent instead of drinking from bottle Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tested at 113 f

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna squid over ready to eat sauces reach in cooler by hand washing sink cooks line. Operator removed to proper storage Raw sushi items over ready to eat sauces in walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at sushi line Crab meat 46 f craw fish salad 45 f operator placed in freezer. 2nd temp 43 f Cold holding on counter Breaded fish 83 f breaded shrimp 83 f operator placed in freezer. 2nd temp 43 f Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email

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

Basic - Bowl or other container with no handle used to dispense food. For rice bin by ice machine

Basic - Food stored on floor. Jasmine rice bags on floor by ice machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in msg bin

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed Employee drink from reach in make table Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee went from walk in cooler to kitchen without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small cooler by make station Employee moved to reach in freezer to be rapidly cooled down crab (46F - Cold Holding); shrimp (46F - Cold Holding); imitation crab (45F - Cold Holding); imitation crab (46F - Cold Holding) all items under 43F before end of inspection, operator will ice down or wait for repairs before reloading cooler Corrected On-Site

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

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water above make station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear pods and other electrical devices on clean prep stations

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled, and drains

Basic - Floor tiles missing and/or in disrepair. Cracked tiles in back of kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchwn

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at sushi bar at 200ppm, operator refilled sanitizer bucket now at 100ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to rinse towel out, discussed proper use of hand sink with operator Corrective Action Taken

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-09-07: Time Extended