HUNGRY FEAST

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment did not have parasite destruction for raw fresh salmon. Operator called Harvest Valley and obtained parasite destruction letter. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored above cook crab legs and containers of sauces in walk in cooler. Employee moved eggs Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 lb of cut cabbage at 70F cold holding at 1:17, placed on counter 10am from walk in cooler. 3oz red snapper (52F - Cold Holding at 1:35, placed in cooler yesterday); 3oz escolar (50F - Cold Holding at 1:35, placed in cooler yesterday) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 lb of cut cabbage at 70F cold holding at 1:17, placed on counter 10am from walk in cooler. 3oz red snapper (52F - Cold Holding at 1:35, placed in cooler yesterday) 3oz escolar (50F - Cold Holding at 1:35, placed in cooler yesterday) Warning

High Priority - Toxic substance/chemical improperly stored. Box of band aids stored above prep table on cook line Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket stored in server alley with chlorine 200ppm. Employee made new sanitizer bucket with chlorine 50ppm Corrected On-Site Warning

Intermediate - Can opener attached to prep table in back prep area soiled with food debris. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at kitchen entrance blocked by cart. Hand washing sink in back prep area blocked by equipment and buckets. Employee moved all items Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink storing fryer equipment inside. Employee removed Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment had no written plan provided to operator until inspector noticed time marked white boards kitchen. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on any ready to eat products in walk in cooler. Warning

Basic - Bowl or other container with no handle used to dispense food. Bottle stored inside soy sauce container on cook line to use as scoop. Employee removed. Corrected On-Site Warning

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed wok being cleaned with metal Brillo pads and hot water on cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink above pull top reach in cooler on cook line. Employee removed Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1 phone stored on prep table in back prep area. Employee removed. 1 phone stored above reach in pull top cooler on cook line. Employee removed. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in stacked clear cup in server alley Warning

Basic - Missing drain plug at dumpster. Warning

Basic - Open dumpster lid. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open redbull can in reach in cooler at beginning on cook line. Employee removed Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mangos stored with ready to eat sushi fish in reach in cooler behind sushi bar Warning

Basic - Utensils in poor condition. Steel wool Brillo pads in poor repair being used to scrub the wok on cook line. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine temperature at 156F Warning

High Priority - Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Dish machine not sanitizing properly and sneeze guard missing on one of the cold holding buffet tables. Warning

High Priority - Live, small flying insects found 1 fly on cook line 2 flies in dining area Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on one cold holding buffet table, sneeze guard installed during inspection Corrected On-Site Warning

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. Emailed operator form 5030-104 Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed operator form 5030-105 Corrective Action Taken Warning