FACE TEA

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer is not for food contact surface. Operator purchased . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cold holding unit , glass top Krab (45F - Hot Holding); cooked chicken (45F - Cold Holding), less than 4 hours. Operator placed in ice Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in kitchen triple door reach in cooler ,prepared. 24 hours ago not date marked. Operator dated . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. operator segregated and labeled . Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Kitchen Floor soiled/has accumulation of debris, by fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar bin lid in storage area soiled with food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Operator increased to 100 ppm. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker placed Japanese on shirt and then continued to prepared food, without washing hands. Educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Tapioca at front counter .Operator updated time. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored in front counter hand wash sink. Repeat Violation

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 - Interior of kitchen microwave has accumulation of black substance/grease/food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator preferred to discard,.. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2025. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .operator placed time on sushi rice. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen food preparation table soiled with grease, under fryer. Educated operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container of serving spoons stored in front counter hand sink. Operator removed.

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. Jonah , Quang

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cubed vacuum packaged thawed tuna in kitchen, triple door reach in cooler.

Basic - Food stored on floor. 2- Boxes of frying oil stored on kitchen floor. Operator relocated. Corrected On-Site

Basic - Single-service articles stored in toilet room. Boxes of food containers stored in employee bathroom. operator relocated. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored above tofu in Triple door , reach in cooler. Operator relocated Corrected On-Site

Basic - Wash ware area wall, soiled with accumulated grease, food debris, and/or dust.

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

High Priority - Dented/rusted cans present. See stop sale. Grapefruits sac

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over tofu . Operator relocated in unit,. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Operator placed time . Corrected On-Site

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 - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink and lunch stored in reach in cooler, with Customer's food. Operator removed from unit.

Basic - Ice buildup in reach-in freezer chest.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed from water. Corrected On-Site

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Boxes of take out containers stored in bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish in reach in cooler stored over limes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter nori (45F - Cold Holding); cream cheese (45F - Cold Holding);placed overnight. Operator relocated in unit. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Sushi rice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Triple door reach in cooler Raw tuna stored over fruits. -Shell eggs stored over noodles in glass door reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice, Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Lid placed in kitchen hand sink. Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Dog in dining room area. Operator had non service dog , Leave premises. Corrected On-Site

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. Boxes of Boba and a boxed container of frying oil,stored on hallway floor

Basic - Single-service articles improperly stored. Box of take out containers stored on hallway floor.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.p, for sushi rice and tapioca. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened yesterday at front counter make table. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Strainer placed in cookline hand sink. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of employee food placed at front counter make table Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of boba container storage areal Corrected On-Site

Basic - Food employees with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensil stored in container with standing water. Corrected On-Site

Basic - Single-service articles stored in toilet room. Box of drink container lids stored in staff bathroom. Corrected On-Site

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Operator states that they are purchased and will arrive 12-12.

Basic - No handwashing sign provided at hand sinks used by food employees.