| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
02/26/2018 |
Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
|
11 |
5 |
5 |
| Violations: |
| A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary. |
| Violation |
|
Observation |
| 14-11-4 |
|
Basic – Equipment in poor repair. Rusted prep tables at cookline and rusted shelving units in reach in coolers at cookline. **Repeat Violation** **Admin Complaint** |
| 36-22-4 |
|
Basic – Floor area(s) covered with standing water. **Repeat Violation** **Admin Complaint** |
| 08B-12-4 |
|
Basic – Food stored in holding unit not covered. Wontons not covered at walkin freezer. **Repeat Violation** **Admin Complaint** |
| 08B-38-4 |
|
Basic – Food stored on floor. Salt/ pepper mix on floor at cookline. Oysters on floor at walki cooler. |
| 10-02-4 |
|
Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored on top of soiled cooler in sushi bar area. Knives sent to wash. **Corrected On-Site** |
| 03D-01-4 |
|
High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ribs 72-76F at 3:59 Cooling in walkin cooler in covered, plastic deep container. Ribs cooked at 11:30 am. Ribs sent to be reheated to 165F to start cooling process again. Corrective Action taken. **Repeat Violation** **Admin Complaint** |
| 01B-01-4 |
|
High Priority – Dented/rusted cans present. Dented pineapple, oyster sauce and bean sauce cans in dry storage area.See stop sale. |
| 22-45-4 |
|
High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pot at handwash sink in sushi bar area not properly sanitizing equipment. Sent to wash in dishwashing machine. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** |
| 03A-02-4 |
|
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 47-50F, beef 47-56F, chicken 43-47F, water chestnut 58F, bean sprouts 62F, Krab 60F, noodles 49F, and egg 63F ambient (overstocked) all on ice table at Wok station. Foods placed in cooler at 11am. Temperatures taken at 2:30. Foods moved to freezer to quick chill. Cheese 58F at glass door cooler in front line area closest to dishwashing area. Moved to freezer to quick chill. Corrective Action taken. Egg rolls 47-48F and noodles 44F at glass door cooler in front line area closest to rice maker. Moved to freezer to quick chill. Corrective Action taken. Bok choy 76F at cookline under no temperature control. Moved to walkin cooler to quick chill. Corrective Action taken. Oysters 48F at walkin cooler. Oysters have been in cooler overnight and have not been pulled or prepped. Food not maintaining 41F or below for longer than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint** |
| 03D-05-4 |
|
High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pork roast 73-76F at 3:58 Cooling overnight in walkin cooler in covered container. Food cooked last night and has been cooling in the walkin cooler ever since.Foods discarded. See Stop sale. **Repeat Violation** **Admin Complaint** |
| 03F-04-4 |
|
High Priority – Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sweet and sour chicken , egg rolls, fried wings, fries, chicken skewer, onion rings, spicy wings, pepper shrimp, cheese wonton, stuffed oysters, sausage, roasted pork, salmon, BBQ chicken, swai, mac n cheese, spinach, Krab salad, pizza, stuffed mushrooms, yams, dumplings, string beans, general tsao chicken, cooked broccoli, pepper steak, cooked mushrooms, teriyaki chicken, cooked potatoes, honey chicken, clams, lo mein , fried rice, mein fun, white rice, mashed potatoes, bok choy, corn, egg foo young , salad mix, cole slaw, Kimchee, Krab salad, seaweed, mussels, shrimp, crayfish, eggs, pasta salad, and melons all on buffet at 3:15 when foods should have been discarded at 3pm as per time marking. **Repeat Violation** **Admin Complaint** |
| 03F-02-4 |
|
High Priority – Potentially hazardous (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 not time marked in sushi bar area. **Repeat Violation** **Admin Complaint** |
| 03D-06-4 |
|
High Priority – Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut cabbage from 42-59F at 2:35 to 42-56F at 4:23 . Cooling since 11am. Discarded. See Stop Sale. **Repeat Violation** **Admin Complaint** |
| 03B-01-4 |
|
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried sushi rolls 72-78F under no temperature control in sushi bar area. Food moved to cooler . **Corrective Action Taken** |
| 08A-05-4 |
|
High Priority – Raw animal food stored over ready-to-eat food. Raw chicken and beef over soy sauce and corn at glass door cooler in sushi bar area. Raw pork over corn at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint** |
| 01B-02-4 |
|
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pork roast 73-76F at 3:58 Cooling overnight in walkin cooler in covered container. Food cooked last night and has been cooling in the walkin cooler ever since.Foods discarded. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Oysters 48F at walkin cooler. Oysters have been in cooler overnight and have not been pulled or prepped. Food not maintaining 41F or below for longer than 4 hours. Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Cut cabbage from 42-59F at 2:35 to 42-56F at 4:23 . Cooling since 11am. Discarded. **Repeat Violation** **Admin Complaint** |
| 11-07-4 |
|
Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. |
| 03D-15-4 |
|
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. krab salad 51-53F at 3:53F to 51-52F at 4:38, raw chicken 52F at 4:04 to 52F at 4:39 , and raw chicken 51F at 4:04 to 51F at 4:40 all cooling at walkin cooler in large deep covered plastic containers. Cooling for 2 hours. Moved to freezer and uncovered. Cut cabbage 45-46 F at 3:44 to 45-46F at 4:37 Cooling in glass door cooler closest to handwash sink at cookline since 1 pm. Cooling in large deep plastic container. Moved to walkin freezer to quick chill. Spinach 49F at 3:20 to 49 F at 4:27 , mac ncheese 50F at 3:21 to 50 F at 4:27, krab salad 51-52F at 3:21 to 51-52F at 4:27, salmon 51-53F at 3:22 to 51-52F at 4:28, stuffed mushrooms 52-55F at 3:25 to 51-55F at 4:28 , shrimp 48-51F at 3:25 to 47-50F at 4:28 ,and raw chicken 49-59F at 3:26 to 49-58F at 4:28 all cooling at glass door cooler in front line area nearest to dishwashing area. All foods stored in large deep plastic containers in a cooler that is constantly being opened and closed. Foods cooling for 2 hours. Moved to freezer. Shrimp 44-45 at 3:27 to 43-45F at 4:28, cooked chicken 47-49 F at 3:28 to 45-49F at 4:34 and raw fish 51F at 3:30 to 51F at 4:35 all Cooling in large deep plastic covered containers at glass door cooler in front line area closest to rice cooker. Foods cooling for 2 hours. Foods moved to freezer. Shrimp 48F at 2:46 to 47F at 4:25 cooling since 2pm in glass door cooler in sushi bar area. Food moved to freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** |
| 31A-11-4 |
|
Intermediate – Handwash sink used for purposes other than handwashing. Employee washing pot at handwash sink In Sushi bar area.reviewed proper use of hand washing sink. **Corrected On-Site** |
| 53B-01-5 |
|
Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint** |
| 01C-03-4 |
|
Intermediate – Oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint** |
|
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