POKE JAY

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed hair while preparing food for customer, without washing hands or changing gloves. Advised employee of proper handwashing procedure. Employee washed hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed hair while preparing food for customer, without washing hands or changing gloves. Advised employee of proper handwashing procedure. Employee washed hands. **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 handled phone while preparing food for customer, without washing hands or changing gloves. Advised operator of proper handwashing procedure. Employee washed hands.

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 handled phone while preparing food for customer, without washing hands or changing gloves. Advised operator of proper handwashing procedure. Employee washed hands. **Corrected On-Site**

High Priority

Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site**

High Priority

Raw animal food stored over or with unwashed produce. In walk in cooler raw salmon stored over unwashed cucumber. Advised operator of proper storage. Operator moved salmon.

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw salmon stored over unwashed cucumber. Advised operator of proper storage. Operator moved salmon. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (45F - Cold Holding) at front counter, per operator item held in cooler overnight. Item not prepared or portioned today. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (45F - Cold Holding) at front counter, per operator item held in cooler overnight. Item not prepared or portioned today. See stop sale.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (45F - Cold Holding) at front counter, per operator item held in cooler overnight. Item not prepared or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (45F - Cold Holding) at front counter, per operator item held in cooler overnight. Item not prepared or portioned today. See stop sale.

High Priority

No soap provided at handwash sink. Operator provided.

Intermediate - No soap provided at handwash sink. Operator provided. **Corrected On-Site** **Repeat Violation**

Intermediate

Bowl or other container with no handle used to dispense food. In rice containers, bowls used to scoop rice. Advised operator a scoop with handle needs to be used. Operator removed bowls.

Basic - Bowl or other container with no handle used to dispense food. In rice containers, bowls used to scoop rice. Advised operator a scoop with handle needs to be used. Operator removed bowls. **Corrected On-Site**

Basic

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.

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. **Repeat Violation**

Intermediate

Standing water in bottom of reach-in-cooler. Advised operator to remove standing water from cooler at front counter.

Basic - Standing water in bottom of reach-in-cooler. Advised operator to remove standing water from cooler at front counter.

Basic

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. Emailed operator copy.

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. Emailed operator copy.

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 copy to operator.

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 copy to operator.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.

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

Intermediate

No probe thermometer provided to measure temperature of food products. Operators thermometer had no battery. Unable to calibrate. Advised operator to get new battery or new thermometer.

Intermediate - No probe thermometer provided to measure temperature of food products. Operators thermometer had no battery. Unable to calibrate. Advised operator to get new battery or new thermometer.

Intermediate