SHADOW WAGYU LLC

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 cannot be determined. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed for blanched fries at storage rack not time marked. As per operator was placed 1 hour ago. Operator place time stamp. **Corrected On-Site**

High Priority

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm). Operator diluted solution at sink new Triple Sink (Quaternary 300ppm) **Corrective Action Taken**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line cooler garlic butter (56F - Cold Holding); raw breaded beef (52F - Cold Holding). As per operator less than 2 hours.

High Priority

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaging in food preparation with no certified manager present.

Intermediate

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout all reach in coolers and freezers soiled with food debris.

Basic

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.

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. Observed operator unable to provide proof of any employee food handler training.

Intermediate

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages of raw beef wagyu not labeled with date or time as per operator items were packaged the day before.

Basic

Working containers of food removed from original container not identified by common name.

Basic - Working containers of food removed from original container not identified by common name. Observed at dry storage shelf containers of salt or sugar stored unlabeled. Operator began to label items. **Corrected On-Site**

Basic