CRAZY POKE

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 cooked quinoa not time marked at front counter. Operator segregated to be discarded. **Warning**

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employees on proper procedures.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employees on proper procedures. **Warning**

High Priority

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**

High Priority

Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna package no longer frozen still on ROP. In standing unit at kitchen area. **Warning**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice time marked at 9:30 am. Operator segregated to be discarded. Observed cooked quinoa not time marked at front counter. Operator segregated to be discarded. **Warning**

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 cut tuna (51F - Cold Holding); cut salmon (51F - Cold Holding); cooked shrimp (49F - Cold Holding); spicy raw tuna (49F - Cold Holding); corn (49F - Cold Holding); pasta salad (50F - Cold Holding) at front counter, as per operator less than 2 hours. Also observed raw salmon (46F - Cold Holding); raw tuna (46F - Cold Holding); crab salad (46F - Cold Holding) in standing unit at kitchen area, as per operator less than 3 hours. **Warning**

High Priority

Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice time marked at 9:30 am. Operator segregated to be discarded. **Warning**

High Priority

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° at front counter. **Warning**

Basic

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit at kitchen area. **Warning**

Basic

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on unit next to 3 compartment sink. **Warning**

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed plastic bowls to go case stored on floor by hallway. **Warning**

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled with black mold like substance wall behind 3 compartment sink. **Repeat Violation** **Warning**

Basic

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.

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. **Warning**

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed white bin with rice blocking access to wash hands at kitchen area, operator removed. **Warning**

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloths stored inside hand wash sink at kitchen area. Operator removed. **Corrected On-Site** **Warning**

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/

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/ **Repeat Violation** **Warning**

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulated on vents and ceiling tiles throughout kitchen. **Repeat Violation** **Warning**

Basic

Spray bottle containing toxic substance not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed windex spray bottle not labeled with common name at front counter. **Warning**

Intermediate

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. See stop sale.

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. See stop sale. Observed raw tuna package no longer frozen still on ROP. In standing unit at kitchen area. **Warning**

Basic

Covered waste receptacle not provided in women's bathroom.

Basic - Covered waste receptacle not provided in women's bathroom. Observed on unisex bathroom. **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone next to cutting board at kitchen. Operator moved. **Corrected On-Site** **Warning**

Basic

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging food preparation not wearing a hair restraint. **Repeat Violation** **Warning**

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler at front counter. Also observed standing unit at kitchen ambient temperature at 46° F. Also observed cold holding units at front counter ambient temperature at 52/54° F. **Warning**

Basic

Food stored on floor.

Basic - Food stored on floor. Observed a bag of rice stored on floor at kitchen,operator stored properly. **Warning**

Basic