OCEAN BUFFET

High Priority - Dented/rusted cans present. See stop sale. 1 can of pears and 1 can of oyster sauce dented.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding) chicken on top shelf in walk in cooler across from freezer. Other items in walk in cooler were either cooling or properly cold held. Item was placed in freezer to rapidly drop in temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in prep area chlorine tested over 200ppm, employee added water and retested at 100ppm. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At Handwash sink by dish machine and in prep area.

Basic - Dead roaches on premises. One dead roach on floor in back storage room, employee cleaned during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf above reach in cooler on cooks line, manager moved drinks. Corrected On-Site

Basic - Equipment in poor repair. Double door reach in cooler the gaskets are taped with duct tape. Plastic container holding shrimp in walk in cooler has been burned/warped. Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler, employee cleaned during inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At server area by restrooms, employee removed handle out of food. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and table on cooks line, employee moved knife. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in standing water 77F, employee turned on dipperwell. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks. Fan in double reach in cooler by kitchen swinging doors. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On the right side of hood system on cooks line.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets in prep area and main server area on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles on cooks line. Raw cracked eggs over vegetables on cooks line. Manager moved all raw items below ready to eat foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab mix (49F - Cold Holding); tuna (50F - Cold Holding) items sitting at room temperature in front of sushi display case by cutting board, item is not on time as a public health control, manager stated item should be in cooler but was brought out to quickly make popular sushi rolls during lunch, item made this morning. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice bin at server station near restrooms. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates but 3 are expired.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape on the exterior of double door reach in cooler in middle of kitchen.

Basic - Equipment in poor repair. Yellow cutting board on cooks line with deep cut marks. White container holding sugar is cracked. Scoop is cracked in sugar bin on cooks line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Inside walk in cooler on raw food storage side. Ceiling air vent/tile soiled above sushi area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tiles cracked in the middle of kitchen by back prep/dish area.

Basic - Food stored on floor. Pans of chicken on floor in walk in freezer, employee placed items on shelf. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. One knife between reach in cooler and prep table on cooks line, operator removed knife. 2 pairs of tongs on fryer handles, employee moved tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler. Fan guard on raw side of walk in cooler. Small reach in cooler door jam soiled on cooks line. Dry storage shelf is soiled across from soda box hookups. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line touched shirt then turned around and continued touching clean utensils while cooking chicken. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee moved cut green onions to container at prep area with bare hands coming in contact directly with food. Repeat Violation Admin Complaint

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employees opened can of Red Bull stored in container of cut onions directly touching food on cooks line.

High Priority - Nonfood-grade bags used in direct contact with food. Togo bag used directly in contact with wasabi in container at sushi station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over vegetables in reach in cooler on cooks line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish (46F - Cold Holding) item made yesterday in walk in cooler, multiple foods in surrounding area is in the cooling stage. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at dish machine area tested at over 200ppm, employee remade bucket at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line is stained. Soda nozzle dispensing Starry soda on drink machine at side server station by bathroom.

Intermediate - Handwash sink used for purposes other than handwashing. Sink near ice machine, employee rinsed gloves at Handwash sink. Repeat Violation

Intermediate - No soap provided at handwash sink. At Handwash sink in dish machine area. Sink on main server station the soap dispenser is out of batteries; unable to dispense.

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop tea into drink glasses for customers at side server station near restrooms. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. 3 cutting boards on bottom shelf of prep table with multiple deep cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table above sauces on back of cook line/prep area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above drink machine at main server area. Container of employee items on shelf above bulk msg and salt containers. Multiple employee items on shelf above buckets of sauce next to ice machine. Repeat Violation

Basic - Equipment in poor repair. Sushi display cooler the sliding doors are cracked. Multiple large containers that are cracked and "fixed" with zip ties. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door near restrooms with a gap underneath the door.

Basic - Food stored on floor. Bucket of ginger on floor in walk in cooler, employee placed on shelf. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between table and reach in cooler on the back of cooks line in prep area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching directly on msg in bulk container. Tongs handle touching bean sprouts on hibachi buffet line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee frying foods kept putting hands on hips while waiting for food to be done, when done he would transfer food to clean plate.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked chicken with bare hands. Employee adjusted chicken wings on platter with bare hands then rolled cart out to dining area to place on buffet.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drink from cup then kept prepping chicken. Employee drink from cup then touched cooked chicken with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pork on cooling rack in walk in cooler. Raw fish over cooked noodles in walk in cooler. Operator moved all raw to the bottom. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hibachi: garlic and oil (66F - Cold Holding) employee stated it is on time control but item is not listed on time paperwork or labeling papers.

High Priority - Toxic substance/chemical improperly stored. Detergent on shelf next to seasonings on cooks line. Hand soap on shelf above bulk seasoning containers in front dry storage area. Manager moved all chemicals away from food. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Spoon in Handwash sink in corner of cooks line in kitchen. Operator spoon. Corrected On-Site Repeat Violation

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/ Only 1 person manager certified for establishment and she is not present with around 10 employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap at Handwash sink in dish washing area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sushi fish served raw, manager taped sign at sushi bar. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Bottle behind front counter with purple cleaner inside. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. A plate used to scoop fried chip pieces on storage shelf by chest reach in freezer. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of soda box in storage area.

Basic - Equipment in poor repair. Multiple plastic containers with chip marks. Cutting board in prep areas that is chipping apart on food surface. Reach in cooler across from fryers the gasket is falling off of door. Repeat Violation

Basic - Food stored on floor. Crawfish and chicken on floor in walk in freezer. Sauce and vegetables on floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. In server station across restaurant.

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, and msg in seasoning containers labeled as black pepper white pepper, operator relabeled items correctly. Corrected On-Site

High Priority - Container of medicine improperly stored. Spray burn cream on top shelf over reach in cooler on cooks line. Employee moved items. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Hibachi employee standing waiting for orders touched shirt/pants, customer gave plate of food to employee then he started cooking.

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 at sushi area adjusted hat on head then continued preparing sushi rolls.

High Priority - Food prepared with soiled equipment/utensil. Employee removed spatulas from Handwash sink then used same utensils to cook customers hibachi food.

High Priority - Non-food grade paper/paper towel used as liner for food container. White paper towels on top of raw sushi fish in sushi case.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over mushrooms in reach in cooler on cooks line. Raw chicken over raw beef in walk in cooler. Employee moved all raw items to the bottom and chicken below the beef. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Soap over bulk seasoning containers next to soda boxes. Pot cleaner next to sauces on cooks line. Spray cleaner bottles next to bulk rice container on cooks line. Soap over single service straws in server station by restrooms. Employees moved all chemicals away from food. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In hibachi station the 2 spatulas were in Handwash sink, employee removed from Handwash sink. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle behind checkout counter next to air freshener no label with clear liquid inside.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice container on cooks line. Employee removed cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on top shelf over cooler on cooks line. Employees moved beverages to the bottom. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee designated area on top of table over sauce buckets on the bottom shelf next to ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, lighter, and phone on top shelf over reach in cooler on cooks line. Employee moved items. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards on clean shelf with deep grooves/cut marks. Rusted shelf in walk in cooler holding raw proteins. 2 cracked containers holding foods in walk in cooler. Sushi case sliding doors cracked and repaired with tape. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over large sauce buckets on bottom shelf of employee food storage table by ice machine.

Basic - Food stored on floor. Multiple items on floor in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives in between reach in cooler and prep table on cooks line. Employees moved knives. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area. Employee placed sign at Handwash sink. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under cabinets at sushi bar and hibachi bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener attachment to prep table. Cabinet under ice bin at server station near restrooms.

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed the kitchen sanitizer bucket at 0 ppm for chlorine. 2 cap fulls were added to 100 ppm. 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 cannot be determined. Observed no time mark current for all buffets and sushi. All were corrected. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards in the kitchen are stained. Observed the tea nozzles with build up. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink in the dish wash machine area used to rinse oysters. The manager corrected the staff. Observed a ladle in the cook line hand wash sink. This was placed in a clean pan on the cook line. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed lack of a consumer advisory at the sushi bar. The consumer advisory was put in place. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some certificates for current employees are expired.

Basic - Bowl or other container with no handle used to dispense food. Observed a plate to scoop fried chips, by the bulk soda area. The plate was put in dish. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in the walk-in cooler stored over food for the public, and not marked. This was placed on the bottom shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a cleaver was stored in between tables on the cook line. This was removed and placed on a clean surface. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line hood filters with an accumulation of grease.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a non food safe drill stored on the cook line over prep. This was moved to cleaning. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed crayfish frozen and thawing on the cookline. This was placed under refrigeration. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed the walk-in freezer floor has an accumulation of soil.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish wash machine at 0 ppm for chlorine. A technician was called and repaired the supply tubes. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in cooler, raw chicken stored over cooling cooked chicken. The raw was moved to the freezer. Corrected On-Site Repeat Violation Admin Complaint

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. Observed time as a public health control tracking charts in use. The correct date was on each one. The charts are not sufficiently cleaned every day, as smears and stray marks from yesterday are still present. Each one, including the hibachi area chart was correctly cleaned and clearly marked. Mussels were marked at 11 am, no mussels come out until dinner. This was removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a tea nozzle at the wait station with buildup inside the cone.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed lack of trainer certificate number on multiple certificates.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed a tank in dry storage, not secured. A chain was added. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jackets and gift bags stored on bulk soda. Employee items were moved to the bottom shelf. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles in disrepair in front of the dish wash machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up at the door to the walk-in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut oranges on the buffet, stickers were still attached.

Basic - Wood food-contact surface not properly sealed. Observed wood on the wait station line that is not sealed. Theses are used to elevate drink urns.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink, 0 ppm. Manager added bleach to water, 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over raw onions on cook line. Cook moved pork to bottom part of cooler.Repeat Violation Repeat Violation Admin Complaint

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. Items on hot buffet had time mark of 11 am. Manager stated items placed on buffet at 2 pm, manager placed proper time mark on items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of degreaser stored on cook line. Manager had employee move bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine in kitchen stained. Microwave on shelf next to soda boxes.

Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored in hand washing sink at end of cook line. Manager removed scoop. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls stored in walk-in cooler. Employee stated egg rolls prepared the previous day.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees training expired.

Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop chips in kitchen. Bowl used to scoop flour in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above reach-in cooler on cook line. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach-in cooler across from kitchen entrance doors.

Basic - Food storage container/container lid cracked or broken. Pan used to store chicken in cook line reach-in cooler cracked.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in kitchen. Manager moved ice scoop to dish area. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer handle. Tongs hanging on handle of cart. Manager placed tongs on prep table. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel underneath cutting board on prep table across from stove. Manager removed towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack soiled with old food debris. Walk-in cooler gasket stained.

Basic - Reuse of single-service or single-use articles. Clean broccoli stored in broccoli box on cook line. Top of plastic vinegar bottle used as scoop. Repeat Violation Repeat Violation

Basic - Stored food not covered. Chocolate desserts in reach-in freezer next to kitchen entrance door.

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at server station. Concentration bleached strip white one second after touching. Warning - From follow-up inspection 2021-08-19: Bucket at wait station reading above 200ppm. Operator removed and refilled . Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employe rinsing food product in hand washing sink at end of cook line. Spatulas stores inside hand washing sink in hibachi station. Repeat Violation Warning - From follow-up inspection 2021-08-19: Employee put water of fish during inspection Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed. 4 drinks on shelves above reach in coolers on cooks line. Warning - From follow-up inspection 2021-08-19: Multiple drinks observed on/above prep area. Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife blade between reach in cooler and prep table on cooks line. Warning - From follow-up inspection 2021-08-19: Items in same location. Item moved during inspection Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan on cooks line dusty. Buildup of debris on gasket on reach in cooler on cook line Buildup of debris on side of walk in cooler door. Buildup of debris on fan guard in walk in cooler. Buildup of mold like substance on gasket of chest freezer near entrance of kitchen. Buildup of mold like substance and debris on and around door frame of glass door reach in cooler at entrance to kitchen area. Buildup of debris and moisture on top of ice bin in server station near restrooms, Warning - From follow-up inspection 2021-08-19: Some debris remains on ice bin and gaskets Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in front counter display: noodles (48°F - Cold Holding); shrimp (47°F - Cold Holding); chicken (48°F - Cold Holding). Manager stated items placed out 3 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41°F. Items in reach-in cooler across from kitchen entrance. Manager stated items placed in cooler at noon, manager moved items to walk-in freezer to reduce temperature to 41°F. Items in reach-in cooler across from stove: beef (45°F - Cold Holding); shrimp (46,47°F - Cold Holding) . Manager stated items placed in cooler one hour prior to temperature being taken, manager returned item to walk-in freezer to reduce temperature to 41°F.Warning Warning - From follow-up inspection 2021-07-23: Reach-in cooler across kitchen entrance door:Chicken 45°F, fish 46°F,47°F. Roast beef 42°F, slaw 43°F, stuffed mushrooms 42°F. Discussed with manager about moving items in reach-in cooler to achieve better air flow as items towards the top of the cooler are at proper temperature and items towards the bottom are at improper temperature. Manager stated items out of temperature were placed in cooler at 1 pm, manager moved items to walk-in freezer to reduce temperature to 41°F. Reach-in cooler on cook line: chicken 41°F, beef 42°F, shrimp 42°F. Admin Complaint