SUSHI RAMEN BOBBA TEA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in small make table, educated operator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bin of white rice made yesterday, not properly cooled and placed in walk in cooler with cover. Rice at 54f cold holding. Operator discarded. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed knives in handwashing sink in kitchen, educated employee. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Styrofoam containers over small make table not inverted. Corrected On-Site

Basic - Food stored on floor. Case of chicken on floor in small walk in freezer. Freezer full no room to move product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small make table gaskets soiled with food debris. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10 ppm, corrected to 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork in bowl setting on top in make table 51f cold holding, operator discarded. Corrected On-Site

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/ Food manager not on site with four employees working. Educated operator that when four or more employees present a certified food manager must be on site. Certified food manager must be present and will be checked at next unannounced inspection.

Basic - Bowl or other container with no handle used to dispense food. Two pint cups used to scoop rice. Corrected On-Site

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. Two pieces of raw tuna in walk in cooler to thaw not removed from packaging. Both still frozen, educated operator. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls in back on drying rack wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Chest reach in freezer front of kitchen has torn gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and back of kitchen make table have soiled gaskets.

Basic - Worn, torn and/or soiled floors/carpeting. Floor between sink and soda fountain on front line soiled with mold like substance.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written time plan to operator. To complete for sushi rice Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tuna in glass door cooler not date mark date placed on tuna Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45F - Cold Holding); cooked pork (45F - Cold Holding). Manager relived items to walk in refrigerator to rapid chill items.

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. Rice time is 11-3. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee 2 weeks, no training, employee agreement not signed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice has clear soup container to scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to the boba bar. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled.

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit: Chicken over seafood in walk-in freezer

High Priority - Raw shell eggs stored over produce Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing, food debris in hand wash sink next to dish machine Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dish machine Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Single-service articles not stored inverted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bobba machine left over food debris

Basic - Cleaned and sanitized equipment or utensils not properly stored, clean ramen spoons not presented handle up.

Basic - Equipment in poor repair. Hood filters missing some back paneling

Basic - Hole in or other damage to wall at mop sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and pipes need cleaning. Gaskets on walk-in cooler and freezer soiled and beginning to rip.