EMBARCADERO 41

High Priority - Live, small flying insects found Observed 3 small flying insects landing in mop sink, operator killed and sanitized area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at low boy cooling drawers -Calamari over fries and raw salmon over cooked octopus. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy cooling drawers - raw shell eggs (76F - Cold Holding); cooked corn (72F - Cold Holding) As per operator items not portioned or prepared today. As per operator items held out for approximately 3 hours, operator placed items in walk in freezer. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at bar.

Basic - Ceiling tile missing. Observed at dry goods room.

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. Observed at low boy cooling drawer. Salmon thawing in package. Operator removed items from packaging. Corrected On-Site

Basic - Food stored on floor. Observed at walk in cooler - box of tomatoes stored directly on floor. Operator stored correctly. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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. Observed employee handled dirty dishes then proceeded to handle clean glass and served water to costumer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of prepping table on cook line - cooked rice (96 - Hot Holding) as per operator item out of temperature for approximately an hour. Operator discarded at will.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.

Intermediate - No soap provided at handwash sink. Observed at handwashing station at ceviche bar. Operator provided soap Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Provided form to operator.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observe employee wearing watch while manipulating food. Employee removed watch Corrected On-Site

Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Observed above fryer station exposed rafters due to remodeling.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on top of mini fridge across from fryer station. Operator removed Corrected On-Site

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. Employee printed and posted during inspection 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. Sushi rice, per manager, rice on time at 8:30 am employees placed time label. Corrected On-Site

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. Poster emailed to Operator. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter, employee cleaned and sanitized Corrected On-Site

Basic - Employee eating while preparing food. Employee tasting soup while cooking on stove, after place salt on soup with same spoon. Manager instructed employee. Corrective Action Taken

Basic - Food stored on floor. Two boxes of food, in floor of walk in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above produce in walk-in cooler. Operator relocated to bottom shelf. Corrected On-Site

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

Basic - Food stored on floor, cases of limes. Operator relocated to shelf. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed female chef cracked raw shell eggs and then touch clean plates without changing gloves and wash hands. Educate employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed beef cold held at 44 degrees Fahrenheit in flip top cooler. Operator place ice pack on item for quick chill.

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 sushi rice held using time as a public health control has no time mark. Operator determined that rice was prepared 30 minutes prior to the inspection. Operator correctly time marked sushi rice. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense corn.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed several employees engaging in food preparation with no hair restraint.

Basic - Stored food not covered. -Observed a open container with corn stored in storage area.

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed high temperature dish machine 147 F. - From follow-up inspection 2022-04-01:

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle holding multi use surface cleaner stored hanging on pipe underneath hand wash sink across from ceviche station in kitchen. - From follow-up inspection 2022-04-01:

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Observed no quaternary ammonium test strips available at time of Inspection. - From follow-up inspection 2022-04-01:

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-04-01:

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-04-01: