SABAI ON JEFFERSON

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed raw chicken 45f in lower make bar cooler # 2. Chicken has been in cooler over 4 hours per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw chicken 45f in lower make bar cooler # 2. Chicken has been in cooler over 4 hours per manager.

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. Upon inspection, observed one employees training to be expired.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on shelf in dish area

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/ No food manager present with 5 employees working

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling around air vents in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on shelf on cook line. Operator took containers down to re-wash during inspection. Corrected On-Site

Basic - Food stored on floor. Bag of MSG on floor in prep area.

Basic - Food stored outside. Observed container of onions stored outside, no contamination observed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water that is 113F.

Basic - Stored food not covered. Fried banana not covered in reach in freezer in kitchen

Intermediate - No probe thermometer provided to measure temperature of food products. Upon inspection observed no probe thermometer in whole kitchen.

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

Basic - Food stored on floor. Observed bags of rice on floor in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between cold holding units in kitchen. Operator removed during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Side of deflector inside ice machine

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/ 5 employees working, no food manager on site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area soiled with dust. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dish area

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

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 used for sugar. Operator moved handle above food level.