AZU LUCY HO'S RESTAURANT & BAR

High Priority - Toxic substance/chemical improperly stored. WD-40 stored above prep table and slicer.

Basic - Bowl or other container with no handle used to dispense food. Multiple sauces in walk-in cooler.

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. Fish removed from package. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Knives stored in soiled container. Properly stored during inspection. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Sushi bar.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature .

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. Sushi rice marked during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Soap stored on shelf by food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled , replaced with new one. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.multiple items in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at sushi bar.

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. Server putting condiments in soup bowl with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched Broccoli at 76°, left on counter at room temperature for days service. Repeat Violation

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 58°, broccoli 66°, chicken 54°,74°, scallops 47°, salmon 44°. Items Iced during inspection , and put in walk-in. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard.

Intermediate - Handwash sink used for purposes other than handwashing. Storing cleaning pad.

Intermediate - Spray bottle containing toxic substance not labeled. Pump spray bottle in dish area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Togo bowl in soy sauce.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on dish carts.

Basic - Old labels stuck to food containers after cleaning.

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

Intermediate - Food-contact surface soiled with food debris. Cutting board on line.

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in contact with cooked rice.

Basic - Uncovered food stored near sink exposed to splash. Pan of beef on prep table stored under soap dispenser.

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cutting chicken then touching caked rice. - From follow-up inspection 2022-08-05:

Intermediate - - From initial inspection : Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Cooked foods left on counter from 10:00am till 4:15 pm. - From follow-up inspection 2022-08-05:

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2022-08-05:

Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. - From follow-up inspection 2022-08-05:

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-08-05:

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - From follow-up inspection 2022-08-05:

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Dusty ceiling fan. - From follow-up inspection 2022-08-05:

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2022-08-05:

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steamed broccoli at 66° , less than 4 hours per operator , put in walk-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on line and slicer blade guard.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.

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

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

Basic - Old labels stuck to food containers after cleaning. Spice label on container of cut cabbage.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46, shrimp 50, noodles 48.

Intermediate - Food manager certification expired. 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

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

Basic - Top of stove has accumulation of black substance/grease/food debris.