KORK RESTAURANT

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and Escolar used for sushi rolls; operator was able to show before closing inspection 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. Establishment uses four hour time for sushi rice at bar ; emailed form and printed during inspection ; Corrected On-Site

Basic - Food stored on floor- spaghetti squash by walk-in cooler Operator stored properly Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler by walk-in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over pre cooked sausage at walk in cooler. Observed raw salmon and raw shrimp over French fries at reach in freezer in dry storage area. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cantaloupe (46F - Cold Holding); lasagna (46F - Cold Holding) Operator states not prepared or portioned today. Operator states out of temperature for approximately 20 minutes. Operator placed on ice to quick chill. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Butane stored over prep table in main kitchen, butane over sugar and salt at dry storage area. Operator stored properly. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Oyster tags not in chronological order.

Basic - Standing water in bottom of reach-in-cooler. Observed standing Water in bottom of charcuterie cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

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.

Basic - Cutting board has cut marks and is no longer cleanable- at cook line

Basic - Employee personal food in reach in cooler at prep area not properly identified and segregated from food to be served to the public. Operator separated. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at prep station;

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus stored above cooked squash in walk-in cooler; operator stored properly; Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) Operator fixed chlorine solution to 50 ppm; Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. 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. Burre blanc/Hollandaise sauce/cookline

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Food stored on floor. Potatoes/storeroom/corrective action taken/operator stored foods properly. Corrected On-Site

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. Walk in cooler - cream sauce. Sauce date marked. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm. Correct to 200ppm quaternary. Corrected On-Site