PLANTA

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee marissa with no proof of food handler training. Employee has been employed for approximately 2 years. Warning - From follow-up inspection 2023-01-05: At time of callback inspection Observed employee marissa with no proof of food handler training. Employee has been employed for approximately 2 years. Time Extended

Intermediate - - From initial inspection : 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. Provided operator with employee reporting agreement form. Corrective Action Taken Warning - From follow-up inspection 2023-01-05: At time of callback inspection 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. Provided operator with employee reporting agreement form Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn Warning - From follow-up inspection 2023-01-05: At time of callback inspection Observed reach in cooler gaskets torn Time Extended

High Priority - Dented/rusted cans present. See stop sale. Observed dented can of Cornichons Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked / dried watermelon (70F - Cold Holding); black bean burgers (50F - Cold Holding); cut tomatoes (50F - Cold Holding); pico (50F - Cold Holding); pre cooked broccoli (50F - Cold Holding); diced tomatoes (50F - Cold Holding) as per operator items were sitting out for lunch rush for approximately 2 hours. In walk in cooler kimchi (50F - Cold Holding); black bean burgers (48F - Cold Holding); cut lettuce (49F - Cold Holding) items were removed from walk in for cleaning for approximately 40 minutes. Operator placed all items on ice to cool down. Corrective Action Taken Warning

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 with no time mark. As per operator items was prepared 1 hour ago. Operator marked rice with time. Corrected On-Site Warning

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. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no instrument for testing high temp dish washer Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee marissa with no proof of food handler training. Employee has been employed for approximately 2 years. Warning

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. Provided operator with employee reporting agreement form. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sinks. Operator provided soap. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop seasoning. Operator discarded bowl. Corrected On-Site Warning

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance in warewash area and server area. Warning

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Standing water in bottom of reach-in-cooler at Sushi area Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under dishwasher and handwash sink next to dish washer Warning

Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour with no label. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kimchi (61F - Cold Holding); tofu (60F - Cold Holding); sliced watermelon (64F - Cold Holding); pico de gallo (58F - Cold Holding) located at top point of cooler units, in front of kitchen cookline. Observed ambient temperature of cooler unit at 54F, less than 4 hours. Advised to Chef to submerge food containers in ice to maintain temperatures at +or- 41F and below. Observed vegan cheese (47F - Cold Holding); potatoes (46F - Cold Holding); mushroom purée (45F - Cold Holding) located at reach in cooler next to kitchen mixer, less than 4 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers and utensils stored in handwash sink behind bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located on wall next to prep sink and across from kitchen cookline.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located throughout kitchen area.

Basic - Floor area(s) covered with standing water located in front of kitchen cookline, observed water dripping from cooler unit onto floor in front of cookline.

Basic - Floor tiles missing and/or in disrepair located under/in front of kitchen cookline and reach in coolers at kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scooping utensils stored in standing water at 68F located at dessert prep station at kitchen area. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board located at kitchen prep counter.

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside reach in cooler units/reach in cooler drawers at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwash sinks, labeled "employee handwash sinks", with an accumulation of food debris located next to kitchen mixer and between three compartment sink and dish machine at kitchen area.

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 dish machine in kitchen only reaches 130°f, temperature thermometer was used.

High Priority - Spray hose at dish sink lower than flood rim of sink, at sink near dish machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar-sushi rice (128°F - Hot Holding)

Intermediate - Food-contact surface soiled with old food debris. Observed can opener soiled.

Intermediate - No chlorine or quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink, on cook line area.

Basic - Bowl or other container with no handle used to dispense food. Observed container stored inside of flour rice bin, no handle used as a scoop. Operator removed. Corrected On-Site

Basic - Ceiling and fan cover soiled with accumulated debris,dust inside walk in cooler.

Basic - Clean bowls and pots not stored inverted or in a protected manner. Operator inverted. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment, across from cook line.

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

Basic - No handwashing sign provided at a hand sink used by food employees, at bar. Operator switched hand sign to hand sink at bar. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers containing different spices/seasonings/toppings not labeled.