ALLEYCAT

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. By three compartment sink Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels to wrap food. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in two door cooler on cook line. Employee moved beef to bottom shelf. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at front bar not cleaned. Warning

Intermediate - Identity of food or food product misrepresented. Sushi items not marked as being raw Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in sushi bar and front bar Warning

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. 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. Warning

Intermediate - No soap provided at handwash sink. No soap at handwashing sink at front bar Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms do not have self closing devices installed on any of the three restrooms Warning

Basic - Bowl or other container with no handle used to dispense food. Using a bowl instead of rice scoop. Employee removed bowl. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Two tall co tanks not secured in back room by ice machine. Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen Warning

Basic - Cloth used as a food-contact surface. Using cloth kitchen towels as food liners and covers. Warning

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. Salmon in reduced oxygen packaging when thawed out Warning

Basic - Equipment in poor repair. Ice machine by front bar is missing front cover Warning

Basic - Food stored on floor. Boxes of food on the floor in walk in freezer Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink at sushi bar and front bar Warning

Basic - Standing water in bottom of reach-in-cooler. Two door flip top cooler on cook line with standing water in unit Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Back liquor room by ice machine has no working light . Warning

Basic - Water leaking from pipe and/or faucet/handle. Pipe is leaking at handwashing sink in main kitchen Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar containers not labeled Warning

High Priority - Roach activity present as evidenced by live roaches found. 1) 1 live roach under unused double drawers cooler under flat top in kitchen. 2) 5 live roaches crawling on floor and wall under lowboy in kitchen. 3) 6 live roaches under 2 bricks behind small prep table in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance of kitchen. Replaced during inspection. Corrected On-Site

Basic - Bowl with no handle used to dispense flour. Removed during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In kitchen next to sushi station.

Basic - Dead roaches on premises. 1) 1 dead roach in container under True reach in cooler in kitchen. 2) 3 Dead roaches on floor next to stove in kitchen.

Basic - Floor area covered with standing water. Next to stove in kitchen.

Basic - Working containers of flour removed from original container not identified by common name. Labeled during inspection. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon received fresh, sealed then frozen held less than 48 hrs hours per operator. Food not marked with date and time production. See stop sale. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cheese in glass reach in cooler at end of cook line Raw shell eggs over carrots open walk in cooler RemovedCorrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Short rib braised, cooled, sealed and held no longer than 48 hours hours per operator. Ribs braised, cooled, sealed and held no longer than 48 hours. Food items not marked with time and date of production See stop sale Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon received fresh, sealed then frozen held less than 48 hrs hours per operator. Food not marked with date and time production. See stop sale. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Short rib braised, cooled, sealed and held no longer than 48 hours hours per operator. Ribs braised, cooled, sealed and held no longer than 48 hours. Food items not marked with time and date of production See stop sale Repeat Violation Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Since 2020 Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish in standing water in triple sink Water turned on Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked shrimp sliding glass door cooler at sushi station Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried shrimp (57F - Cold Holding); cooked rice (57F - Cold Holding); walk in cooler. Not prepped or portioned today. In unit less than four hours. Placed back in other walk in cooler. Corrective Action Taken Warning

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

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw fish raw chicken Sous vide short ribs Warning