TERIYAKI MADNESS

High Priority - Presence of insects. 2 live ants observed on the floor under prep table behind front counter. Operator disposed of Anita's and cleaned and sanitized the area. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength. Corrected to 200ppm sanitizer buckets. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers stored as clean soiled on storage rack. Operator removed food containers and placed hem in 3 compartment sink to be washed, rinsed and sanitized. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed the importance of having chemical test strips to check you chemicals ppm

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink on the left side entrance of the kitchen next to the cooks line. Discussed the importance of keeping hand wash sinks stocked with paper towels at all times. Operator replenished paper towels.Repeat Violation Corrected On-Site Repeat Violation

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. Repeat Violation

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. Repeat Violation

Basic - Cloth used as a food-contact surface. Wiping cloth wrapped around handle and stored in cooking oil used to coat the grill for cooking. Discussed the need to only use materials approved for food contact.

Basic - Dead roaches on premises. 1 dead roach observed under the prep table at the far right side of the kitchen. Operator disposed of the roach and cleaned and sanitized the area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled under and behind fixed equipment. Floor has accumulation of grease in cooking, prepping and storage areas.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle of cart on cook line. Discussed proper storage of in use utensils. Operator removed tongs from handle of cart. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table legs and wheels, gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Right hand side reach in cooler across from cooks line.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing foods removed from its original container not labeled with common name.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 live flies on soiled towel in storage container near triple sink - person in charge placed soiled towels and flies inside bag and tied close the bag Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at 129 F , cooked rice at 120 F at steam table placed on steam table 2 hours previously - steam table unplugged -person in charge plugged in steam table , reheated food and increased temperature of steam table - recheck chicken 188F -202 F ,person in charge voluntarily discarded cooked rice Corrective Action Taken

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.

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink at cook line - reviewed with person in charge that hand wash sink must be accessible at all times- cart relocated Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - scrub pads inside hand wash sink at cook line - reviewed with person in charge - person in charge removed scrub pads Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager. Certificate posted on wall is for a manager that no longer works at the location per person in charge. Repeat Violation

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

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.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

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. Repeat Violation

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 in container on shelf in walk in cooler . Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing bracelets

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in kitchen .

Basic - Water leaking from pipe and/or faucet/handle at triple sink and cook line hand wash sinks

Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-07-21: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses- on end of drying rack in dishwashing area and on cooking equipment at cook line - reviewed with person in charge - Person in charge relocated tongs Corrected On-Site - From follow-up inspection 2023-07-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled on reach in coolers - hinges soiled of reach in cooler - soiled shelves in kitchen by desk - From follow-up inspection 2023-07-21: Gaskets clean Time extended - shelves in kitchen soiled and hinges on reach in coolers soiled Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Vacuum breaker in incorrect position, needs to be placed at end of splitter without spray hose. Discussed with manager. Warning - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -On cooks line below grill inside reach in cooler drawers. Discussed with manager. Warning - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. -Above three compartment sink in back kitchen area. Discussed with manager. Warning - From follow-up inspection 2022-08-10: Time Extended