K-NAM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over containers of sauce in the walk in cooler. The operator properly stored the raw beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (49F - Cold Holding); raw calamari (49F - Cold Holding) in the reach in cooler on the cook line. The raw foods had been held overnight. The operator discarded the raw foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding); raw calamari (49F - Cold Holding) in the reach in cooler on the cook line. The raw foods had been held overnight. The operator discarded the raw foods. Corrected On-Site

Basic - Accumulation of debris on the dishmachine drainboards. The operator cleaned the drainboards. Corrected On-Site

Basic - Accumulation of debris on top exterior of the warewashing machine. The operator cleaned the top of the warewashing machine. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for chili powder in the kitchen. The operator removed the container. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler.

Basic - Walk in cooler floor soiled/has accumulation of debris. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry near the rear exit. The operator properly stored the wet mop. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (51F - Cooling) in the reach in cooler on the cook line. The operator stated the chicken was cooked the day prior. The operator discarded the chicken. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with beef in thee reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg wash stored over shredded cheese in the single door reach in cooler on the cook line. The operator properly stored the raw egg wash. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed coleslaw prepared in house date marked 9/14. The operator discarded the coleslaw. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed canisters of sterno stored near clean equipment in the kitchen. The operator properly stored the canisters of sterno. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the sanitizer bucket.

Basic - Accumulation of debris on the top exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as a scoop for panko and flour in the kitchen. The operator removed the containers. Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured in the kitchen.

Basic - Employee personal items stored in or above a food preparation area on the cook line. The employee items were properly stored. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle used for uncooked rice not stored above the food. The operator properly store the scoop. Corrected On-Site

Basic - Rear exit door in the kitchen has a gap at the threshold that opens to the outside.

Basic - Walk in cooler floor soiled/has accumulation of debris. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (63F - Cold Holding) on the expo line. The operator stated the lettuce had been held for approximately 2.5 hours. The operator added the lettuce as a part of time for public health control. Corrective Action Taken

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.

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. Observed raw chicken not marked with the date when removed from the freezer.

Basic - Accumulation of debris on top of the warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Floor soiled/has accumulation of debris. Observed the floor of the walk in cooler soiled with food debris. Observed the floor underneath equipment in the kitchen soiled with an accumulation of debris. Repeat Violation

Basic - Food stored on floor. Observed plastic buckets containing food stored on the floor of the kitchen. Observed plastic bottled water stored on the floor in the kitchen. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine.

Basic - Utensils stored upright with the food-contact surface up on the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi station. The operator properly stored the wiping cloth. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed onions in the walk in cooler.

Basic - Accumulation of debris on top of warewashing machine. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed the floor in the walk in cooler soiled with food debris. Repeat Violation

Basic - Food stored on floor. Observed a box of rice cakes stored on the floor of the walk in cooler. Repeat Violation

Basic - Ice scoop handle in contact with ice inside the ice machine. The operator properly stored the ice scoop. Corrected On-Site

Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine solution at the dishmachine at 0ppm. The operator discontinued use of the dishmachine. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw marinated beef held for over 24 hours not date marked in the walk in cooler. Operator placed the proper date mark on the marinated beef. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed the top of the warewashing machine soiled with debris.

Basic - Floor soiled/has accumulation of debris. Observed the floor of the walk in cooler soiled with food debris. Repeat Violation

Basic - Food stored on floor. Observed buckets of sauce stored on the floor of the walk in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler closet to the dishmachine. Repeat Violation

Basic - Walk-in cooler shelves have accumulation of soil residues.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from a pipe at the warewashing machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above ready to eat sauces in the refrigerator in the bar area. Operator properly stored the raw salmon. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed the floor of the walk in cooler soiled with food debris.

Basic - Floor tiles missing and/or in disrepair. Observed multiple broken floor tiles in the kitchen. Repeat Violation

Basic - Food stored on floor. Observed plastic buckets of sauces stored on the floor of the walk in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket near the reach in cooler on the cook line stored on the floor. Operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler on the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on a food prep area. Operator stored the wiping cloth in a sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna over produce in reach-in cooler front counter. The chef moved produce to another reach-in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table. Operator removed cell phone from above prep table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair.

Basic - Wiping cloth sanitizing solution stored on the floor in sushi areas. The operator moved sanitizer bucket bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer tabs on counter with food storage. Operator moved to chemical storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed empty bottle in hand wash sink at ice bin. Operator removed. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine at 0 ppm sanitizer. Operator called for service and moved to 3 compartment sink to sanitize.

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at sushi bar. Operator educated on appropriate area to drink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on counter over cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed tiles broken and missing at back door. Repeat Violation

Basic - Food stored on floor. Observed buckets of soy sauce, ginger on floor. Operator moved to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed ice build up in multiple cabinet freezers in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter with grease and debris build up. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cooking utensil stored with food contact surface up. Operator inverted all cooking utensils. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted. Operator inverted. Corrected On-Site Repeat Violation