TUPTIM THAI RESTAURANT

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide parasite destruction for their raw yellowtail tuna that is for their sushi rolls. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken, removed from original packaging, stored over krab sticks in standing reach in freezer in back storage area. Also raw pork, removed from original packaging stored with raw chicken, removed from original packaging, in standing reach in freezer in back storage area. Raw Beef stored over raw pork in standing reach in freezer near cook line, all items removed from original packaging. Raw Chicken stored over raw fish in standing reach in freezer next to cook line. Also raw shell eggs stored over sauces in standing reach in cooler in back of kitchen, manager began to rearrange all items during inspection. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice (87F - Cold Holding) sitting out in rice cooker not turned on, per manager rice was made around 11am, time of temperature check at 3:30pm, inspector spoke with operator about holding the sushi rice on time control and filled out written procedures during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding); creamer (56F - Cold Holding) in standing reach in cooler in server area, per manager door has been consistently open for several hours, both items moved to different cooler. bean sprouts (47F - Cold Holding); cut cabbage (47F - Cold Holding) in bowls sitting on top of other containers in top section of reach in cooler next to cook line, per manager lid has been consistently opened for several hours, items moved to different reach in cooler. sushi rice (87F - Cold Holding) sitting out in rice cooker not turned on, per manager rice was made around 11am, time of temperature check at 3:30pm, inspector spoke with operator about holding the sushi rice on time control and filled out written procedures during inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rainbow salad. Truffle tuna. Shrimp tempura roll. Smokey roll. Ponte Vedra roll. Spider roll. Viva Las Vegas. Apple Jax. Spicy tuna roll. Spicy tuna hand roll. Spicy yellowtail roll. Spicy salmon roll. Spicy salmon hand roll. Salmon avocado roll. California roll. Philadelphia roll. Spicy yellow tail hand roll. Black pepper tuna basil roll. Spicy tuna crunch roll. Mango roll. Sashimi combo. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of employee food stored with multiple items of food to be served to the public in reach in coolers and freezers throughout establishment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over rehydrated noodles in standing reach in cooler next to triple sink, beef removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 27 rodent droppings in shelving under front counter, operator began to cleaned up all droppings during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (51F - Cold Holding); half and half (51F - Cold Holding) in standing reach in cooler in storage area behind front counter, per operator door has been consistently open for several hours, all items moved to different cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitation bucket at triple sink reading over 100ppm, operator discarded and remade sanitation bucket at 100ppm chlorine. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw calamari (46F - Cooling, after 1 hour 45F); cooked potatoes (49F - Cooling, after 1 hour 46F ); cream cheese ragoons (49F - Cooling, after 1 hour 48F); cut lettuce (53F - Cooling, after 1 hour 50F) all items in reach in cooler next to fryer on cook line, back of cooler has frozen up, operator began to move all items to different reach in cooler. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In standing reach in freezer near dish machine in kitchen.

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom.

Intermediate - - From initial inspection : 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. At time of inspection person in charge unable to provide proof of employee food handler training. Warning - From follow-up inspection 2023-11-15: At time of follow up inspection no proof of employee food handler training. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler in the storage room,raw shell eggs stored over container of ready to eat sauce. In the standup reach in freezer at the end of the cook line, plastic wrapped raw ground pork over plastic wrapped cooked duck. In the standup reach in freezer in the storage room, bag of raw frozen chicken over bag of ready to eat spring roll wrappers. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings in the front corner of the cook line under the storage shelves closest to the microwave. Observed 3 rodent droppings on top of the dish machine. Observed 7 rodent droppings on the floor under the dish machine. Observed 6 rodent droppings under the shelving units in the mop sink area. Observed 2 rodent droppings to the side of the standup reach in cooler between the cooler and the wall. Observed 24 rodent droppings under the storage shelves in the dry storage area. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the main cook line switch between working with raw food and clean utensils for ready to eat food without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top portion of the flip top reach in cooler closest to the front counter, fish (68F - Cold Holding). Per operator removed from cooler during rush 30 minutes prior, operator relocated to inside the reach in cooler. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to bulk ice bin used to store ice scoop.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection 4 food handling employees present and no certified food manager present.

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. At time of inspection person in charge unable to provide proof of employee food handler training. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container by the three compartment sink. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the kitchen cook line has build up of dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table closest to the front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the waitstation corner of the kitchen, employees bags and jackets stored on top of single service items.

Basic - Food stored on floor. In the dry storage room, cans of coconut milk stored on the floor.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on the oven door handles of the main cook line. Rice scoop in standing water at ambient temperatures of 76F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in coolers have debris in the door gaskets. Hood filters over the wok station have build up of grease. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used as cover for the bottom shelf of the prep table closest to the front counter.

Basic - Single-service articles improperly stored. Single service drink lids stored on the floor of the waitstation area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths on the wok station counter and 1 on the counter by the rice cooker. Repeat Violation

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. Chlorine dishmachine at 0ppm. Operator set up the three compartment sink and placed a maintenance call. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle trash can with gloved hands and then proceed to continue preparing a pod order with no change of gloves or handwash.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer raw plastic wrapped salmon over container of cooked shrimp tempura. Operator relocated the raw salmon. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat chicken. Operator relocated the cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the wok station; tofu (56F - Cold Holding); bamboo shoots (59F - Cold Holding); cut cabbage (61F - Cold Holding). Operator recently changed the water for the bamboo shoots and the raw tofu stored in container next to cooked tofu placed into the reach in cooler while hot. Cut cabbage stored in container over the cooling plane of the reach in cooler. Operator relocated all items from the reach in cooler to separate coolers to bring back to temperature range. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf in the dish area with clean pans. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment uses a non continuous cook for chicken and has no approved procedures. Observed chicken cooked to 136F and placed in container to cool. Inspector provided written procedures. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has old food debris build up. Operator cleaned the can opener blade. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. At time of inspection food handler training certificates improperly dated to expire in 5 years. Operator began to correct the certificates to 3 years. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining standup reach in cooler shelves.

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep station at the entrance to the kitchen from the front counter. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.

Basic - Equipment in poor repair. Two door reach in cooler on the main cook line has torn cooler door gasket. Operator has new gaskets on order. Flip top reach in cooler on the main cook line at ambient temperature of 59F cold holding, fan inside of reach in cooler has ice build up and the reach in cooler has standing water in the base of the cooler. Operator removed time/temperature control food for safety from cooler and called for maintenance Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in cooler on the main cook line has food debris in the door gaskets. Operator has new gaskets in order. Build up of grease on the hood filters over the wok station. Corrective Action Taken

Basic - Single-service articles improperly stored. Single service carry out containers stored on the floor in the waitstation area by the entrance to the front counter.

Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler on the main cook line has standing water in the base of the cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table at the front of the cook line. Operator removed the wet wiping cloth. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer on the end of the main cook line, raw frozen beef in a ziplock bag stored over raw frozen fish in plastic wrap. Operator switched the storage levels in the reach in freezer. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection one certified food manager with expired certificate from 10/17/2017. Warning

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of rice, plastic portion cup used as a scoop. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee plate of food stored on the clean prep table opposite the microwave. Operator relocated the employee food. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging on oven door handles. Repeat Violation

Basic - Interior of ice machine/bin with rust that has pitted the surface. Interior of the bulk ice bin has spots/stains of rust at the corners of the deflector plate.

Basic - Time/temperature control for safety food thawed in an improper manner. On the end of the main cook line, raw frozen shrimp,beef, chicken thawing at ambient air temperature.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in top portion of the mop bucket. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on clean prep table in front of the microwave. Employee relocated the wet wiping cloth. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ SUPHALAK CHANTHIMA expired card. 10/17/22 SOMCJAI KAINGAM expired card. 6/10/19. Warning - From follow-up inspection 2022-05-13: At callback time needed to obtain. Time Extended - From follow-up inspection 2022-05-17: At callback time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification available. (All expired cards ). Warning - From follow-up inspection 2022-05-13: At callback time needed to obtain. Time Extended - From follow-up inspection 2022-05-17: At callback time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified Food Manager onsite with 4 food service employees present. Warning - From follow-up inspection 2022-05-13: At callback time needed to obtain. Time Extended - From follow-up inspection 2022-05-17: At callback time needed to obtain. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields light fixtures in kitchen. Warning - From follow-up inspection 2022-05-13: At callback time needed to fix. Time Extended - From follow-up inspection 2022-05-17: At callback time needed to fix. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches by Dish machine area. 3 live roaches by Three compartment sink. 2 live by Bulk food containers in kitchen. 2 live by Ice machine area. 3 live on floor in kitchen by food prep area. 1 live on single service to go container in kitchen. 2 live roaches by 3 separate booths. (Total about 6 ) Warning - From follow-up inspection 2022-05-13: At todays callback : 2 live roaches inside kitchen oven. 1 live roach on floor by entrance to kitchen. 2 live roaches on floor by Three compartment sink. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ SUPHALAK CHANTHIMA expired card. 10/17/22 SOMCJAI KAINGAM expired card. 6/10/19. Warning - From follow-up inspection 2022-05-13: At callback time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification available. (All expired cards ). Warning - From follow-up inspection 2022-05-13: At callback time needed to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified Food Manager onsite with 4 food service employees present. Warning - From follow-up inspection 2022-05-13: At callback time needed to obtain. Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Multiple locations throughout in kitchen and dry goods with Brocken cove molding. Warning - From follow-up inspection 2022-05-13: At callback time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Dead roaches ( too many to count) on floors in entire kitchen area, and on floors at dining booths. Too many to count dead roaches in 3 separate ovens in kitchen. Warning - From follow-up inspection 2022-05-13: At todays callback : 4 dead roaches behind cookline equipment. Cleaned by manager 2 dead roaches on floor by entrance to kitchen. Cleaned by manager 2 dead roaches on floor by Three compartment sink. Cleaned by manager Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets to cooler in kitchen. Prep line. Repeat Violation Warning - From follow-up inspection 2022-05-13: At callback time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in disrepair by Ice machine area. Repeat Violation Warning - From follow-up inspection 2022-05-13: At callback time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields light fixtures in kitchen. Warning - From follow-up inspection 2022-05-13: At callback time needed to fix. Time Extended

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches by Dish machine area. 3 live roaches by Three compartment sink. 2 live by Bulk food containers in kitchen. 2 live by Ice machine area. 3 live on floor in kitchen by food prep area. 1 live on single service to go container in kitchen. 2 live roaches by 3 separate booths. (Total about 6 ) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice by prep table at 73f. Placed about 3 mins before. Moved by manager to cooler. Rice noodles at 60f in kitchen. Standing water. Moved by manager. Corrective Action Taken Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ SUPHALAK CHANTHIMA expired card. 10/17/22 SOMCJAI KAINGAM expired card. 6/10/19. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Multiple Hand wash sink blocked by tray in sink , equipment in front of sink. Kitchen, Ice machine area. Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification available. (All expired cards ). Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified Food Manager onsite with 4 food service employees present. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at Hand wash sink. Warning

Intermediate - No soap provided at handwash sink. missing soap at Hand wash sink kitchen. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : storage area. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple in kitchen. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Multiple locations throughout in kitchen and dry goods with Brocken cove molding. Warning

Basic - Dead roaches on premises. Dead roaches ( too many to count) on floors in entire kitchen area, and on floors at dining booths. Too many to count dead roaches in 3 separate ovens in kitchen. Warning

Basic - Equipment in poor repair. Torn gaskets to cooler in kitchen. Prep line. Repeat Violation Warning

Basic - Hole in or other damage to wall. Wall in disrepair by Ice machine area. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between equipment. Kitchen. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields light fixtures in kitchen. Warning

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

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Kitchen. Repeat Violation Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees handled soiled equipment, soiled exterior of equipment, then engaged in food service activity without washing hands. Manager intervened. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Plastic Shopping bags used to hold basil , cut cabbage in reach in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in containers in kitchen 81° , 84°, 86°. Container of rice noodles at 79°, 81° in kitchen Cut cabbage in container in kitchen 80°. Plate of cooked green beans in kitchen at 80°. Per employee all above items placed in kitchen at about 12 noon. Moved to cooler for rapid cooling. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle over cleaned cups and wrapped single service chop sticks by frontline. Repeat Violation Admin Complaint

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment advertises "Crab Rangoon" on menu but no crab onsite. Per employee , imitation crab is used " Description on menu : " wonton wrapper stuffed with crab meat and a blend of imported cheese with a hint of curry powder" Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by Ice machine totally blocked by cart and employee personnel items . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling water in kitchen Hand wash sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food service employees present with no certified food manager onsite.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand wash sink and Hand wash sink by Ice machine.

Intermediate - No soap provided at handwash sink. No soap at kitchen Hand wash sink and Hand wash sink by Ice machine. Repeat Violation

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator was unable to provide any proof of identity or invoices for red snapper Red snapper advertised on menus. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen hallway.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drinks on kitchen prep table. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at base of rear door. (Daylight visible ).

Basic - Food stored on floor. Plastic containers of oil on floor in rear kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 79° in kitchen. Repeat Violation

Basic - Plumbing system in disrepair. Very tight hot water faucet handle. Hand wash sink next to Dish machine.

Basic - Single-service articles not stored inverted or protected from contamination. Multiple single service cups, containers stored with employee personnel clothing on top of items. By Ice machine Hand wash sink.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipe/s on counter on kitchen.