THE KAST NET

High Priority - Food preparation sink has soil/old food residue. Observed hand sink by three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reachin coolers.

Basic - Nonfood-contact surface soiled ,Observed all of the Stand up fridges in the kitchen are soiled and slime like substance on seals.

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

Basic - Employee personal food/drink not properly identified and segregated from food to be served to the public. Observed employee unopened Red Bull stored beside cake intended for public service in upright cooler.

Basic - Interior/ceiling of microwave has accumulation of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handle/door of upright cooler with accumulation of black mold like substance.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Upright cooler and freezer door gaskets with buildup of black debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak stored over sliced onions, egg rolls, sliced cheese.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: cooked rice 104F, cooked lo mein 84F, per operator items out approximately 1 hour. Discussed Time as a Public Health Control, provided form.

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. Observed cooked crab claws and raw tuna in vacuum sealed packages in cook line reach in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold substance or residue build up on storage area reach in cooler handles.

Basic - Screening is not 16-mesh to the inch. Doors and windows to back storage area. Repeat Violation

Basic - Unfinished wood floors and walls in back storage area.

Basic - Dead roaches on premises. Observed 1 dead roach on shelf in dry storage area. Observed operator remove dead and clean and sanitize surfaces. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons held in standing water at the temperature of 101F.

Basic - Screening for for window located in back of dry storage area is not 16-mesh to the inch.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dining restroom. Observed maximum temperature at 59°F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler containing sauce cups soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed milk in reach in cooler cooler since yesterday 8-26-21 cold held at 50°F at 11am today 8-27-21. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk in reach in cooler cooler since yesterday 8-26-21 cold held at 50°F at 11am today 8-27-21. See stop sale.