Mini Drunken Noodle

Basic13

• Code 06Food properly thawed

  Code 06, Food properly thawed: 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.

  At sushi bar, two vacuum sealed packages of ground tuna fully thawed, pulled from freezer day prior.

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Food stored on floor.

  At end of cook line, container of soy sauce and two containers of ginger on floor.

  Repeat violation

• Code 10In-use utensils properly stored

  Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

  Rice scoop at end of cook line stored in standing water at temperature of 80°F.

  In-use knife/knives stored in cracks between pieces of equipment.

  Two knives stored before reach in cooler and prep table on cook line.

  Repeat violation

  In-use tongs stored on equipment door handle between uses.

  Two pairs of tongs on door handle of oven. Operator removed tongs and places in dish.

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Employee drink in pass through window on cook line next to clean dishes above reach in cooler. Manager had employee removed drink.

  Repeat violation

• Code 13Clean clothes, hair restraints, jewelry

  Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

  Multiple employees wearing watches during food preparation.

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

  To go bowls used as scoop in multiple rice bins and crispy topping bowl on cook line. Operator removed bowls from products.

  Fixed on the spot

• Code 21Wiping cloths and linens

  Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.

  At sushi bar, Sanitizer Bucket (Chlorine 0ppm). Employee remade bucket and rechecked at 50ppm.

  Fixed on the spot

• Code 24Clean equipment storage and air drying

  Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

  Plastic cups at server station stacked before properly air drying.

• Code 25Single-service items

  Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.

  Multiple stacks of to go boxes on top shelf of cook line not inverted. Operator flipped all boxes.

  Fixed on the spotRepeat violation

• Code 31Handwash sinks and supplies

  Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

  No employee handwashing sign in either bathroom in establishment. Inspector emailed DBPR form 5030-111, operator stated they will print out and display.

  Fixed on the spot

• Code 33Garbage and refuse

  Code 33, Garbage and refuse: Open dumpster lid.

  Lid open on dumpster.

  Repeat violation