Kontiki Restaurant

Basic - Cloth used as a food-contact surface. **Warning**

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. Raw Sea bassand raw snapper thawing overnight in walk in cooler; raw tuna thawing in vacuum package over 4.5 hours. All 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. See stop sale. **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed sushi chef cough on his hand with gloves then began to handle pans with tempura ; no hand wash. Sushi chef washed hands and changed pans. **Corrected On-Site** **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed owner crack raw shelled eggs, wiped hands on clean rag then grabbed hydrated noodles and bean sprout from pan in reach in cooler; no hand wash. Meal was cooked to 178F. Advised owner to wash hands. See stop sale for contaminated portions of bean sprout and rehydrated noodles. **Corrective Action Taken** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cooked potatoes inside reach in cooler with bare hand. Operator removed cooked potatoes she touched. **Corrected On-Site** **Warning**

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed owner crack raw shelled eggs, then grabbed hydrated noodles and bean sprout from pan in reach in cooler; no hand wash. See stop sale for contaminated pan of bean sprouts and rehydrated noodles. **Warning**

High Priority - Live, small flying insects found. 4 flies flying around in kitchen; 1 of which landed on clean cutting board at sushi bar. **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in glass door freezer: raw fish sticks in open bag stored over container of ice cream. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: Raw shelled eggs stored over milk, and basil. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. At walk in freezer: raw portioned chicken in pan stored over raw fish. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw Sea bassand raw snapper thawing overnight in walk in cooler; raw tuna thawing in vacuum package over 4.5 hours. All 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. See stop sale. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line: cut butter (45F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop Sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line: cut butter (45F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. See stop Sale. At flip top cooler at cook line: portioned sour cream (48F - Cold Holding) As per operator, stored 3 hours; cooked potatoes (46F - Cold Holding) As per operator, removed from walk in cooler and stored 2 hours; Not prepped or portioned today. Stored over stacked. Operator removed over stacked portion. **Repeat Violation** **Admin Complaint**

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. **Warning**