Tallahassee Chow Time

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Pork 45F Shrimp 54F . Operator placed food items inside walk in freezer during inspection. **Corrective Action Taken**

Basic - Covered waste receptacle not provided in women's bathroom. Women's waste receptacles uncovered in all stalls. Operator placed lids on all receptacles during time of inspection. **Corrected On-Site**

Basic - Bathroom facility not clean. Observed paper towels and tissue on floor throughout women's bathroom.

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. Violation has been addressed on a previous inspection.

High Priority - Dented/rusted cans present. See stop sale. Observed dents in can of pineapples and pudding .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Shrimp 70F Raw chicken 44F Pork 46F. Operator placed food items inside walk in cooler during inspection. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped inside handwashing sink in front of fryers.

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.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of food prep sinks.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of mold like substance inside all three ice machines throughout establishment. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking on prep table.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage while preparing food on cook line. **Repeat Violation**

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked next to dish machine.

Basic - Food stored on floor. Observed 2 buckets of rice noodles on floor inside walk in cooler. Operator properly placed food during inspection. **Corrected On-Site** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. Did not observed handwashing sign at hand sink across from fryers. I provided operator a handwashing sign during inspection. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on hood vents. **Repeat Violation**

Basic - Stored food not covered. Observed chicken and beef uncovered inside walk in cooler. Operator covered food during inspection. **Corrected On-Site**

High Priority - Operating with an expired Division of Hotels and Restaurants license, observed 6/1/24. **Admin Complaint**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving rusted in walk in cooler with meats stored.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in both ice machines. Owner had employee clean during inspection. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in food prep area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed white tubs and inserted wet nesting, ware wash area. **Repeat Violation**

Basic - Food stored on floor. Observed plantains stored on the floor in walk in freezer. Owner stored properly during inspection. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Observed swai thawing in sink, no running water. Owner turned water on during inspection. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables. Owner stored properly during inspection. **Corrected On-Site**

Intermediate - No soap provided at handwash sink, no soap at hand wash sink across from grills. GM replaced soap during inspection. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, can opener blade soiled with food, GM cleaned during inspection. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured, co2 tanks not secured, storage area. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, observed employee drink on dish machine.

Basic - Equipment and utensils not properly air-dried - wet nesting, pans wet nesting near three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, hood vents soiled with grease. **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, Red Bull container in reach in cooler, sushi bar.

Basic - Water leaking from pipe and/or faucet/handle, leak at the handwashing sink near employee entrance. **Repeat Violation**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Wiping Cloths Properly Used and Stored

Plumbing Maintained; Sewage Disposal

Certified Food Manager Identification

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw eggs 57F near grill. Per GM placed 2 hours ago, GM disposed of eggs. **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 chicken wings, raw chicken tenders in walk in cooler prepared more than 24 hours ago, not date marked. Employee date marked. **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/12/23. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates in sushi area not stored inverted. GM stored plated inverted during inspection. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table near grill. GM removed employee drink and disposed. **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 employee jacket stored in rack with clean pans.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting near dish machine.

Basic - Food stored on floor. Observed cooking oil stored n floor near grill, GM removed and stored properly. **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler near walk in cooler with desserts and sauces.

Basic - Stored food not covered. Observed rice noodles in walk in cooler not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables and near grill throughout kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 48F and pork 48F in reach in cooler near rice station, per manager placed into cooler 2 hours ago, moved to walk in freezer, rechecked temp 30 minutes later 42F **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing container in hand washing sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine not properly dispensing sanitizer utilizing my test strips,not registering. Owner is using sanitizing compartment at 3 compartment sink to sanitize dishes. **Warning**

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

Basic - Stored food not covered. Observed salmon in reach in cooler not covered.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored next to cut lettuce not covered.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw eggs 75°, raw chicken 50F, marinated chicken 49°, mushrooms 47F, blue cheese 46F, mayo 48F. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw eggs by the flat top 75F manager disposed of raw eggs. Marinated chicken in reach in cooler 49F employees states had been out for approximately 45 minutes at 11:40am . Raw chicken 50F employees states had been out in kitchen for approximately 45 minutes. See stop sale Mushrooms 46F, mayo 48F, blue cheese 46F observed in back reach in cooler.see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried fish 128F and honey chicken 124F on buffet line. Manager disposed of items immediately. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Observed WD 40 on food prep table

Intermediate - Handwash sink used for purposes other than handwashing. Sushi containers in hand washing sink in sushi area.

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.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed missing ceiling tile in back prep area.

Basic - Employee eating in a food preparation or other restricted area. Observed employees throughout kitchen eating and drinking while prepping and or cooking food.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking without hair restraint.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed shrimp thawing in standing water

High Priority - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD IDENTIFIED IN THE WRITTEN PROCEDURE AS A FOOD HELD USING TIME AS A PUBLIC HEALTH CONTROL HAS NO TIME MARKING AND THE TIME REMOVED FROM TEMPERATURE CONTROL CANNOT BE DETERMINED. SEE STOP SALE. OBSERVED SUSHI BAR ITEMS, DESSERT BAR AND FRUIT NO TEMPERATURES DOCUMENTED. ALL TIMES DOCUMENTED AT TIME DO INSPECTION. **CORRECTED ON-SITE** PRIORITY: HIGH PRIORITY

High Priority - OBSERVED: OPERATING WITH AN EXPIRED DIVISION OF HOTELS AND RESTAURANTS LICENSE. EXPIRED 6-1-23 PRIORITY: HIGH PRIORITY

High Priority - OBSERVED: RAW ANIMAL FOOD STORED OVER OR WITH UNWASHED PRODUCE. OBSERVED EGGS OVER RAW ONIONS IN FRY STATION REACH IN, RAW SHRIMP OVER CORN IN THE WALK-IN COOLER. ALL ITEMS REARRANGED AT TIME OF INSPECTION. **CORRECTED ON-SITE** PRIORITY: HIGH PRIORITY

High Priority - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. OBSERVED BUTTER AT 70F. BUTTER ADDED TO PLAN FOR TIME AS A PUBLIC HEALTH CONTROL. **CORRECTED ON-SITE** PRIORITY: HIGH PRIORITY

High Priority - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD REQUIRED TO BE DATE MARKED IS NOT DATE MARKED AND TIME OF OPENING/PREPARATION CANNOT BE DETERMINED. SEE STOP SALE. COMMERCIALLY PROCESSED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING. OBSERVED MILK IN SALAD COOLER NOT DATED PER MANAGER UNKNOWN AMOUNT OF TIME. PRIORITY: HIGH PRIORITY

Intermediate - OBSERVED: COMMERCIALLY PROCESSED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING. OBSERVED MILK IN SALAD COOLER NOT DATED PER MANAGER UNKNOWN AMOUNT OF TIME. SEE STOP SALE PRIORITY: INTERMEDIATE

Intermediate - OBSERVED: FOOD-CONTACT SURFACE SOILED WITH FOOD DEBRIS, MOLD-LIKE SUBSTANCE OR SLIME. INTERIOR OF MEAT GRINDER ATTACHMENT AND INTERIOR OF ICE MACHINE HAD RESIDUE BUILDUP. MEAT GRINDER SENT TO DISH AREA AT TIME OF INSPECTION. **CORRECTIVE ACTION TAKEN** PRIORITY: INTERMEDIATE

Basic - OBSERVED: EMPLOYEE BEVERAGE CONTAINER ON A FOOD PREPARATION TABLE OR OVER/NEXT TO CLEAN EQUIPMENT/UTENSILS. OBSERVED DRINK BY COOKING OIL AND OVER FRY STATION MAKE TABLE. MANAGER REMOVED DRINKS DURING INSPECTION. **CORRECTED ON-SITE** PRIORITY: BASIC

Basic - OBSERVED: FOOD STORED ON FLOOR. COOKING OIL STORED ON FLOOR. IN WALK-IN COOLER BOX OF MUSHROOMS AND CONTAINER OF RAW SHRIMP STORED ON FLOOR. ITEMS PUT ON SHELF AT TIME OF INSPECTION. **CORRECTED ON-SITE** PRIORITY: BASIC

Basic - OBSERVED: IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT. OBSERVED UTENSILS IN 127F WATER. MANAGER SENT UTENSILS AND CONTAINER TO DISH AREA. **CORRECTED ON-SITE** PRIORITY: BASIC

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi inside sushi bar on time as Public Health Control, without time mark. Per manager, sushi was prepared at 11am.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Observed person in charge to lack knowledge of food allergens.

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand washing sink across from fryers. Manager removed trash cans. **Corrected On-Site**

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink across from fryers. Manager replaced paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed krab filling without a date. Per employee, krab filling was prepared the morning if 3/13. Manager dated Krab filling. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside ice machine being used as a scoop. Manager removed bowl. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food prep without a hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in shallow pans right of three compartment sink.

Basic - Food stored on floor. Observed oil stored on floor right of hand washing sink. Manager removed oil from the floor. **Corrected On-Site**

Basic - Stored food not covered. Observed cream cheese and Krab filling to be uncovered in walk in cooler.

Hands Clean and Properly Washed

Warewashing Facilities Maintained and Used

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed no air gap between pipes by dish machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat chicken next to stove in kitchen. Manager removed raw chicken . **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked egg next to other eggs at the bar. Manager removed broken egg. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner stored next to Nestle coffee. Manager removed glass cleaner. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board next to walk in cooler to have plastic peeling off.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink obstructed by bin in sushi bar area. Manager removed bin from sushi bar area. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed pots inside the majority of hand washing sink. Manager removed pots from hand washing sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink next to entrance of kitchen. Manager replaced hand soap. **Corrected On-Site**

Basic - Food stored on floor. Observed cooking oil on the floor in prep area and noodles stored on the floor in walk in cooler. Manager removed both items from the floor. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed white knife stored between equipment in kitchen prep area.

Basic - Scoop handle in contact with sugar. Manager placed handle upright. **Corrected On-Site**

Basic - Stored food not covered. Observed cut cooked eggs and cucumbers not covered in reach in cooler. Manager covered items. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored improperly next to dish machine.

Basic - Working containers of food removed from original container not identified by common name. Observed seasoning above small reach in cooler without label.

Basic - Equipment in poor repair. Observed three hand washing sinks without cold water.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machines to have black substance on the interior of ice bins.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in cups across from three compartment sink. Manager placed cups down individually so that they can properly air dry. **Corrected On-Site**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed chicken and fish in reach in cooler since 11am cold held above 41F at 1:15pm. Chicken 51F, fish 51F. Observed ambient air temperature at 61F. **Warning** - From follow-up inspection 2022-07-27: Chicken wings in reach in cooler since yesterday 7-26-22 at 65F at 2:10pm today 7-27-22. See stop sale. **Time Extended** - From follow-up inspection 2022-07-28: Observed fried shrimp in reach in cooler since 10:45am at 47F at 11am. Observed ambient air temperature at 53F. Coached manager on placing a "out of order" on reach in cooler. Observed manager place sign on cooler. **Time Extended** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken and fish in reach in cooler since 11am cold held above 41F at 1:15pm. Chicken 51F, fish 51F. Observed eggs sitting out at room temperature since 1pm at 70F at 1:30pm. Observed various cold bar and hibachi bar items that were brought out at 11am cold above 41F at 1:40pm. Pork 47F, beef 47, rice 81F, pasta 47F, sushi 46F, cut melons 47F, cut lettuce 51F. Issued Time as a Public Health Control Form. Observed manager place all cold items under time as a control. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-07-27: Cold bar and hibachi bar food items placed time as a Public Health Control. Chicken wings in reach in cooler since yesterday 7-26-22 at 65F at 2:10pm today 7-27-22. See stop sale. Cooked chicken bites cooked yesterday 7-26-22 at 48F 2:15pm today 7-27-22. **Time Extended**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed chicken and fish in reach in cooler since 11am cold held above 41F at 1:15pm. Chicken 51F, fish 51F. Observed ambient air temperature at 61F. **Warning** - From follow-up inspection 2022-07-27: Chicken wings in reach in cooler since yesterday 7-26-22 at 65F at 2:10pm today 7-27-22. See stop sale. **Time Extended**