O-Ku Alys Beach

Basic - Cloth used as a food-contact surface under dish of lemons and limes and spices near kitchen entry. **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing limes at bar wearing a watch.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Thawing- hamachi 64F ( 3:45-4:05) Also some thawing under no water. Employee placed hamachi in walk in cooler. **Corrective Action Taken**

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. Employee at bar slicing limes with bare hands. Employee discarded limes during inspection. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- grouper 49F ( overnight ). Diced raw tuna 65F held at room temp ( 4:00-4:30).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- grouper 49F ( overnight )see stop sale.

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. Diced raw tuna 65F held at room temp (See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times in sushi bar. Sink blocked with food cart of rice. Employee removed cart from sink. **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sink on cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked food held at room temp on time- breaded shrimp 91F, rice 86F (4:00-4:20), breaded lobster 70F (4:00-4:30).

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.