AZU LUCY HO’S RESTAURANT & BAR Inspection – September 8, 2023

High Priority 1

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 58°, broccoli 66°, chicken 54°,74°, scallops 47°, salmon 44°. Items Iced during inspection , and put in walk-in. **Repeat Violation**

Repeat Violation

Intermediate 3

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard.

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Storing cleaning pad.

#10Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Pump spray bottle in dish area.

Basic 6

#1Basic14-74-7

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.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#3Basic10-06-5

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Togo bowl in soy sauce.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on dish carts.

#5Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch