BAMBUU ASIAN EATERY

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed : raw shell eggs stored over prepped cut cabbage in the walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : rice in the rice warmer 111° on the cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the cook line hand wash sink with an accumulation of black residue.

Intermediate - Handwash sink not accessible for employee use at all times. Observed : the cook line hand wash sink blocked with a rolling cart. The inspector moved this to be able to access the hand wash sink . Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of drying devices at the back kitchen hand wash sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed : no handle bowl used to scoop red bell peppers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 drinks stored over the chicken cutting board in the cook line area. The staff started moving some below. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed : ice has filled and overflowed the catch pan, onto the floor in the walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed : tongs protruding into the walkway on the cook line. The tongs were moved to the end of the bar and turned. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : rice scoops stored in 76° water on the front line. The water was dumped. Staff was reminded to wash, rinse, sanitize and air dry at a minimum of every 4 hours. Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : a used apron on the front line counter next to the rice warmers. This was put on. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the cook line hand wash sink drains slow.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed : large cuts of meat in the 3 sink, in standing water. These were placed in a bus pan and put in a walk-in cooler. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : 2 wet cloths on the prep table in the cook line area.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed : the red fire extinguisher by the back door, the indicator is in the red zone.

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 : lack of a time mark for the kitchen rice and chicken on the rolling rack. A laminated chart was available. The chart was cleaned and the correct times were added. ALSO, the front line is on time as a public health control, no tracking chart was available. The manager will have something similar to the chart in the kitchen. Temporary time marks were added with a 5:00 pm discard. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed : a pump hand sanitizer stored over the cook line left make table. The sanitizer was moved below. Corrected On-Site

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. Observed : lack of a plan for hazardous clean up.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the cook line reach-in cooler with an accumulation of food spills inside. Staff started to clean. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed : the cook line hand wash sink blocked by a rolling cart. The cart was repositioned. This one corrected on site ALSO, the back kitchen hand wash sink was blocked by a large soaking container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the mid kitchen hand wash sink.

Basic - Current Hotel and Restaurant license not displayed. Observed : the current license was not available for review. The license was requested and was emailed by the end of the inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks stored over or next to food on the cook line. Both were moved below in the reach-in cooler bottom shelf. Corrected On-Site

Basic - Food stored on floor. Observed : food stored on the floor in the walk-in freezer. This case was placed on a shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed the back kitchen hand wash sink and the mid kitchen hand wash sink lacks a sign directing staff to wash their hands. Repeat Violation

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed : no water running for the frozen shrimp thawing in the back prep sink. Running water was added. Corrected On-Site

High Priority - Chlorine sanitizer in spray bottle/bucket/sink not at proper minimum strength. Observed: a sanititzer bucket stored on the cook line, 10 ppm. ALSO, the 3 compartment sink sanitizer section was at 10 ppm. Both items were refreshed to 100 ppm. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed: in the walk-in freezer, chicken stored in printed to go bags.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: rice on the front line in the rice maker, 91°. This was placed open in the walk-in freezer. Corrective Action Taken

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: chicken in a covered rolling cart in the kitchen, no time mark. ALSO, all items on the buffet, no times marks, the cook times are in the digital screen... Discussed time as a public health control and effective ways to track times.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: the outside faucet hose connection lacks a back flow device.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: only 1 certificate available for review, when multiple staff is over 60 days.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed: with only 1 Employee food safety certificate, no Employee Reporting form.

Intermediate - Nonfood-grade basting brush used in food. Observed: a paint style brush being used for basting.

Basic - Clean equipment and utensils stored under sewer lines/soap/detergent that are not shielded to intercept potential drips. Observed: on the front line line by the hand wash sink, clean cups stored under the soap dispenser. All food ware was moved away. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: an employee test sauce(not labeled)in the walk-in cooler over guest food on the rack. This was moved below. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed: a tong on the cook line hanging from a handle, protruding into the walkway. The tong was moved to the side bar. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a scoop by the rice cooker, stored in 67° water. The water was dumped. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed: the front line hand wash sink only has a sign stating 'hand wash sink only," and no sign that directs employee to wash their hands.