BAMBOOS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed : 2 cook line staff touched the exterior of the back screen door on their way in, no hand wash prior to touching small ware.

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. Observed raw chicken over raw pork in the walk-in freezer, not commercially packaged.

High Priority - Sewage/wastewater backing up through floor drains. Observed : raw sewage smell on the front line after handwashing. Water was backing up from the floor drain in front of the 3 compartment sink. Employees would have to travel through the liquid to access the ware wash area. Delivery brought in and placed on floor in the same area. Warning

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 1 employee over 60 days, no certification.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed : an accumulation of dried food debris on multiple reach-in cooler doors.

Basic - Current Hotel and Restaurant license not displayed. Observed : the license was not visible. The owner was able to pull it up on line. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : employee water bottles stored over guest canned sodas on the front line. ALSO, a banana stored over food grade bags in dry storage.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed : handle of pitcher touching bulk flour, by the walk-in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board/cookware. Observed : wet cloth used under cook line pot.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the exterior of the upright oven and the microwave have dried food debris on them.

Basic - Reach-in cooler/kitchen shelves with rust that has pitted the surface. Observed : the prep tables in the kitchen, bottom shelves have surface pitting rust.

Basic - Reuse of single-service or single-use articles. Observed : frozen frys portioned into single use food container.

Basic - Stored food not covered. Observed in the walk-in freezer, frozen dumplings not covered. ALSO, in the walk-in cooler, prepped broccoli not covered.

Basic - Working containers of food removed from original container not identified by common name. Observed : in the front line reach-in freezer, frozen frys stored in a different container, not labeled as frys.

Basic - Worn, torn and/or soiled floors. Observed : the floor under the cook line equipment has build up of grease and soil.