OH K-DOG & EGG TOAST

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of Raid

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler near kitchen entry hot dogs (47F - Cold Holding). Stored above fill line of unit

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. See stop sale. Boba pearls on front counter

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. Victor was hired in August

Basic - Single-service articles improperly stored. In dry storage room. Cases of single service items on the floor. Operator moved Corrected On-Site

High Priority - Container of medicine improperly stored. On shelf over prep table. Operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning brush stored in well. Operator moved Corrected On-Site

Basic - Equipment in poor repair. Gasket to walk in cooler door Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw chicken on case of sauce. Operator moved. In lower holding area of reach in cooler raw beef and raw pork in containers over ready to eat foods. Operator moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser nozzles for slushy machines are soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bibimbap is served with egg over soft. Operator marked menu boards. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with signage Corrected On-Site

Basic - Equipment in poor repair. Gasket to walk in freezer door is not installed properly Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop heads left directly on floor to dry. Operator inverted in mop sink Corrected On-Site

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. Cook placed lettuce in Togo container with bare hands. Discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler cheese stick (45F - Cold Holding) stacked to high to maintain temperature Repeat Violation

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. Missing for employees hired in January

Basic - Equipment in poor repair. Gasket to walk in freezer is in disrepair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer along door seam

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink to the right of triple sink in kitchen Corrected On-Site

Basic - Single-service articles improperly stored. Open case of food trays and gloves on the floor in kitchen. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw bacon stored over sauces. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler mozzarella (47F - Cold Holding); sliced cheese (48F - Cold Holding). Stored over fill line of unit

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over make line. Operator moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers on drying racks in kitchen are stacked with evidence of wet nesting

Basic - Food stored on floor. Cooking oil container stored on the floor in kitchen. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water at 73°F. Operator discarded Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service Togo containers stored with food contact surface facing upwards. Operator inverted Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bibs near triple sink and ice machine or on rear loading dock. No vacuum breaker installed on the non chemical side of the split at mop sink

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors do not fully close under own weight