BAMBOO GARDEN SUPER BUFFET

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Gauges on temp sanitizing Dish Washing Machine not going above 140° for wash, rinse or final rinse, test strip run thru unit 2x not turning black at minimum temp reading of 160°. 3 compartment kitchen in place to wash/rinse/sanitize until repairs can be completed from service call placed. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings tired over cooked ready to eat ma n cheese in walk in cooler, corrected. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale 4# cooked carrot and cream cheese 54° cold holding from overnight 30# cooked battered chicken 51°-52° cold holding from overnight 25# fully cooked egg rolls previously frozen in unit at 52° from 10am today Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opener soiled, operator placed in dish room to be cleaned.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station, corrected

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at salad prep room at 96°:single valve faucet used to wash hand

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in upper corners of deflector.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Floor not cleaned when the least amount of food is exposed. Floor drains in multiple areas in need of cleaning.

Basic - Floor tiles missing and/or in disrepair. Few tiles broken in prep kitchen area, cove molding broken/ missing entrance to salad prep room.

Basic - Food stored on floor. 5 gallon buckets of food items in thawing start stored on floor, corrected Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Light shield damaged/in disrepair. Over cooks line, cover of light shield broken.

Basic - Time/temperature control for safety food thawed in an improper manner. 5 gallon buckets through out the prep area, stored on floor with frozen food items in standing water. Water for squid at 70° Water for shrimp at 72° Corrective actions taken to remove items standing water and thaw correctly. Corrective Action Taken Warning

Basic - Uncovered food stored near sink exposed to splash. Frozen squid stored in bucket of standing water next to hand wash sink, splash of soap from hand washing into bucket, product, rinsed and repackaged correctly. Corrective Action Taken Warning

Basic - Wood food-contact surface not properly sealed. Shelving in walk in cooler, unsealed wood being used as shelving, not sealed

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Educated on how to use sanitizer. 50 ppm Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Repeat Violation Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags used to store foods in the walk in freezer. Warning

High Priority - Raw chicken over beef in the walk in freezer. Repeat Violation Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken, dumplings, ribs, etc in walk in cooler. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Corrected On-Site Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracking eggs utilizing the same utensils for raw chicken and beef and never removed gloves to wash hands till directed. corrected Corrected On-Site Repeat Violation Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not aware of proper wash rinse sanitizing dishes. Educated on proper set up and how to air dry. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operation is using time mark on white board but has no written paper plan. Written plan given to operator by inspector . Warning

Intermediate - Prep cutting boards badly stained. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael and server Wong Repeat Violation Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Egg crates reused for hot pans to sit on. Foil sheets. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Listerine and cell phone. Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pan sans plastic cups. Repeat Violation Warning

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrected On-Site Warning

Basic - Equipment in poor repair. Walk in cooler door seal broken at bottom. Warning

Basic - Floor area(s) covered with standing water. In front of the prep sink. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Cook line Warning

Basic - Food stored on floor. Multiple tip s of prepped foods stored on floor of walk in cooler. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in contact with chicken base seasoning, scoops in contact with sugar and flour. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89° F Warning

Basic - In-use wiping cloth/towel used under cutting board. Repeat Violation Warning

Basic - Interior of ice machine with rust dripping off screw onto ice used for drinks. Warning

Basic - Light not functioning on the cook line and prep room. Mop sink room. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hot and cold buffet stations with multiple lights not coated and in the dry storage. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Both kitchen hand sinks. Warning

Basic - Unnecessary items/unused equipment on the premises. Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored over prepped prepared foods in the walk in cooler. Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee bring food to buffet then return to kitchen , put gloves hands on hips then continue to cookline to prepare food Warning - From follow-up inspection 2021-08-19: Employee observed bringing back empty trays from buffet , handle wet sanitizer cloth, then return to line to plate avto go order. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 43°-47° in walk in. Per operator they had out within past 1 hour. Moved to freezer to rapid chill. Rechecked at 41°-43° Corrected On-Site - From follow-up inspection 2021-08-19: Only 1 item out of temperature at initial inspection. Rechecked at follow up and multiple items are over 41°. Ribs in walk in cooler 46°, Mac and cheese 46°, seafood salad 46°, tempura vegetables 47°, sweet sour chicken 46°-47° Per manager they had cooler checked and it was holding at proper temperature this morning. Foods in cooler less than 4 hours recommend rapid chill. ,manager instructed employee to move items to back walk in Thermometer calibration verified with manager Admin Complaint** Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish area , broken tile half missing , damaged by ice machine - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of box of single use gloves , sweater on canned goods - From follow-up inspection 2021-08-19: Cell phone on box of single use gloves at sushi bar Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In low grout lines at dish Repeat Violation - From follow-up inspection 2021-08-19: In front of triple sink and by ice machine Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to door at sushi bar Small holes and peeling in dry storage room wall Cove molding broken under dish area handwash sink Repeat Violation - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of lift top cooler on cookline Repeat Violation - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Smaller mesh screen is loose at bottom corner of door - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Large amount unused equipment outside back door Repeat Violation - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Rusted at base of walk in cooler Repeat Violation - From follow-up inspection 2021-08-19: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar Repeat Violation - From follow-up inspection 2021-08-19: On cutting board at sushi bar Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt at prep area - From follow-up inspection 2021-08-19: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm . Remade to 50 ppm Corrected On-Site

High Priority - Employee washed hands with cold water. Server Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop soiled plates at wait station, wipe down counter, then pull clean glasses to get drink for customer. Stopped and reeducated employee Corrective Action Taken Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee bring food to buffet then return to kitchen , put gloves hands on hips then continue to cookline to prepare food Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 43°-47° in walk in. Per operator they had out within past 1 hour. Moved to freezer to rapid chill. Rechecked at 41°-43° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Black debris in icemachine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station, cookline Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server Wong expired

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by prep sink Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish area , broken tile half missing , damaged by ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar on cart by single use gloves Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of box of single use gloves , sweater on canned goods

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at wait stations

Basic - Floor area(s) covered with standing water. In low grout lines at dish Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Hole in or other damage to door at sushi bar Small holes and peeling in dry storage room wall Cove molding broken under dish area handwash sink Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of lift top cooler on cookline Repeat Violation

Basic - Screening is not 16-mesh to the inch. Smaller mesh screen is loose at bottom corner of door

Basic - Unnecessary items/unused equipment on the premises. Large amount unused equipment outside back door Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over sushi fish in reach in cooler at sushi bar

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Rusted at base of walk in cooler Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt at prep area