CHINATOWN

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. -Observed employee portioning cooked noodles with bare hands. After brief education, employee wash hands and wear gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs cold held at 47F. Per operator, eggs transfer to unit 3 hours before the inspection. Operator place ice pack on eggs for quick chill. 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 at 4:24 P.m., no time marked on noodles, cooked chicken and cut cabbages at cook line held using time as a public health control. Per operator, noodles and chicken transfer to cook line at 2:30:p.m. Cabbage cut at 3:00 P.M. Operator correctly time marked items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in kitchen block with garbage container. Operator relocate container. Corrected On-Site

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 no proof of training or reporting agreement for some employees .

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in walk in cooler floor. Per operator, chicken cooked more than 24 hours. Operator correctly date marked. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in kitchen.

Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.

Basic - Food stored on floor. -Observed container with sauce stored on kitchen floor. -Observed containers with food items stored on walk in cooler floor. Operator removed and stored properly. -Observed packages with food items stored on walk in freezer floor. Corrected On-Site Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on cornstarch and flour containers.

Basic - Stored food not covered. -Observed several uncovered containers with food stored in walk in cooler. -Observed an uncovered container with cooked pork stored in walk in cooler. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat green onion and seaweed in to go prep reach in. Raw shrimp stored above open cans of sauce in cook line reach in cooler. Raw salmon stored above open cans of ready to eat pineapple in walk in. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork wonton (121F - Hot Holding) holding at soup station for less than one hour. Operator heated items to 165F in boiling water to hold above 135. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork dumpling (81F - Cooling at 11:50, 81F at 12:10) cooling on tray at room temperature at back prep table. Room temperature ambient 80F. Operator moved item to walk in cooler to increase cooling rate. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop in stored inside ice machine soiled with mold like substance. Operator discarded soup. Corrected On-Site

Basic - Food stored on floor. Boxed jugs of fryer oil stored on floor of back dry storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of working containers of salt, sugar, etc. stored in back dry storage area heavily soiled with food debris. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator discarded.

Basic - Bowl or other container with no handle used to dispense food. Metal cans used to dispense dry rice. Operator removed cans. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package inside walk in cooler. Operator discarded. See stop sale.

Basic - Food stored on floor. Bag of onions stored on floor in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior surfaces of flour and sugar working containers heavily soiled with food debris. Egg cartons used to elevate food containers in walk in cooler coated with mold. Operator discarded.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 10ppm. Operator added chlorine sanitizer to solution, retesting at 100ppm. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee peeled hard boiled eggs, handled soiled kitchen equipment, and then proceeded to wash hands with no soap. Informed operator on proper handwashing, employee properly washed hands.

High Priority - Nonfood-grade thank you bags used to stored wontons in walk in cooler.

High Priority - Raw beef stored over unwashed squash in walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Raw chicken stored over ready-to-eat chicken in walk in cooler. Operator reorganized. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution tested at 200ppm. Operator diluted solution which retested at 100ppm. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of employee cigarettes and lighter stored with items in dry food storage. Operator removed. Corrected On-Site

Basic - Soiled wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and back prep areas. Operator removed. Corrected On-Site

Basic - Working containers of sugar removed from original container not identified by common name near ice machine by back door. Operator labeled. Corrected On-Site

High Priority - Container of medicine improperly stored. Medication cream stored above cook line flip top cooler. The medication was removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw fish was stored over various sauces and edamame. The fish was moved to another cooler. Corrected On-Site

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. At the front counter, the boba pearls were not time marked. The pearls were prepared less than one hour ago. The owner placed a time mark. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat vegetables . Manager moved items Corrected On-Site

Basic - Food stored on floor. Box of food on the floor in the walk-in freezer, manager picked up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in restroom

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners for food. Manager removed paper towels Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by the cook line

Basic - Food stored on floor.boxes of food on the floor in the walk-in freezer. Manager picked up Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in the restroom

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse drink shakers, no sanitizer step. Employee rewashed cups in three compartment sink. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over bok Choi. Manager moved chicken at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated garlic in oil on cook line crash cart 64F, less than 30 mins per manger, moved to reach in cooler at time of inspection. Discussed Time as a Public Health Control with manager. Provided form. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash drink shakers in hand wash sink. Discussed with employee, employee wash/rinse/sanitized in three compartment sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon on poke menu not identified as raw. Employee marked items on menu at time of inspection. 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. Tuna and salmon offered raw. Provided operator with sign. Sign posted at time of inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw thawed tuna in storage area reach-in in sealed bag with label indicating product is to be removed.

Basic - Reuse of single-service or single-use articles. Box that chicken was delivered in reused to stored fried chicken.

Basic - Stored food not covered. Raw beef and fried chicken in freezer uncovered. Employee covered at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp Item removed to Walk In Coolere Corrective Action Taken

Basic - Floor soiled/has accumulation of grease behind Fryer

Basic - Grease receptacle lid open, broken, or missing.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

High Priority - Nonfood-grade bags used in direct contact with food. Observed at reach in freezer food stored in nonfood-grade bags.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed at walk-in cooler/prep area/cook-line food stored In cardboard boxes.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1.)Observed at up right reach in freezer raw chicken not commercially packaged stored over cooked/RTE food items not commercially packaged. 2.)Observed at chest freezer raw beef stored stored over cooked/ RTE food items not commercially packaged.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.)Observed at walk-in cooler raw chicken stored over cooked chicken 2.)Observed at flip top cooler raw shrimp stored over cooked pork.

Intermediate - Handwash sink not accessible for employee use at all times. Observed at kitchen hand washing sink blocked inaccessible.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at triple sink raw chicken thawing in standing water. Operator drained water and put under running water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket with wiping cloth 0ppm chlorine Operator added bleach Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed at back prep area 3 bins of different white powder substances not labeled.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 CS

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Rice scoop handle in contact with ice. Manager removed scoop Corrected On-Site

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