BAMBOO-HEALTHY FOODS

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon stored at kitchen low boy bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (109F - Cooling for 1 hour at 9:35, 103F at 10:00) in deep filled covered container in prep area reach in. Operator removed top and mixed item to help increase cooling rate. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance - surface cleaner not labeled at triple sink. Operator labeled. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged salmon stored at kitchen low boy bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-09-08: Time Extended

High Priority - Quaternary warewashing sanitizing solution in triple sink exceeded the maximum concentration allowed. Tested at 400 ppm. Operator diluted solution with water, retesting at 200ppm. Corrected On-Site

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

Basic - Ice scoop handle in contact with ice. In the ice machine. The scoop was repositioned. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. At the back door

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler by back door- raw marinated chicken 49-53F at 10:05 AM- (cooling overnight)- food packed inside container and portioned in plastic bags- at current rate of cooling food will not reach 41F- see stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler by back door- raw marinated chicken 49-53F at 10:05 AM- (cooling overnight)- food packed inside container and portioned in plastic bags- at current rate of cooling food will not reach 41F- see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by cookline- strainer with strawberries inside- operator removed. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Raw fruits/vegetables not washed prior to preparation. At front counter cooler - in use kiwis and avocados with stickers still attached- educated operator employee removed. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes then touch food container. Employee removed gloves and washed hands then put new gloves on

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken, Shrimp and Beef. Manager removed chicken to a different cooler. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone and put on gloves and perform food service on cook line. Operator had employee wash hands and change gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic in soy and oil (71F - Cold Holding), per operator product was mad 2 days ago and left on counter at room temperature for later use. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in soy and oil (71F - Cold Holding), per operator product was mad 2 days ago and left on counter at room temperature for later use. See Stop Sale.

High Priority - Toxic substance/chemical improperly stored. Observed cleaning supplies stored above clean utensils and pots at warewashing station and veggie cleaning solution stored above food service counter. Operator removed items and stored below counter. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on counter at front of establishment. Operator removed and stored appropriately. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches engaged in food service on cook line. Operator had employees remove watches. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled oil and soy sauce on cook line. Operator labeled appropriately. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef stored above Fish Owner switched items around Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Employee removed and sanitize scoop Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Employee replaced bucket with Chlorine sanitizer and water only. 100ppm Corrected On-Site