CILANTRO ASIAN BISTRO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Containers of raw chicken stored above containers of wonton dough I walk in freezer. Employee inverted. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Appetizer Station- ; 1) Shrimp Tempura (50F - Cold Holding) Chicken dumplings (49F - Cold Holding . Per Manager food items in unit more than 4 hours. Item not prepared or portioned today. See stop sale. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Appetizer Station- ; 1) Shrimp Tempura (50F - Cold Holding) Chicken dumplings (49F - Cold Holding . Per Manager food items in unit more than 4 hours. Item not prepared or portioned today. See stop sale. 2) Cooked sushi rice balls (50F- Cold Holding) Per Manager food item in unit less than 4 hours from walk in cooler. Chef moved back to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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 . Manager time marked 2PM-6PM Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in containers of ground white pepper and curry powder. Manager removed. Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. Appetizer Station flip top in cook line across from fryer. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door. Chef removed. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 100F. Manager emptied and add boiling water. Corrected On-Site Warning

Basic - Light shield damaged/in disrepair. In dish pit above dishwashing machine. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimps stored in standing water. Employee removed water and placed in walk in cooler. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind soup station and wall behind sushi station. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table throughout kitchen. Manager stored in sanitizer bucket. Corrected On-Site Warning

Basic - Working containers of oil removed from original container not identified by common name. Manager labeled squeeze bottle of oil. Corrected On-Site Warning

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water turned off at hand sink prep area behind kitchen. Per manager water turned off due to leak. Manager turned water back during inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Vegetable dumplings (56-58F - Cold Holding); Pork dumplings (58-60F - Cold Holding); Cooked duck (58-63F - Cold Holding); Shrimp shumai (58-63F - Cold Holding). Per manager food items in unit over 4 hours. Items not prepared not portioned today. Observed gasket torn. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- ; Vegetable dumplings (56-58F - Cold Holding); Pork dumplings (58-60F - Cold Holding); Cooked duck (58-63F - Cold Holding); Shrimp shumai (58-63F - Cold Holding). Per manager food items in unit over 4 hours. Items not prepared not portioned today. Observed gasket torn. See Stop Sale Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink at hand washing sink in kitchen. Manager provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of sauce in kitchen. Chef removed. Corrected On-Site

Basic - Container of oil stored on floor in kitchen. Employee elevated. Corrected On-Site

Basic - Equipment in poor repair. Gaskets of reach in cooler across from stove torn.

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door.

Basic - Plumbing system in disrepair. 1) Hand washing sink prep area behind kitchen leaks. 2) Triple sink faucet leaks.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall across from water heater in kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Coconut cream 190z can dented. Per Operator, can placed on prep table to return to supplier. See stop sale. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect landed on sealed box which stores cans of coconut cream in prep station. 1 live fly landed on the side of rack in prep station where cleaned dishes area stored in prep station. At end of inspection no live, flying insects observed. Warning

High Priority - Nonfood-grade bags used in direct contact with krab Rangoon in chest freezer in kitchen. Operator moved krab Rangoon into container. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp dumplings inside walk in freezer. Raw chicken owner vegetables inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station glass cooler #2 ; raw wahoo (45); raw tuna (45); raw salmon (45) held under 2 hours ago per operator, operator moved to reach in cooler for quick chill. Flip top cooler in cook line , tempura shrimp ; (45); cooked pasta (45); bean sprouts (46), salmon cream cheese roll (46°)held under 4 hours ago per cook, containers were overfilled, operator removed excess and moved to reach in cooler for quick chill. Tofu 55°f room temperature inside bowl in soup station held under 4 hours ago per manager. Operator moved to reach in cooler for quick chill. Corrective Action Taken Warning

Intermediate - Cutting board soiled in Sushi station. Operator moved to be washed rinsed and sanitized during inspection. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsing dishes in hand sink by front counter. Told operator hand washing sink is only for hand washing only. Operator moved dishes to ware washing area to be washed, rinsed and sanitized. Corrective Action Taken Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at 80°f inside employee restroom inside establishment and bar 77°f. Warning

Basic - Accumulation of dirty water inside ice scoop holder. Dust Pan portion used as holder next to ice machine. Operator cleaned snd sanitized during inspection. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense tempura batter in prep station. Operator removed Corrected On-Site Warning

Basic - Ceiling tile missing in employee restroom. Warning

Basic - Dead roaches on premises. 2 dead roaches on floor next to white standing freezer in dry storage room. 1 dead roach on wall in dry storage area. Operator removed dead roaches, cleaned and sanitized area during inspection. Corrected On-Site Warning

Basic - Employee water and juice containers on a food preparation table or over/next to clean equipment/utensils in kitchen. Operator removed Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers not air dry in prep station. Operator inverted and placed to air dry during inspection. Corrected On-Site Warning

Basic - Equipment in poor repair. Interior of door in microwave peeling in cook line. Warning

Basic - Ice buildup in reach-in freezer in dry storage room. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching brown rice inside container. Operator removed Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi rice scoop in prep station in standing water 85°f. Operator discarded water Corrected On-Site Warning

Basic - Oven has accumulation of black substance/grease/food debris in sushi station. Operator cleaned during inspection Corrected On-Site Warning

Basic - Tempura batter not not covered on prep table in prep station, boxes with lids stored above station. Operator covered tempura batter. Corrected On-Site Warning

Basic - Wall soiled with dust above chest freezer in cook line. Warning

High Priority - Raw shelled eggs stored over unwashed produce in reach in cooler in cook line. Operator moved raw shelled eggs and stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler/ reach in coolers in cook line,cooked shrimp (45); cooked chicken (46); bean sprouts (47) raw beef 46°f held under 4 hours ago inside unit. Some foods overfilled in containers. As per operator foods were placed in unit less than 1 hour ago. Operator moved foods to another reach in cooler for quick chill. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. Sushi rice at 90°f in Sushi station held overnight per manager. See stop sale Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. Sushi rice at 90°f in Sushi station held overnight per manager. See stop sale Warning

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in hand washing sink in Sushi station and in prep station. Operator removed Corrected On-Site Repeat Violation Warning

Intermediate - Soda nozzles in bar soiled. Operator cleaned and sanitized during inspection. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense sugar in dry storage area. Operator removed and placed scoop with handle. Corrected On-Site Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Containers of oil n dry storage area. Repeat Violation Warning

Basic - Ice buildup in Frigidaire reach-in freezer in dry storage area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in Sushi bar. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad reach in cooler in kitchen, cut lettuce 45°f Flip top cooler in cook line, raw shrimp 50°f. Operator stated foods prepped less than 2 hours ago. Operator placed on ice for quick chill. Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site Warning

Intermediate - Clam tags not marked with last date served. Warning

Intermediate - Establishment not maintaining clam tags for 90 days. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored inside hand washing sink in bar. Operator removed Corrected On-Site Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. Warning

Basic - Bowl or other container with no handle used to dispense rice in dry storage area. Operator removed Corrected On-Site Repeat Violation Warning

Basic - Buildup of soil residue on equipment doors . Avantco reach in freezers in kitchen. Warning

Basic - Food not stored at least 6 inches off of the floor. Oil containers on floor in dry storage area. Cases and bus pans with food stored on floor Inside walk in freezer. Repeat Violation Warning

Basic - Ice scoop handle in contact with ice in bar. Operator washed rinsed and sanitized during inspection. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled. Outer gasket in ice machine. Operator cleaned and sanitized during inspection. Corrected On-Site Warning

Basic - Soiled wet wiping cloth placed in use with fresh solution. In sushi station. Operator moved to sanitizer solution Corrected On-Site Warning