TRINI'S CHINESE BITES

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil (60F - Cold Holding) on cook line table.per operator held less than two hours. Not portioned or prep today.Operator move to cooler. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Observed license expired December 1 2023

Basic - Equipment in poor repair. Observed inside top of the freezer chest is separating exposing insulation.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At three compartment sink observed chlorine sanitizer bucket at 200+ Ppm. Operator diluted rechecked 100. Ppm Corrected On-Site

Basic - Equipment in poor repair. Observed inside top of freezer chest separating exposing insulation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glassfront cooler, carton of raw shell eggs above prepared cut vegetables. Employee moved to eggs to bottom of cooler. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket by triple sink reading 200ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. Corrective Action Taken

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. Bulletin provided to operator. Corrective Action Taken

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. FRLA expired 2022

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine solution 400 ppm. Operator added water Chlorine solution 100 ppm. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Main kitchen reach in cooler- observed raw chicken being stored next to raw shrimp. Operator moved raw chicken to bottom shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen cook line- observed container of chopped garlic and oil at 76°F operator immediately moved garlic and oil to cooler for quick chill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen hallway across from cook line- observed employee personal main being stored with dry storage foods.

Basic - Food stored on floor. Main kitchen cook line- observed container of cooking oil being stored on the floor. Operator removed oil from the floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Main kitchen deep freezer. Main kitchen deep freezer- observed container of water leakage from freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line- observed service spoon inside standing water at 80°F.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line-observed container of salt and sugar with no labeling.