KIRIN RESTAURANT

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.

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. Emailed poster to manager. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed pot in handwashing sink opposite steam table. Operator removed during the inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at entrance to dish washing area. Operator provided during the inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink at entrance to dish washing area. Operator provided during the inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink at entrance to dish washing area. Operator placed paper towels above sink until dispenser is repaired. Corrective Action Taken

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine in wait station has Accumulation of black/green mold-like substance . Operator cleaned during the inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In ware washing area ceiling tiles have water damage and hanging. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. At cook line has cut marks and is no longer cleanable

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line soiled with food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cook line soiled with grease. 2. Flip top opposite entrance door of kitchen soiled with food debris. Operator cleaned during the inspection. Corrected On-Site Repeat Violation

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. Dishwasher put up clean dishes immediately after rinsing and loading dirty dishes without first washing hands. Reviewed proper handwashing with dishwasher, dishwasher washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). In walk in cooler, raw duck stored over raw peeled onions in walk in. Manager rearranged for proper storage. 2). In low boy cooler by end of cook line, bowl of raw beef stored over cooked egg custard. Manager rearranged for proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook went outside of building and touched door handle when returning and immediately touched raw beef to prepare without washing hands and changing gloves. Reviewed with employees proper handwashing procedures and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PREP TABLE// Bean sprouts ( Cold Holding-67F), Cooked mushrooms (47F - Cold Holding); Peas and carrots (65F - Cold Holding). Per manager all foods prepped 2 hours ago. Manager placed in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen hot box, baked stuffed pork bread (117F - Hot Holding). Per employee in hot box approximately 1 hour. Employee returned to oven to reheat. Corrective Action Taken

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. Provided printed poster to manager. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with black mold like buildup at dishwasher area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Manager replaced. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black substance in the interior of the ice machine/bin at front area salt container. Mold like buildup along baffle in ice machine bin.

Basic - Bowl or other container with no handle used to dispense food. Cup without handle stored in container of salt in back prep area. Manager removed cup. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 3 ceiling tiles in dishwasher area with water damage.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open container of water stored on shelf above prep table and next to clean plates. Manager removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front service area reach in cooler, employee food stored next to public beverages. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table near walk-in cooler in kitchen. Manager removed. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in container of water on table in front service area at 77 F. Manager dumped water from container. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under round cutting board on prep table by walk-in cooler. Employee removed cloth. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in front service area soiled with food debris .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of low boy cooler at end of cook line soiled.

Basic - Stored food not covered. Dried tea leaves in containers in front service area uncovered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on top of prep table at back of kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10 ppm at front service area. Employee corrected to 100 ppm. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator touched raw pork then immediately washed his hands without soap, for less than 10 seconds

High Priority - Employee washed hands with no soap. Operator touched raw pork then immediately washed his hands without soap, for less than 10 seconds

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken (half cooked) on top of a box of beer in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 1)In white reach in freezer by back exit, raw chicken with raw pork, on same level. 2)Raw chicken over box of raw fish

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwashing sink by entrance, no paper towels Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk in two door glass front cooler, not properly segregated.

Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. No gratuity notice disclosed. Menu does not have automatic gratuity notice, and receipts only specify optional suggested tips.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer build up of ice around interior of door. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Near back exit on table left side of handwashing sink. Knives held in between table and wall.

Basic - Single-service articles not stored inverted or protected from contamination. In kitchen, top shelf, aluminum containers not properly inverted

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In 2 door reach in freezer by walk in cooler, tray of raw non commercially wrapped beef in speed rack above tray of prepared karbala rangoons. Employee began rearranging trays to proper separate. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door lowboy cooler at end of cook line, tray of raw pork dumplings on top of open container of oyster sauce. Employee rearranged cooler for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In 2 door reach in freezer by walk in cooler, tests of wrapped raw chicken in speed rack above trays of wrapped raw pork. Neither item commercially wrapped. Employee began rearranging items to properly separate. 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. New dishwasher hired less than 2 weeks not informed of reporting responsibilities. Form provided to be completed when employee arrives to work.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of sugar by back door. Manager removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep table opposite cook line, knives between table and hand sink splash guard. Manager removed knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water at wood prep table not labeled. Employee labeled. Corrected On-Site