DUMPLING KING

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen flip top cooler observed raw shell eggs over ready to eat soups. Operator properly stored food Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time controlled boba pearls and cooked chicken wing. Provided time as a public health document to operator to print and fill

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container. Operator removed bowl and replaced with scoop with handle Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee in back of kitchen portioning food without hair protection

Basic - Food stored on floor. Container of scallion pancakes stored on floor in walk in freezer. Operator elevated foods Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen right microwave interior soiled with food debris. Operator cleaned interior Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water. Operator turned on flowing water to thaw shrimp Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee opened beverage container and drank, reclined container and proceeded to prepare food item without first washing hands. Reviewed with employees and manager proper procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, container of raw shell eggs on shelf above containers of prepared soups. Employee moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of cookline, cooked wings (68-72F - Hot Holding). Per employee cooked approximately 1 hour and holding under no temperature control to reheat as needed. Employee added items onto time control and placed time mark to 3:00pm. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Lime buildup on interior of doors of dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Plastic pint containers in rice warmer at cookline and bulk rice in storage area. Manager removed containers. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.

Basic - Employee eating in a food preparation or other restricted area. Employees eating and drinking at cookline evidenced by bowl with cooked eggs and beverage containers on prep tables at cookline. Advised employees to remove good and beverages from cookline area.

Basic - Stored food not covered. Open bags of rice and flour in storage area not covered/closed to protect contents. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic forks and spoons at kitchen expo station not stored with handles presented in same direction.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to prepare food item after handling dirty equipment without first washing hands. Reviewed with manager to translate to employee proper handwashing procedures. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, bag of cooked diced chicken in same container as whole pork shoulder. Manager removed chicken from container. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. New form provided.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In cookline fliptop lower cooler, prepared foods received frozen from commissary kitchen not being date marked when thawed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen prepared foods received from commissary kitchen not date marked when prepared. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk containers of rice and sugar. Manager removed both. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items in cookline fliptop lower cooler on shelf with public foods. Employee moved items to employee good refrigerator. Corrected On-Site

Basic - Stored food not covered. In dry storage open bags of rice and flour not covered/protected. Employee placed both into buckets with covers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt, and MSG containers at cook line not labeled. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw ground pork above container of raw chopped cabbage and cartons of eggs above containers of cooked cabbage. Employee rearranged all items for proper storage. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen soup / dish bases received from commissary not dated marked when received and placed in cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk sugar in dry storage. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table by containers of spices at end of cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen reading 0ppm chlorine. Employee replaced with new at 100ppm chlorine. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, salt, and msg at cook line not labeled. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw shrimp on shelf above container of salsa and container of peeled raw garlic. Manager moved shrimp to bottom shelf to properly separate. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on walls of ice machine bin at front counter.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) Multiple squeeze bottles of oils at cook line not labeled. 2) Containers of salt, sugar, and msg at cook line not labeled.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched nose , got a clean container and went inside walk in cooler. Told operator to wash hands and change gloves. Operator complied Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over liquid ginger inside walk in cooler. 1.Operator moved raw shelled eggs to bottom shelf snd stored correctly. 2. Raw chicken stored over cooked pork inside walk in cooler. Operator moved cooked pork above raw chicken. 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. Cooked Tapioca using Time as a public health control form without time marking at front counter. Cooked tapioca held less than four hours ago. Operator placed time mark on container during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in cook line used to rinsed towels. Educate operator hand wash sink is for hand washing only.

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/. May He , manager on duty at time of inspection without manager certification. Violation will be reviewed at the next routine inspection.

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.

Basic - Food not stored at least 6 inches off of the floor. 1.Fryer oil, msg and sugar containers on floor in kitchen. 2. Raw pork on floor inside walk in freezer. Operator elevated Corrected On-Site Repeat Violation