BITES ASIAN BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Observed raw salmon stored with ready to eat eel. - Observed raw salmon stored with ready to eat imitation krab.

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. Observed in front counter cooler; shrimp (49F - Cold holding ); fish roe (49F - Cold Holding); asparagus (46F - Cold Holding) Observed in front counter low boy; sea weed salad (46F - Cold Holding); tuna (52F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front counter cooler; shrimp (49F - Cold holding ); fish roe (49F - Cold Holding); asparagus (46F - Cold Holding) Observed in front counter low boy; sea weed salad (46F - Cold Holding); tuna (52F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice stored in reach in cooler in kitchen not date marked. PIC date marked. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed avocado with tags stored next to cucumber.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored mop in a way to allow proper air drying. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Andres B. Employees over 60 days with no proof of training. Warning - From follow-up inspection 2023-11-15: Time Extended

Intermediate - - From initial inspection : 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. Form sent to Manager to be printed and completed. Corrective Action Taken Warning - From follow-up inspection 2023-11-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen hood vent Observed an accumulation of grease above cooking unit. Warning - From follow-up inspection 2023-11-15: Time Extended

Intermediate - - From initial inspection : 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. Reviewed and emailed bodily fluid cleanup procedures to operator. Corrective Action Taken - From follow-up inspection 2023-06-28: Observed same. Time Extended

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. 2 expired certificates out of 4. Warning - From follow-up inspection 2022-07-07: Time Extended

High Priority - A) Raw animal food stored over/not properly separated from ready-to-eat and other raw products according to minimum cooking temperature. Observed raw chicken stored above carrot string, raw shrimp, cooked wonton in storage double door cooler. B) 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. Observed prepared unpackaged chicken stored above prepared potato, raw fish, raw crab, noodles in storage freezer. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on rear cook line touch mask multiple times while handling curry dish, rice and other products being cooked and handling utensils. PIC had employee wash hands. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink at wait station empty of paper towels. PIC restocked at time of inspection. Observed handwash sink on cook line missing paper towels at dispenser. PIC provided at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen cracked and drooping, light fixtures also damaged and inoperable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on kitchen line heavily grooved with cut marks and discolored.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water and tea stored on top of make table on cook line. Operator removed and stored appropriately. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed gaskets of storage double door cooler torn. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. PIC removed from door handle. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container of spices in wait station unlabeled. PIC labeled with common name. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees on cook line touch mask and glasses while working with clean utensils. Operator had employees change gloves and wash hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw spicy tuna stored over cooked salmon in sushi bar lowboy. Operator removed spicy tuna and stored on bottom shelf in cooler. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vent in rear kitchen area, Repeat Violation

Basic - Equipment in poor repair. Observed prep reach in cooler with torn gaskets.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed and stored tongs appropriately. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in rear kitchen area missing shield.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in reach in on sushi line. Operator removed employee drink and stored appropriately. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cook line not in solution between uses. Operator removed and stored in solution between uses. Corrected On-Site Repeat Violation