HAPPY WINGS AND FRIED RICE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Fried egg rolls 92F-100F @3:30 cooling since 2:30 rechecked 86F-90F at this rate items will not cool to 70F. Operator placed in reach in freezer to quickly chill. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above marinated beef in three door glass reach in. Operator stored correctly Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed hose attached to faucet missing vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bowl and cup stored in hand washing sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to HVAC operator provided Corrected On-Site Repeat Violation

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 per operator prepared 11/15 not date marked Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Single door reach in freezer. And reach in coolers Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Front counter

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed plastic container of cooking oil stored on kitchen floor

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops of rice and sugar containers

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area back kitchen

Basic - Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles with oil soy sauce vinegar not labeled. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line At room temperature ; French fries (80F - Cold Holding); chicken wings (56F - Cold Holding); cooked eggs (56F - Cold Holding); cooked rice (56F - Cold Holding). Operates states put out at 2 pm about 1/2 hour. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic bucket, and spray bottles in sink at Observe at rear kitchen hand sink next to HVAC.. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observe at rear kitchen hand sink next to HVAC. Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork that was made yesterday and portioned and diced up today, not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Observe at door handle at one door refrigerator. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed whole ceiling above mop, sink, and bus pan storage.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Repeat Violation Admin Complaint

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at cook line hand sink . Repeat Violation Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles, not labeled oil, red substance black substance .

High Priority - Food with mold-like growth. See stop sale. Observed mold like growth inside rice vinegar bottle stored in back prep area. Operator discarded. Stop sale. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef liver, not commercially packaged, stored above bagged ice inside reach in freezer in back kitchen area. Operator properly stored. 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. Observed display cake// cheesecake (60F - Cold Holding). Per operator, food not prepped or portioned today; per operator, food stored inside cooler over night. Stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed display cake// cheesecake (60F - Cold Holding). Per operator, food not prepped or portioned today; per operator, food stored inside cooler over night. Stop sale. Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Observed manager Eric Garcia Monroy has no knowledge of reporting responsibilities. Reviewed reporting responsibilities with manager. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed bowls stored inside hand wash sink at cook line. Operator removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food dumped inside hand wash sink in back prep area. Employee cleaned sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in back area. Operator provided. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored inside fries container at cook line. Employee replaced with scoop. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food residue on all cooler doors in back kitchen area. Employee cleaned during inspection. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact with food, inside salt and msg bins at dry storage shelf. Operator removed. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in back prep kitchen. Employee removed. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at cook line hand wash sink. Operator provided. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease reside on shelving and walls, in kitchen, where spices are stored. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee cup stored above food for customers, inside reach in cooler in back area of kitchen. Employee removed. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice (51F - Cooling)in reach in deep bus pan . Per operator held out or temperature for 24 hours. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (51F - Cooling)in reach in stored in over stack deep bus pan . Per operator held out or temperature for 24 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese pc (71F - Cold Holding); ranch pc (58F - Cold Holding) sitting on top of ice machine out at room temperature. per operator held out of temperature less then 1 hour. Not portion or prepared today. Operator placed in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (51F - Cooling)in reach in stored in over stack deep bus pan .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bags of krab, dice ham, cooked shrimp prepared more than 24 hours not date mark

Basic - Buildup of food debris/soil residue on equipment door handles. True 2 door glass reach in

Basic - Floor soiled/has accumulation of debris. In between and behind reaching coolers in prep area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris by small flip top cooler

Basic - Single-service articles improperly stored. Box of hinge to go containers on floor in kitchen

Basic - Stored food not covered. Multiple containers of rice in reach in cooler not covered Multiple trays of egg rolls not covered in reach in freezer

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. Operator added more quaternary rechecked 200 Ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Storage container for flour on shelf at prep station surface soiled with food debris, mold-like substance or slime.

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer batteries needed to be replaced not operational.

Basic - Equipment in poor repair. Gaskets torn on three door glass reach in cooler torn

Basic - Floor soiled/has accumulation of debris under rice cooker table and though out kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two door glass reach in.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed various shelves though out kitchen.

Basic - Stored food not covered. Observed multiple trays of eggs rolls stored uncovered in reach in freezer. Observed pork shrimp chicken egg rolls stored not covered in reach in freezer on cook line Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind rice cookers. On cool line behind fryers and wok station

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 Ppm rechecked 200 Ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink with utensils at dish wash area. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen. Operator removed. Corrected On-Site

Basic - Stored food not covered. Observed chicken rolls, pork rolls, and shrimp rolls uncovered in reach-in freezer at kitchen area. Operator covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table at kitchen area. Operator placed in sanitizer solution. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls stored in card board box lids in glass door cold holding unit in back area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat foods in glass door reach in cooler in back area.

High Priority - Toxic substance/chemical improperly stored. 2 Spray bottles hanging on sink in cooks area. Corrected On-Site

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/

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. 2 employees

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, cooked rice, egg rolls

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In dry storage area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to 3 compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (78F - Cold Holding)on prep table in kitchen. 6flats of raw shell eggs at room temperature. Operator states eggs out less than four hours. No one actively observed handing eggs. Eggs placed in cooler Corrective Action Taken

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. Rice at cook line. Operator states rice put put at 2 pm. Time marked.

Intermediate - Handwash sink used for purposes other than handwashing. Bleach bottles stored in hand sink in back prep area.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - Food stored on floor. Buckets of mayo on floor in dry storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chicken wing refrigerator unit. Two door refrigerator unit at fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tier rack at fryer unclean.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to Utensils rack Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Stored food not covered. Cooked rice

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 6 flats of eggs at prep table at room temperature. Moved to cooler. 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 and the time removed from temperature control cannot be determined. Fried rice and cooked chicken wings identified on written procedures without time mark. Owner marked times on posted dry erase boards. Corrected On-Site

Intermediate - No paper towels provided at handwash sink. Provided at kitchen hand sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish station area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table, shelves and window sills at prep station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Owner added bleach to 100 ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. Labeled. Corrected On-Site