KIN ASIAN STREET FOOD

High Priority - Employee washed hands with no soap. Employee washed hands without soap. Educated employee about proper handwashing procedures and employee washed hands with soap. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored in flip top cooler at (46 F -cold holding ). Per operator, food not prepped or portioned today, food was held in reach in cooler and moved to flip top cooler, and held for approximately 3 hours. Advised employee to move food to freezer to quick chill. Food was moved to freezer.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer at over 200 ppm. Manager corrected to 100 ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink, without taking off gloves. Educated employee on proper handwashing at handwashing sinks only. Employee took off gloves and washed hands at handwashing sink. 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. Emailed poster to manager.

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed prepped cabbage in handwashing sink in kitchen. Educated employee on using handwashing sink for handwashing only.

Basic - Employee with no hair restraint while engaging in food preparation. Several employees preparing food without hair restraints. Educated employees on wearing hair restraints. Employees put on hair restraints. Corrected On-Site

Basic - Food stored on floor. Cases of water in plastic bottles, and buckets of soy sauce stored on floor in kitchen. Employee placed items on shelves. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of True reach in freezer in kitchen soiled with dust.

Basic - Single-service articles improperly stored. Box of single service cups stored in floor next to stand up freezer. Manager placed on shelf. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer bucket stored on floor under handwashing sink at front counter. Manager placed bucket on table. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, cooked eel (45F - Cold Holding), not prepared or portioned today. Operator stated item was moved from bottom of flip top cooler to top portion and held approximately 2 hours. Advised operator of proper cold holding parameters.

Intermediate - Spray bottle containing toxic substance not labeled. At dish area, unlabeled spray bottle with chemical. Advised operator that all spray bottles must be labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance in interior.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At sushi bar, employee cell phone stored over prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At kitchen, oil, bag of rice stored on floor. Operator moved items to shelf. Corrected On-Site

Basic - Uncleanable knife block in use to store knives.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with operator hand washing in handwashing sinks only.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In reach in freezer, employee beverages stored.

Basic - Food stored on floor. By back door, oil stored on floor.

Basic - Single-service articles not stored inverted or protected from contamination. By reach in coolers, to go containers stored not inverted to protect from contamination

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting green onion with no gloves. Discussed bare hand contact. Employee washed hands then put gloves on Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front counter not labeled

Basic - Bowl or other container with no handle used to dispense food. In dry storage area, cup used to dispense sugar. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In white chest freezer in kitchen, food stored in thank you bags. Operator removed and out food into food grade bags. 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. Rice being held on TPHC. Emailed Time as a Public Health control for operator to fill out.

Basic - Bowl or other container with no handle used to dispense food. At dry storage, cup used to dispense sugar. Operator removed. Corrected On-Site

Basic - Food stored on floor. Fryer oil, bag of sugar, and to go container stored on floor at back door. Operator paced items on shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At back door in rice bin, cup with no handle used to portion. Operator removed.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, scoop with handle touching raw chicken. Operator removed, washed and replaced with scoop handle above rim. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At sushi bar, avocados not properly washed before use. Stickers not removed before washing. Operator removed stickers then washed avocados. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Observed inside reach in freezer in kitchen: raw shrimp, not commercially packaged, stored over cooked pork short ribs, not commercially packaged. Operator removed and properly stored. 2)Observed inside reach in freezer in kitchen: raw chicken, not commercially packaged, stored over cooked pork short ribs, not commercially packaged. Operator removed and properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter Low boy cooler// bean sprouts (45°-47°F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 2 hrs. Operator moved bean sprouts to reach in cooler for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing lettuce at hand wash sink next to three compartment sink in kitchen. Advised employee hand wash sink used only for hand washing. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and back pack hanging on side of dry storage shelf in kitchen, next to to go bags. Operator removed and properly stored. Corrected On-Site

Basic - Food stored on floor. Observed frying oil jugs stored on floor next to back door in kitchen. Operator properly stored. Corrected On-Site

Basic - Single-service articles improperly stored. Observed case of to go containers stored on floor next to back door in kitchen. Operator removed and properly stored. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) Corrected to 50ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-10-28: Same. No thermometer provided Time Extended

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. Cooked, cooked, frozen and defrosted pork in multiple containers with no dates. Discussed with owner date mating requirements.

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. Some employees expired on 8/1/2021. Owner will update with new certificates.

Basic - Cloth used as a food-contact surface. Wiping cloth on sushi rice. Cloth removed and layer removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, table fan and mop sink area soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of tall reach in cooler at cook line.