BIG BAMBOO ASIAN FUSION

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. Observed an employee bagging crispy won ton strips using bare hand contact. The employee was educated on bare hand contact procedures. The operator discarded the won ton strips. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed black non-food grade plastic containers used to store and in direct contact with multiple dry foods in dry storage.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee bagging crispy won ton strips using bare hand contact. The employee was educated on bare hand contact procedures. The operator discarded the won ton strips. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a spray pesticide stored near clean plastic containers in the storage area. The operator discarded the spray. Corrected On-Site

Intermediate - No soap provided at handwash sink near the bar. The operator provided soap for the hand sink. 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. The operator was unsalable to locate the written plan for time as public health control. The operator was emailed a new form. 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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored with to go sauce packets on the server expo line. The employee properly stored the cell phone. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and bracelets. The employees removed the jewelry. Corrected On-Site

Basic - Food stored on floor. Observed plastic bottled soda stored on the floor of the office. Observed boxes of unwashed avocados stored on the floor in the storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 100F standing water on the server expo line. The operator properly stored the utensils. Corrected On-Site

Basic - Stored food not covered. Observed cooked chicken stored uncovered in the glass door cold holding unit at the entrance to the cook line. The operator covered the cooked chicken. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution mixture. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen with grooves food stains on boards. Observed boards being put into dish for washing. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen with scrubbing pad inside of sink. Observed employee removing scrubbing pad. 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 chicken prepped in walk in cooler without a date mark on it. Observed employee date marking. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on ice shield. Observed employee cleaning ice shield. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered trash cans in ladies room, in stalls.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed bowls stacked wet nesting. Observed operator removing bowls to be re washed and stored correctly. Corrective Action Taken

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 of ice scoop touching ice, in server ally. Observed operator removing scoop and ice around where handle was touching. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board. Observed operator removing towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers soiled with debris. Observed employee cleaning gaskets. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers stored face up. Observed operator inverting properly. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed 2-5 gallon bucket of sauce being prepped without protective lids. Observed employee placing lids on sauces. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored mop head down in mop sink. Observed operator storing mop with mop head up. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 4 wet wiping cloths on top of prep table, randomly. Observed Operator remove cloths and put into dirty bin.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container without identifying label. Observed employee putting on identifying label. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bleach on shelf beside two bags of onions. Observed operator moving bleach to proper location.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen stained with food stains on them.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink near three compartment sink with food debris inside sink. 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 beef on a stick without date marking in reach in, stand up cooler, by make line. Observed cut meats in walk in cooler without date markings.

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime build up inside dishwashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on all reach in coolers food debris build up on back side of handles. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards through out kitchen with groove marks on them. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave in kitchen, above hand sink with dried on food debris inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in coolers in kitchen, soiled.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons in quart containers stored handles down. Observed operator inverting to handles up. Corrected On-Site Repeat Violation

Exit door locked. For reporting purposes only. Observed back exit door by restrooms locked. Observed operator un lock door. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance on cutting boards in sushi bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked in sushi bar. Observed operator removing items blocking the sink. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black mold like substance on ice shield in dry storage area. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen and sushi bar, reach in cooler handles with food debris build up on them. Observed cooks starting to clean. Corrective Action Taken Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Observed in handicap stall waste receptacle with out a lid Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards throughout kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic drinking glasses wet nesting in server area. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed soup spoons in container with handle down. Observed operator giving spoons to employee to correct Corrective Action Taken Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers not inverted on cook line and sushi line. Observed operator inverting properly Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed chicken on cookie sheets, on speed rack, in freezer not covered. Observed employee covering chicken Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Observed operator remove and hang up properly. Corrected On-Site Repeat Violation

Exit door locked. For reporting purposes only. Observed exit door by restrooms locked. Observed operator unlock door. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over washed vegetables in the glass door cooler in the kitchen. The operator pro stored the raw shrimp. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw salmon in the reach in cooler on the cook line nearest the hand sink. The operator properly stored the raw foods. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee change paper towels with gloves on then wash gloved hands before handling clean equipment.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna advertised on the menu. Escolar is used in place of white tuna. Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish for sushi not identified as raw foods.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the hand sink at the end of the cook line. The operator provided paper towels for the hand sink. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the probe thermometer at 120F at room temperature.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator was printed and displayed the consumer advisory. Corrected On-Site

Basic - Buildup of food debris/soil residue on reach in cooler door handles.

Basic - Covered waste receptacle not provided in women's public restroom and employee restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food prep surface in the wait station. The operator properly store the employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones and keys stored on shelves near packaged foods on the cook line. The operator properly stored the personal belongings. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans not properly air dried in the dish area. Repeat Violation

Basic - Food stored on floor. Observed plastic containers of chicken stored on the floor in the walk in freezer.

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 for flour, breadcrumbs,and salt not stored above the food products.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the scoop for rice stored in 121F standing water. The operator placed the scoop in the dish area. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in the glass door cooler in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the piping above the cook line soiled with grease.

Basic - Spoons stored upright with the food-contact surface up near the steam table. The operator properly stored the spoons. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. The operator discarded the solution mixture. Corrected On-Site

Exit door near public restrooms locked. For reporting purposes only. The operator unlocked the exit door. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed cutting boards in sushi bar with accumulation of black mold like substance on them

Intermediate - Handwash sink not accessible for employee use at all times.observed blocked hand washing sink in sushi bar. Observed manager remove items blocking sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in kitchen on left side by grill with steel wool scrubber inside it. Observed cook removing and throwing away into trash Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards in sushi station

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some wet nesting on drying racks in dish area

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed microwave coating on inside pealing Office Work.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored with handles down instead of up. Observed Manager hanging employee re wash utensils and store properly

Basic - Stored food not covered. Observed several bus tubs with food prep in them with out any coverings for protection on them Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm on test strip. Operator replaced the sanitizer solution. Corrected On-Site Repeat Violation

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. Observed raw chicken over raw beef at Walk in Freezer. Operator switched the food items. Corrected On-Site Repeat Violation

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. Observed sushi rice at front counter sushi station. Operator time marked the food item. Corrected On-Site Repeat Violation

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at soda nozzles next to sushi station. Repeat Violation

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/. Person in Charge: Qiang Liu.

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.

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. Repeat Violation

Basic - Food stored in a prohibited area. Observed flour below soap at cookline handwash sink. Operator removed the flour to a safe place. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items at Walk in Cooler. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0ppm on test strip. Operator set up 3 compartment sink. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Walk in Cooler. Operator switched the food items. 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. Observed raw chicken over raw beef at Walk in Freezer. Operator switched the food items. 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. Observed garlic oil at cookline. Operator time marked the food item. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed creamer at wait station. Operator date marked the food item. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the equipment. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing area and kitchen handwash sink. Operator placed paper towels at handwash sinks. Corrected On-Site

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.

Basic - Ice scoop handle in contact with ice. Observed at soda fountain ice bin. Operator removed the handle from touching the food item. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed multiple salt containers at cookline. Operator labeled the food items. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in sushi bar: tuna (48F - Cold Holding); salmon (50F - Cold Holding). Operator states that sushi bar cooler was open for an extended period of time due to lunch rush. Operator instructed employees to keep the cooler closed for cooling. Observed in kitchen: Bean sprouts on counter (64F - Cold Holding). Operator moved item to cooler. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had incomplete plan, helped operator fill out plan. Corrected On-Site

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. Observed employee food training certificates for 5 employees.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in sushi bar area.

Basic - Bowl or other container with no handle used to dispense food. Observed container used as scoop in starch in kitchen. Repeat Violation

Basic - Cloth used as a food-contact surface. Observed cloth covering cut produce.

Basic - Dead roaches on premises. Observed 2 dead roaches near mop sink. Operator cleaned and sanitized area. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on food line. Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed soft wood style bowl for sushi rice. Repeat Violation

Basic - Food stored on floor. Observed operator preparing food on floor kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 110F. Operator added new hot water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in coolers on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in coolers on cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cook line across from wok station.

Basic - Stored food not covered. Observed multiple items without cover in walk in cooler.

Basic - Wood food-contact surface not properly sealed. Observed unsealed wood shelves in dry storage area. Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice in garbage can Warning - From follow-up inspection 2021-11-22: Operator stated they have order food grade containers. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on cookline torn Warning - From follow-up inspection 2021-11-22: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed a pot and utensil stored in hand wash sink by cook line. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinsing a pot and utensil in hand wash sink by cook line. Discussed with operator importance of using hand wash sink only for hand washing.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food and grease build up on microwave door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between equipment on cook line. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in prep area. Operator removed. Corrected On-Site Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice and flour not labeled. Operator labeled. Corrected On-Site