GAO RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm retested to 100 ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes not using wash rinse and sanitize method using a bucket of bleach with sponge on the side to scrub dishes

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food reach in cooler cooks line. Employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cold holding: cook lamb 47 f raw pork 47 f employee moved to freezer.2nd temp 43 f Ambient air temperature 55 f Reach in Cooler : cook beef 52 f cook shrimp 52 f cook fish 52 f cook rice 53 f cook pork 52 f time/temperature control for safety food was not held over 4 hours manager moved to walk in cooler 2nd temp Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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/ observed 5 employees no food manager on duty. Food manager showed up later on during inspection Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.by walk in freezer employee fixed machine Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside corner part

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 88 f by rice maker

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water In three compartment sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce in bag over ready to eat sauces walk in cooler employee removed to proper storage Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked sauce in Home Depot bucket operator moved food to a food grade container in walk in cooler.

High Priority - Raw animal food stored over or with unwashed produce.raw shelled eggs over unwashed produce walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cook pork 45 f operator placed in freezer 2nd temp 44 f Cold holding: reach in cooler on cooks line raw pork 47 f cook noodles 50 f raw squid 47 f beef rolls 48 f operator placed in freezer 2nd temp all to 43 f Raw shelled eggs: 64 f on counter operator moved to freezer 2nd temp 43 f Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Huong Truong

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Addressed with operator to re submit plans for whole establishment hood filters were moved from one side of kitchen to another. Hot holding steam table removed with reach in cooler and prep tables added down the middle of cooks line ovens on cooks line were moved. Ovens/stoves on cooks line were moved.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink on prep table

Basic - Employee eating in a food preparation or other restricted area. Employee drinking coffee on cooks line

Basic - Employee personal food not properly identified and segregated from food to be served to the public.employee food in reach in cooler cooks line operator removed. Corrected On-Site

Basic - Food stored on floor. Shortening on floor in box in kitchen / onions bags and produce in buckets stored on floor walk in cooler.

Basic - Ice scoop handle in contact with ice.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing on counter by rice. Operator moved to sink. Corrected On-Site