BANH MI FACTORY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting boards. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks phone on prep table. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 75 F on counter, employee states they only keep it out for 2 hours. Discussed time as a public health control. Eggs 55 F, employee placed back in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 118 F, cooked beef 125 F in steam well. Discussed turning up the heat.

Intermediate - Equipment drain line draining into handwash sink. Drain line from tea machine going into handwash sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Pan lid in handwash sink, employee replaced removed at time of inspection. Corrected On-Site 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/ Observed 6 employees working with no certified food manager on site. Repeat Violation Admin Complaint

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. Person in charge states there are 12 employees and provided 1 food handler certification. 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. Cooked Beef, cooked chicken and other food items in reach in cooler not date marked.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Tape on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bag on cooler.

Basic - Food stored on floor. Box of vinegar on floor in dry storage. Creamer on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 122 F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled.

Basic - Single-service articles improperly stored. Paper towels on floor near back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

Basic - Working containers of food removed from original container not identified by common name. Container of creamer not labeled. 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/ Observed 4 employees working with no food manager on site.

Intermediate - No soap provided at handwash sink.

Intermediate - Equipment drain line draining into handwash sink. Brewing machine draining into handwash sink. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - Handwash sink not accessible for employee use at all times. Containers in handwash sink, operator removed at time of inspection. 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/ Observed 5+ employees working with no certified food manager on site.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for pork rolls held on time. Sent to operator at time of inspection.

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.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink near 3 compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in container of salt. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler.

Basic - Food stored on floor. Container of sugar on floor near door. Pork and multiple food items on floor in walk in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Old labels stuck to food containers after cleaning. Old label on container in storage.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on display cooler, employee inverted at time of inspection. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks not handle first, employee corrected at time of inspection. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Plant base powder not labeled, employee labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bag inside walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over chicken broth in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 65 F, pork pastry 73 F in display case, operator states that spring rolls are held out for four hours, advised using time as a public health control form.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 120 F in steam table, operator turned up heat at time of inspection. Corrective Action Taken

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. Heavy cream not date marked in reach in cooler.

Intermediate - Equipment drain line draining into handwash sink. Brewing machine draining into handwash sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special combination, grilled pork, grilled pork Patties, grilled chicken, pate and pork roll, pate jambon, pate pork, Veggie, meatball, Bulgogi beef, fried fish cake, spice chicken baguette sandwiches on the menu are not identified. Butter made with raw eggs are place on all sandwiches. Operator identified items on menu at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Chemical spray bottle near register. Operator labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup in container of sugar and salt.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dry storage.

Basic - Food stored on floor. Oil and onions on floor next to dry storage. Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water temped 110 F, operator turned up heat. Corrective Action Taken

Basic - Insect control device installed over food preparation area. Bug lite next to food containers.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing handle first above reach in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter, operator placed in sanitizer bucket. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor operator removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of creamer not labeled, operator labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Beef tenders and pastries on floor in walk in freezer.

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of matcha not labeled, operator labeled at time of inspection. Corrected On-Site