THE ASIAN KITCHEN UT

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 79F. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside black reach in freezer in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and placed at dishwasher.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket by double door freezer.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 88F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil held on time was put away at end of night and was being reused the following morning.

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. No time stamp on garlic and oil,rice noodles. Chef added time stamp to items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by small refrigerator has a dishes stored inside it.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chemical test kit at time of inspection. 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/

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not washed before preparation avocado still has sticker on it inside reach in cooler.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : 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. Naila Conlaco hired one year ago has no food handlers certification. Warning - From follow-up inspection 2024-04-23: No food handlers certification for Naila Conlaco Admin Complaint

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Repeat Violation - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-04-23: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked tofu stored in non food grade paper towels. Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Oil and garlic held on time has no time markers.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.

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. Emailed operator employee health agreement paperwork. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink next to rice cooker. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler in kitchen area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up raw tuna with gloves on took off gloves and put on new ones starting working without washing hands. Had a discussion with 'employee about proper hand washing procedures. Employee washed his hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth on top of bread inside reach in cooler on cooks line.

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

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. Chicken held on time as a public health control has no time stamp. Manager added proper time markers to chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by kitchen entrance.

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as a scoop inside rice bin. Employee removed bowl from rice bin. Corrected On-Site

Basic - Equipment in poor repair. Gaskets inside reach in cooler are torn.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler lids. Chef removed knife and placed at 3 compartment sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler next to sauté station has buildup of mold-like substance and old food debris.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves overtop 3 compartment sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado's not washed before cutting avocado's still have stickers on them.

Basic - - From initial inspection : Basic - Food stored on floor. Gallons of grease stored on floor in dry storage area. Owner removed grease and properly stored it. Corrected On-Site Warning - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Warning - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Soiled dry cloth not stored in sanitizer solution. Cloth sitting on table next to cooks line. Employee properly stored cloth. Corrected On-Site Warning - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients next to oven. Repeat Violation Warning - From follow-up inspection 2022-09-06: Time Extended

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles on cooks line are broken and in disrepair.

Basic - Ice scoop handle in contact with ice. Employee removed scoop and properly stored it. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in cooler with ready to eat food. Employee removed drink. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung preventing proper air drying.

Basic - Working containers of food removed from original container not identified by common name. Containers of food have no labeling of ingredients.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cut ready to eat limes in reach in cooler on cooks line. Operator moved salmon to bottom shelf at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice noodles stored on reach in cooler temping at 52 °F (re-temped 49°), fresh garlic and oil mixture on prep table temping at 65°F (re-temped 60°) operator placed items in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with purple liquid next to three compartment sink. Operator labeled as surface sanitizer at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense rice in container under prep table.

Basic - Equipment in poor repair. Gasket time on reach in cooler by cooks line.

Basic - In-use tongs stored on equipment oven door handle between uses.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket chlorine solution testing at 200ppm, operator remade solution retested at 100ppm. Corrected On-Site