SUNDA NEW ASIAN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of chicken broth (50F - Cold Holding) stored by stove top. Operator states that it was for reheat and employee left it there less than 30 minutes. Operator reheating chicken broth at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. A large trash can stored in front of handwash sink at dish machine area. Operator relocated trash can away from handwash sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. A container with utensil stored in handwash sink at cook line. Operator removed items from handwash sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee's restroom. Operator provided paper towel at time of inspection. Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained with unapproved provider.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of diced tofu (50F - Cold Holding) stored by miso soup. Operator informed employee to put in ice bath. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed and rinsed knives in handwash sink at kitchen. A scoop stored in handwash sink at prep area at back kitchen. Educated employee about handwash sink for handwash only.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and cooling not properly time marked. Operator informed employee to properly time marked fried chicken in walk-in cooler.

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 - Equipment and utensils not properly air-dried - wet nesting.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored on reach-in cooler at cook line and sushi bar. Operator removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked pork belly (46F - Cold Holding) at prep area, employee moved to walk-in cooler; and shredded cabbage (49F - Cold Holding) at cook line, operator placed in ice bath. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pan of crispy rice cakes (103F-139F - Hot Holding) on hot line. Operator turned on heat lamp to reheat food items. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash cans at dish machine area. Operator removed trash cans from handwash sink. Corrected On-Site Repeat Violation

Intermediate - Oyster tags not marked with last date served. Oyster serving occasionally, all 4 tags were served on Sunday per operator and date marked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Small ice machine for crush ice in kitchen. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizing bucket stored on sushi bar counter top next to clean food containers. Operator moved to proper location. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (54F - Cold Holding) in walk-in cooler and cooked shrimp (46 - Cold Holding) in reachin cooler Observed employee place in walk-in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of seaweed stored in hand sink on service line Corrected observed employee remove Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cookline prep table Observed employee discard 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 phone stored on prep table Observed pink lunch box stored on bulk flour Corrected observed employee move Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water on cookline Observed employee place under cold running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on service line Employee labeled Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice on storage shelves has no handle. Chef removed bowl. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on reach in cooler on cooks line. Chef removed cloth and placed board at dishwasher.

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.

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 shrimp in walk-in cooler Corrected observed employee placed beef on bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed knife and utensils stored in hand sink on cookline and on hand sink on service line Corrected -observed employee remove Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store on prep table on cookline Corrected -observed employee remove Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed small container of Vaseline stored on service line prep table Corrected observed employee remove Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observe plastic containers wet nesting on storage shelf

Basic - Food not stored at least 6 inches off of the floor. Observed a box of apple cider vinegar stored on floor in back kitchen

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in bar cooler Corrected observed employee remove Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed spoon stored in hand sink in back prep area Observed hand sink in dish area blocked by trash can Corrected -observed employee remove items Corrected On-Site

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

Basic - Drain cover(s) missing. Missing on mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee discard Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on storage shelf

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on grill cart Corrected -observed employee remove Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One can of pineapple juice with deep dent on side of can.