NEW BAMBOO EXPRESS

Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink by barbecue stove in kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By barbecue stove in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw dumpling meat stored over tofu in walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of rice and other food debris in handwash sink next to barbecue oven in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, fried chicken wings and various cooked food in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 80 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line Cold Holding: diced roast pork 45 F, cooked shrimp 45 F, pool egg 50 F, raw beef 48 F, raw chicken 49 F. Operator moved time/temperature control for safety food to walk-in freezer. Re temped: diced roast pork 40 F, cooked shrimp 39 F, pool egg 43 F, raw beef 40 F, raw chicken 41 F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads and food debris in hand wash sink at sushi station in kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna was still solid frozen thawing in reach-in cooler at sushi station. Operator cut opened package 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 stored on top shelf in glass door reach-in cooler in kitchen. Operator rearranged items to prevent cross contamination. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and scrubbies in handwash sink at prep area and cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep area and front service counter. Operator provided at time of inspection. Corrected On-Site

Basic - Food stored on floor. Multiple cases of meat stored on floor in walk-in freezer. Operator moved items to shelves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken thighs stored over cooked pork and cooked chicken in walk-in cooler. Pooled egg stored behind cut onion and other cut vegetables in reach-in cooler on cook line. Raw shrimp stored over cooked breaded chicken in reach-in cooler at kitchen. Operator moved shrimp to lower shelf. Corrective Action Taken Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing bucket stored in handwash sink at sushi station. Operator removed. Observed food debris and scrubbing pads stored in handwash sink at BBQ stove area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork and cooked shrimp in walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 87 F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink stored in glass door reach-in cooler. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pooled egg stored behind diced onion and diced carrots. Operator rearranged items to prevent cross contamination. 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 - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line. Operator provided. 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.

Intermediate - Spray bottle containing toxic substance not labeled. 1 at front service counter and 1 at kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at front food service area next to food and single service food utensils. Employee moved to proper dining area. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front service counter and over reach-in cooler on cook line. Operator removed. 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. Employee cellphone stored on prep table at kitchen. Operator removed.

Basic - Food stored on floor. Cooking oil on floor at cook line. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 82 F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Handwash sink soiled with food debris at cook line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dry food storage shelves have accumulation of soil residues. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Multiple containers stored in handwash sink at sushi prepping area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site

Basic - Food stored on floor. Raw chicken and cooked meat stored on floor in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets. Hood filters. Exterior of the cooking equipments on cook line.

Basic - Stored food not covered. Breaded chicken and cut broccoli in walk-in cooler.

High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked shrimp in reach in cooler container mixed with raw shrimp. Operator removed Cooked shrimp during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 53 f sitting out on table . Employee moved to walk in cooler. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer not labeled.

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in fried rice pot on cooks line. Operator removed. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Sauce buckets on floor. Operator removed from floor. Raw meats in walk-in in freezer soiled. Employee removed from floor. Single service sodas on floor by can storage rack. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in rice bin by back screen door. Operator removed during time of inspection.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 83 f employee removed water.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 40 ppm retested to 100 ppm Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Household bleach employee went to store and purchased bleach during inspection Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pork, cooked chicken

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 - Bowl or other container with no handle used to dispense food. In rice 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. Shoes on dry storage shelf Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters cooks line

Intermediate - Spray bottle containing toxic substance not labeled. Labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soup containers with no handles stored in white rice and fried rice warmers. Operator removed containers. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at cook line. Operator discarded. 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 cellphone and keys stored over reach-in cooler at cook line. Removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a bucket of soy sauce stored on floor at kitchen. Observed a case of bottle water stored on floor at front counter. Operator moved items to shelves. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed a box of plastic soup containers stored on floor at dining area. Operator moved to shelf. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed from floor. Corrected On-Site