COMBO WOK

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

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.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw Chicken stored overtop unwashed vegetables inside walk in cooler. Manager removed and properly stored chicken. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on reach in cooler have old food debris buildup on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored overtop food preparation table in kitchen area. Manager removed and properly stored employee drinks. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area.

Basic - Food stored on floor. Cans of soda stored on floor on front line. Manager removed soda from floor and properly stored soda. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket in back kitchen area. Manager removed and properly stored mop. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed multiple cases of raw chicken stored over bagged unwashed vegetables in walk in cooler. Operator had employee move chicken to different lower shelf during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Some cutting boards in kitchen are stained at time of inspection. - Can opener soiled with old food debris. Operator cleaned and sanitized can opener during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some black and pink mold like substance inside ice machine bin at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on main cook line reach in cooler are soiled at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler on cooks line.

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. Provided operator education packet containing cleanup procedure. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in employee bathroom blocked by file cabinet, discussed with operator. Operator moved at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near back prep area, discussed with manager.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling around hood, vents around hood soiled. Discussed with operator.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food storage shelf next to ice machine, discussed with operator.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on food storage rack. Discussed with operator. Multiple personal items.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting near 3 compartment sink, discussed with operator. Stacked metal containers.

Basic - Floor soiled/has accumulation of debris. Floor under fry station soiled.

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 sugar and rice touching food, discussed with operator. Operator moved to approved location at time of inspection. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster. Corrective Action Taken

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer in middle of kitchen, discussed with operator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pasta, and chicken in walk in cooler not date marked. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

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 sugar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 79 F. Repeat Violation

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

High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw chicken stored overtop unwashed broccoli,green peppers inside walk in cooler. Priority: High Priority

Intermediate - Observed: 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. Emailed operator education packet. Corrective Action Taken Priority: Intermediat

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any food prepared onsite inside walk in cooler. Priority: Intermediate

Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in water at 87F. Priority: Basic

Basic - Observed: No Heimlich maneuver/choking sign posted. Gave operator education packet. Priority: Basic

Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler are soiled on cooks line. Priority: Basic

Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Priority: Basic

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket. Priority: Basic

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in prep sink.

Intermediate - Handwash sink not accessible for employee use at all times. Collard greens pan in hand wash sink. Sauce bucket in front of hand-wash sink. Manager removed pan from sink and moved bin from in front of sink. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Chicken box on the floor. Manager placed on the shelf. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in bucket.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Minced garlic temped at 80F, manager explained that garlic had been on counter for 1 hour before my arrival, placed garlic back into reach in cooler. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable. Deep grooves in cutting board across from cook line.

Basic - Employee eating in a food preparation or other restricted area. Manager eating lunch on prep table.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in hallway leading to kitchen has black substance inside.

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop in surgery bin. Operator removed bowl. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board behind cook line has grooves.

Basic - Equipment in poor repair. The reach in cooler doors have torn gaskets.

Basic - Food stored on floor. Cardboard box with sweet plantains in it on floor of walk in freezer. Operator placed box back on shelf.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed potatoes.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Spoke with operator about Big 6 and reporting responsibility. Sent operator information to review and display.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease build up on clean dish rack.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can and box blocking hand wash sink. Employee moved items away. 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. No date mark on fried chicken cooked over 24 hours ago.

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop in sugar. Operator removed bowl. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hood vent.

Basic - Unclean building components, attachments or fixtures. Vent has grease build up.