RED BOWL ASIAN CUISINE

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee washing dishes skipping the sanitizing process, spoke with management about proper sanitation.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink has dishes stored inside it by back door. Manager removed and placed dishes in 3 compartment sink. 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 beef , opened milk held longer then 24 hours has no date markings inside double door refrigerator in kitchen area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle use that scoop inside flower bin. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen area. Repeat Violation

Basic - Food stored on floor. Rice , soy sauce, stored on kitchen floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 74°F.

Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.

High Priority - Container of medicine improperly stored. Bottle of Tylenol stored overtop food preparation table in kitchen area. Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened and held longer 5hen 24 hours has no date markings inside glass door refrigerator in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Bowl with a handle used as scoop in flour bin. Owner discarded bowl. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen area. Repeat Violation

Basic - Food stored on floor. Flour bin stored in floor in kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled next to steam well. Repeat Violation

High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on shelves with spices. Owner removed medicine and properly stored it. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored overtop raw pork inside double door refrigerator. Owner removed and properly stored eggs. Corrected On-Site

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. Milk opened and held longer then 24 hours has no date markings inside double door refrigerator in kitchen area.

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 - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen area has dishes stored inside it. Chef removed dishes. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour and rice bins. Owner removed bowls. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable. Repeat Violation

Basic - Food stored on floor. Noodles, pigs feet,rice,chili sauce stored on floor in kitchen area. Owner removed foods from floor and properly stored items. Corrected On-Site Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen area. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Green onions not washed before cutting. Employee washed green onions. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Uncovered buckets of noodles stored on floor in front of handwashing sink. Owner removed bucket and properly stored it. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled next to hot well.

High Priority - Container of medicine improperly stored. Personal medication stored over food prep area. Employee medication stored over food prep area. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Newspaper used to line food-contact shelves in reach in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Establishment uses grocery store bags to store beef bones. Discussed with operator. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Chen Bo

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pigs feet in reach in cooler not date marked. Discussed with operator. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice. Discussed with operator.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile, thoroughout kitchen.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Open bucket of noodles stored next to handwashing sink, exposed to slash. Discussed with operator on moving to approved location and covering bucket. Operator moved to approved location 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 personal food not segregated. Discussed with operator.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in kitchen, discussed proper hair restraint options.

Basic - Food stored on floor. Chicken feet, rice Operator moved to approved location at time of inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer, discussed with operator. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink near 3 compartment sink. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery operated tools stored on top of potatoes in box, discussed with operator. Operator moved to approved location at time of inspection. Corrected On-Site Repeat Violation

Basic - Trash receptacles not provided where needed in establishment. No trash can near handwashing sink in back.

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar unlabeled.

High Priority - Container of medicine improperly stored. Employee medicine above prep table.

High Priority - Nonfood-grade bags used in direct contact with food. Meat in direct contact with grocery bags in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tomatoes in reach in cooler. Operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 54 F, potatoes 54 F in reach in cooler, operator began moving items to working cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times.pots and pans in handwash sink next to 3 Compartment Sink, operator removed at time of inspection. Corrected On-Site

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. Operator provided one valid Food handler certification.

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating 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 bags above sauces.

Basic - Food stored on floor. Bag of rice on floor. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to 3 Compartment Sink. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tool in box of potatoes.

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 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 reporting agreement. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in kitchen refrigerator,freezer have date markings.

Basic - Employee with no hair restraint while engaging in food preparation. Employees preforming food preparation have no hair restraints.

Basic - Food stored on floor. Bowl of rice noodles,Rice,stored on floor underneath hand washing sink.

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by back door.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pig feet temped at 131F.

Intermediate - Handwash sink not accessible for employee use at all times. Items in hand-wash sink. Manager removed items. Corrected On-Site

Basic - Food stored on floor. Rice and oil on floor. Manager placed on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer next to dry storage.

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand-wash sink. Warning - From follow-up inspection 2022-12-08: Paper towels missing from hand-wash sink. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of ground beef, noodles and chicken lack a date mark. Warning - From follow-up inspection 2022-12-08: Pans of ground beef, noodles and chicken lack a date mark. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Employee must wash hand sign missing from sink. Warning - From follow-up inspection 2022-12-08: Employee must wash hand sign missing from sink. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Red beans 1 0# can

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in bowl in sink with raw beef. Corrected On-Site

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. 1 employee needs training

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork dishes held over 24 hours not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar.

Basic - Damaged/spoiled/recalled food not properly segregated. Red beans

Basic - Employee eating in a food preparation or other restricted area. Employees eating at food prep table.

Basic - Food stored on floor. Buckets of raw chicken, sauce and beef on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of black refrigerator and in between shelf on reach in cooler soiled with old food debris.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Unsealed wood on back shelves.

Basic - Open dumpster lid.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen equipment was being stored in the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel was hanging over three comparment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poultry dishes not date marked in the reach in coolers.

Basic - Bowl or other container with no handle used to dispense food in rice container. Repeat Violation

Basic - Cardboard used to line food-contact shelves.Repeat Violation Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots and their tops were being stored in bins on the floor under the three compartment sink.

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

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

Basic - Food stored on floor. Soy sauce container stored near reach in cooler and prep table. Operator moved container on to crate. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in standing water.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice bin has debris and grease.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.

Basic - Soiled dry wiping cloth in use. Dirty Cloths were being hung on food prep shelves.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. A black mesh material was on the sides of the refrigerator closest

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