JANEJIRA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tapioca pearls observed at 77f. For 3 hours. Advised to move to cooler to rapid chill. Rice noodles in standing water in the process of being rehydrated for 3 hours at 78f. Advised operator to move to cooler or put on time plan Corrective Action Taken

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. Cream opened 2 days ago. Advised operator to add date Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station

Basic - Food stored on floor. Rice noodles on floor on front line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water at 121f. Advised operator to add hot water Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground pork. Manager moved Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator moved to dish area Corrective Action Taken

Basic - Food stored on floor. Fryer oil in storage area Corrected On-Site

Basic - Reuse of single-service or single-use articles. Reuse of pork rind container to store bamboo shoots. Educated operator

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (64F) sitting on table. In service for 1 hour. Advised to rapid chill. Cook placed into cooler Corrective Action Taken Repeat Violation - From follow-up inspection 2025-01-28: Time Extended

Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-01-28: 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. Cooked rice in reach in cooler - From follow-up inspection 2025-01-28: Time Extended

Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean Pots and pans on floor next to mop sink. Advised employee to remove - From follow-up inspection 2025-01-28: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 118f. Advised to reheat - From follow-up inspection 2025-01-28: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler at wait station - From follow-up inspection 2025-01-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease - From follow-up inspection 2025-01-28: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 72f for 2 hours. Manager moved to rapid chill Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.Operator is conducting non continuous cook of chicken. Educated operator and provided form. Corrective Action Taken

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

Basic - Cardboard used to line food-contact shelves. In reach in cooler.

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Corrected and educated operator Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Ready to eat vegetables reach in coolers Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over noodles reach in cooler Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink.

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

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

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 - Food stored on floor. Coconut milk Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Medicine on dry storage rack

High Priority - Nonfood-grade bags used for food storage - direct contact with food. In reach in freezer Corrected On-Site

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs found at 74°. Removed from cooler 3 hours ago. Advised to rapid chill. Also discussed adding to time plan. Corrective Action Taken

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Advised operator of the misrepresentation. Operator has changed wording on physical menus and turned off the digital menu during 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.

Basic - Bowl or other container with no handle used to dispense food. In rice and salt bins Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag sitting on food in dry storage Corrected On-Site

Basic - Food stored on floor. Onions on floor Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Inspector provided test strips Corrected On-Site