BENTO CAFE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 0ppm. Manager replaced sanitizer and corrected to chlorine 50ppm. Corrected On-Site

High Priority - In-use utensils stored in unclean water at or above 135 degrees Fahrenheit at cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice, pad thai noodles, and lo mein noodles.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler: pad thai noodles 52F and lo mein noodles 45F at 3:30. Per manager held for over 24 hours. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed white rice 92F at 3:30. Time marked as 11:00-3:00.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager approximately two food handler employees hired over 60 days with no proof of food handler training. Warning

Basic - Floor soiled/has accumulation of debris throughout kitchen area.

Basic - Plumbing system in disrepair at hand wash sink. Hand wash sink shut off at cook line next to grills.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed soiled damp wiping cloths stored on work tables at cook line and sushi line areas.

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket next to single service to go plates in storage area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Two missing hood filters.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed rice across from stove top without time mark. Manager placed time mark on rice. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates across from stove and above sushi station stored upright.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching scallions inside reach in cooler across from stove top.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak reading at 112 F at 11:35 am. Manager stated steak was placed in hot holding at 10:25am. Manager reheated steak to 165 F. Steak read at 174 F at 11:50am. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand washing sink next to cook like missing soap.