PHO 772

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched their face put on gloves and started handling clean dishes - without washing their hands- educated operator - employee washed their hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. At flip top cooler - non food grade paper napkins lining container of meatballs - operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At dinning room blue chemical spray bottle not labeled - operator labeled. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dinning room blue chemical spray bottle not labeled - operator labeled. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with vegetables inside walk in cooler.advised operator to moved foods into food safe material. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hydrated noodles (78F- cold holding) sitting on cook line prep table inside plastic container. Per operator, items not prepared or portioned today and left out of temperature for approximately 2 hours. Advised operator to place into cooling unit to bring temperature to 41F within 1.5 hours. Operator placed time stamp on bucket, emailed operator time as a public health control paper. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen krab meat sitting inside plastic container on prep table. Reviewed proper thawing procedures with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef and raw pork over sesame oil at flip top cooler on cook line. Raw ground beef not in commercial packaging over fully cooked krab sticks at reach in freezer on cook line. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rehydrated noodles (73F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.75 hours. Time control procedure emailed to operator.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 hose connections at mop sink in rear of building, no vacuum breakers present.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash sink in kitchen.

Basic - Bowl or other container with no handle used to dispense food. No handle scoop observed in container of rice. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; raw chicken stored above noodles Operator fixed Corrected On-Site Warning - From follow-up inspection 2024-12-02: Complied

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw chicken stored above raw beef Advised operator who fixed Corrected On-Site Warning - From follow-up inspection 2024-12-02: Observed raw chicken stored over ready to eat shrimp at stainless reach-in cooler at cook line. Operator stored items properly. Admin Complaint Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef ; raw beef over raw fish - all not commercially packaged in reach in freezer at cook line; stored properly Corrected On-Site

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- noodles at cook line; as per operator on time for 1 hour; time marked Corrected On-Site

Basic - Food stored on floor- sugar and salt containers in the kitchen; Case of vegetables on the floor in walk-in cooler Advised to store properly Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching salt and sugar at cook line; removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork removed from original packaging over packaged dumplings and other packaged products in reach in freezer

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by employee restroom

Basic - Food not stored at least 6 inches off of the floor. Containers of sugar and salt

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

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water at room temperature on rack by 3bay sink. Operator moved to walk in cooler Corrected On-Site

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

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef/reach in freezer/cook line/corrective action taken/operator stored raw chicken properly. Corrective Action Taken

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 - Food stored on floor. Rice/storage area/corrective action taken/operator stored food back on shelf. Corrective Action Taken

High Priority - Container of medicine improperly stored. Cookline/corrective action taken/operator stored medicine in proper area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables/walk in cooler/corrective action taken/operator stored raw beef on bottom shelf. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/10/19/2022

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

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 - Food stored on floor. Tofu/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrective action taken/operator set new sanitizing bucket at 109/ppm chlorine. Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Foods in Walk-in cooler. Warning - From follow-up inspection 2022-01-28: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw calamari over Ready-to-eat foods in Reach-in freezer. Removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broth on stove top, Less than 4 hours, 127f. Reheated, verified 167f. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Beef in containers in Walk-in cooler.

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

Basic - Food stored on floor. Bag of onions on Walk-in cooler floor. Removed to proper storage. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. 2 ice scoops on unclean surfaces. Proper storage corrected. Corrected On-Site