BASIL GARDEN OF PALM CITY

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from cup while prepping foods at counter Employee removed cup and washed hands

Intermediate - No soap provided at handwash sink. Operator provided Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside reach in cooler in kitchen- bean sprouts (69F - Cooling at 3:00 since 2:00-64F at 3:30); hydrated noodles (63F - Cooling at 3:00 since 1:00- 59F at 3:30); At current rate of cooling, foods will not reach ambient cooling from 70F to 41F within 4 hours. Operator placed foods in ice bath to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed metal food tray soiled with food debris on storage shelf in back kitchen

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at Hose connection at mop sink in rear of restaurant.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (71F - Cooling) at 11:45; cooling since 11:30 - 71F at 12:06 - Observed in tall sliding door cooler by front register area. At current rate of cooling product will not reach 70F within 2 hours. Operator uncovered container and placed in reach in freezer to quick chill. ; sliced cabbage (51F - Cooling) at 11:51; cooling since 11:31 - 51F at 12:07 - Observed on counter in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in cooler. Corrective Action Taken

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pot stored on rack that has rust on rack in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hydrated noodles at 83F on counter at cook line. Per operator items left out on counter for approximately 1 hour. Items not prepared or portioned today. Operator put items in reach in cooler to chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of Degreaser unlabeled at cook line. Operator labeled properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored over bottles of lemon juice. Operator stored items properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over lemon grass reach in freezer in kitchen , raw fish over cooked chicken dumplings reach in freezer by front door. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. No time mark for garlic oil. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for garlic oil, no procedure available at time of inspection. Time control procedure sent to operator. Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed Oyster sauce and ketchup stored on kitchen floor.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed Tongs stored on shelf with oil and food residue.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shell eggs over chopped vegetables reach in cooler cook line. Raw shrimp over cooked crab Rangoon reach in freezer dish area , raw chicken and raw pork over cooked chicken dumplings reach in freezer register area. All products not in commercial packaging. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked bamboo (48F - Cold Holding) Observed on ice bath in kitchen. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. Corrective Action Taken

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. For garlic oil. Per operator, out of temperature for 2 hours. Operator placed time stamp for remaining 2 hours. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. peanut sauce (coconut milk) (60F - Cooling) at 2:05 since 11:35 - 59F 2:25 Observed in beverage cooler. At current rate of cooling product will not reach 41F within 6 hours. Operator moved to freezer to quick chill. Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shelled eggs in top part of reach in cooler at cook line, sitting on top of carrots and mushrooms Corrected On-Site

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. Provide form

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen and at front counter used to fill bucket and pitcher

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. Provided form and employee signed

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Cardboard used to line food-contact shelves. Cardboard on shelves in stand up freezer by front counter Cardboard in chest freezer Old cardboard on crust cart at cook line

Basic - Cutting board has cut marks and is no longer cleanable. At reach in cooler at cook line

Basic - Floor soiled/has accumulation of debris. Floor under fryer and stove have grease and food build up

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer in outside closed in area by ice machine

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and pipes in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen has debris build up

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer has grease build up Crash cart at cook line has heavy grease build up Old cardboard in chest freezer in outside covered area by ice machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers in kitchen and front counter area has debris and shelves have debris build up

Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in cooler Rust shelves on prep table at cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. All walls in kitchen have grease and food debris All behind dish machine has heavy black build up of debris

Basic - Wood food-contact surface not properly sealed. Wood shelf over hand sink at cook line, not sealed, smooth and easily clean able

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken, with pastry dessert /reach in freezer/corrective action taken/operator stored raw chicken properly. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over carrots/reach in cooler#2/corrective action taken/operator stored raw beef properly. Corrective Action Taken

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. Oil container/cook line/corrective action taken/operator stored oil container back on shelf. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Storeroom. By ice machine

Basic - Ripped/worn tin foil used as shelf cover. Prep table/kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 68 degrees/stored with 2 hours/kitchen/cook line/corrective action taken/operator stored bean sprouts back in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep areas/shelves/kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Beef/kitchen/corrective action taken operator stored foods back in cooler. Corrective Action Taken

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Beef/kitchen/corrective action taken/operator stored foods back in cooler. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave/kitchen

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. Dishmachine sanitizing at 0/ppm chlorine

Intermediate - Handwash sink used for purposes other than handwashing. Storing food containers/cookline/corrective action taken/operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom/corrective action taken/operator installed paper towels. Corrected On-Site

Basic - Cloth used as a food-contact surface. Cover shrimps/reach in cooler/corrective action taken/operator removed cloth cover. Corrected On-Site

Basic - Food stored on floor. Rice/kitchen/corrective action taken/operator stored rice properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On insufficient ice, Baby corn 65f cut cabbage 59f, Less than 4 hours, more ice added. Cold hold foods not prepped or portioned today. Corrective Action Taken

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.