SALON CANTON

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on left side of wok station.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee personal beverage on shelf above dish machine with no lid.

Basic - Food stored on floor. Observed plastic jugs of oil stored on floor at cook line. Employee placed jug of oil on shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed fan guards soiled with dust debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked chicken and cooked pork thawing in ambient temperature on prep table in kitchen.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves in walk in cooler soiled with old food debris.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed containers of insecticide and WD 40 stored under counter at kitchen area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (76F - Cold Holding) at cook line, as per chef less that two hours, chef placed eggs in cold bath. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed cooking oil at cook line cooked rice container. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at one of prep table at cook line. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Ob one of the cook at cook line with not hair restraint

Basic - Food stored on floor. Observed cooking oil container stored at cook line on the floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed bat cookline area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some soiled gaskets at some cooling units at kitchen area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at table on the back.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed backyard bug control stored at rack next to kitchen entrance. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed inside cooked white rice container at cook line. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handle at walk-in cooler. Repeat Violation

Basic - Ceiling tile missing. Observed several cutting over standing reach in freezer area.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed stored under preparation table and at flip top reach-in cooler at cook line Repeat Violation

Basic - Employee engaged in food preparation at cook line not hair restraint.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wrist watch engaged in food preparation st kitchen area.

Basic - Food stored on floor. Observed inside cooked raw beef in a tray store a walk-in cooler floor, staff moved beef off the floor. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serving containers stored not inverted at cook line rack.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a container of house control bugs inside kitchen area.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 raw shell eggs shells cracked at walk in cooler rack. Chef discarded the eggs.

High Priority - Toxic substance/chemical improperly stored. Observed a WD40 can and a backyard bug control container next to panko container at kitchen area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer three compartment sink and not test kit available to measure strength.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment using hot water sanitizing dishwashing machine, not measuring devices for testing accuracy. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwasher soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with not handle inside sugar container at kitchen area. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walking in cooler handle with old food debris accumulated.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile ceilings and AC vents all throughout kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep cooler table inside kitchen. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employee tea drinking container with not lid at cofre station front counter.

Basic - Food stored on floor. Observed three plastic containers with raw beef stored in the walk in cooler floor.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled with old food debris. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach in coolers at kitchen line and front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler , walking coolers gaskets soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler under preparation table at kitchen line with rusted shelves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (59F - Cold Holding); chicken (50F - Cold Holding) stored inside walk in cooler due to improper thawing process, less than 4hrs. Operator removed product and placed it inside reach freezer for rapid cooling. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed PH color chart test strips provide instead of chlorine.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment using hot water sanitizing dishwashing machine, not measuring devices for testing accuracy. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tres leches inside reach in cooler, as per manager made in house every three days, container not dated.

Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior on dishwashing machine in kitchen area.

Basic - Bowl or other container with no handle used to dispense food. Observed containers with no handle stored inside msg container and inside flour container stored at kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep cooler table inside kitchen. Repeat Violation

Basic - Food stored on floor. Observed a partial bag of raw onions and containers of cooking oil stored on floor inside kitchen area. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between kitchen prep tables inside kitchen. Chef remove the knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on the door handle of oven inside kitchen. Chef removed items. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed paper towels under cutting board at prep table inside kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket inside reach in coolers at kitchen area. Observed soiled fan on top of kitchen counter by triple sink . Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside reach in cooler under prep counter at kitchen.

Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues. Observed soiled reach in freezer with food debris.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons FCS facing up, stored on top of coffeemaker at front counter and serving area inside kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not stored inverted on top of shelf inside kitchen. Operator remove items. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt, msg and sugar on top of kitchen counter unlabeled. Observed several squeeze bottles throughout the kitchen unlabeled. Observed plastic containers of food stored under the counters unlabeled inside kitchen. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts at 81F Cold Holding at preparation area by the cook line. As per operator less than 4 hours, operator discarded. Corrected On-Site - From follow-up inspection 2024-03-05: At the time of the inspection observed been sprouts at 49F, as per operator for less than 30 minutes. Operator placed bean sprouts in reach in cooler. Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-03-05: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles at reach in coolers throughout kitchen. - From follow-up inspection 2024-03-05: Buildup of food debris/soil residue on equipment door handles at reach in coolers throughout kitchen. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the cook line. - From follow-up inspection 2024-03-05: Observed cutting board with marks by the cook line. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on oven door handle between uses located at kitchen cookline. Repeat Violation - From follow-up inspection 2024-03-05: In-use tongs stored on oven door handle between uses located at kitchen cookline. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler soiled. Observed hood filters soiled. Observed gasket in reach in cooler by the cook line soiled. - From follow-up inspection 2024-03-05: Observed fan cover in walk in cooler soiled. Observed hood filters soiled. Observed gasket in reach in cooler by the cook line soiled. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the 3 compartment sink. - From follow-up inspection 2024-03-05: Observed wall soiled behind the 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored above cutting board in the preparation area. - From follow-up inspection 2024-03-05: At the time of the inspection observed wet wiping cloth stored above cutting board in the preparation area. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar and msg not labeled stored at cookline. - From follow-up inspection 2024-03-05: Observed containers of salt, sugar and msg not labeled stored at cookline. Time Extended

Intermediate - - From initial inspection : 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. Observed one employee with expired training Warning - From follow-up inspection 2022-07-07: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed Warning - From follow-up inspection 2022-07-07: Time Extended

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chemical test strip damage and unusable

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled

Basic - Bowl or other container with no handle used to dispense food. Observed to go container in flour to scoop flour

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents in kitchen area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer soiled Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs thawing at room temperature. Chef placed ribs under running water Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vent next to triple sink Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood vents at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom soiled