IMPERIAL TEA

High Priority - Food placed in soiled container/equipment. Observed cooked honey chicken in contacts of cardboard box at walk in cooler. Operator moved the products to a clean stainless container. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils inside of water at 79°F at preparation table kitchen area. Operator removed the water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked chicken in the middle of raw beef and raw shrimp next each other. Operator relocated the products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored on the same container with raw pork next each other. Operator separated the raw beef and raw pork. 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. The clean up of vomiting and diarrheal events handout was provided. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator sent the can opener to the three compartment sink to be cleaned and sanitized. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand wash sink inaccessible with a fruit container. Operator removed the container. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven handle soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover soiled at walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed raw chicken and cooked beef belly stored inside of reach in cooler preparation area. As per manager those products are employee food.

Basic - Employee with no hair restraint while engaging in food preparation. 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. Observed the utensil handle touching the pineapple diced fruit . Operator removed the handle. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at preparation area. Operator removed the wet wiping. Corrected On-Site

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

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelves in walk in cooler and walk in freezer rust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on the preparation table. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with dry food Repeat Violation

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/ Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food not stored at least 6 inches off of the floor. Observed a container with soy sauce stored on the floor of the storage area and at the kitchen

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a spatula stored between the fryers equipment and the grill

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door between the kitchen and storage area soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken in the same container with raw beef and raw pork, not commercially packed.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs stored at the kitchen room temperature. Kitchen ambient temperature is 77F

Intermediate - Handwash sink not accessible for employee use at all times. Observed a garbage can in front of the front counter hand wash sink

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 - Bowl or other container with no handle used to dispense food. Observed in the corn starch container a plastic cup without handle used as scoop. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Ice scoop handle in contact with ice. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table fan located at the entrance to the kitchen soiled. Observed the can opener blade soiled Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the kitchen area, top shelf. Single service containers not inverted or protected Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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/ Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle used as scoop in the seasoning container Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed black plastic containers stored on top of the kitchen reach in cooler not inverted or protected Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at room temperature in the vegetable cleaning sink

Basic - Wet mop not stored in a manner to allow the mop to dry. 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. Observed in the walk in raw lamb over a container of carrots. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the front counter hand wash sink obstructed by a garbage can. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in the flour container a plastic cup without handle used as scoop. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Observed soiled card board lining used on the product cart mover

Basic - Ceiling tile missing. Observed a ceiling tile missing on top of the walk in cooler

Basic - Food not stored at least 6 inches off of the floor. Observed at the dry storage area a soy sauce container and a bag of onions stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water. Water temperature 80°F

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles not stored inverted or protected from contamination. Observed in the hot kitchen area single service bowls not inverted or protected. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the triple sink wall soiled with black debris Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.