107 TASTE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (109F - Hot Holding); at the cook line, for less than 4 hours as per operator, operator reheated at 165°F during inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go container on top of front counter, operator properly stored it. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel storage in chlorine sanitation solution of 0 ppm, operator add chlorine during inspection, rechecked chlorine 100 ppm. Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on table in front of the cook line, for less than 4 hours as per operator. Operator stored in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (119F - Hot Holding); cooked chicken (122F - Hot Holding) in front of the cook line for less than 4 hours, operator reheated at 165°F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef (128/122F - Cooling) covered with plastic in walk in cooler, operator uncovered. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table. Operator placed in chlorine sanitation solution of 100 ppm. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towels with chlorine sanitation bucket of0 ppm. Operator add chlorine recheck 100 ppm. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. instructed operator regarding the hand washing procedure. Operator washed hands. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes in hand sink located at the front line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test trip.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots stored on kitchen floor, operator rewashed and properly stored. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed oils container on kitchen floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in hot water 82°F. Operator discarded it. Corrected On-Site

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

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

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (109/98F - Cooling); cooked beef (88/76F - Cooling) inside deep container and covered. Operator uncovered and change container during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant with no label.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellular phone storage above preparation line. Operator removed it. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed it.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go container no inverted located above preparation line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned pots on kitchen floor, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef (110°F - Hot Holding); cooked chicken (117°F - Hot Holding) located at the cook line for less than 4 hours as per operator. Operator reheated at 165°F. 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. Emailed that Clean-Up of Vomiting and Diarrheal Events Corrective Action Taken

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. Emailed

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washed metal bowl on 3 compartment sink without soap and sanitizer. Operator properly set up the 3 compartment sink and rewashed the metal bowl. Corrected On-Site

Basic - Food stored on floor. Observed bags with raw beef bone on walk in freezer floor. Operator properly stored it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop inside water at 84°F. Operator discarded it. Corrected On-Site

Intermediate - - From initial inspection : 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/ observed 5 employees working at the same time without certified manager present. Warning - From follow-up inspection 2023-01-06: At the time of callback inspection observed employees names Diego, Mei, Chiram Tu, Ruan, Chunlun Hu, Guan, working at the same time without certified manager present. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. For less than 4 hours, operator placed inside walk in cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wiping towel inside chlorine sanitation solutions at 200 ppm, operator add water. Recheck 100 ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken (103/98 - Cooling); shrimp (73/68 - Cooling); covered during inspection, operator uncovered. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Clean utensils or equipment stored on kitchen floor underneath of preparation table. Operator properly stored it. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plate not inverted next to hand wash sink located at the front counter.

Basic - Food stored on floor. Observed liquid oil on kitchen floor. Operator properly stored it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (51°F - Cold Holding); for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned it during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by garbage can. Operator properly removed it. Corrected On-Site

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 drinking from open bottle water. Operator discarded it. 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 cellular phone on top of preparation table, operator removed it. Corrected On-Site

Basic - Food stored on floor. Observed liquid oil box on kitchen floor.