BAMBOO RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook line employee crack two raw shelled eggs and immediately touch clean pans without proper hand washing. Coached employee on proper hand washing. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser with no label next to dish machine. Operator labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles soiled inside kitchen prep area.

Basic - Floor soiled/has accumulation of debris in kitchen area.

Basic - Floor tiles missing and/or in disrepair in kitchen area.

Basic - Food storage container/container lid cracked or broken. Observed several plastic containers cracked throughout kitchen prep area.

Basic - In-use tongs stored on equipment door handle between uses. Observed one set of tongs on oven door handle.

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

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

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed spray hose at the three compartment sink lower than the flood rim.

High Priority - Toxic substance/chemical improperly stored. Observed unlabeled spray bottle with cleaning solution stored next to ready to eat sauces at the front register.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board in prep area inside kitchen with cut marks and no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler located next to dish machine with soiled gaskets.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler next to three compartment sink with rusted shelves.

Basic - Working containers of food removed from original container not identified by common name. Observed in coffee station a container with sugar out of original packaging with no label.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door exterior/door handle soiled at the prep station.

Basic - Equipment in poor repair. Observed reach in cooler located across steam table with torn gasket.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath white cutting board at prep table. Operator removed. Corrected On-Site

Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at the cook line.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in freezer located in back prep area with shelves rusted.

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with grease. Repeat Violation Warning - From follow-up inspection 2024-11-12: Observed hoods soiled with grease. Time Extended - From follow-up inspection 2024-11-19: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch garbage can and then began portioning food. Observed cook pick up tongs from floor and then touched clean plates. Person in charge coached employee on proper hand washing procedures. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in Front of hand sink at cook line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons stored inside hand sink at cook line. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Stored food not covered. Observed container of rice inside storage cabinet at hallway not covered.

Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

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. Provided written procedures via email to person in charge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in freezer near ware washing area soiled with old food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal strainer stored inside hand sink at cook line. Employee removed item. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Employee replenished paper towels. Corrected On-Site

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 employee training for Paola and Maritza expired.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves inside cabinets at hallway soiled with food debris.

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation of grease.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed noodles (48F - Cooling) at standing reach in cooler at cook line. As per employee, item was prepared on the previous day.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over fries at reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed noodles (48F - Cooling) at standing reach in cooler at cook line. As per employee, item was prepared on the previous day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (61F - Cold Holding) at room temperature at ware washing area. As per employee, for approximately 30 minutes. Employee placed item inside reach 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 Blore e solution at 200ppm. Employee diluted with water. Second reading, 100ppm. 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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at cook line.

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at oven and reach in freezers.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers stored on top of reach in freezer at storage area not inverted. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw fish stored inside reduced oxygen packaging at 3 compartment sink. Employees cut packages. Corrected On-Site

Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. As per employee, gratuity of 18 percent is automatically included on bills exceeding $100.

Basic - Food stored on floor. Observed container of raw fish stored on floor underneath 3 compartment sink. Employee placed items inside reach in cooler. Corrected On-Site Repeat Violation

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature at 3 compartment sink. Observed raw fish thawing in standing water at 3 compartment sink. Employee placed items inside reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (72F - Cold Holding) at reach in cooler near ware washing area. As per employee, item was left out at room temperature for approximately 1 hour.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in cooler soiled with old food debris across from steam table. Observed reach in freezer soiled with food debris near ware washing area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair at hallway leading to bathrooms.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tilapia inside reduced oxygen packaging at reach in cooler near ware washing area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair at cook line. Repeat Violation

Basic - Food stored on floor. Observed containers of plantains and lime stored on floor at hallway leading to bathrooms.

Basic - Old labels stuck to food containers after cleaning. Observed at shelf near ware washing area.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing at room temperature near ware washing area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled container of condiments on prep table located inside kitchen

Intermediate - Nonfood-grade basting brush used on coffee machine in front counter. Employee discarded brush. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable located on preparation table inside kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottles stored inside reach in cooler located inside kitchen. Employee removed water bottle. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed three employees at front counter with no hair restraint.

Basic - Equipment in poor repair. Observed broken gaskets another prep cooler located inside kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside kitchen. Employee cleaned microwave Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit located at preparation cooler inside kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed meats thawing improper at three compartment sink located inside kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed no labels on working containers on prep table inside kitchen. Employee labeled containers. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed white Togo plastic bag using with vegetables inside the refrigerator. The operator replace the bag. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at prep station more than 4 hrs cut lettuce (83°F - Cold Holding). The operator discarded the lettuce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep station more than 4 hrs cut lettuce (83°F - Cold Holding). The operator discarded the lettuce. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the prep area cooked beef 122°F hot holding. As per operator, held about 30 minutes, they reheated the beef. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at Kitchen hand wash sink. Corrected On-Site

Basic - Equipment in poor repair. Observed some of the reach in coolers gaskets are torn.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed water condensation on the ceiling vents in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (frozen) thawing in room temperature by the three compartment sink. The operator put the pork inside the running water.