107 TASTE

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 male employee improperly washing hands and closed the faucet handle before drying hands with paper towel. Coached employee on proper hand washing. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken wings (69F - Cold Holding) inside reach in cooler. As per operator, wings were made yesterday. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (54F - Cold Holding); corn (53F - Cold Holding); chicken (55F - Cold Holding); chicken wings (69F - Cold Holding) at the reach in cooler located across the cook line. As per operator, products were made about an hour ago. Operator placed items in walk in cooler for rapid cooling. 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 fried rice (132F - Hot Holding) near steam table. As per operator, product was made about half an hour ago. Operator began to reheat to correct parameters. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket containing chlorine solution next to rice cooker in the kitchen area.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at the prep station next to reach in cooler with cut marks and no longer cleanable.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment has an estimate of 80 Seats inside restaurant.

Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the main cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under brown cutting board in the kitchen area next to reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee handwashing sign at hand wash station next to three compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen area next to three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of sauces and oils at the cook line with no label. Observed clear squeeze bottles located at the front counter containing oil with no label.

High Priority - Container of medicine improperly stored. Observed a container of Tylenol on top of the prep table. Employee removed the Tylenol container. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs at ambient temperature, employee put she eggs on reach in cooler. Corrective Action Taken

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

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge Diana Martinez lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit onsite

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone , keys on top of the prep table. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while cooking. Employee put hat. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment license shows 10 seats, observed 70 seats. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the white reach in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed front counter, and back area reach in coolers gaskets with heavy soiled.

Basic - Stored food not covered. Observed wonton, vegetables spring rolls not covered inside of the kitchen white reach in freezer

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked Beef 12:30-1:30 (115F- 94F- Cooling); Cooked Chicken 12:30-1:30 (115F- 90F- Cooling) at walk in cooler. As per cook, products were prepared more than 2 hours prior. Discussed cooling process with employees and provided cooling handout via email. Employees began reheating products to 165F. Corrective Action Taken Warning

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. Observed Dish-machine at 0 ppm. Final reading 50 ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above cooked eggs in reach in cooler at preparation area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Kimchi (52F - Cold Holding) at preparation cooler at cook line. As per cook, product was place in unit on previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Kimchi (52F - Cold Holding) at preparation cooler at cook line. As per cook, product was place in unit on previous day. Discussed with employee not to overfill containers. Observed Cooked Shrimp (56F - Cold Holding); Spring Rolls (58F - Cold Holding) resting on containers at preparation cooler at cook line. As per employee, for less than 1 hour. Employee placed containers inside reach in cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer containers stored on shelf next to single service straws at counter near ice machine. Observed Insect spray in container with metal strainer at preparation area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sugar scoop stored inside container soiled with old food debris. Employee took scoop to wash, rinse, and sanitize. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sinks blocked by garbage can at ware washing area. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill water pitcher at hand sink at front counter. Discussed proper use of Handsink with employee. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers boiled eggs on the menu undercooked. Product not identified and linked to consumer advisory. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C unit vent soiled with black substance across from cook line. Warning

Basic - Current Hotel and Restaurant license not displayed. Observed license displayed expired 2023. Provided paperless licensing handout. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage stored on shelves with bowls. Employee removed beverages. Observed employee beverage stored on front preparation counter. Observed employee beverage stored in reach in cooler at front counter. Observed employee drink stored on shelf above cutting board in preparation area. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting above three compartment sink. Discussed with employee. Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment is approved for 10 seats. Observed 70 seats. Repeat Violation Warning

Basic - Floor area(s) covered with standing water. Observed standing water on floor of walk in cooler in preparation area. Employee removed water Corrected On-Site Warning

Basic - Food stored on floor. Observed 3 buckets of soy sauce stored on floor in preparation area. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between preparation coolers at cook line. Cook removed knife and took to ware washing area. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board at preparation area. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the reach in cooler near walk in freezer. Employee placed a thermometer in cooler. Corrected On-Site Warning

Basic - Open dumpster lid. Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation tables at cook line. Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Observed containers of cornstarch and sugar unlabeled in storage area near cook line. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working. Coached employee in proper procedures. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings over cooked pork inside reach in cooler at cook line. Employee removed wings and stored them proper way. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 48 raw eggs shells stored on top of predation table next to cooking line. Operator removed them and placed the eggs inside walk in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at top portion of prep reach in cooler : cooked eggs (46F - Cold Holding); pork roll (49F - Cold Holding); beans sprouts (48F - Cold Holding). As per employee cooked items were placed on the unit approximately 2 hours ago. Employee placed products inside reach in cooler. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink by kitchen entrance. Employee placed a new paper roll. Corrected On-Site Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed water cup, car keys and personal cell phone on top of shelves over reach in cooler at cook line. Repeat Violation Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment approved for 10 seats, observed 50 seats available. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer inside kitchen. Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil walk in cooler gasket. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager coached employee on hand washing procedures. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over beans sprouts at walk-in cooler. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked noodles at walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (77F - Cold Holding); cooked eggs (67F - Cold Holding) at top portion of reach in cooler at preparation area. As per employee, for approximately 1 hour. Employee placed items inside reach in cooler. Observed chicken (81F - Cold Holding) at reach in cooler at cook line. As per employee for approximately 1 hour. Advised employee to take item to walk in freezer to rapidly chill. Observed noodles (83F - Cold Holding) at room temperature at preparation area. As per employee, for 30 minutes. Employee placed product inside reach in cooler. Observed shrimp (84F - Cold Holding) at top portion of reach in cooler at cook line. As per employee, for approximately 1 hour. Employee placed product inside reach in cooler. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at ware washing area. Employee moved garbage can. Corrected On-Site Repeat Violation Warning

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 five food employees no Certified Food Manager on duty. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Warning

Basic - Employee eating while preparing food. Coached employee. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on preparation table at cook line. Person in charge removed phone. Observed employee bag stored on preparation area. Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 50 seats available, establishment currently approved for 10 seats. Repeat Violation Warning

Basic - Food stored on floor. Observed plastic container of soy sauce and plantains on the floor at the cook line. Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulated grease. Observed accumulation of old food debris between stove and fryer's. Repeat Violation Warning

Basic - Observed water leaking from cooling unit onto shelves above 3 compartment sink. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service bowls not inverted at preparation area and front counter. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw pork thawing at room temperature near 3 compartment sink at preparation area. Employee began placing product under cool running water. Corrective Action Taken Warning

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Warning

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (46F - Cold Holding) at room temperature near cook line. As per employee, less than 2 hours. - From follow-up inspection 2023-04-18: Observed tofu at 69F cold holding at room temperature at cook line. As per employee for approximately 1 hour. Employee moved item to reach in cooler. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink and hose connected near dish machine. - From follow-up inspection 2023-04-18: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink and hose connected near dish machine. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-18: 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. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by garbage can across from cook line. - From follow-up inspection 2023-04-18: Observed hand sink blocked by garbage can across from cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.145 - From follow-up inspection 2023-04-18: Observed hot water sanitizing dish machine at 148F. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-18: 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. Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation - From follow-up inspection 2023-04-18: Accumulation of lime scale on the inside of the dishmachine. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside sugar container. - From follow-up inspection 2023-04-18: Observed plastic cup stored inside sugar container. Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelf at walk in freezer. - From follow-up inspection 2023-04-18: Observed cardboard lining shelf at dry storage area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair at preparation area. - From follow-up inspection 2023-04-18: Observed reach in cooler gaskets in disrepair at preparation area. Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 53 seats available, establishment approved for 10 seats. - From follow-up inspection 2023-04-18: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 54 seats available, establishment approved for 10 seats. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed container of soy sauce stored on floor near kitchen entrance. - From follow-up inspection 2023-04-18: Observed noodles stored on floor at cook line. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.filters - From follow-up inspection 2023-04-18: Observed hood filters soiled. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch scallions and bonito flakes with bare hands and add to soup. Discussed bare hand contact with ready to eat foods with employee.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shell eggs stored inside container with zucchini at preparation cooler at cook line. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink across from cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (46F - Cold Holding) at room temperature near cook line. As per employee, less than 2 hours.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink and hose connected near dish machine.

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 chlorine solution at 200ppm. Employee removed container to dilute with water. Corrective Action Taken

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 missing in warewashing or food preparation area. Observed no hand sink at area containing ice machine at counter in additional dining area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by garbage can across from cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand sink at front area.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.145

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed on approved plans neighboring retail store area converted into cook line and ware washing area containing fryer, grill, reach in cooler, walk in freezer, dry storage area, 3 compartment sink and ice machine.

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 - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside sugar container.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelf at walk in freezer.

Basic - Employee drinking at preparation or other restricted area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets in disrepair at preparation area.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 53 seats available, establishment approved for 10 seats.

Basic - Food stored on floor. Observed container of soy sauce stored on floor near kitchen entrance.

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

Basic - Single-service articles improperly stored.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Stored food not covered. Observed containers of sugar and corn starch not covered at dry storage area near cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dry storage area near preparation area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed tapioca held under time as control. As per employee, item was prepared more than 4 hours prior. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (67F - Cold Holding); shrimp tempura (66F - Cold Holding) at room temperature at cook line. As per manager, less than 2 hours. Manager placed items inside reach in cooler. Observed shrimp dumpling (58F - Cold Holding); bean sprouts (53F - Cold Holding) inside reach in cooler at preparation area. As per manager, less than 3 hours. Advised manager to take items to walk in freezer to rapidly chill. Observed half and half (49F - Cold Holding) inside reach in cooler at front counter. As per employee, item was held at room temperature for less than 30 minutes. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed tapioca held under time as control. As per employee, item was prepared more than 4 hours prior. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning

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 chlorine solution at 200ppm. Manager diluted to 100ppm. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at ware washing area. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and straws inside hand sink at front counter area. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls stored inside bags of cornstarch and tempura. Corrected On-Site Warning

Basic - Food stored on floor. Observed plastic containers of cooking oil and soy sauce stored on floor near cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathroom and ware washing area. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service bowls not inverted at front counter. Employee inverted items. Corrected On-Site Warning

Basic - Stored food not covered. Observed bags of cornstarch, tempura and sugar not covered at dry storage area. Manager covered items. Corrected On-Site Warning

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease. Observed walk in cooler gasket soiled with black substance. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with accumulated food debris near single door reach in cooler at preparation area. Observed wall soiled with black substance near hand sink at preparation area. Manager began removing substance. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. White Togo plastic bag using to stored vegetables inside the the walk in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the cook line reach in cooler, double stacked containers, boiled eggs (48°F - Cold Holding), shrimp tempura (48°F - Cold Holding). As per operator, both items held less than 30 minutes. Advised, the operator added ice and put both items into another containers. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping ice water at the front counter hand wash sink. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked pork and cooked beef at the prep area using 4 hours time as a public health control with no written plan. Warning

Basic - Employee eating while preparing food. Observed employee eating inside the kitchen area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's bag on top of food items on the shelf in dry storage area. The operator removed the bag. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Observed a box with eggs and noodles stored on the floor in the walk in cooler. The operator removed all items. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. Observed bug zapper device stored above the prep area in the kitchen. Warning

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

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