BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (86F - Cold Holding), in front of the cook line for less than 4 hours as per operator, operator placed inside reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed spray windex bottle on top of the ice machine.

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

Intermediate - No soap provided at handwash sink.

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

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside sugar container, operator removed it. 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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watch while preparing food.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitaizer bucket on top of preparation table, operator properly stored it. Corrected On-Site

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. Observed wet wiping towels on top of preparation table.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Bowl or other container with no handle used to dispense food. Plastic container without handle inside the sugar container.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Manager put put it inside the sanitizer bucket. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Prep table in the kitchen: spray bottle with windex stored on the table next to a squeeze bottle with sauce. Corrected On-Site

Intermediate - No soap provided at handwash sink. Kitchen by the service window Corrected On-Site

Basic - Ice buildup in the chest reach-in freezer with fruits stored inside.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Observed container of ginger with mold at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (74F - Cold Holding) at room temperature at front counter. As per manager, less than 3 hours. Discussed time as a public health control with manager and provided written procedures via

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (119F - Hot Holding) at room temperature at cook line.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front counter. Manager prepared new chlorine solution. Final reading, 50ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Observed electrical cord blocking hand sink at cook line. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed chlorine test kit missing chart.

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.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed food employees preparing smoothies, rice and poke bowls without hair restraints.

Basic - Single-service articles improperly stored. Observed cases of single service cups stored on floor at kitchen.

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

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. Discussed with operator and provided email handout.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer, located at front counter.

High Priority - Container of medicine improperly stored. Bottle of Pepto Bismol stored in reach-in cooler next to cook line. Manager discarded bottle of Pepto Bismol. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked chicken in reach in cooler across from kitchen reach-in freezer. Manager placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on prep counter across from grill: butter (60F - Cold Holding). Manager stated item placed on counter 1 hour prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored on kitchen ice machine. Manager placed tablets on shelf where chemicals are stored. 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. Fish being thawed in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at back of kitchen. Manager placed drinks on bottom shelf. Corrected On-Site

Basic - Ice bucket not inverted between uses. Ice bucket next to ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 77 F water on cook line. Manager removed scoop from water. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old label on pan stored on shelf across from cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen: employee cell phone stored on a shelf above the flip-top reach in cooler. Corrected On-Site Repeat Violation

Basic - Ice buildup in chest reach-in freezer with fruits stored inside. Dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen: rice scoop stored inside a container with water at 94F. Front counter: ice cream scoops stored inside a container with standing water at 112F. Operator discarded the water and made a new container with water from the Bunn water dispenser. New water temperature 188F-192F. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Kitchen: sanitizer bucket stored on the prep table next to sauces. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed bottle of tums stored in shelf next to seasoning bottles. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Equipment in poor repair. Observed standing white freezer gasket torn in in the kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed make table gasket soiled.

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. Observed wet towels on top of front counter not stored in sanitizing solution.

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on top of front counter. - From follow-up inspection 2021-10-04: At the time of the callback inspection observed wet wiping cloth stored on top of front counter. Time Extended