NELLIES LUMPIA FWB

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice stored on prep table with internal temperature of 98F for 1 hour per operator. Operator reheated to ^165F during inspection.Corrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of sanitizer sink at triple sink/warewash area with accumulation of black substance. Operator cleaned during inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Keith Golden 9/19/2019. Operator has signed up for follow up training/exam.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection observed ceiling in back wall area with paint flaking and some apparent water damage In dining room area.

Basic - Toilet leaking. Men's bathroom.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection observed raw chicken stored above ground beef in upright white fridge in back hallway next to white chest freezer. Operator corrected storage during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upon inspection observed a pan of pancit 110f and a pan of fried rice 102f 2 hours on prep table for buffet line. Operator placed in oven to reheat to 165f. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upon inspection observed wire rack shelves in cold holding unit behind cash register with food debris present.