HAWKERS ASIAN STREET FARE

High Priority - Dented/rusted cans present. See stop sale./one can, hoisin sauce. Warning

Intermediate - Handwash sink not accessible for employee use at all times./back prep area hand sink blocked by food cart/ Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./Thai Fried Egg only cooked to over medium did not have a disclosure on the menu. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./side kitchen hand sink. Warning

Intermediate - No soap provided at handwash sink./side kitchen hand sink. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back prep ares hand sink. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./two water filters expired. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 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./employee's apron stored on top of the soda boxes/kitchen/removed immediately/ Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook/ Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting./both plastic and metal containers on cleaned dish rack. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all three green cutting boards at the bar. - From follow-up inspection 2024-11-22: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-11-22: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water./side cook line station. - From follow-up inspection 2024-11-22: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in cook line handwash sink. - From follow-up inspection 2024-11-22: Time Extended

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner hanging next to liquor bottles at front bar. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle at front bar. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid stored at front bar. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. - large pots stored on roaster in wok prep area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored on shelf above prep table across wok area Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - Reach in freezer in prep area.

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. Kitchen dish machine chlorine 0ppm/rechecked 50ppm. Bar dish machine chlorine 0ppm/rechecked 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control/white rice on cook line using 4 hours time control but no actual time marked/white rice still within 4 hours per cook.

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

Intermediate - Handwash sink not accessible for employee use at all times./unused deep fryer locking kitchen hand sink/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen wok station hand sink. Bar hand sink. Cook line hand sink. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./chemical spray bottle at the bar/ Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine./kitchen dish machine.

Basic - Bowl or other container with no handle used to dispense food./cup with no handle used to scoop sauces and rice, cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored on top of bar soda nozzle/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish rack.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with standing water.

Basic - Stored food not covered./cut fruits at the bar/ Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor./cook line.

High Priority - Toxic substance/chemical improperly stored. Oil lubricant next to foods cans under preparation table l Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener at preparation table.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink block with trash cans next to preparation area in the kitchen Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner no labeled by bar area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout the kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers at shelf storage area in the kitchen. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at walk-in cooler. Soiled filters at hood suppression system at back of the kitchen.

Basic - Old labels stuck to food containers after cleaning. Clean clear conta stored in shelf by dish machine area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine area. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table cooked line. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling soiled dishes and then touched clean pots to be stored without washing hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open package of raw chicken over chicken dumplings in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stain in the kitchen and storage area Soiled nozzles - soda machine at server station.

Intermediate - Handwash sink not accessible for employee use at all times. Hand-wash sink at bar station. Hand wash sink next to cook line blocked with cart. Corrected On-Site Repeat Violation

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled vents above dish-machine area and preparation table in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of to go bags at bar station Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees engaging in food preparation in the kitchen. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At shelf storage next to three compartment sink.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At room temperature in bar station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers at front cook line.

Basic - Old labels stuck to food containers after cleaning. Clean clear containers stored in shelf by dish machine area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at the end of cook line.

Basic - Stored food not covered. Raw chicken stored uncovered in reach in cooler. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat cut cabbage. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line front counter preparation table. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour under preparation table. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over cooked duck meat, cook line reach in cooler/ Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg, cook line reach in cooler.

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/manager on duty Ban Thien certificate expired 3/3/2022, 3 other certificates available and one present.

Intermediate - Handwash sink not accessible for employee use at all times./blocked by vacuum cleaner and food cart/side prep kitchen hand sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front line/ Corrected On-Site

Intermediate - No soap provided at handwash sink./front line/ 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. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation./one cook.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler interior has accumulation of standing water, cook line reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish washing area wall soiled.

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./chlorine 0ppm, bar dish machine/changed a new bottle of sanitizer, 25 ppm/ Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw shrimp stored on top shelve with ready to eat food, kitchen reach in freezer/

Intermediate - Handwash sink not accessible for employee use at all times./blocked by cart and garbage can, wok station and dish area hand sinks/ 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./some employee's training certificates expired July 2021.

Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled/by wait station entrance.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./back kitchen three door reach in cooler gaskets soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior soiled/excessive water, meat cooler/end of cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish washing area.