BABBI BABBI KOREAN KITCHEN

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cooks line cracked egg no handwash, coached employee to wash hands after cracking raw shell eggs Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Pesticide over clean equipment, operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauce in reach in cooler , operator moved Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed on wall by walk in cooler, adjacent from dish machine area Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pan and spoon in handwash sink on cooks line , operator moved 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 phone on prep table

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

Basic - No copy of latest inspection report available.

Basic - Utensils on wall with rust that has pitted the surface.

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

Basic - Working containers of food removed from original container not identified by common name. Dry spices not labeled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (51F - Cold Holding); raw bacon (52F - Cold Holding) less than 4 hours, operator placed ice on product for temperature recovery. 15 minutes later, raw shrimp (40F - Cold Holding); raw bacon (41F - Cold Holding) Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinated pork (128F - Hot Holding) less than 1 hour Operator reheated to 172F. Corrected On-Site Warning

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

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 operator poster. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish racks severely stained 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. For employees hired over 60 days. Warning

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. Warning

Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Person in charge unable to answer basic questions about allergens. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three of five employees do not have Food Handlers Training. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Light not functioning in dry storage area. Warning

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator Warning

Basic - No copy of latest inspection report available. Warning

Intermediate - All water shut off at hand wash sink at front line. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -bags stored in handwash sink. Corrected On-Site 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/ -manager on duty has expired CFM. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning

Basic - Employee open beverage stored in reach in cooler. Corrected On-Site Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. -container with flour at front line. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler less than 2 hours. Tofu 57F Egg 50F kimchi 64F cooked spinach 57F Raw chicken 43F Raw pork 54F cooked tuna 47F - From follow-up inspection 2022-12-07: Tofu 41F Cooked spinach 43F Raw chicken 51F All other items are not available at this time. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked chicken tenders, open bag in reach in freezer on top of dumplings Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves hand and returned to work. Educated employee on proper procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler less than 2 hours. Tofu 57F Egg 50F kimchi 64F cooked spinach 57F Raw chicken 43F Raw pork 54F cooked tuna 47F

Intermediate - Handwash sink used for purposes other than handwashing. Lid over hand wash sink used to hold items.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth hanging from sink splash guard. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. 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./ staff went from dirty to clean dish without washing hands. Manager educated staff and staff washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu (50F - Cold Holding); muscles (50F - Cold Holding); seafood mix (50F - Cold Holding); tuna (50F - Cold Holding) left in unit over night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (50F - Cold Holding); cooked mushrooms (50F - Cold Holding); bean sprouts (50F - Cold Holding); shelled eggs ambient (48F - Cold Holding). Manager moved to another unit to cool. Left in unit over night: tofu (50F - Cold Holding); muscles (50F - Cold Holding); seafood mix (50F - Cold Holding); tuna (50F - Cold Holding) Corrective Action Taken Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ ice machine chute, manager cleaned. Corrected On-Site

Basic - Light not functioning./ hood

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer./ pork. Manager plugged freezer in. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses./ staff added towel to solution. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./ rice , manager added label. Corrected On-Site