STAR KOREAN BBQ

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with beans in reach in freezer. Manager removed beans. Corrected On-Site

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

Intermediate - Establishment not maintaining clam/mussel tags for 90 days.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager wiped inside and door. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Chest freezer Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Hand sink in prep room hot water.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs In potato salad. Manager removed. Corrected On-Site

Basic - Light not functioning. Hood

Basic - Walk-in freezer shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Drink container in sink. 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.

Basic - Cardboard used to line food-contact shelves. Reach in freezer.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice containers. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times.large container in sink at service area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above pepper sauce in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of back door.

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 with form. Corrected On-Site

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. Operator completed form during inspection. Corrected On-Site

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.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in cooler under make table Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In soy bucket in back prep area Corrected On-Site

Basic - Light not functioning. On cookline

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over cabbage in two door cooler in back prep area. Shell eggs over cooked spinach under make table in kitchen. Operator moved Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over beef in two door freezer in back area

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

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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over make table near soda machine Repeat Violation

Basic - Food stored on floor. Buckets of soy. Operator moved Corrected On-Site

Basic - Hole in or other damage to wall. On right side of doorway between kitchen and prep room

Basic - Ice scoop handle in contact with ice. At soda machine. Operator removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In kitchen. Operator removed Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Ladle near soda machine Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Near dish area. Operator cleared Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Equipment in front of hand sink near kimchi cooler. Operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator drain hard boiled eggs into handsink in kitchen. Coached operator on proper hand sink usage Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. At soda machine

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over make table near soda machine Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under cookline

Basic - Water leaking from pipe and/or faucet/handle. Handsink near soda machine

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Root vegetable in walk-in cooler stored in Walmart bag

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over bean paste low boy under make table at cookline . Raw beef over broth in two door cooler in back prep area. Operator moved Raw pork over seaweed in two door white refrigerator in kitchen. Operator moved Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. , soap stored on clean dish shelf in kitchen, operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back prep area soiled

Intermediate - Handwash sink not accessible for employee use at all times. Spin extractor device in hand sink near prep sink

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At soda area

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near two door cooler, operator turned on hot water Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over make table in service area

Basic - Light not functioning. 2 lights over cookline

Basic - Outer openings not protected during operation, hole in wall under handsink near back door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline

Basic - Silverware/utensils stored upright with the food-contact surface up. At cookline

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline, operator placed in bucket Corrected On-Site