818 BEST

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Noodles in thank you bag at make table in kitchen. Operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over vegetables in walk-in cooler. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp and chive dumpling (117F - Hot Holding); chicken dumpling (113F - Hot Holding) in hot box in dining area. Operator states in unit less then 4 hours, will heat to proper temperature Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Tea leaves straining in kitchen. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling tea pots from kitchen handsink

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. Handsink in kitchen near ice machine, also next to cookline

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Warning

Intermediate - Spray bottle containing toxic substance not labeled. On bus cart in dining room

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

Basic - Bowl or other container with no handle used to dispense food. In ice bin in kitchen. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Cleaver at make table in kitchen. Operator removed Corrected On-Site

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Open employee Drinks throughout kitchen

Basic - Food stored on floor. Case of oranges, case of plastic bottles of apple juice in kitchen. Multiple items in walk-in freezer and cooler. Multiple items in dry storage area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 80°F

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two glass door low boy near ice machine

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

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 in dry storage room.

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. In reach in in kitchen Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (51F - Hot Holding); corn on the cob (66F - Hot Holding) in kitchen, less then 4 hours, operator placed on heat Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Bowl or other container with no handle used to dispense food. In corn starch bag in dry storage. Operator removed Corrected On-Site