HUNAN TASTE

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/

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. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dry storage shelves. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Hand sink by dish machine, hot water handle not working. Operator used pliers to turn on faucet. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line, and paper towel dispenser on cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over raw beef and tripe in walk in cooler -Raw shell Eggs over bok choy in walk in cooler -Raw pork over ready to eat veggie in prep cooler -Raw chicken over raw cauliflower in prep cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in walk in freezer -raw Chicken over whole raw fish in prep cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage and sprouts 73F cold holding for 2,5hrs on prep table. Operator immediately moved to cooler for temperature recovery Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic. Less than 4 hrs per operator Provided operator with time plan.

Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink blocked by pitcher wait station . Operator removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink on cook line in corner

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. Operator only has one certification completed. Advised to complete certificates with employee names. As well as get all employees that are prepping, serving, cooking food certified

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in freezer, pork stew in freezer -Beef noodle stew not dated prepped on 3/12 per operator.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage on ceiling tiles in back storage area

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets in prep coolers on cook line

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical Repeat Violation

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

Basic - Cardboard used to line nonfood-contact shelves. Dry storage room

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F spoon next to rice pot. Manager discarded water. Corrected On-Site

Basic - Light not functioning. Hood Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Kitchen Repeat Violation - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to wok - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Egg plant. Staff washed egg plants. Corrected On-Site - From follow-up inspection 2024-04-04: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork fat (120F - Hot Holding); beef stew (120F - Hot Holding); chili with oil (100F - hot Holding) Warning

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

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over hot water heater

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hone on slicer . Manager removed Corrected On-Site

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

Basic - Food stored on floor. Soy and produce in walk-in cooler.

Basic - Light not functioning. Hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler Repeat Violation

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. Through 3 cycles tested at 0ppm. Repeat high priority violations may result in administrative action. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above Tofu reach in cooler. Raw beef above bok choy in walk in cooler Corrected On-Site

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 - Handwash sink used for purposes other than handwashing. Strainer of leafy Greene in sink in ware wash area. Repeat Violation

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

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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration date or manager on some. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Dry storage area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large bowls on clean storage rack.

Basic - In-use wet wiping cloth/towel used under cutting board. Under. several cutting boards in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters heavy grease buildup on both. Repeat Violation

Basic - Outer openings not protected with self-closing doors.

Basic - Screening is not 16-mesh to the inch.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks near rice cooker.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2022-11-28: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bags of meat on floor in walk in freezer. Corrected On-Site Warning - From follow-up inspection 2022-11-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters grease build up. Warning - From follow-up inspection 2022-11-28: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located in kitchen by hood system .

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Exterior of microwave has build up .

Basic - Light not functioning. Located in dry storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under stove top. Hood filter buildup . Paper towel dispenser has grease build up on cook-line. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips need for dish machine and quaternary strips needs for 3 compartment sink.

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

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Equipment and utensils not properly air-dried - wet nesting. Stainers on clean storage rack.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Light not functioning. Dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters grease build up. Paper towel dispenser on cook line grease build up.

Basic - Outer openings not protected with self-closing doors. Both doors in back of kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. Corrected On-Site

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