COCOS HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg pan in cookline make table on top of cooked pork and cut vegetable pans - operator removed Shelled eggs over sauce in reach in cooler underneath make table and in walk in cooler Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and iPad on prep counter at end of cookline Operator removed Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked tiles on cookline

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Fan covers in walk in cooler

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. Raw pork over onions in walk in cooler Operator moved Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shelled eggs in walk in cooler out

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (50F - Cold Holding) Fried sweet and sour chicken in reach in cooler under cookline make table overnight per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding) Fried sweet and sour chicken in reach in cooler under cookline make table overnight per operator

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food and cell phone on prep table at end of cookline

Basic - Equipment in poor repair. Torn gasket on reach in cooler under make table on cookline

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at three compartment sink thawing at room temperature Operator started running water over chicken Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over wontons at reach in cooler on cooks line Raw chicken over sauce in walk in cooler Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand washing sink by triple sink Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from food served to the public

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces at walk in cooler Raw chicken stored over raw shell eggs at walk in cooler

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and wallet stored on storage shelf with food products

Basic - Equipment in poor repair. Torn gaskets at reach in cooler across from wok station

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

High Priority - Non-food grade paper/paper towel used as liner for food container. T shirt type bags used in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash, holding at 49f, advised rapid chill.

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. Corrected On-Site

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. Books she showed me have expired certificates attached.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Operator states they have ordered new.

Basic - Dead roaches on premises. One dead roach found near breaker box. Advised immediate clean-up and disposal. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottles on island shelf near rice pot.

Basic - Equipment in poor repair. Upright silver freezer in poor repair. Gaskets and chill.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of chest freezer heavily soiled. Interior of rice pot including gasket. Handwash sink by back door heavily soiled.

Basic - Old labels stuck to food containers after cleaning. Several labels on various containers on clean dish storage area.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter top by rice por.

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. Raw chicken over raw beef reach in freezer

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. Inspector sent copy to operator Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Sink in back Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Equipment in poor repair. Gaskets make table Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler, raw beef over cooked chicken..

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab advertised in several locations on menu. No AC issued at this time-advised manager to fix menus to read KRAB. Employee feverishly fixing menus.

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.

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.

Intermediate - Packaged food has no English labeling.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom. Operator turned up WATERHEATER. Was 89f now105f. Advised repeat violation. Must be complied at next inspection to avoid administrative actions. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and filters moderately soiled.

Basic - Equipment in poor repair. Freezer gasket ripped. Upright unit at side wall.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several units throughout.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing ambient air,

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over noodles-make table and in walk in. Egg wash on carrots at make table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily pinky-orange color.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

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

Basic - Food stored on floor. Bag of onions on floor in walk in cooler

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Teas packaged on site, need name, address, phone, product name and date of packaging.

Basic - Time/temperature control for safety food thawed in an improper manner. Various proteins ambiant thawing. Advised to thaw in cooler or under running water.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach not for Food contact.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Next to mop sink

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

Basic - Food not stored at least 6 inches off of the floor. Frying oils

Basic - Ice buildup in both reach-in freezer

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets of all reach in coolers and freezer

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

Intermediate - Handwash sink next to 3 bay sink used for purposes other than handwashing. Storing sponges, gloves,

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 3 bay sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked wings

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Heater was off Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. 4/22

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Some floor tiles are disrepair at cook line and front of hand wash sink by the entrance

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

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt