HAWKERS ASIAN STREET FOOD

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... rice, satay sauce at cook line being held less than 4 hours . Employee time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing... ground coffee in server station, rice in prep station by the kitchen. Employee cleaned. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at server station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...at 127F at expo line , manager replace hot water at 138F Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....curry sauce 60F cooling in deep container with tightly covered at walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food . Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....curry sauce 60F cooling in deep container with tightly covered at walk in cooler . Per chef food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...dumplings, egg rolls, tofu, portion chicken, portion noodles, spring rolls , chicken, pork all at 41-50F over storing food in flip top reach coolers at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee covered food with ice bags ...... satay sauce 71F at expo line at room temperature, food not prepped or portion today , food being held less than 4 hours . Manager time marked . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Employee cleaned Corrected On-Site

Intermediate - Packaged food not labeled as specified by law...chopped peanut at expo line . Manager labeled. 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon 122F at expo line . Manager changed water at 171F Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160F using high temperature holding thermometer. Operator changed sanitizer to chlorine and retested at 100ppm chlorine Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Operator instructed employee to clean and sanitize Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in prep area hand wash sink. Operator removed 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 unable to provide at time of inspection. Not provided for new employees employed less than 60 Days. Provided to operator

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 - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish storage shelves; storage containers wet nesting. Warning - From follow-up inspection 2023-03-14: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Flip top refrigerator ; diced tomato (60F - Cold Holding) due to being on top of another container. Operator placed lower refrigerator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observe at bar plastic containers blocking sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observe at one of the bar hand sinks. Corrected On-Site

High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment soft boils raw shell egg for later service. Egg yolk does not solidify. Egg does not reach 155° F for later service. Discussed pasteurized shell eggs. See Stop Sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment soft boils raw shell egg for later service. Egg yolk does not solidify. Egg does not reach 155° F for later service.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at hand wash sink next to ice machine. Operator called for service Corrective Action Taken

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. Bar dishwasher tested at 0ppm. Operator primed sanitizer. Retested at 100ppm. Discussed with operator and employee 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. Raw pork stored above cooked foods in reach in freezer. Operator reorganized. Discussed proper freezer storage with operator Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing yellow substance at wait station and at front bar not labeled. Operator labeled Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food items stored in reach in cooler. Operator reorganized. Discussed proper storage with operator Corrected On-Site