YUM YUM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at flip top cooler by fryer. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

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. Observed Raw chicken over raw squid and raw shrimp at walk in freezer. All products opened from commercial packaging. Educated operator on proper storage guidelines. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Empty food container as scoop for rice in storage bin. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. crispy chicken (116F - Cooling) at 2:41; cooling since 2:11- 109F 3:13 Observed on lower shelf at cook line. At current rate of cooling product will not reach 70F within two hours. Advised operator to place product in walk in freezer to quick chill.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over fully cooked pork dumplings at walk in freezer. Educated operator on proper storage procedures.

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. Observed raw chicken over raw pork not in commercial packaging at walk in freezer. Educated operator on proper storage procedures. Safe storage charts emailed to operator. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked broccoli (113F - Hot Holding) Observed in pan at cook line. Per operator, out of temperature for approximately 20 minutes. Per operator, product is reheated to order. Advised operator to use time control. Time control procedure emailed to operator.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage containers stored on shelf that has an accumulation of lime scale like substance and food debris.

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance of restaurant. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Over triple sink where clean food storage containers are stored.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over cooked pork at flip top cooler by hand sink, raw scallop over snap peas flip top cooler by Win oven, raw chicken not in commercial packaging over fully cooked vegetable dumplings at walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. Observed Raw chicken over raw beef at walk in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed Food debris and metal scrub pads in hand sink across from cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom and sides of rear door of kitchen. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over fully cooked pork dumplings at walk in freezer. Operator stored properly. 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. Observed Raw chicken over Raw pork at walk in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler by front of kitchen: pork (46F - Cold Holding); shrimp (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Observed heated cooling in unit. Advised operator not to use flip top cooler for heated cooling. Advised operator to ice down product or move to walk in cooler. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no Vacuum breaker at mop sink with two hose connections on back dock.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 50ppm chlorine sanitizer. 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 food service establishment. Bodily fluids procedure sent to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle with no label by triple sink. Advised operator to label all chemicals.

Basic - Exterior door has a gap at the threshold that opens to the outside. At bottom of back door.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee bagging chips for to go orders without gloves. Employee went to put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken wings 45°F-49°F, on prep table at cook line. Manager stated wings were cooked yesterday and removed from walk in cooler 30 minutes ago. Manager returned wings into walk in cooler. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook came back into the kitchen from outside and went to wash his hands in the triple sink without soap. Reviewed proper hand washing. Cook went to wash hands in hand sink with soap. Corrected On-Site

Basic - Container of pork bones stored on floor in walk in freezer. Operator placed on a shelf. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef over cooked pork ribs in reach in cooler by fryers Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (40-53F - Cold Holding); in reach in cooler at cook line; food overstocked chicken roll (50F- Cold Holding) in reach in cooler next to fryers; As per operator food not prepared or cooked today; food out of temperature for approximately 1 hour; Operator moved food to the bottom of the fridge Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table at cook line; Drink removed Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- throughout the kitchen; Warning - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line. Warning - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- hood filters; gaskets Warning - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in coolers at cook line interior/shelves have accumulation of soil residues and mold like substance around the doors ; Warning - From follow-up inspection 2022-12-29: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed- wood shelves used to store food and utensils at cook line not sealed; Warning - From follow-up inspection 2022-12-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce bucket, raw beef over steamed egg noodles in walk-in cooler. Raw beef over cooked pork in reach in cooler next to fryer; Raw shell eggs over sauce in reach in cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (62F - Cold Holding); sweet and sour chicken (62F - Cold Holding); in reach in cooler next to the fryer. As per operator food not prepared or portioned today; foods out of temperature for less than four hours; foods moved to walk-in freezer to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips to check sanitizer at three compartment sink and wiping cloths- provided. Corrected On-Site

Intermediate - No soap provided at handwash sink at cook line. Operator provided. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles all reach in coolers and walk-in cooler

Basic - Food stored on floor. Are of oil stored on the floor at cook line Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues - all coolers at cook line.

Basic - Soiled floors at cook line at by three compartment sink.

Basic - Stored food not covered. Egg rolls and sour chicken not covered in walk-in cooler Operator covered. Corrected On-Site Repeat Violation

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw pork with raw chicken/walk in freezer/corrective action taken/operator separated both raw products. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/by 3 compartment sink/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Food stored on floor. Oil/shortening container/cookline/corrective action taken/operator stored oil container back on shelf. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chopping Knife/cookline/corrective action taken/operator stored knife properly. Corrected On-Site

Basic - Stored food not covered. Dumplings/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Container of medicine improperly stored. Cookline/Advil/corrective action taken/operator stored medicine in proper area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggrolls/prepared over 24 hours before/walk in cooler./corrective action taken/operator date labeled food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cookline

Basic - Food stored on floor. Oil/shortening containers/kitchen/corrective action taken/operator stored foods properly. Chicken/walk in freezer/corrective action taken/operator stored chicken back on shelf. Corrected On-Site

Basic - Stored food not covered. Dumplings/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-08-26: Operator to complete Employee Training for rest of Employees. Time Extended