VIET ROLLS

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

Basic - Employee personal cell phone stored in or above a food preparation area, next to boba cooker. Operator removed. Corrected On-Site

Basic - Raw chives not washed prior to preparation, employee cut the roots off. Employee went to wash chives. Corrected On-Site

Basic - Stored beef not covered in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (51F - Cold Holding) Observed in beverage cooler in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed in reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Missing time stamp for pork and chicken. Per operator, products out of temperature for approximately 2 hours. Advised operator to place time stamp for remaining 2 hours. 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. crock pot: cooked boba (120F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Advised operator to utilize time control. Advised operator to place time stamp for remaining 2.5 hours.

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.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear entrance in kitchen area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed Cilantro stored and in direct contact with shopping to go bag. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in commercial packaging over cooked chicken at tall reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (56F - Cold Holding) Observed in beverage cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (56F - Cold Holding) Observed in beverage cooler in kitchen. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sees top sale. mayonnaise (pasteurized eggs) (56F - Cold Holding) Observed sitting out on counter. Per operator, not prepared or portioned today. Per operator, out of temperature control for approximately 20 minutes. Operator decided to add to time control procedure. Advised operator to place time mark for remaining 3 hours and 40 minutes. Repeat Violation Admin Complaint

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. Observed Cooked noodles and beef no time mark. Per operator, out of temperature control for approximately 30 minutes. Advised operator to time stamp products.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw Pork in direct contact with thank you to go bag at chest freezer. Operator removed from to go bags. Corrected On-Site Repeat Violation Admin Complaint

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 shrimp at chest freezer. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cook line: raw shell eggs (62F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator added to time control. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked boba (93F - Hot Holding) Observed in unplugged crock pot in kitchen. Operator turned unit back on to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to fitting near mop sink.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 2 Employees walked in from the back door and started dispensing drink ice and prepping vegetables without washing hands first. After operator provided soap and paper towels to the only hand sink in kitchen, employees went to wash their hands. Corrected On-Site

High Priority - Nonfood-grade to go bags used in direct contact with raw beef in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut cucumbers. Operator removed the eggs. Corrected On-Site

High Priority - Slicer Food-contact surfaces not sanitized after cleaning, before use. Do not use slicer not properly sanitized. Employee cleaning slicer no sanitizer available. Operator went to a store to buy chlorine.

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in sink in kitchen. Operator removed dishes. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to the store to buy chlorine to sanitize. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen.

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasked- went from placing stickers on plastic cups to preparing foods for customers; put gloves on without washing hands first; Operator educated; employee washed hands; Corrected On-Site - From follow-up inspection 2023-08-12: Employee touched their pants and returned to cutting lettuce without changing gloves and washing hands; operator educated; employee washed hands and changed gloves; Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded lettuce in three door cooler at cook line; Raw beef stored above shredded cooked chicken in three door at cook line Raw beef container stored on top of cooked beef in cooler at cook line Advised operator to stored food based on cooking temperature; educated ; printed poster Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-08-12: Raw shell eggs over sauces in three door cooler at cook line Operator stored properly Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On license 10 seats reposted; inside dining room approximately 24 seats; Provided Seating Evaluation Form - From follow-up inspection 2023-08-12: Time Extended

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Sanitizer Bottle (Chlorine 0ppm)

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping scallions and touching food with bare hands. As per operator some food used in soup some used as a garnish for other plates on the menu; Operator educated employee; employee washed hands and put gloves on; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cut carrots in reach in cooler at cook line; Operator reversed; Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided Corrected On-Site

Basic - Food stored on floor- rice container and bag of onions - at cook line; Operator stored properly Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (72F - Cold Holding)in the kitchen; food out of temperature for less than four hours; food moved to reach in cooler; Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form and operator filled out form during inspection; TPHC used for chicken, beef, pork, noodles and raw shell eggs at cook line. Corrected On-Site

Basic - Food stored on floor. Onion bag stored on the floor by three compartment sink. Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut lettuce/reach in cooler#1/kitchen/corrective action taken/operator stored raw eggs on bottom shelf. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Kitchen/corrective action taken/operator installed soap dispenser. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Noodles, tofu, beef/cookline Repeat Violation

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.

Basic - Food stored in a location that is exposed to splash/dust. Beef/by 3 compartment sink/corrective action taken/operator stored foods properly. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers on floor/storage area.