RICE QUESTION MARK

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cook line Cooked chicken at 2:06pm( 80F cooling)Since 12pm. Cooked pork at 2:07pm (73F cooling )Since 12.pm Products did not cool to 70F within 2 hours. Operator iced down product, re took temperature 67F cooling Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw shells eggs liquid stored above cooked pork Walk in cooler Raw chicken and raw shrimp over sauces Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef 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. Reach in freezer Raw ground pork over whole muscle beef. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Fresh garlic and oil 80F cold holding Per operator stored for approximately 2 hours and not prepared or portioned today. Operator moved to time control and marked for the 2 hours remaining Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line cooked pork wontons 89F hot holding Cooked rice 89F hot holding Per operator stored for approximately 2 hours. Operator moved to be reheated to 165F++ Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area. Plastic container and metal equipment blocking access to hand sink. Operator removed 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. Walk in cooler Containers with cooked chicken not date market Per operator made 26 hours ago. Advised operator to date mark Repeat Violation

High Priority - Container of medicine improperly stored. In kitchen on speed rack multiple bottles of medication stored above clean and sanitized dishes, discussed with operator who removed medications. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped face and after without washing hands employee handled container of food inside of reach in cooler, discussed with operator who washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw pork filled wontons stored above cut cabbage, discussed with operator corrected storage of products. 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 clean up poster via email.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for egg rolls and spring rolls held on time is a public health control and time marked, discussed with operator and provided operator with email copy of written procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer cooked pork not date marked per operator product prepared 2 days ago, discussed with operator who date marked product.

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen under sink multiple bottles of unlabeled cleaning agents, discussed with operator who labeled bottles. Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef using wet wiping cloth and began handling food equipment without washing hands in between

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. general gso chicken (44F - Cold Holding); sweet and sour chicken (44F - Cold Holding); walk in cooler. Not prepped or portioned Today. In unit over four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general gso chicken (44F - Cold Holding); sweet and sour chicken (44F - Cold Holding); walk in cooler. Not prepped or portioned Today. In unit over four hours.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided wrong test kit. Test kit for swimming pool

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef on site

Intermediate - Spray bottle containing toxic substance not labeled. Front counter on floor

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 not commercially packaged over raw shrimp commercially packaged in reach in freezer at the back of the kitchen Stored properly Corrected On-Site

Basic - Food stored on floor-stock bucket in walk-in cooler Stored properly Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observe raw chicken above celery. Operator placed chicken on lower shelf. 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. I emailed operator form.

Basic - Cloth used as a food-contact surface. Observe aprons on top of cut washed vegetables.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vents soiled with grease.

High Priority - Non-food grade paper/paper towel .... brown bag paper used as liner for food container in egg rolls , operator removed brown paper. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg rolls 48°, , sesame chicken 49°, sweet n sour chicken 49°, pork 48° in reach in cooler across from fryer ..... bean sprouts 46°, pork 46° , wonton 45° , tofu 44° in flip top reach in cooler across from stove at kitchen. Per operator food being held less than four hours , operator moved some food to reach in freezer , some are walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times...stored card board boxes in handwashing sink by 3 compartment sink . Operator moved boxes. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked..... cooked sesame chicken, sweet n sour chicken, pork , egg rolls was cooked 2 days , 3 days ago at walk in cooler. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...bleach water bottle, operator labeled. Corrected On-Site

Basic - Clean utensils knife stored between equipment at kitchen , operator moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw chicken and raw beef stored above ready to eat boc choy and bean sprouts. Operator relocated to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler, Cooked shrimp (44°F - Cold Holding); Tofu (44°F - Cold Holding); Raw chicken (44°F - Cold Holding); Raw beef (44°F - Cold Holding). Per operator, they were there less than 2 hours. Operator applied ice bags to all TCS products. Corrective Action Taken Repeat Violation

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink in front kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves and gaskets, have accumulation of soil residues. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Fliptop refrigerator ; bean sprouts,chicken,shrimp,pork,cut cabbage (45-47 - Cold Holding), operator stated less then hour and lower temperature. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink by 3 compartment sink. Operator place paper towels at sink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at Fliptop refrigerator ; pork,shrimp,cooked vegetables,,cooked beef, (47-50°F - Cold Holding), operator stated food there came from walkin refrigerator about 2 hours. 2) Observed at Lowboy refrigerator ; egg rolls,cooked pork (47-48°F - Cold Holding) Operator stated food came from walkin refrigerator 2 hours ago. Operator place bags of ice on top of TCS food. Corrective Action Taken

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.

Basic - Food stored on floor. Observed container with pork and soup in plastic container on kitchen floor. Operator place on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at reach-in freezer.