RICE & NOODLE

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. Employee wiped face with hand and after without washing hands employee handled containers of various foods in reach in cooler, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled cloth to wipe down counter tops at cook line and without washing hands employee handled clean ladle to prepare food, discussed with operator, employee washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer non food grade thank you bags used in direct contact to wontons, discussed with operator to remove product from bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above rice noodles. In walk in cooler raw shell eggs stared above tofu, discussed with operator who 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. Reviewed with operator and sent copy of poster to operator email.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic wrapped metal bowl of cooked white rice (60F - Cooling) at 1:45 since 10:00 to 58F at 2:00, discussed with operator who unwrapped rice to allow adequate air flow cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to dump ice, discussed with operator.

Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator to obtain full range probe thermometer.

Basic - In-use tongs stored on equipment door handle between uses. At cook line tongs stored on gem door handle, discussed with operator to remove tongs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer and cooler gaskets soiled with black slime like substance, discussed with operator to clean and sanitize.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: White rice 48 Cooling since last night in walk-in cooler; food stored in big plastic bins with tight lid on; food never reached 41 F within 6 hours; See Stop Sale Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: White rice 48 Cooling since last night in walk-in cooler; food stored in big plastic bins with tight lid on; food never reached 41 F within 6 hours; See Stop Sale Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (46F - Cold Holding); in reach in cooler #2 at cook line ; food not prepared or portioned today; food stored in a bag and placed inside food container lined with paper towel; food out of temperature for approximately 30 minutes ; food placed in ice bath cooked cabbage and vegetables (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned toady; food thawed out inside walk-in cooler and as per operator left outside for 30 minutes; food placed in ice Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: Red curry sauce 45 Cold Holding in walk-in cooler ; food not prepared or portend today; food out of temperature for approximately 30 minutes ; placed in ice bath ; Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards - From follow-up inspection 2025-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile and vents soiled throughout the kitchen - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers - all - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line - From follow-up inspection 2025-02-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-02-07: Time Extended

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 (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went inside walk-in cooler numerous times, came back and started preparing foods without washing hands first Educated ; employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce- raw chicken over unwashed vegetables in walk-in cooler; Stored properly Corrected On-Site Repeat Violation

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 beef over raw pork- all not commercially packaged in reach in freezer at cook line Stored properly Corrected On-Site

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 (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red curry (44F - Cold Holding)in walk-in cooler As per operator food not prepared or portioned today; food out of temperature for less than four hours; ice sticks place inside food container to quick chill; Corrective Action Taken

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. tofu (52-50F - Cooling)at 11:05 to 54 F at 11:35 since 10:00; shrimp (51-50F - Cooling)at 11:07 to 52 F at 11:35 since 10:45 ; in cooler at cook line; food overstocked ; at this rate food will not reach 41 F or below within 4 hours; Operator made smaller portions and added ice Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wantons dated 1/7/25 in cooler at cook line; operator stated that food removed from freezer yesterday; advised to track dates;

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- a5 cook line Removed

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phones on cutting boards at cook line Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice noodles and sauces in cooler at cook line; operator reversed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees rice (55F - Cold Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; food placed on 4 hour time 10:00-2:00 ;printed form Corrective Action Taken 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 rice (80F - Hot Holding); in small bowls by steam table ; food portioned to be used at later time for adding soup ; food out of temperature for approximately 1 hour; educated about TOHC ; operator placed on time 10:00-2:00 ; printed form; Corrective Action Taken

Basic - - From initial inspection : Basic - Food stored on floor- buckets of noodles in walk-in cooler ; advised to store 6 inches off the floor - From follow-up inspection 2024-02-01: Bucket of chicken on the floor in walk-in cooler; advise to store properly Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white reach in cooler - portioned cooked rice (62F - Cold Holding) not portioned or prepared today held over night not removed from reach in held over 6 hours - see Stop Sale. Repeat Violation Admin Complaint

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed rice scoop from 78F water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy reach in cooler - raw chicken and pork over cut carrots and romaine lettuce - operator moved raw to bottom shelf. Corrected On-Site

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. white reach in cooler - portioned cooked rice (62F - Cold Holding) not portioned or prepared today held over night not removed from reach in held over 6 hours - see Stop Sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) 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. Emailed copy to operator to post. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At coffee station - operator removed open beverages. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (52F - Cooling) operator states cooling since yesterday and not removed from walk in cooler - see stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Utilizing printed to go bags for prepared dumplings.

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. cooked rice (52F - Cooling) operator states cooling since yesterday and not removed from walk in cooler - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (66F) sitting out at room temperature under 4 hours moved to walk in cooler. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut chicken (52F - Cooling) 1:20pm 1 hour remaining recheck 35 mins 52F. Bags of cut chicken moved to freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - dumplings (51F - Cold Holding) not portioned or prepared today operator states held under 4 hours - moved to freezer. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed thermos from prep surface. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler, white cooler reach in moved away from customer food. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - cabbage not covered - operator covered. Corrected On-Site Repeat Violation