KABAYAN RESTAURANT

High Priority - Live, small flying insects found At kitchen prep area approximately 3 small flying insects landing on counter. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At reach in cooler - raw shell eggs 50F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours - operator moved to walk in cooler to quick chill. Corrected On-Site Warning

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. At reach in cooler- cooked sausage 52F- cold holding, cooked egg plant 52F- cold holding, cut cabbage 62F- cold holding- food not prepared or portioned today - food out of temperature overnight- see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- cooked sausage 52F- cold holding, cooked egg plant 52F- cold holding, cut cabbage 62F- cold holding- food not prepared or portioned today - food out of temperature overnight- see stop sale Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked food prepared 2 days ago not date marked. Corrected On-Site Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area - employee touched face then proceeded to prepare food without washing their hands- educated operator - employee washed hands. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw pork - operator removed. Corrected On-Site Warning

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. At walk in cooler - raw chicken 45-48F- cold holding, raw fish 45-48F- cold holding , raw pork 45-48F- cold holding, cut cabbage 45-47F- cold holding cooked vegetables 45-47F cold holding- food not prepared or portioned today- food out of temperature for more than 6 hours- see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - raw chicken 45-48F- cold holding, raw fish 45-48F- cold holding , raw pork 45-48F- cold holding, cut cabbage 45-47F- cold holding cooked vegetables 45-47F cold holding- food not prepared or portioned today- food out of temperature for more than 6 hours- see stop sale. Warning

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/ Thomas thedford 06/18/2025 Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line utensils stored in standing water of 82F- operator removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Pork blood defrosting in standing water - operator removed. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Pork blood sausage stew 54-60F at 11:00 ( cooling overnight)- food covered and stored in large pot- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw ground beef stored over frozen coconut - employee removed. Corrected On-Site Warning

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. At walk in freezer raw chicken not commercially packaged stored over raw fish- operator moved chicken to lower shelf. Corrected On-Site Warning

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. At walk in cooler- Pork blood sausage stew 54-60F at 11:00 ( cooling overnight)- food covered and stored in large pot- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored over plastic food storage bags and paper plates- operator removed. Corrected On-Site Warning

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.at 0 ppm. Operator moved sanitation procedures to 3 compartment sink. Chlorine 100 ppm. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai filet use for Ceviche (kinilaw).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items inside flip top cooler on cook line. Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved items to walk-in cooler. 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 and the time removed from temperature control cannot be determined. Cooked plantains on TPHC not time marked. Per operator product stored for approximately two hours. Operator time marked product for the remaining time of two hours. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Kinilaw ( ceviche).

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Kinilaw ( Ceviche)

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Outside walk-in freezer Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Coconut milk rice, and several home made desserts. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site