TOBU ORIENTAL EATERY

Intermediate - Can opener surface soiled with food debris. Operator cleaned and sanitized Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in corn starch container. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled with food debris. Operator cleaned and sanitized Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse and hat on top of Keurig coffee machine. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed plastic container of soy , and cases of chicken stored on kitchen floor, and case of shrimp stored on walkin freezer floor

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil in water at 90 . Operator removed water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumber, and scallions above cooked pasta I walkin refrigerator. Operator moved the unwashed produce. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-09-08: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large bins of cooked pasta (92F - Cooling) at 3:50 since 12:00, at this rate of cooling product never reached 70F within 2 hours see stop sale.

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 trash can and without washing hands employee handled clean and sanitized Chinese style pan, discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bag of potatoes, discussed with operator who corrected storage of products. 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 70 degrees Fahrenheit within 2 hours. In walk in cooler large bins of cooked pasta (92F - Cooling) at 3:50 since 12:00, at this rate of cooling product never reached 70F within 2 hours see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw fish (54F - Cold Holding); raw chicken (56F - Cold Holding), per operator products not portioned or prepared today, product removed from cooler to prepare orders and placed back inside cooler, discussed with operator.

Basic - Dead roaches on premises. Approximately 1 dead roach inside hand washing sink. Approximately 1 dead roach on wall next soda dispenser. Approximately 2 dead roaches on wall next to clean dish rack. Discussed with operator to clean and sanitize areas.

Basic - Time/temperature control for safety food thawed in an improper manner. Under stove in kitchen metal bowl of frozen beef thawing at room temperature, discussed its operator who moved product back to walk in cooler. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues. All walk in cooler shelves soiled with accumulation of soil residues, 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/

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Observed case of shrimp stored on floor in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 71F

Basic - Single-service articles improperly stored. Observed to go containers stored on floor at front counter.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe at Triple Sink (Chlorine 50ppm); Operator correct to Triple Sink (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container in hand sink in kitchen. Operator removed. Corrected On-Site

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/

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic container blocking hand wash sink in kitchen. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observe plastic container of onions on floor in kitchen. Operator placed on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe rice spoon in water at 80°F.

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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe above ice machine.

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. Observe raw chicken above raw beef in walk-in freezer. Operator moved raw chicken. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observe plastic containers and utensils in hand wash sink by 3 compartment sink. Operator removed. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Observe green substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) ; operator corrected Triple Sink (Chlorine 50ppm) 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. Cooked pasta held over 24 hours - operator date marked. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor.kitchen floor - bucket of shrimp and sauce operator moved to counter during Oreo. Corrected On-Site

High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pasta at 4:20 cooling since 2:30 (73°F - Cooling); pasta at 4:40 (73°F - Cooling) Pasta in deep plastic pan with lid on. Advised operator on proper cooling methods. Corrective Action Taken Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, operator moved chicken to bottom shelf. Corrected On-Site Priority: High Priority

High Priority - Observed: 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. See stop sale. Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Plastic tub in sink, operator removed. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Priority: Intermediate

Basic - Observed: Employee personal items stored in or above a food preparation area, glasses and phone on make table. Operator removed. Corrected On-Site Priority: Basic