TAKEE OUTEE

High Priority - Nonfood-grade bags used in direct contact with food. Food wrapped in to go bags in chest freezer Repeat Violation

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Rad ant&rodent killer

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef and prepared sauces in walk in cooler

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient temperature (60F - Cold Holding) less then 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 55F cold holding less then 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All through out kitchen every surface dirty Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Storing dirty kitchen equipment Operator removed Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator blank copy

Basic - Bowl or other container with no handle used to dispense food. To go deli container in corn starch

Basic - Buildup of food debris/soil residue on equipment door handles. All coolers in kitchen

Basic - Cardboard used to line food-contact shelves. All through kitchen

Basic - Cove molding at floor/wall juncture broken/missing. All throughout kitchen

Basic - Current Hotel and Restaurant license not displayed. Posted 2/1/2022

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on clean prep surface

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones on clean prep table

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking fried rice no hat

Basic - Equipment in poor repair. Gaskets torn on all reach ins

Basic - Exterior door has a gap at the threshold that opens to the outside. Back doo door

Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler floors

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. All over cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All equipment throughout kitchen dirty Repeat Violation

Basic - Plumbing system in disrepair. Front hand sink leaking into bucket

Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line Repeat Violation

Basic - Screen in door torn/in poor repair back door

Basic - Stored food not covered. Rice noodles in water in bowl in walk in cooler not covered Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. All shelves dirty in all reach in coolers Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelving in walk in Repeat Violation

High Priority - Employee touched soiled surface( cell phone ) and then engaged in food preparation ( cutting raw chicken ) , handled clean equipment or utensils, or touched unwrapped single-service items without washing hands - reviewed with person in charge - employee then washed his hands properly Corrective Action Taken

High Priority - In-use utensil ( scoop) stored in unclean water at or above 135 degrees Fahrenheit near rice cooker - container of utensils moved to triple sink to clean Corrective Action Taken Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food - pork in thank you bag in reach in cooler - manager removed from bag Corrected On-Site

High Priority - Raw animal food ( raw chicken )stored over or with ready-to-eat food ( vegetables ) in a freezer - not all products commercially packaged in back kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled cutting board at cook line

Intermediate - Handwash sink not accessible for employee use at all times - blocked by containers and boxes of food and bucket inside hand wash sink in back kitchen - items relocated - discussed proper hand washing , accessibility of hand wash sinks at all times Corrective Action Taken

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

Intermediate - No soap provided at handwash sink in dish washing area - reviewed stocking of hand wash sinks at all times - manager placed soap at hand wash sink Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit in front counter area Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line

Basic - Food ( boxes of raw chicken ) not stored at least 6 inches off of the floor in walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- inside dry rice in storage area

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No waste receptacle installed at handwash sink provided with disposable towels in back kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled gaskets on cooler at cook line - soiled shelves in walk in cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at front counter area - manager removed

Basic - Reach-in cooler shelves with rust that has pitted the surface at cook line

Basic - Reach-in freezers interior/shelves have accumulation of soil residues in back kitchen

Basic - Stored food ( noodles in water) not covered in walk in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor at cook line - manager relocated bucket 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. In the Frigidaire standup freezer by the back door identified sheet pans of frozen chicken over frozen beef. Operator change placement to beef over chicken

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

Intermediate - No paper towels, mechanical hand drying device, or soap provided provided at handwash sink. Back hand wash sink had no supplies, hand wash sink by three compartment sink was missing paper towels. Operator provided paper towels and soap to both sinks.

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. At time of inspection operator had no way to sanitize food contact surfaces or any utensils. Sent employee to get bleach and showed how to set up three compartment sink and sanitizer bucket Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Identified a spray bottle containing a yellow liquid, operator labeled the liquid as floor cleaner. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Under grill identified broken egg shells, empty water bottle and old food debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Identified container with scoop and labels next to rice cooker. Operator removed to be washed and sanitized and stored in a dry container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelving on several prep tables soiled with old food debris. Operator had employee begin wiping down.

Basic - Plumbing fixture (toilet, urinal, sink) soiled with food debris, dirt, or dust. Hand wash sink cold water handle by back door soiled with old food debris.

Basic - Water leaking from pipe and/or faucet/handle. Behind the wok grill identified a leaking pipe dripping onto the floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Identified wet towel sitting on wok station grill ledge. Employee removed.

Basic - Working containers of food removed from original container not identified by common name. Three bins two containers of flour and one of potato flour, all identical in appearance. Operator labeled which was potato flour. Corrected On-Site

High Priority - Raw animal food ( chicken ) stored over or with ready-to-eat food ( cooked vegetables ) in a freezer - not all products commercially packaged in the back kitchen area - employee rearranged food Corrected On-Site

Intermediate - -No paper towels or mechanical hand drying device provided at handwash sink in dishwashing in back cook line areas - employee put paper towels at hand wash sink -No soap provided at handwash sink in dishwashing areas - employee put soap at hand wash sink discussed importance of hand washing and keeping supplies stocked at hand wash sink with person in charge Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Trash can in front of hand wash sink in dishwashing and food prep areas - person in charge relocated trash can - bowls inside dish washing area hand wash sink - items relocated - discussed with person in charge that hand wash sinks must be accessible at all times and hand wash sinks are used for washing hands only Corrective Action Taken

Intermediate - No chemical test kit for chlorine provided when using sanitizer at three-compartment sink or wiping cloths.

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 - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

Basic - Stored food ( bulk containers of flour ) not covered in storage area .- employee covered food Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at cook line - person in charge changed solution recheck 100 ppm chlorine Corrected On-Site