BAMBU SHOPPES

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaging in multiple tasks in kitchen area without changing gloves.

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. Employee in kitchen area wearing single use gloves going from dirty to clean dishes with the same gloves on.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags being used to store unwashed produce, raw meats, cooked meats inside reach in coolers and freezers.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. On the floor in kitchen area near mop sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncovered raw beef stored over cooked beef in reach in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored over unwashed produce inside reach in fridge.

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 stored on top of raw beef in reach in freezer.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened gallon of milk in reach in cooler near front counter area not date marked.

Intermediate - Equipment drain line draining into handwash sink. In first hand sink near front counter area and espresso machine. 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 form to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underneath cutting boards on reach in cooler near three compartment sink soiled with brown slimy substance.

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing dishes in both hand sinks in front counter area of the restaurant.

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.

Intermediate - No soap provided at handwash sink. At hand sink nearest to front counter. Operator put soap at sink. Corrected On-Site

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. Broths inside reach in freezer not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezer handles soiled with food debris.

Basic - Cardboard used to line nonfood-contact shelves. Inside reach in cooler near three compartment sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee stored drink on prep table in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above reach in cooler near three compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Brown sugar, soy sauce, oils stored on the floor in kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar and red beans inside container stored under prep table in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 67 F standing water in kitchen area. Operator stored scoop without water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior in kitchen area soiled with food debris. Ovens near three compartment sink soiled with built up food debris.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezers and cooler soiled with food debris and mold like substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks inside reach in cooler near three compartment sink.

Basic - Stored food not covered. Raw beef stored in reach in freezer not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Pig feet thawing in standing water inside stainless steel bowl near dish machine area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over broth in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on front line. Operator moved drinks. Corrected On-Site