SPECIAL PHO

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-24: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-01-24: Operator has safe staff books on site for his staff but the booklets are not complete. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on clean dish rack near dish machine. Repeat Violation - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water handle at hand sink near three compartment sink and dish machine area is not dispensing water when turned. Operator explained that he turned off hot water at sink because valve is leaking. - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with mold like substance and food debris. Repeat Violation - From follow-up inspection 2024-01-24: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink near cook line. Operator explained that when the cold water handle is turned the faucet leaks. - From follow-up inspection 2024-01-24: Time Extended

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. Dish machine chlorine sanitizer at 10 PPM.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee eating and began working with clean dishes without washing hands first.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washing hands while wearing one glove on one hand. Educated employee on proper hand washing procedures . Corrective Action Taken

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 - 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.

Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink near cooks line. Employee moved utensil. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near three compartment sink and dish machine.

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. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser unable to dispense paper towels at hand sink near cook line. Operator stated batteries need to be changed.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory not posted sign. Operator posted sign. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking through kitchen and walk in cooler.

Basic - Employee eating in a food preparation or other restricted area. Dish washer eating in back area near dish machine and three compartment sink while handling clean dishes and the dish machine.

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 on cook line. Employee moved phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on clean dish rack near dish machine. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Hot water handle at hand sink near three compartment sink and dish machine area is not dispensing water when turned. Operator explained that he turned off hot water at sink because valve is leaking.

Basic - Food stored on floor. Oil stored on floor near cook line. Operator moved off floor. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with mold like substance and food debris. Repeat Violation

Basic - Open dumpster lid.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink near cook line. Operator explained that when the cold water handle is turned the faucet leaks.

High Priority - - From initial inspection : 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. Dish Machine 0 PPM chlorine. - From follow-up inspection 2023-11-07: Time Extended

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Barehand contact while cutting onions. - From follow-up inspection 2023-11-07: No prep being done at the time of callback inspection. Time Extended

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher was not sanitizing dishes after washing. Step up three compartment sink. Corrective Action Taken - From follow-up inspection 2023-11-07: Time Extended

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Sticky fly trap hanging over prep sink. Employee removed. Corrected On-Site - From follow-up inspection 2023-11-07: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 100 In and around the hot water heater. 30 under wok station kitchen cook line. 100 under oven and behind 2 door freezer. 30 under dry storage behind reach in coolers on cook line. 20 under reach in coolers on kitchen cook line. 30 under reach in fridge on cook line bear microwaves. 75 along the back wall of dish machine area. 40 around ice machine around back door. 1 on wood behind reach in cooler on cook line. 5 in cabinet under hand wash sink in front server area. - From follow-up inspection 2023-11-07: 26 rodent droppings in rear of convection oven next to reach in freezer in kitchen One rodent dropping under 3 compartment sink One rodent dropping near base of shelf under microwaves 13 droppings in compressor housing of reach in freezer used for dry storage on cooks line 27 droppings in and behind fish tank display in lobby 4 droppings under soda reach in cooler in lobby 4 droppings in chewed hole under hand sink in front counter area Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing their hands in three compartment sink near dish machine. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Gaskets throughout kitchen soiled. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No cold water. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk in cooler not maintaining 41 F and below. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-07: No proof of employee food training during callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory. Emailed one to the operator to print out. Corrective Action Taken - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not date marking throughout kitchen. - From follow-up inspection 2023-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach under wok station. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior in back area of restaurant has accumulation of mold like substance. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the kitchen soiled. All 3 hand wash sinks soiled. Inside reach in freezer soiled. Exterior food storage containers soiled. Hood system soiled with grease. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Filter for air handle missing allowing access for vermin. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles around hot water heater. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on storage racks near dish machine not being stored inverted. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler fridge near three compartment sink and oven grooved and no longer cleanable. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook, dishwasher, and server who prepares food. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting on racks near dish machine. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by walk in cooler. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around dish area. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line leaking at faucets. Hand wash sink in dish room leaking on the floor. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Multiple containers with food removed from original package not labeled throughout the kitchen. - From follow-up inspection 2023-11-07: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Build up grease and food under and behind cooking equipment on kitchen cook line. - From follow-up inspection 2023-11-07: 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. Beef and chicken stock in 5 gallon buckets inside walk in cooler 51 F and 58 F.

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. Dish Machine 0 PPM chlorine.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Barehand contact while cutting onions.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher was not sanitizing dishes after washing. Step up three compartment sink. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Sticky fly trap hanging over prep sink. Employee removed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef marinade over ginger in walk in cooler. Employee moved ginger to another designated area. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 100 In and around the hot water heater. 30 under wok station kitchen cook line. 100 under oven and behind 2 door freezer. 30 under dry storage behind reach in coolers on cook line. 20 under reach in coolers on kitchen cook line. 30 under reach in fridge on cook line bear microwaves. 75 along the back wall of dish machine area. 40 around ice machine around back door. 1 on wood behind reach in cooler on cook line. 5 in cabinet under hand wash sink in front server area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 5 gallon tubs of beef stock. 3 5 gallon tubs of chicken stock.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walkin cooler: beef (47F - Cold Holding); chicken (47F - Cold Holding); tomato sauce (47F - Cold Holding)

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

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 - Employee washed hands in a sink other than an approved handwash sink. Employee washing their hands in three compartment sink near dish machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Gaskets throughout kitchen soiled.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No cold water.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near prep table by dish washing machine blocked and inaccessible.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink near cook line being used for other purposes. Employee moved spoon out out of sink. Corrected On-Site

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk in cooler not maintaining 41 F and below.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all 3 hand wash sinks. Employee filled paper towels at sink on cook line. Corrective Action Taken

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

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. No soap at cook line hand sink and dishwasher hands sink. Employee put soap at hand sink on cook line. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory. Emailed one to the operator to print out. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not date marking throughout kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach under wok station.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior in back area of restaurant has accumulation of mold like substance.

Basic - Bowl or other container with no handle used to dispense food. Scoop with out handle being used to scoop with substance.

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the kitchen soiled. All 3 hand wash sinks soiled. Inside reach in freezer soiled. Exterior food storage containers soiled. Hood system soiled with grease.

Basic - Ceiling tile missing. Filter for air handle missing allowing access for vermin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles around hot water heater.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on storage racks near dish machine not being stored inverted.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pot lids stored on the floor.

Basic - Cloth used as a food-contact surface. Cloth stored on top of prepared food in reach in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler fridge near three compartment sink and oven grooved and no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink being stored above reach in cooler on kitchen line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler on the cooked line.

Basic - Employee with no hair restraint while engaging in food preparation. Cook, dishwasher, and server who prepares food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting on racks near dish machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by walk in cooler.

Basic - Food stored on floor. Oil being stored on the floor near kitchen cook line. Buckets of beef and chicken stock being stored on the floor in walk in cooler. Walk stored by hot water heater. Noodles on cook line. Bin or dry rice by unused oven. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs being stored on handle of deep fryer on kitchen cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching white powdered substance in container. Employee moved scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in three compartment sink sitting in water.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting green onions without washing.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around dish area.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line leaking at faucets. Hand wash sink in dish room leaking on the floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Multiple containers with food removed from original package not labeled throughout the kitchen.

Basic - Worn, torn and/or soiled floors/carpeting. Build up grease and food under and behind cooking equipment on kitchen cook line.