PIN WOK AND BOWL

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 Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104). Manager on duty will print out the form. Repeat Violation

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

Basic - Food stored on floor. Box of fryer oil on cook line floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing 71 degrees. Employee discarded water. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer buckets in sushi bar area testing at 10 PPM. Employee add chlorine to solution and chemical is now testing at 50 PPM.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in 85 standing water temping at 85 degrees next to fryer.

High Priority - Nonfood-grade bags used in direct contact with food. Take out bags being used to store food inside reach in coolers and freezers.

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 PIC DBPR Clean-Up of Vomiting and Diarrheal Events form. Corrective Action Taken

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/ Observed CFM certificate expired for Patcharee R. 7/25/2022.

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

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/ With 5 employees onsite preparing or cooking food. CFM arrived during the inspection, but left the establishment prior to inspection being finished.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training certificate for Ravin A. 11/01/2021 through FLRA. Employee currently working during inspection.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Box of oil stored on the floor on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top oven interior soiled with grease and dried/burnt food debris.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade bags used to store food in reach in cooler in kitchen.

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

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense salt and sugar. Operator removed. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored with food contact surfaces upright by dish machine. Operator stored correctly. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt removed from original containers on cook line and not properly labeled. Operator labeled. Corrected On-Site

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. Dishwasher goes from scraping dirty dishes with gloves on to putting away clean dishes with no hand wash in between.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In upright single door reach in freezer in kitchen: raw chicken, not commercially packaged over vegetables. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution behind sushi station above 200 ppm chlorine. Employee corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have built up food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind sushi bar used to dump wiping cloth solution.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cups with no handles used to dispense sugar and salt on cook line.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 86 F next to fryers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in three door reach in cooler in kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored next to ice machine with food contact surfaces upright.

Basic - Single-service articles improperly stored. Dinner napkins stored on floor of bar area.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in sink. Inspector advised of proper thawing techniques.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance. Warning - From follow-up inspection 2024-03-12: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Outside rear door, wet mop stored in bottom of bucket. Warning - From follow-up inspection 2023-11-02: 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 is reading 0 ppm chlorine. Operator set up three-compartment sink at 100 ppm chlorine. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door reach in cooler in kitchen: kimchi (51F - Cold Holding); raw shelled eggs ambient (51F - Cold Holding) Manager placed items into another cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in sushi bar over 200 ppm. Corrected to 100 ppm chlorine.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen. Employee replaced soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoops with no handle used in rice and sugar containers. Manager removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer in bar area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer handle in kitchen. Employee stored correctly. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler just inside door of kitchen. Manager removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line not stored in sanitizing solution. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar container removed from original packaging and not labeled. Manager labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over Japanese omelet in reach in freezer in sushi prep area not all commercially packaged. Manager arranged reach in freezer so ready-to-eat foods are stored above raw. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board that holds ice scoop by ice machine has mold like debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near rear kitchen door. Manager replaced kitchen towels. Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth towel used as a food contact surface covering time/temperature controlled for safety food items held on time on prep table. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.

Basic - Food stored on floor. Oil stored on floor in kitchen. Manager stored correctly. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer at bar area.

Basic - In-use spatulas stored on equipment door handle between uses. Spatula stored on handle of fryer. Manager stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on tall reach in coolers along wall have built up food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp thawing in standing water. Inspector advised manager that thawing needs to be done under cold running water. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution on kitchen prep table across from cooktop.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near rear exit door. 3 live flies on cook line landing on shelves. 1 live fly near entrance to kitchen 1 live fly in sushi bar area Warning - From follow-up inspection 2022-02-01: 1 live fly near expo area, not landing in food or food contact surface. 1 live fly near utensil storage. Operator exterminated one of the flies. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracks and pits inside of microwave on cook line Warning - From follow-up inspection 2022-02-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of tall reach in coolers have food debris and mold-like substance built up. Hood filters have grease accumulation Warning - From follow-up inspection 2022-02-01: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At end of cook line Warning - From follow-up inspection 2022-02-01: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began putting sauces into ramekin and setting up a Togo order. Educated on proper hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe 57°f

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. Rice, noodles, bean spouts, raw egg on cook line

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unable to determine big 5. Educated on the importance on knowing these illnesses. Corrective Action Taken

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. Kimchi opened 9/8 Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to door. Employee added Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Hand wash sink next to back door, employee added. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Employee removed. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gasket next to cook one

Basic - Food stored on floor. Boxes of coconut cream on floor in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to door is slowly draining