BAMBOO NO 1

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. Observed employee utilize bare hands to remove ready to eat cooked noodles from a bowl and place on tray.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer closest the fryers, raw breaded shrimp in bag over ready to eat spring rolls, all packages open. In reach in freezer by prep sink, raw chicken on tray over packaged ready to eat steamed bun. In reach in freezer by food prep area raw chicken over ready to eat pork neither commercially packaged. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, no date mark on cooked chicken, cooked shrimp, cooked pork, cooked egg roll,cooked noodle, or prepared Krab mix. Food prepared Friday and Saturday. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Metal pot used as scoop for bulk rice with no handle for scoop. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler and reach in freezer, employee personal food stored on shelves over food for customers. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Jugs of fryer oil stored on floor of cook line under wok station. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On prep counter, wet wiping cloth stored under in use cutting board.

Basic - Reuse of single-service or single-use articles. Single service plastic bottle reused as scoop by cutting off bottom of container, thing handle still present not easily cleanable.

Basic - Stored food not covered. In reach in freezers, uncovered trays of Krab rangoons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler opposite the fryers, raw chicken stored over cooked chicken. Operator rearranged storage levels. In the reach in freezer raw chicken on sheet tray over sealed ready to eats peas and dumplings. Operator began to rearrange. Corrective Action Taken Repeat Violation Admin Complaint

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. Cooked chicken held on time as public health control on cook line missing product time marking, per operator placed out 1030am, labeled by operator. Corrective Action Taken

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. Unable to provide procedures for bodily fluids. Inspector emailed printable copy. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards under three compartment sink soiled, food residue staining and mold like substance. Per operator doesn't use and going to discard. 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. In walk in cooler, prepared egg rolls from Monday missing product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop for raw items on cook line, portion cup used as scoop inside rice cooker.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee personal food on shelf over food for customers. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler opposite fryer door gasket is torn at the bottom. Ice build up on shelves and product in standup reach in freezer opposite walk in cooler.

Basic - Food stored on floor. Jug of fryer oil stored on the floor under the cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in door gasket of reach in cooler opposite fryer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep counter surfaces and wok station. Sanitizer solution at 0ppm, operator add chlorine bleach to 100ppm. Corrective Action Taken Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on the cook line utilizing barehands to grab multiple ready to eat no time/temperature control food for safety from reach in cooler (onion/cabbage).

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line two door reach in cooler, raw chicken over cooked chicken. In standup reach in freezer, raw chicken on tray over ready to eat potstickers. In reach in freezer by exterior door, raw scallop over noodles. In the walk in cooler raw chicken over raw shrimp. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by three compartment sink. Operator provided. 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. In the walk in cooler, egg rolls, dumpling, chicken and shrimp from previous day and Tuesday not date marked. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining reach in chest freezer as a prep station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler employee personal food over over fried chicken for customers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets over canned food and dry foods on shelf by rear exterior door. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Fryer oil stored on floor of cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on shelves and products of reach in freezer by rear exterior door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up between cook line hood filters. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in standup reach in freezer at front counter.

Basic - Stored food not covered. In the walk in cooler multiple containers of egg rolls not stored covered. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cook line prep tables. Sanitizer solution stored on the floor. Operator relocated the solution container. Corrective Action Taken Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In the standup reach in freezer closest the three compartment sink, pork stored in plastic grocery bags. Discussed switching to food safe bag with operator. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two for reach in cooler, raw chicken over cooked pork. In the standup reach in freezer on the cook line, raw beef in container over tray of ready to eat rangoons. In the standup reach in freezer in the prep area, raw chicken on a tray and raw beef in a bag over bagged French fries. Discussed storage levels with operator, operator began rearranging the storage levels. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, shrimp (45F - Cold Holding); chicken (46F - Cold Holding); beef (45F - Cold Holding). Per operator had items out of the cooler earlier and lid left open during service. Operator placed all items on ice. At conclusion of inspection chicken second temperature 20 minutes (47F - Cold Holding); beef second temperature 20 minutes (43F - Cold Holding). Inspector had operator relocate all items to the reach in freezer to bring back to temperature range. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the walk in cooler cooked chicken and cooked noodles in deep covered containers not cooling at appropriate rate; chicken 2.5 hours (67F - Cooling); cooked noodle 2.5 hours (69F - Cooling);chicken second temperature 20 minutes (65F - Cooling); cooked noodle second temperature 20 minutes (67F - Cooling). Inspector asked operator to uncover and stir. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap available at hand wash sink closest to the three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, egg rolls cooked on Saturday with no product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop in bulk rice container with no handle.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep station next to in use cutting board.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the standup reach in freezer in the prep area and in the walk in cooler, employee personal food stored over food to be served to customers. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on shelf over flip top reach in cooler on the main cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Food stored on floor. Cooking oil stored on the floor of the main cook line under the wok station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over the wok station closest the prep area has grease build up. Walk in cooler door gasket has mold like substance build up. Repeat Violation

Basic - Reuse of single-service or single-use articles. Plastic jug cut in half to be used as a scoop by the prep sink. Repeat Violation

Basic - Stored food not covered. In the walk in cooler multiple containers of egg rolls stored uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table to bag orders. Wet wiping cloth stored on wok station.

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. Observed employee at front counter using barehand contact with ready to eat cooked chicken.

High Priority - Nonfood-grade bags used in direct contact with food. Multiple frozen products in direct contact with plastic grocery bags in reach in freezers. Discussed with operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp stored over ready to eat pork. Operator relocated the raw shrimp. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by the three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken, noodles and egg rolls with no product date marking. Per operator some items made the previous day.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in freezer, employees personal food over frozen dumplings for customers. Operator relocated the personal food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet.

Basic - Equipment in poor repair. Two door reach in cooler opposite the fryers has a torn cooler door gasket.

Basic - Food stored on floor. Cooked sauce in bucket cooling on the floor in front of the reach in freezer. Operator had employee relocated the sauce container. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area has old food debris at the base of the microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in cook line reach in cooler over prepared food. Operator relocated the beverage. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic jug cut in half and used as a rice scoop. Discussed using scoops with handles not single service items. Corrective Action Taken

Basic - Soiled wet wiping cloth placed in use with fresh solution. Wet wiping cloth stored on prep table. Employee relocated the wet wiping cloth. Sanitizer solution at 0ppm, stored on the floor. Operator relocated the sanitizer solution and added chlorine bleach to 100ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One can of soy sauce with dent along seam.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dishes in single compartment of sink with no wash, rinse, sanitize steps set up. Person in charge set up triple sink to 100ppm during inspection and employee began rewashing dishes. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Grocery to go bags used in direct contact with meat in reach in freezer. Also, to go menus used to line cooked chicken pan.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Also in reach in freezer no longer commercially packaged raw meat stored over ready to eat packaged fries, person in charge began rearranging. Corrective Action Taken

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. Person in charge states keeps broccoli, chicken, garlic in oil on time with no time mark. Person in charge marked during inspection. Corrected On-Site Repeat Violation Admin Complaint

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. Person in charge unable to provide proof of training for some employees. States has them at home.

Basic - Food stored on floor. Items stored on the floor in walk in cooler. Also, food items stored uncovered. Person in charge began moving and covering. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of flour container with debris buildup.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drain snake stored on top of oil container in kitchen. Person in charge removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp thawing in standing water at triple sink. Person in charge moved to walk in cooler and turned on water for chicken. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Leak under hand wash sink by triple sink.

Basic - Working containers of food removed from original container not identified by common name. Containers of sugar unlabeled in back of kitchen.

High Priority - Container of medicine improperly stored. Medicine stored on shelf above flip top. Also containers with medicine stored on case of bottled water. Person in charge removed. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilite type storage container used in direct contact with cabbage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw pork stored over rice noodles. Also in walk in cooler raw pork stored over cooked pork. Person in charge moved to appropriate location. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Back hand wash sink by triple sink blocked by large bucket, also bad stored in sink. Person in charge removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Faucet for hot water at front hand wash sink not functioning. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handles used as scoop in sauce and in rice containers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored along side and above food to be stored to customers in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on cans in dry storage. Employee phone on prep table. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Outer openings not protected with self-closing doors. Self closer missing from back door. Repeat Violation

Basic - Stored food not covered. Multiple items stored uncovered in walk in cooler. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks for self service not inverted. Person in charge inverted during inspection. Also single service items case on floor in front area. Person in charge raised. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth bucket tests at 0ppm, retested at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauces in walk in cooler. Person in charge moved to appropriate location. Also in reach in freezer no longer commercially packaged ground pork stored over fish and vegetables. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork in reach in cooler at 45F person in charge states was moved from walk in around 2 hrs ago. Door has been opened and closed.

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/ 4 employees on duty during inspection with no CFM present.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Broccoli held on time, not on written plan. Person in charge added to plan. Corrected On-Site

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. One employee with expired training during inspection. Different employee than last inspection. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at front hand wash sink due to hot water faucet handle in disrepair.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on restroom door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on case of water, on shelving with food products. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with debris buildup. Also, hood filters with grease buildup.

Basic - Outer openings not protected with self-closing doors. Self closer disconnected and missing pieces from back door.

Basic - Single-service articles improperly stored. Cases of single service items stored on the floor in the dining room area. Person in charge raised. Corrected On-Site

Basic - Stored food not covered. In walk in cooler multiple food items not covered.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pans of beef over bags of french fries in stand up freezer near back door. Person in charge moved french fries to to shelf Corrected On-Site

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. No time mark for bok choy. Person in charge put time on board Corrected On-Site

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. Allen's certificate expired 3/15/21

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in MSG. Person in charge removed cup Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from fryers. Person in charge moved drink Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under screen door at back door Repeat Violation

Basic - Food stored on floor. Container of cooking oil on floor near three compartment sink. Person in charge moved oil to shelf Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. MSG in bucket near walk in cooler not labeled. Person in charge labeled Corrected On-Site