KNOTTS ASIAN CUISINE

Basic - Bowl or other container with no handle used to dispense food. Bowl nesting in breaded chicken at make bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw shell eggs stored above sauce in large container in reach in cooler close to wait station. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Upon inspection observed dish washing liquid stored next to vegetable oil on second shelf from bottom facing back door in kitchen. Operator corrected storage during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed bowl resting in large rice container on bottom shelf next to cook line. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone on prep table where silverware is being rolled with paper napkins and hat on top shelf next to single service to go box. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Upon inspection observed large pool of grease on floor next to fryer in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Upon inspection observed knife stored between reach in cooler and prep table. Operator corrected storage during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Upon inspection observed bottle of Tylenol stored next to probe thermometer on shelf above prep table. Operator removed medicine bottle during inspection. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Upon inspection observed multiple containers lined with non food grade paper towels.

High Priority - Nonfood-grade bags used in direct contact with food. Upon inspection observed cut bell peppers stored in retail bag in reach in freezer close to dining room entry.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw eggs stored above large container of sauce in reach in cooler in wait station area. Operator corrected storage during inspection. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upon inspection observed small container of fried chicken without date mark present. Operator stated chicken was cooked 2 days prior.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small bowl on top of cooked chicken in reach in prep cooler across from cook line and bowl in large container of rice in kitchen. Operator removed bowls during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone and keys stored on shelf next to seasonings above reach in cooler in kitchen. Operator removed items during inspection. Corrected On-Site

Basic - Food stored on floor. Upon inspection observed soy sauce container stored directly on floor next to reach in cooler closest to back door. Operator corrected storage during inspection. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Upon inspection observed basil stored in retail bag in reach cooler across from cook line. Operator corrected storage during inspection.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Christopher Knowles certified Food Manager expiration 11/1/21. Violation being addressed in call back 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. Violation being addressed in call back inspection.

Basic - Food stored in a prohibited area. Upon inspection observed closed container of rice noodles stored on top of large container of chemical in utility sink. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Upon inspection observed knife stored between reach in cooler and prep table across from cook line. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Upon inspection observed rice scoop in container of rice in reach in cooler wait station. Operator corrected storage during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection observed multiple utensils in large container of standing water of 80f.