UNIQUE CUISINE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over vegetable broth in the 2-door stand up cooler in the kitchen. The operator properly stored the raw pork. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (60F - Cold Holding) at room temperature near the reach in cooler at the entrance to the kitchen. The operator discarded the lettuce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (60F - Cold Holding) at room temperature near the reach in cooler at the entrance to the kitchen. The operator discarded the lettuce.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the kitchen blocked by miscellaneous equipment. The operator cleared a path to the hand sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods prepared on site in the 2-door stand up cooler in the kitchen without date marks.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a slime-like substance on the interior of the ice machine.

Basic - Cardboard used to line nonfood-contact shelves in dry storage.

Basic - Clean wiping cloth supply not properly stored. Observed bags of clean wiping cloths stored on the floor in dry storage.

Basic - Food stored on floor. Observed bags of rice stored on the floor in dry storage. Repeat Violation

Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit near the restrooms obstructed by furniture.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hair and head to redo head covering then engage in food preparation without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed box of raw shrimp and raw ground pork in same pan in reach-in cooler.

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 - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No copies of Employee health agreement available at time of inspection. Printed copies for operator and operator completed forms. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, sauces meats all Employee stated the above items had been prepare onsite more than 24 hours prior.

Basic - Equipment in poor repair. Observed lid cover on floor grease trap under dishwasher area not sealed properly with open gaps visible.

Basic - Food stored on floor. Observed case of food including cornstarch, oil and produce store on floor at time of inspection.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and wall.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No copy of latest inspection report available. Repeat from last inspection. 11-22-24 Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed odor coming from under dishwasher area by grease trap.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut and processed vegetables in reach-in-cooler.

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in 74F stand water at cooks line. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - No copy of latest inspection report available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed noodles in reach-in-cooler prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.