NEUTRAL ASIAN VEGAN KITCHEN / QUICKLY CAFE

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba made on site 78 ,Rice 96, and sprouts 82 all less than 2/Recommended using Time control plan. Gave operator copy of plan.

High Priority - Toxic substance/chemical improperly stored. On shelf in kitchen.

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. Milk

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

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. Sent operator form. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Front line Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled. Interior of oven heavy build up.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in cooler. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. In sugar water.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease. Hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. Tuna and salmon thawing at room temperature.

Basic - Unnecessary items/unused equipment on the premises. Unused equipment by back door

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

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

Marked exit/path to marked exit blocked. For reporting purposes only. Back door inaccessible.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over bamboo shoots on reach in cooler located by kitchen entrance. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored over raw shrimp in reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese kept on reach in cooler overnight with temperature of 50F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept on reach in cooler on front counter with temperature of 50F Repeat Violation

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. Boba kept on front counter per operator for less than 4 hrs.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Dirty cutting boards on make tables.

Intermediate - Handwash sink used for purposes other than handwashing.Small cutting board inside hand sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.Debris and grease build up on floor behind equipment.

Basic - Food not stored at least 6 inches off of the floor.Soy sauce stored by dry rack on kitchen. Soy sauce stored on floor by dry rack on kitchen. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in coolers in kitchen have debris.

Basic - Single-service articles improperly stored.To go containers stored on floor across from ice machine, Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on walls inside kitchen area. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -milk teas cooling in sliding lid cooler at front counter heated last night per operator 50, 51, 56. Unit is a reach in freezer that is programmed to turn on and off at select times so product will not freeze. Unable to determine if product reached 41°f.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -milk teas prepared last night per operator 50, 51

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw yellowfin above sauce in reach-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu 58 less than 1 hour in lift top table.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of 3 door reach-in freezer. -inside top of microwave. -bottom of sliding glass cooler with milk teas. -white plastic deflector in ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. -pan in kitchen hand wash sink. Removed. Corrected On-Site

Basic - Food stored on floor. -cases of oil on floor in hallway.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Single-service articles improperly stored. -cases of to go containers on floor in hallway.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled above 3 compartment sink.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia tablets in 3rd sink. - From follow-up inspection 2023-01-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -bleach spray bottle near trash cans in dining room not labeled. - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex restroom door does not close. Repeat Violation - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -scoop in bowl of rice in cooler, brown sugar scoop have no handle. - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Fanny pack sitting on top of box of dry rice noodles. Corrected On-Site Repeat Violation - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cooking equipment. - From follow-up inspection 2023-01-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of upright reach-in freezer soiled on bottom shelf. - From follow-up inspection 2023-01-18: Time Extended

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. -employee grabbed handful of ice out of machine with bare hand. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -fresh salmon container states fish is farm raised but intended for cooked consumption. Operator will use current supply for cooked salmon items only. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -in container at room temperature on kitchen cart less than 4 hours. Placed in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -flavors of milk tea 50-62 less than 4 hours per operator. Heated product placed in that cooler this morning, recommend all heated products be cooled in different cooler. Operator adjusting cooler, will monitor or move product to different cooler. Warning

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/. 5 people handling food at beginning of inspection. Manger arrived shortly after. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Manager located upon arrival. Corrected On-Site Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -door does not self-close. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse, beverage on shelf with syrup products. Corrected On-Site Repeat Violation Warning

Basic - Ice scoop handle in contact with ice. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. -salt in natate coco container not labeled. Warning

High Priority - Container of medicine improperly stored. -vitamins above food items in prep area. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee entered kitchen after moving boxes, put on gloves and handled ready to eat food without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. -raw meat stored in direct contact with non food grade bags in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw tuna over cooked pork.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white deflector in ice machine slightly soiled. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -per operator holding boba pearls for 4 hours after cooking. Provided written plan. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restroom door closer broken.

Basic - Bowl or other container with no handle used to dispense food. -plastic container with no handle used as scoop in soy sauce, white sugar. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on bottled water in front area. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -at front counter Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -2 reach-in coolers in front area. No probe thermometer provided to measure temperature of food products.

Basic - Reuse of single-service or single-use articles. -multiple sauces stored in spice containers, jelly containers.