NO 1 CHINA WOK

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored with unwashed produce in walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shell eggs in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. -cling film blocking access to hand wash 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. -fried chicken not date marked

Basic - Bowl or other container with no handle used to dispense food. -container with no handle used as scoop for rice in bag placed on speed rack by rear exterior door

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee purse stored on top of single service items -personal items such as nail clippers, glasses, and medication stored on dry storage shelves Corrected On-Site Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -2 employees engaged in food preparation no hair restraint

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear screen door, gap above and below

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan cover soiled

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. -cleaning and maintenance equipment stored with dry food on speed rack near rear exterior door

Basic - Water leaking from pipe and/or faucet/handle. -mop sink faucet leaking

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -fried chicken 83-94F, per operator cooked more than 4 hours ago

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live, flying insect in dishwashing area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked pork in walk-in cooler -raw chicken wings over TCS sauce bucket in walk-in cooler, operator relocated Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored above raw beef in reach-in freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked broccoli 65F. Per operator stored in top of reach-in cooler less than 1 hour, operator relocated to lower portion of reach-in cooler Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink

Intermediate - Handwash sink not accessible for employee use at all times. -multiple cases of raw chicken and raw beef stored on the floor in front of handwashing sink, employees removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink in kitchen, provided handwashing signs Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer in top of reach-in cooler

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.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages on prep table, employee removed Corrected On-Site

Basic - Exterior door has a gap at the top and bottom that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. -multiple cases of raw chicken and raw beef stored on the floor in front of handwashing sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -whit chest freezers

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside lower portions of reach-in coolers throughout the kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sink in kitchen, provided handwashing signs

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in cooler gaskets soiled -walk-in cooler shelves have an accumulation of debris -walk-in cooler fan covers have an accumulation of mold-like substance

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed melon stored above open container of cut cabbage, employee removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -multiple food containers lacking labels in dry storage area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil <4 hours (56 - Cold Holding). Operator put in cooler Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. - in bulk four. Employee removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers

Basic - Current Hotel and Restaurant license not displayed. - went online and printed Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - employee removed Corrected On-Site

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - coolers throughout kitchen - handles on walk in cooler Warning - From follow-up inspection 2023-08-08: Time Extended - From follow-up inspection 2023-08-10: Time Extended - From follow-up inspection 2023-08-11: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Warning - From follow-up inspection 2023-08-08: Time Extended - From follow-up inspection 2023-08-10: Time Extended - From follow-up inspection 2023-08-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Warning - From follow-up inspection 2023-08-08: Time Extended - From follow-up inspection 2023-08-10: Time Extended - From follow-up inspection 2023-08-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled on cooler next to fryer Warning - From follow-up inspection 2023-08-08: Time Extended - From follow-up inspection 2023-08-10: Time Extended - From follow-up inspection 2023-08-11: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed colander with soap and moved to air dry. Discussed with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler, raw shrimp over sauce container Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over surimi, Frigedaire freezer Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef; raw sausage over scallops. Upright freezers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tcs sauces made from bone broth 51-59F on cookline since 10 am per operator. Fresh garlic in oil 54F. Operator added time mark - cooked chicken 47F; egg rolls 44F. out and returned to cooler at start of inspection Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards (small round ones)

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen handsink covered and blocked by unused equipment. 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. Emailed to operator

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. Ham

Basic - - Gallon jug cut and used as a scoop. - used egg flats stored on top of meat grinder. Operator discarded, Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - In the walk in cooler - dry storage

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone above reach in cooler - cell phone on dry storage shelving

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt in 5 gallon soy sauce container. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint cans stored next to bulk flour in dry storage area.

Basic - Ceiling tile missing. Tile missing over food preparation area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - Food stored on floor. Cooking oil stored on floor in dry storage area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over buckets of sauce Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general chicken (64F - Cold Holding); sweet and sour chicken (65F - Cold Holding). Operator placed food items back into walk-in cooler.

High Priority - Toxic substance/chemical improperly stored. Cans of paint stored next to flour in dry storage area.

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

Basic - Ceiling tile missing. Over cooks line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table while prepping chicken

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open

Basic - Working containers of food removed from original container not identified by common name. Bulk Sugar, MSG, Flour

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2021-10-05: Time Extended