IPHO NOODLE HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked meatball at Vissani cooler Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer

Basic - Outer openings not protected with self-closing doors. - back door

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over beverage at Vissani cooler Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop bulk sugar

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers Repeat Violation

Basic - Outer openings not protected with self-closing doors. - back door Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. - bulk sugar Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling in kitchen

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - ice scoop Corrected On-Site

Basic - Outer openings not protected with self-closing doors.

High Priority - Non-food grade paper/paper towel used as liner for food container. - paper towel lining cucumbers, onions, and egg rolls

High Priority - Toxic substance/chemical improperly stored. - medicine stored in reach in cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in ware wash station

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - openings to cookline coolers soiled

High Priority - Non-food grade paper/paper towel used as liner for food container. Dumplings and pork lined with paper towel at reach in cooler on cooks line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sprouts temping at 48F. Per operator less than 2 hours,advised operative to other reach in cooler for recovery Corrective Action Taken

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 in glass reach in cooler at end of cooks line not date marked. Per operator it had been opened over 24 hours

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/ Han Nguyen

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

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle not labeled

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cooks line

Basic - Equipment in poor repair. Reach in cooler at wait station,does not keep TCS food at 41F and below

Basic - Working containers of food removed from original container not identified by common name. Cornstarch in Tupperware container at cooks line not labeled

High Priority - Container of medicine improperly stored. Mucinex stored in a refrigerator

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Dumpling

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket in the tall true cooler soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground pork in the true glass door cooler over cut lettuce and pasta

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated . Cooked chicken, pasta

Basic - In-use ladle stored on equipment door handle between uses. On the cooks line

Basic - Light shield damaged/in disrepair. In the kitchen at the 3 compartment sink area lights not covered attached to the wall

Basic - Single-service articles improperly stored. Food storage bags in the kitchen restroom

Basic - Single-service articles not stored inverted or protected from contamination. Soup spoons not held inverted, laying in a pan with the handles mixed

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flies in the prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler prep bean sprouts 50° cold hold Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. In prep the sink has a plastic container present

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, chicken in general most items are not dated Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor soiled/has accumulation of debris. Corners and base boards dirty, need to move the racks and clean behind the equipment

Basic - Outer openings not protected with self-closing doors.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba 72° cold hold provided DBPR FORM 5022-090 operator has not completed the form from the last visit

High Priority - Toxic substance/chemical improperly stored. WD 40 stored on the ice machine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator,has no system in place for date labeling

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A slimy substance is present on the white divider

Basic - Employee eating in a food preparation or other restricted area.

Basic - Light shield damaged/in disrepair. Light in prep close to the 3 compartment sink

Basic - Outer openings not protected with self-closing doors.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen over the m3 cooler

Basic - Water leaking from pipe and/or faucet/handle. Line hand sink drain leaking

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 48° in the make cooler

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 and the time removed from temperature control cannot be determined. See stop sale.

High Priority - Toxic substance/chemical improperly stored. WD 40 stored next to the slicer on a prep table over food

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodlesc

Intermediate - Spray bottle containing toxic substance not labeled. At the cash stand a green liquid battle not labled

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter to the ice machine is not dated

Basic - Single-service articles improperly stored. Food storage bags stored in the employee restrooms

Basic - Single-service articles not stored inverted or protected from contamination. Spoons at the boba counter