LI'S GARDEN

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

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

Basic - Employee with no hair restraint while engaging in food preparation. - 1 employee

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - can opener blade Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp in standing container of water Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef kabob over beverage in front cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef kabob (44F - Cold Holding); - raw pork kabob (44F - Cold Holding) observed at front cooler. Operator moved to freezer for expedited cooling Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - meat slicer

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of reach in freezer soiled

Basic - Time/temperature control for safety food thawed in an improper manner. - raw beef in standing water Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked bamboo shoot at cookline cooler - raw beef kabobs over can beverage at front cooler Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef at walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken (67F - Cold Holding) Manager states had out during busy hours

Intermediate - No soap provided at handwash sink. - at hand wash sink next to triple sink Corrected On-Site Repeat Violation

Basic - Food stored on floor. - tub of noodles on floor in walk in cooler Corrected On-Site

Basic - Food stored under dripping water line. - tub of noodles under dripping walk cooler condensation line Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of reach in freezer

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed food pan, no sanitized Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over cooked breaded chicken Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over cabbage Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef kabob over cooked breaded chicken Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade Repeat Violation

Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense corn starch Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. - employee preparing wontons Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -bottom of reach in freezer

Basic - Stored food not covered. - bag of rice Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. - beef in standing water Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above hand wash sink Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee warewashing and began food prep at cook line no handwash.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed food container, rinsed and then dried, no sanitizing step

High Priority - Operating with an expired Division of Hotels and Restaurants license. - operator called and paid renewal Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - opened package of raw chicken over cooked ribs

High Priority - Raw animal food stored over or with unwashed produce. - eggs over unwashed onions

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over raw beef in walk in cooler - raw chicken and shrimp over sauce buckets

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken (48 - Cold Holding). Manager moved to another cooler for better cooling

High Priority - Vacuum breaker missing at threaded faucet at triple sink

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. - provided to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of both reach in freezer soiled - meat slicer carriage soiled. Manager cleaned.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - operator went to store. Picked up bottle of chlorine sanitizing bleach. Corrected On-Site

Intermediate - No soap provided at handwash sink. - hand wash sink next to rice cooker Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - bulk corn starch and bulk flour

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles - handles to walk in cooler

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - front cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones on food prep counter

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

Basic - Food stored on floor. - case of chicken in walk in cooler - beef in walk in cooler

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of meat tumbler soiled - can opener table mount - exterior of bulk dry foods

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

Basic - Stored food not covered. - bulk rice next at storage area

Basic - Time/temperature control for safety food thawed in an improper manner. - chicken sitting in standing water on prep counter. Manager moved to walk in cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at ware wash station

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef skewers stored over yogurt at glass reach in cooler at front line Raw shell eggs over cream cheese in walk in cooler Raw shrimp stored over cooked pork at walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on make table at cooks line

Intermediate - No soap provided at handwash sink. No soap at hand wash in sinks on cooks line and dish wash area Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop rice instead of scoop with handle

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottles stored on dry dish storage

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hair net or hat

Basic - Food stored on floor. Cooking oil stored on floor at prep area Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef over cooked wings in the whirlpool refrigerator

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs held at room temperature -operator moved to the 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. Emailed form to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer dirty

Intermediate - Handwash sink not accessible for employee use at all times. At the 3 compartment sink-sink is filled with dirty parts

Intermediate - No soap provided at handwash sink. Line hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. BBQ RIBS , EGG ROLLS NOT LABLED

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Black utility stool in the prep area -cooler doors and exteriors -coffee pot -nutribullet base -shelf protectors in the walk in cooler need cleaning -racks in the walk in cooler are rusted

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open gatoraid bottle in the 2 door glass cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the MIGALI freezer -interior of the EDESA freezer

High Priority - Raw animal food stored over canned/bottled drinks. Raw beef skewers stored over drinks in the drink cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the 2 door freezer frozen raw chicken on a tray over noodles

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer left dirty -can opener blade dirty

Intermediate - Handwash sink not accessible for employee use at all times. At the 3 compartment sink sink is full of items

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg roll, battered chicken, pasta , items are not being dated

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the cuisinart food processor Hood filters

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

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees moving from warewashing to prep with no hand washing Warning - From follow-up inspection 2022-07-20: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.WD40 stored over single service items and next to food Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Employee had a zucchini fall from the table to the floor picked it up and placed on the prep table, operator washed the zucchini and the station before returning to prep Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Warning - From follow-up inspection 2022-07-20: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. In the EDESA freezer , pork not covered Warning - From follow-up inspection 2022-07-20: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 cans of pineapple juice, 1 can of cut baby corn - cans damaged at the rim

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Flour for chicken not shifted operator stated that they use the flour and dispose of the flour at the end of the day without shifting

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in cooler chicken wings looosly wrapper stored on the same tray as raw pork and unwashed broccoli

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in the whirlpool cooler - in the MIGALI cooler raw wrapped chicken over cooked skewers,

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 on a tray covered in plastic wrap over whole fish

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sliced left dirty -interior of several coolers old food, crumbs

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/ 4 employees working without the manager . Manager arrived and then needed to leave again recommended that anoth person be food manager certified

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at the front , operator replaced 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. Pork in the walk in cooler 25° not labled. Operator has the date of the product listed on a chart outside the box explained that this practice will not be acceptable. Each bin, item , tray, containers need to be labeled with the dating

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. Items not properly dated Operator has the date of the product listed on a chart outside the box explained that this practice will not be acceptable. Each bin, item , tray, containers need to be labeled with the dating

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At the shelf at the ware wash area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Muffins and juice in the same cooler as egg rolls and canned beverages

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Homemade wooden tool for cooking chicken not designed for restaurant use

Basic - Floor soiled/has accumulation of debris. At the 3 compartment sink

Basic - Food stored on floor. Bag of onions in the prep area

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters dripping grease - chicken tumbler exterior dirty from a build up of debris - exterior of the EDESA cooler , MIGALI cooler - prep table shelf's food debris present - wok under the wok line has a liquid and a mold like substance present - grease build up on the wok line

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

Basic - Screening is not 16-mesh to the inch. At the back door

Basic - Unnecessary items/unused equipment on the premises. Old hose in the food stores shelf, box of tools and assorted item on the line , other clutter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in the whirlpool cooler, raw chicken over sauces in the walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked eggs 90° siting on the counter. This product was out of temperature control sitting on the cooler top. This product should be stored above 135° or below 41°

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/ manager was out of the restaurant at the begin of the inspection 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. No dating system in place

Basic - In-use wet wiping cloth/towel used under cutting board. In prep

Basic - Screening is not 16-mesh to the inch. At the back door

Basic - Stored food not covered. In the walk in cooler several items not covered

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water