ANDAMAN ASIAN BISTRO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp in container in reach in cooler at 50F. Employee took shrimp and put in freezer. 2nd temperature 40 minutes later 40F. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on fitting to faucet to mop sink. Repeat Violation Admin Complaint

Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Multiple containers of cooked items in walk in cooler not dated.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 3 containers of cooked chicken stacked and with lids on in walk in cooler at 68F, 77F and 70F. Operator stated chicken cooked and put in cooker an hour ago. 2:30 pm. Operator took lids off and spread containers out on shelf in walk in cooler. 2nd temperature taken 35 minutes later 42F, 44F. Chicken still has 4 more hours to cool. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout kitchen has food debris and mold like substance. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has paperwork for procedures to hold items on time ,but paperwork not filled out. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 packs of thawed fish in package with label stating to remain frozen until time of use. Stop sale.

Basic - Employees food in a cold holding unit with food to be served to customers. Observed employees food on shelf with food to be served to customers. Food not labeled and not in a designated area.

Basic - Equipment in poor repair. Observed only one side of gaskets on walk in cooler door. Other side of door has no gaskets.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door to kitchen has gaps at bottom of exterior door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed hood system and wall behind wok station soiled with grease. Repeat Violation

Basic - Hole in or other damage to wall. Observed bottom of wall near mop sink in disrepair.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of sugar on shelf by walk in cooler has scoop handle lying in the sugar. Operator removed scoop. Corrected On-Site Repeat Violation

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employees food in walk in cooler not labeled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf across from three compartment sink with debris buildup.

Basic - Working containers of food removed from original container not identified by common name. Observed 2 containers on bottom shelf by fryer on cook line not labeled. Operator labeled containers. Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Sanitizer bucket next to beverage cooler tested at 0ppm. Managed re made sanitizer and re tested at 100ppm. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm, operator primed dish machine and re ran at 100ppm. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then touched clean utensils without washing hands in between tasks. Operator told employee to wash hands. Employee washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple dishes ran through dish machine reading 0ppm chlorine. Manager re ran dishes through dish machine after machine was re tested at 100ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler on middle left shelf, raw shell eggs stored over multiple containers of curry. Operator moved eggs. Also, in walk-in freezer on middle left shelf, raw frozen chicken stored over raw frozen beef. Operator moved food to proper shelves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. rice noodles (60F - Cooling, after 3.75 hours 53F) sitting on counter across from cook line. Per operator, noodles were rehydrated approximately 30 min prior to first temperature taken. raw chicken (50F - Cooling, after 3.75 hours 46F); in walk-in cooler, per operator raw chicken had been prepped 30 minutes prior to first temperature taken.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (60F - Cooling, after 3.75 hours 53F) sitting on counter across from cook line. Per operator, noodles were rehydrated approximately 30 min prior to first temperature taken. raw chicken (50F - Cooling, after 3.75 hours 46F); in walk-in cooler, per operator raw chicken had been prepped 30 minutes prior to first temperature taken.

High Priority - Toxic substance/chemical improperly stored. On multi purpose shelf next to beverage cooler, bottle of clear liquid stored next to Togo utensils. Operator moved bottle. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yellow curry (50F - Cooling, after 3.75 hours 48F) in walk-in cooler, in covered large metal container, operator removed lid and put in walk-in freezer. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On in house and Togo menus, spicy tuna roll, lobster bomb roll, spider roll, pho items Repeat Violation Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Since the last approved plans, mop sink as been removed from back of kitchen. Walk-in cooler and walk-in freezer added. Hand sink at front counter has been moved. Added dish machine next to triple sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have written procedures filled out. Filled out during inspection. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. On multi purpose shelf next to beverage cooler, bottle of clear liquid has no label. Operator added label. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On right of cook line, bulk container of sugar has plastic container as scoop. Operator removed container. Also throughout kitchen multiple bulk containers have handles in sugar, rice, and flour. Operator moved handles. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In middle of kitchen on top shelf, employee personal items stored above food. Operator moved items. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk-in cooler, spring roll mix stored on floor. Operator moved food. Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink from previous owner was located behind the bathrooms in kitchen. Mop sink removed. Warning

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On multi purpose shelf next to beverage cooler, sanitizer bucket stored next to Togo utensils. Operator moved to bottom shelf. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting on gloves without washing hands. Operator had employee wash hands before putting on gloves.

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. Observed employee cutting green onions with no gloves. Employee washed hands and put on gloves.

High Priority - Nonfood-grade bags used in direct contact with food. In reach-in cooler on cook line observed bags of cabbage and carrots ready to eat stored in dollar store grocery bags. Operator placed food in food grade bags during inspection. 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. Observed raw prepped chicken portions stored over beef in walk-in freezer. Operator moved chicken during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In bottom of reach-in cooler on cook line observed, shell egg ambient (55F - Cold Holding). Operator stated eggs were removed from walk in cooler and stocked in cooler 30 minutes prior to temperature and placed ice on eggs. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose bibb outside near back door observed no vacuum breaker.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken not cooked completely and then cooled without proper form. Operator stated he only received time paperwork previously and was supplied with partial cook paperwork during inspection. Corrective Action Taken Repeat Violation

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. Observed no written procedure for clean up. Provided operator with handout during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dish area blocked by large trash can. Operator moved trash can during inspection. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. On menu observed the Sunset roll and crab Rangoons using imitation krab but spelling it crab. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed togo menu with asterisks next to multiple menu items but no consumer advisory printed on menu. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish area observed no paper towels readily available- closest roll around corner. Operator stocked sink with towels during inspection. Corrected On-Site

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. Operator was not aware of reporting form. Provided operator with form during inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed scoops in multiple bulk containers of product without handle. Operator removed some scoops during inspection. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed one ceiling tile near dish area replaced with unsealed wood. Multiple tiles in kitchen area observed not smooth and cleanable. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. In back storage room area and behind chest reach-in freezer observed missing cove molding. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed multiple employee drinks stored on reach-in cooler and on shelf over clean plates. Operator discarded drinks during inspection. Observed employee food stored over customer food in reach-in drink cooler. Operator moved food during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags, purse and lotion stored on shelf opposite side of cook line over clean plates. Operator moved items during inspection. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watch and/or bracelet while prepping food on cook line. Some employees removed items during inspection. Corrective Action Taken

Basic - Equipment in poor repair. Observed gasket on reach-in cooler on cook line near walk-in freezer torn. Repeat Violation

Basic - Floor/ceiling tiles missing and/or in disrepair. Observed multiple floor tiles broken/missing throughout kitchen area. Observed missing ceiling tile in back storage area near back door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach-in coolers on cook line with food debris build up. Observed handles on reach-in coolers with food debris buildup. Repeat Violation

Basic - Stored food not covered. In walk-in freezer observed pan of wontons and pan of peas stored without lids. Operator placed lids during inspection. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed shelf in storage area over chest reach-in freezer near back door made of wood that is not sealed. Observed ceiling tile replaced with unsealed wood.

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt on cook line without label. Operator labeled container during inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Three dented cans of bamboo shoots on shelf in kitchen. Manager removed the cans separate from the rest for return to door purveyor. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Cut onions in pan stored in walk in cooler covered with plastic grocery bag. Manager discarded the bag, and covered the onions with plastic wrap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, sliced steak and raw shrimp stored on shelf above clean sprouts and cooling beef broth. Manager began to rearrange the storage levels. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top make station on cook line, shell eggs 55F at beginning of inspection and 43F at end of inspection. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef broth on cookline 117F after being off heat for 45 minutes. Cook put broth back on stove, rechecked temperature 167F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside in back of restaurant, no vacuum breaker on hose bibb with hose attached.

Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in hand washing sink by the dish area, and employee observed washing blender blade in same sink. Knives were removed, and advised employee to only wash hands in hand washing sinks. Trash can obstructing same hand wash sink. Manager moved the trash can. Corrective Action Taken

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. No reference to raw ingredients on Sushi or Sashimi section of menu. No reference to raw ingredients in Pho section of menu. Warning

Basic - Accumulation of dead insects, or other pests, in control devices. Accumulation of dead flies on sticky tape traps near ice machine, and in back storage area by dishwashing area. Owner removed the sticky tapes and discarded. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Single serve bowl used to measure rice stored in rice container. Manager removed the bowl. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen, several ceiling tiles are not sealed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris, grease, dust. Large air vent in dining area has accumulation of dust. Several acoustic tiles in kitchen have chipped edges. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in kitchen are stained and grooved.

Basic - Dumpster overflowing garbage. Lids on dumpster open because the unit is filled past capacity.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on shelf with restaurant inventory in main kitchen. Two open cans of soda on shelf of reach in cooler in dining area. Manager removed the cup, and the cans of soda. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bag stored on top shelf over food prep area on cook line. Manager removed the bag. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door leading into parking lot next to the cookline has daylight showing through. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. In use tongs hung on oven door at main cook line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Paddle used to scoop rice stored in ambient water. Manager changed with fresh hot water. Utensils on cookline next to crock pot kept in water 85F. Manager changed with fresh hot water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Behind sushi bar, no hand wash sink sign at two compartment sink to differentiate which side is used for other purposes.

Basic - Single-service articles improperly stored. Several boxes of single service items stored on floor of outside metal storage container/ shed. Manager began to put boxes on shelves. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two blue towels on shelf next to sushi bar not stored in sanitizer bucket. Manager moved the towels to a bucket. Corrected On-Site