BAITONG THAI & SUSHI RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in small reach in cooler on cookline. Operator reorganized. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw grouper in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back kitchen hand wash sink. Operator replaced. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front counter with green liquid not labeled. Operator labeled sanitizer. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris. Operator had employee clean during inspection. Corrected On-Site 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. Fully thawed raw grouper in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink at reach in cooler prep station. Cook removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler on cookline flip top in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle. Operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up. Reach in cooler on cook line and front counter gaskets dark mold like substance. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area on shelf under table, observed 7 live flying insects at onion container. Called district office, following day call back per Linda. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area, chest freezer raw chicken in plastic wrap stored over tray of cooked chicken. Operator moved chicken. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon and tuna stored on shelf over ready to eat food, and raw chicken stored over rice noodles. Operator moved to correct levels. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line at bottom section of cooler, fish in rop packaging, not opened and thawed. At prep area, on lower shelf in plastic container, 4 rotted onions. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in both flip top reach in coolers, pot stick (46F- Cold Holding); calamari (59F - Cold Holding); sprouts (64F - Cold Holding); peas (47F - Cold Holding); tofu (46F - Cold Holding). Operator stated all items placed on line 1.5 hours prior, lids open during lunch rush. At cook line, shell eggs (63F - Cold Holding); rice noodles (65F - Cold Holding); fresh garlic in oil (74F - Cold Holding). All items sitting on counters for approximately 1.5 hours. At wait station, cut lettuce (51F - Cold Holding). Salads in cooler 1.5 hours. Can drinks on top shelf blocking air flow to salads. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, rice (108F - Hot Holding). Rice sitting on counter approximately 1 hour per employee.

High Priority - Toxic substance/chemical improperly stored. In prep area on shelf, can of foam spray above reach in freezer. Operator moved can of foam spray. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer on faucet with hose attached.

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/ 6 employees present at start of inspection, no certified food manager present. Certified food manager arrived during food inspection. 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. Establishment holds sushi rice, on time, written procedures not complete. Time marked on container. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing dates completed or name of employee.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front lip of ice machine has black stains. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine has buildup.

Basic - Bowl or other container with no handle used to dispense food. In prep area multiple bulk containers have plastic cups as scoops. Operator removed all cups. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler and walk in cooler handles soiled.

Basic - Cardboard used to line nonfood-contact shelves. At wait station cardboard used to divide plastic utensils. Operator removed Corrected On-Site

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. At cook line at bottom section of cooler, fish in rop packaging, not opened and thawed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area purse stored on shelf above prep table.

Basic - Equipment in poor repair. On cook line microwave interior has black stains and pitting. In prep area chest freezers have rusting tops.

Basic - Food stored on floor. In dry storage area multiple food items stored on floor. In unused walk in freezer multiple food items stored on floor. In walk in cooler multiple items stored on floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cook line 2 tongs hanging from oven handle. Operator moved tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line scoop for rice in standing water 88F. At sushi bar tweezers in standing water 71F. Operator moved from standing water. Corrected On-Site Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At wait station no ambient thermometer in both reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing at cook line , prep area and sushi bar. Operator put signs up during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer gaskets soiled throughout kitchen and sushi bar. At cook line hood filters have grease buildup. Repeat Violation

Basic - Plumbing system in disrepair. In prep area and sushi bar faucet base corroded.

Basic - Stored food not covered. In prep area reach in freezer wontons uncovered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line on counter wet towel not in sanitizer solution.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The following menu items contain raw or undercooked ingredients not identified: Under sushi appetizers, sunomono Under soups and salads, krab avocado salad and seared tuna salad Under chef rolls, lobster bomb roll, volcano roll, sexiest girl roll, lobster roll, Spider-Man roll, spider wave roll Under cucumber rolls, kanisu roll Under tempura roll, playboy roll Under medium roll, California, Miami, Tokyo, futomaki, crazy, and shrimp tempura roll. Under entrees, baitong specialties, tuna drama. Under front page specials, jumping tempura. Also special board at sushi bar, daily specials not identified as raw or undercooked. Operator corrected some of the menu items digitally during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-05-11: Operator needs more time to make changes. Time Extended - From follow-up inspection 2024-05-13: Operator needs more time to complete menu changes. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. On cook line, inside oven on door, approximately 20 live roaches. Also on cook line, on wall behind oven, approximately 5 live roaches. Also, in back prep area behind table and deep freezer approximately 5 live roaches. Warning - From follow-up inspection 2024-05-11: At back reach in freezer, observed one live roach on cove molding tile behind freezer. At back three hinge reach in freezer, observed four live roaches in uncovered hinge. Person in charge began killing and discarding. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. At kitchen pass through window, near electrical wire box, accumulation of roach droppings. Also in prep area behind reach in freezer, 2 egg sacs. Warning - From follow-up inspection 2024-05-11: None observed Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The following menu items contain raw or undercooked ingredients not identified: Under sushi appetizers, sunomono Under soups and salads, krab avocado salad and seared tuna salad Under chef rolls, lobster bomb roll, volcano roll, sexiest girl roll, lobster roll, Spider-Man roll, spider wave roll Under cucumber rolls, kanisu roll Under tempura roll, playboy roll Under medium roll, California, Miami, Tokyo, futomaki, crazy, and shrimp tempura roll. Under entrees, baitong specialties, tuna drama. Under front page specials, jumping tempura. Also special board at sushi bar, daily specials not identified as raw or undercooked. Operator corrected some of the menu items digitally during inspection. Corrective Action Taken Warning - From follow-up inspection 2024-05-11: Operator needs more time to make changes. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. On cook line, underneath oven, approximately 2 dead roaches. At kitchen door pass thru, 1 dead roach on door frame. At make line, by kitchen pass thru window, at electrical box, approximately 5 dead roaches. Also, in back prep area, behind deep freezer, 1 dead roach. Also in reach in freezer gasket 1 dead roach. Also, in prep area, 1 dead roach on speed rack. Also at dish area, approximately 2 dead roaches. Also at sushi bar, 2 dead roaches under shelving. Warning - From follow-up inspection 2024-05-11: On shelf at counter under sushi line. Observed two dead roaches. Person in charge discarded. Admin Complaint Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon comes in fresh, served raw and/or undercooked with no proof of parasite destruction. Warning

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area, in reach in freezer, raw chicken stored above raw calamari. In walk in cooler, on speed rack, raw chicken stored over raw beef.

High Priority - Roach activity present as evidenced by live roaches found. On cook line, inside oven on door, approximately 20 live roaches. Also on cook line, on wall behind oven, approximately 5 live roaches. Also, in back prep area behind table and deep freezer approximately 5 live roaches. Warning

High Priority - Roach excrement and/or droppings present. At kitchen pass through window, near electrical wire box, accumulation of roach droppings. Also in prep area behind reach in freezer, 2 egg sacs. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, in Reach in cooler, 1 pan of grouper in vacuum sealed packages completely thawed and still in reduced oxygen packaging.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi station, sushi rice marked from 11:00-3:00 and not discarded at 3:00.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, salmon (46F - Cooling); spicy tuna (46F - Cold Holding). Employee stated items were prepared at 11:30 in morning. Ambient temp of cooler is 41F. On cook line shell eggs (77F - Cold Holding); rice noodles (60F - Cold Holding); Cooked rice (83F - Cold Holding) Also, on cook line, chicken, sprouts, cabbage (47-60F - Cold Holding). Operator states items were loaded from walk in cooler in morning or prepped at 11:00AM. Operator moved all time/temperature controled for safety food to walk in cooler. Ambient temp of Reach in cooler is 41F. Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At sushi station, sushi rice marked from 11:00-3:00 and not discarded at 3:00.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The following menu items contain raw or undercooked ingredients not identified: Under sushi appetizers, sunomono Under soups and salads, krab avocado salad and seared tuna salad Under chef rolls, lobster bomb roll, volcano roll, sexiest girl roll, lobster roll, Spider-Man roll, spider wave roll Under cucumber rolls, kanisu roll Under tempura roll, playboy roll Under medium roll, California, Miami, Tokyo, futomaki, crazy, and shrimp tempura roll. Under entrees, baitong specialties, tuna drama. Under front page specials, jumping tempura. Also special board at sushi bar, daily specials not identified as raw or undercooked. Operator corrected some of the menu items digitally during inspection. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is holding items on time and has no written plan.

Intermediate - Spray bottle containing toxic substance not labeled. At front line, by kitchen pass through window, unlabeled spray bottle identified as Mr clean by manager.

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. In appetizer section, crab Rangoon not identified as being imitation Krab. When asked operator states all imitation krab. On menu under biatong specialties, crispy grouper identified as being served with Florida grouper. No proof of Florida grouper being served. Grouper on invoices origin is SE Asia wild caught. Operator corrected some of the menu items digitally during inspection. Corrective Action Taken Admin Complaint

Basic - Accumulation of buildup on interior of ice machine. Gaskets on interior of ice machine are soiled.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dead roaches on premises. On cook line, underneath oven, approximately 2 dead roaches. At kitchen door pass thru, 1 dead roach on door frame. At make line, by kitchen pass thru window, at electrical box, approximately 5 dead roaches. Also, in back prep area, behind deep freezer, 1 dead roach. Also in reach in freezer gasket 1 dead roach. Also, in prep area, 1 dead roach on speed rack. Also at dish area, approximately 2 dead roaches. Also at sushi bar, 2 dead roaches under shelving. Warning

Basic - Floors, walls, and or ceiling soiled/has accumulation of debris. Multiple walls, floors, and or ceiling in kitchen is soiled. Cove molding in kitchen in multiple area is separating from base of wall allowing insects to harbor. Walls are starting to detach and deteriorating.

Basic - Food stored on floor. At sushi bar, Kani stored on floor. In prep area, by walk in, mirin stored on floor.

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom no handwashing sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above oven and wok are soiled with grease. Also, at soda machine in dining area, has buildup on exterior of nozzles.

Basic - Plumbing fixture (toilet, faucet, sink) not easily cleanable. Multiple sinks in kitchen are corroded and no longer easily cleanable.

High Priority - - From initial inspection : 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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm) Corrective Action Taken Warning - From follow-up inspection 2023-11-01: Dish machine not properly sanitizing at time of inspection. Operator stated he had changed the chlorine sanitizer since last inspection. Dish machine tested at 0ppm. Operator called pro guard during inspection Operator set up triple sink to use while they wait for dish machine to be fixed. Triple sink 100ppm. Time Extended Corrective Action Taken

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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm) Corrective Action Taken Warning

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. In reach in chest freezer in back of kitchen across from reach-in cooler, repackaged chicken stored over repackaged pork. Employee rearranged freezer during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from cook line, scallops (46F - Cold Holding) Employee stated scallops had been in cooler overnight. Operator voluntarily discarded scallops. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, raw chicken (45F - Cold Holding); raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding) Operator stated chicken, beef, shrimp had been in cooler for 1.45 hours. Operator put items in reach-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter next to dish machine, miso soup (130F - Hot Holding) Operator stated miso had been on counter for 1 hour and proceeded to reheat. Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At soda station, mold-like substance on soda nozzles. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At hand washing sink by reach-in cooler across from cook line, sponge in sink. Operator removed sponge. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by reach-in cooler across from cook line At hand washing sink in back of kitchen near dry storage Operator changed both paper towels. 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. Employee has sushi rice kept on time but no written documentation. Provided written form during inspection.

Basic - Bowl or other container with no handle used to dispense food. In dry storage, plastic soufflé cup used as scoop in container of sesame seeds. In walk-in cooler, large plastic container used as scoop in spring roll sauce. Operator removed both plastic containers. Corrected On-Site

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

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. In small reach-in cooler across from cook line, fish thawed in package without packaging being cut prior to thaw. Repeat Violation

Basic - Food stored on floor. In walk-in cooler used as dry storage, bag of rice stored on floor. Employee moved bag of rice to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by reach-in cooler across from cook line At hand washing sink behind sushi bar Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink in back of kitchen by dry storage. Employee provided trash can. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen have grease buildup Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler across from cook line, opened water bottle stored with food. Operator moved drink. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Across from cook line, Above reach-in cooler stacks of Togo boxes not inverted. Operator inverted boxes. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of small reach-in cooler across from cook line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink across from cook line has leaky faucet.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter at reach-in cooler Operator moved cloth to sanitizer bucket. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In larger reach-in cooler on cook line observed, cut tomatoes (47F - Cold Holding); shrimp (46F - Cold Holding); cabbage (47F - Cold Holding); beef (46F - Cold Holding). Operator stated all items were prepped and placed in cooler 5.5 hours prior to temperature. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In larger reach-in cooler on cook line observed, cut tomatoes (47F - Cold Holding); shrimp (46F - Cold Holding); cabbage (47F - Cold Holding); beef (46F - Cold Holding). Operator stated all items were prepped and placed in cooler 5.5 hours prior to temperature. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk-in cooler observed, chicken (59F - Cooling); chicken (69F - Cooling). Operator stated chicken was prepped 3.5 hours prior to temperature and placed pans in large tub of ice water and placed ice over chicken. At server station in reach-in cooler observed, salad (56F - Cooling). Employee stated salads were prepped 3.5 hours prior and placed open in walk-in cooler to cool. Second temp 45 min later observed 43F. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker present on mop sink faucet with hose attached.

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 cleanup procedures available. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board attached to coolers with food staining buildup. Observed interior ice machine bin with mold-like substance on sides. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In handwash sink behind sushi counter observed plate and utensils stored in sink. Employee removed items during inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed sushi items on iPad menu not labeled as raw. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of cleaner without label on cook line. Operator labeled bottle during inspection. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Next to dry storage room observed two co2 tanks not secured. Operator secured tanks during inspection. Corrected On-Site

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. In reach-in cooler on cook line observed fish thawed in package with label stating to remove package before thawing. Operator cut the packages during the inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Behind sushi counter observed no handwash sign at handwash sink. Provided operator with signs during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On larger reach-in cooler observed food debris buildup on gaskets. On reach-in freezer at sushi counter observed gaskets with food debris buildup. Employee started cleaning during inspection. At server station observed exterior due with mold-like substance buildup. Corrective Action Taken

Basic - Single-service articles improperly stored. In dry storage room observed togo boxes stored on floor. Operator moved boxes during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In large reach-in cooler on cook line observed standing water in bottom of cooler.

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid in use for pest control. Warning - From follow-up inspection 2022-05-12: Raid was discarded upon request Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. One live roach on side of chest freezer in back kitchen. One live roach in reach in freezer which is being used as dry storage. Person in charge was able to kill and discard both roaches. The area was cleaned. Warning - From follow-up inspection 2022-05-12: One live roach observed on side of reach in chest freezer I kitchen. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Three dead roaches roaches observed behind equipment and under shelves in kitchen. - From follow-up inspection 2022-05-12: 32 dead roaches observed at callback. Additionally, one rodent dropping observed in dry storage area. Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid in use for pest control. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over pre-made crab Rangoon on chest freezer. Person in charge removed the chicken. Corrected On-Site Warning

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 over raw shrimp in chest freezer. Person in charge removed the chicken. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. One live roach on side of chest freezer in back kitchen. One live roach in reach in freezer which is being used as dry storage. Person in charge was able to kill and discard both roaches. The area was cleaned. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs on cook line 66F. Inspector provided Time as a Public Health Control Written Procedure paperwork. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Pan and scrubber in hand washing sink on front cookline by wok station. Employee removed the items. 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. Establishment has times recorded. Inspector provided Time as a Public Health Control Written Procedure paperwork. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance buildup on interior sides of ice machine in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. In back shelved dry storage area, two CO2 canisters.

Basic - Cardboard used to line nonfood-contact shelves. In dry storage area. Person in charge removed the cardboard. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On clean dish rack in kitchen by three compartment sink.

Basic - Dead roaches on premises. Three dead roaches roaches observed behind equipment and under shelves in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water next to cut cucumber and lettuce on server station counter. Person in charge removed the bottle. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler has has accumulation of debris, food, and slime.

Basic - Food stored on floor. In walk in freezer/dry storage area, multiple bags of dry goods. Person in charge moved bags to shelves Corrected On-Site

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

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface of door leading from kitchen to dining area has has accumulation of debris and grease.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2021-12-07: Time needed to train. Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed staff touch raw shell eggs with bare hands and then go to grab a pot and pour in another container. Addressed immediately and person washed hands Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches under ice machine. Ice machine is located by back door in front of walk in cooler in kitchen. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server cooler; Milk 45°; ( - Cold Holding) milk discarded. Tofu 72°; ( - Cold Holding)

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink was blocked by cart in back.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks not secured.

Basic - Cardboard used to line food-contact shelves. Cardboard in reach in cooler on front line. Person in charge removed cardboard. Corrected On-Site Repeat Violation

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

Basic - Cove molding at floor/wall juncture broken/missing. Missing along back wall.

Basic - Floor not cleaned when the least amount of food is exposed. Floor has accumulation of grease on it under fryers and behind cook line.

Basic - Food not stored at least 6 inches off of the floor. Rice on floor in extra walk in cooler turned into storage. Repeat Violation

Basic - Ice buildup in freezer. All 5 chest freezers have ice buildup.

Basic - In-use tongs stored on equipment door handle between uses. 2 pair of tongs on fryer and oven door handles.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, ladle in standing water. Palm Coast moved ladle. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Or paper towels at front hand washing sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have grease accumulation.

Basic - Standing water in bottom of reach-in-cooler. Standing water in 2 front reach in coolers.

Basic - Time/temperature control for safety food thawed in an improper manner. Rice and edamame thawing at room temperature. Person in charge placed in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has splatter through out kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several dirty wet rags in use on prep tables.