GOURMET ASIAN

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and rice cooked on Saturday in black refrigerator and cooked chicken found in reach in freezer. Manager dated. Corrected On-Site

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

Basic - Cook washed utensil but did not not sanitized after only washing knife. Manager corrected. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half and half. Manager moved. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 1 knife. Manager removed to be cleaned. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and handle area of black refrigerator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 89F sitting out on counter, Chinese lettuce 65F cold holding per Manager less than 1 hour. Manager placed in cooler. rechecked raw shell egg 67F, lettuce 50F cold holding. chicken fried 67F cold holding, egg roll 67F cold holding found in black refrigerator. Per Manager, refrigerator was turned off for 1 hour. Manager plugged back in cord and moved all items to walk in cooler to rapid chill. Corrected On-Site

Basic - 2 In-use knife/knives stored in cracks between pieces of equipment. Employee moved to three compartment sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Bowl or other container with no handle used to dispense food. In white rice. Employee removed. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce cooling sitting on top of make table. Employee placed in walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large pot and garbage bin. 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. Emailed to fill out for Z.M.L. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and rice found in refrigerator on cook's line. Corrected On-Site

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. L.S.

Basic - Food stored on floor. Bulk oil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in kitchen. Employee cleaned. Corrected On-Site

Basic - Stored food not covered. Cooked chicken and rice. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 51F cold holding, raw shrimp 51F cold holding, cooked chicken 50F cold holding, tofu 49F cold holding, noodles 50F cold holding, pooled raw eggs 48F cold holding, cooked pork dumplings 50F cold holding, cooked chicken 45F cold holding. Advised to rapid chill. Employee moved to walk in cooler / placed on ice. Second temperature recheck noodles 42F cold holding, pooled eggs 42F cold holding, raw shrimp 38F cold holding, raw shrimp 40F cold holding, cooked chicken 41F cold holding, cooked chicken 41F cold holding, tofu 42F cold holding. 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. Provided printed copy. Employee posted on wall. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half and half in lowboy cooler on cook's line. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Soy sauce on floor. Educated. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed. Corrected On-Site

Basic - Stored food not covered. Bulk rice in bag. Educated. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle under corn starch. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in prep roll top cooler 45F. Operator rapid chill with bag of ice. Corrective Action Taken

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. Sweet and sour chicken not date marked.

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

Basic - Food stored on floor. Rice, sugar, panko

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f rice scoops. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Found in cooked rice . Corrected On-Site

Basic - Missing drain plug at dumpster. This is a shared container with the plaza.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumplings 50°f cold holding , dumplings 54°f cold holding , 2nd temperature pork dumplings 48°f cold holding , dumplings 49°f cold holding Advised rapid chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ladle in sink Corrected On-Site

Basic - Open dumpster lid. In a shared plaza

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site