BEVERLY'S ORIENTAL MARKET & EATERY

High Priority - Employee washed hands with cold water. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler, chicken (45F - Cold Holding). Advised Person In Charge to monitor. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: fish (119F - Hot Holding). Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with clean wares. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand was sinks, cook line and prep area. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 119f and rice 117f. Advised to reheat item(s) to 165°F for 15 seconds within two hours. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pot lid in sink. Corrected On-Site Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary strips needed. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by three compartment sink. Warning

Intermediate - No soap provided at handwash sink. Sink by three compartment sink. Warning

Intermediate - Packaged food not labeled as specified by law. Kimchi. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Water. Warning

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-10-04: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Poultry (100°F - Hot Holding); Fish (89°F - Hot Holding). Advised to reheat to 165f for 15 seconds with in two hours. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Pot stored in sink, kitchen. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in Cooler next to steam table. Warning