HANWOO KOREAN BBQ

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 156f) after two tries Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked corn and cheese Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked Gyoza sauce containing fresh garlic and oil datemarked 11/29. Operator states made yesterday. Employee didn't change date. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink at bar storing bar utensils Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - at server side station

Basic - Accumulation of debris inside warewashing machine. - door flap

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

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop tempura flour Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles and flip top handles - meat station cooler

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets

Basic - Equipment and utensils not properly air-dried - wet nesting. - food pans above prep station

Basic - Food stored on floor. - buckets of soy sauce - soybean sauce Corrected On-Site

Basic - Ice buildup in reach-in freezer. - Small chest freezer

Basic - Ice scoop handle in contact with ice. - at server side station

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

Basic - Waste line missing at soda gun holster.

Basic - Working containers of food removed from original container not identified by common name. - flour - tempura flour Corrected On-Site

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. - 0 ppm -checked numerous times, unable to verify either method of sanitizing for dish machine Warning - From follow-up inspection 2024-11-18: Operator using 3 compartment sink, dish machine must be in compliance on 60 day followup inspection Time Extended

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher Warning - From follow-up inspection 2024-11-18: Dishwasher did not wash hands prior to placing bins for air drying -manager had discussion with employee, must be in compliance upon 60 day followup inspection Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. - hot water at cookline handsink not fully operational, causing water to temp at 80F. Warning - From follow-up inspection 2024-11-18: sink on cook line not allowing for 85F or above water. Must be in compliance upon followup inspection Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room Warning - From follow-up inspection 2024-11-18: 2 flies near bulk sugar Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour Warning - From follow-up inspection 2024-11-18: -steamed broccoli, manager placed on hour time as public health control, Time Extended Corrected On-Site

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 2024-11-18: Time extended 60 days to verify compliance Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-11-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area Warning - From follow-up inspection 2024-11-18: Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2024-11-18: Time Extended

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes Warning - From follow-up inspection 2024-11-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - dry food in bucket, back prep area Warning - From follow-up inspection 2024-11-18: -utensils used to dispense bull food from containers must have handles/left inside for usage Time Extended

Basic - - From initial inspection : 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. - whole tuna loin placed to thaw in walk in cooler still in ROP packaging Warning - From follow-up inspection 2024-11-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket Warning - From follow-up inspection 2024-11-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - dry storage area Warning - From follow-up inspection 2024-11-18: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - small chest freezer near ice machine -walk in freezer door Warning - From follow-up inspection 2024-11-18: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at cookline in water temping 97F Warning - From follow-up inspection 2024-11-18: -utensils in standing water 90F, manager stated will use available steam well or warm side of grill to maintain 135F Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2024-11-18: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment. Warning - From follow-up inspection 2024-11-18: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Multiple Insect control sticky tapes installed over food preparation area. -prep area in back Warning - From follow-up inspection 2024-11-18: Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - black mold like substance in wall near dish machine Warning - From follow-up inspection 2024-11-18: Time Extended

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 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. - 0 ppm -checked numerous times, unable to verify either method of sanitizing for dish machine Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employees went outside, returned to food prep without washing hands Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher Warning

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. -employee handling cut lettuce with bare hands Warning

High Priority - Employee washed hands with cold water. - hot water at cookline handsink not fully operational, causing water to temp at 80F. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knife used to cut raw chicken wiped off with cloth and placed on magnetic stick Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects inside dry storage room Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. - chicken and dumplings at cookline Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - sea bass, shrimp cooked by customers Warning

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -pan of raw chicken being prepped in back leaning up against pan of prepped/cut beef Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooks handling raw animal foods, then clean utensils without changing gloves and washing hands Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil, 62F, less than 1 hour at cookline - sushi rolls 72F, held off temperature control at cookline less than 1 hour Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - dumplings 108F, chicken 113F, held off temperature control at cookline less than 1 hour Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board in prep area, black substance -can opener blade Warning

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at cookline blocked by large trash can, making pedals to turn in water inaccessible. Warning

Intermediate - Handwash sink used for purposes other than handwashing. - utensils stored in front handsink -handsink in bar used to store used glasses Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - all handsinks in kitchen lacking paper towels Warning

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

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 - No soap provided at handwash sink. -handsink inside warewashing area Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handsink near warewashing area Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. - dead flying insects in sticky tapes Warning

Basic - Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - dry food in bucket, back prep area Warning

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. - whole tuna loin placed to thaw in walk in cooler still in ROP packaging Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee beverages on shelf, band saw Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee lunch bag stored in shelf in walk in cooler with guest food - cellphone, keys on shelf with dry food at cookline Warning

Basic - Equipment in poor repair. - band saw blade rusted -damaged walk in freezer gasket Warning

Basic - Floor tiles missing and/or in disrepair. - dry storage area Warning

Basic - Food not stored at least 6 inches off of the floor. -dry storage room, cases of seasoning/buckets containing soda bib - boxes in walk in freezer Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - small chest freezer near ice machine -walk in freezer door Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. - Small cooler and glass door cooler at cookline Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas at cookline in water temping 97F Warning

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

Basic - Multiple Fly sticky tapes hanging over food/food preparation area/food-contact equipment. Warning

Basic - Multiple Insect control sticky tapes installed over food preparation area. -prep area in back Warning

Basic - No handwashing sign provided at a hand sink used by food employees. - ware washing area -bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler gasket - exterior of ricepot Warning

Basic - Open dumpster lid. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - black mold like substance in wall near dish machine Warning