| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Bowl in bulk bag of cornstarch.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plastic containers under prep table in kitchen not inverted.
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed.
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open top canned beverage on prep table in kitchen. **Repeat Violation**
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12B-12-5
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Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee open top canned beverage on prep table in kitchen.
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Multiple e,plots cell phones on prep tables in kitchen.
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08B-38-4
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Basic - Food stored on floor.
1) Buckets of chili oil and fryer oil on floor by dry storage shelves.
2) Bus pan raw pork and cases of chicken on floor in walk in freezer. **Repeat Violation**
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14-69-4
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Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
Buildup of ice under cooling unit in walk in freezer.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
Wiping cloth under cutting boards in kitchen.
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee unopened beverages in kitchen right Atosa reach in cooler. **Repeat Violation**
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08B-12-5
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Basic - Stored food not covered.
Open bag of cornstarch on storage shelves in back of kitchen away from any active food preparation.
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employees in kitchen changed gloves and begin food preparation after putting away boxes into freezer without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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12A-13-4
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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 handling clean dishware from machine immediately after handling and rinsing dirty dishware to put in machine. Reviewed proper handwashing and employee washed hands. **Corrected On-Site**
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12A-28-4
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High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee gloved hands on hips and returned to cutting food items without washing hands and changing gloves. Reviewed proper procedures with employee and employee washed hands and changed gloves. Food items discarded. **Corrected On-Site**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler, cartons of raw shell eggs above containers of broth. Employees rearranged to properly separate. **Corrected On-Site**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No vacuum breaker on faucet at mop sink.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Server station handsink blocked with clean containers and utensils. Person in charge removed items. **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand sink by triple sink being used for soaking utensils and pans. Employee drained and cleaned sink. **Corrected On-Site**
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53A-05-6
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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/
CFM - Xian Guang Yang 3-3-2021 ServSafe
Person in charge - Selena Wu
**Repeat Violation** **Repeat Violation** **Admin Complaint**
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16-62-1
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Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Admin Complaint**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink between ice machine and triple sink. Employee replaced paper towels. **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Admin Complaint**
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31B-03-4
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Intermediate - No soap provided at handwash sink.
At hand sink in back of kitchen. Employee replaced soap. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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14-14-4
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Intermediate - Nonfood-grade basting brush used in food.
Standard paint brush in container of oil in kitchen. Employee discarded brush. **Corrected On-Site**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Unknown substance in spray bottle in server station.
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