| 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. Observed bowls with no handle used as scoop for rice in kitchen.
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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. Observed multiple employee beverages on prep table across from ice machine.
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food identified by operator not segregated from food to be served to the public in walk in cooler.
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10-01-5
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Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle below product in fried rice sauce in walk in cooler.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3
compartment sink soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
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08B-39-4
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Basic - Raw fruits/vegetables not washed prior to preparation. Observed operator prepping raw green onions unwashed. Educated operator on washing prior to preparation; operator washed the produce. **Corrected On-Site**
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25-05-4
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Basic - Single-service articles improperly stored. Observed single service containers stored on floor near bathrooms in storage area.
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29-19-4
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Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. Observed can of pineapple dented at the seam stored near the 3 compartment sink. The operator discarded the item. **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. Observed raw shrimp being held over cooked pork in the reach in cooler. Operator properly stored the raw shrimp. **Corrected On-Site**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw chicken (44F - Cold Holding); hard boiled eggs (49F - Cold Holding); raw shrimp (48F - Cold
Holding); raw beef (47F - Cold Holding) in reach in cooler on cook line.
Observed raw beef (62F - Cold Holding); raw pork (57F - Cold Holding); raw shrimp (65F - Cold Holding); raw squid (67F - Cold Holding); cooked eggs (65F - Cold Holding); cooked pork (66F - Cold Holding); raw chicken (62F - Cold Holding); cooked chicken (61F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); butter (63F - Cold Holding); cooked pork pot stickers (63F - Cold Holding); tofu (65F - Cold Holding); pork extract (62F - Cold Holding); pork soup (61F - Cold Holding); raw shell eggs ambient temp (67F - Cold Holding); cooked noodles (63F - Cold Holding); bean sprouts (70F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); bamboo chutes (60F - Cold Holding) in walk in cooler. The operator confirmed these items were held overnight in walk in cooler. Operator discarded items.
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed raw chicken (44F - Cold Holding); hard boiled eggs (49F - Cold Holding); raw shrimp (48F - Cold
Holding); raw beef (47F - Cold Holding) in reach in cooler on cook line.
Observed raw beef (62F - Cold Holding); raw pork (57F - Cold Holding); raw shrimp (65F - Cold Holding); raw squid (67F - Cold Holding); cooked eggs (65F - Cold Holding); cooked pork (66F - Cold Holding); raw chicken (62F - Cold Holding); cooked chicken (61F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); butter (63F - Cold Holding); cooked pork pot stickers (63F - Cold Holding); tofu (65F - Cold Holding); pork extract (62F - Cold Holding); pork soup (61F - Cold Holding); raw shell eggs ambient temp (67F - Cold Holding); cooked noodles (63F - Cold Holding); bean sprouts (70F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); bamboo chutes (60F - Cold Holding) in walk in cooler. The operator confirmed these items were held overnight in walk in cooler. Operator discarded items.
**Corrective Action Taken** **Repeat Violation**
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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.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Observed a pot lid in hand wash sink on cook line. Operator removed the item. **Corrected On-Site** **Repeat Violation**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. Operator sent chef to purchase and returned with probe thermometers during inspection. **Corrected On-Site**
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53B-01-5
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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. Operator states the certificates are current but has no physical copies to provide. **Repeat Violation**
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11-26-1
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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. Operator states paperwork was lost, provided employee reporting form via email. **Corrective Action Taken**
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03F-10-5
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Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed bean sprouts and pork broth on counter of cook line at room temperature. Operator stated they
were using time as a public health control but had no written plan. Educated operator on time as a public health control and emailed form. Operator filled out provided form during inspection. **Corrected On-Site** **Repeat Violation**
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