| Violation
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Observation
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food build up on crash cart on cooks line. On shelf above prep coolers on cooks line. **Warning**
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. On stand alone cook top on cooks line. On side of fryer. **Warning**
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08B-45-4
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Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of sauces. **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
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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. Bowls on cook line. **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. Wet cloth used on noodles in walk in cooler. **Warning**
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28-02-4
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Basic - Condensation or other drainage not disposed of according to law. In walk in cooler condensation drips onto the floor. **Warning**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. Two dead roaches found under plates on shelf above prep cooler cook line. I had the operator wash the dishes. One dead roach on shelf above prep cooler across from wok station. Two dead roaches found under the dish machine. Three dead roaches found in drip tray for reach in prep cooler. Four dead roaches on floor and shelves in dry storage room. Three dead roaches in side bar room floor. **Warning**
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33-14-4
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Basic - Dumpster overflowing garbage. Multiple vultures eating from dumpster. **Warning**
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36-08-4
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Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. In kitchen area. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Food debris under equipment in kitchen. **Warning**
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23-23-4
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Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Above shelf with slicer. **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Reach in coolers on cooks line heavy food residue build up. **Warning**
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08B-38-4
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Basic - Food stored on floor. In dry storage containers of fryer oil. **Warning**
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment. On cook line. **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
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22-19-4
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Basic - Interior of microwave soiled with encrusted food debris. Two microwaves on cook line. **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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14-67-4
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Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler gaskets across from wok station. Gasket to reach in freezer. **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On bottoms of pans heavy black residue built up. **Warning**
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area. **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen with grease, near wall fan in kitchen area. **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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03G-04-4
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High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operate had just begun to pull thaw fish in reach in cooler. I had the operator open the packages. **Corrected On-Site** **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 55°F, raw beef 50°F, raw chicken 52°F, in reach in prep cooler across from fryer. I had the operator move the food items to a cooler that can maintain 41°F. Crab claws 47°F, Chinese sausage 46°F, raw shell eggs ambient air temperature 56°F in reach in prep cooler across from wok station. **Corrective Action Taken** **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw beef over cooked chicken in reach in prep cooler across from fryer. Raw pork over cooked noodles in walk in cooler. **Corrected On-Site** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. One live roach found crawling on floor under reach in prep cooler in kitchen. Seven live roaches found near hinge on reach in prep cooler cooks line. Five live roaches in crack near door of prep cooler on cooks line. Twelve live roaches in hinges and gasket to reach in prep cooler across from wok station. Two live roach found under the fish machine. One live roach under prep table in dry storage room. **Warning**
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29-37-4
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High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored. Medicines stored on shelf above prep cooler on cook line. **Corrected On-Site** **Warning**
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41-11-4
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High Priority - Toxic substance/chemical stored by or with single-service items. Burn cream stored on shelf with to go items. **Corrected On-Site** **Warning**
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29-34-4
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High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. **Warning**
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02B-04-4
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Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sliced beef pho. **Warning**
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02B-01-4
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Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sliced beef pho. The sliced beef has boiling broth on it to" cook". Unable to prove if it reaches 155°F cook temperature. **Warning**
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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 has two books but no certificates. Books are missing certificates. **Warning**
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03D-19-4
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Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fresh garlic and oil mixture on cooks line 82°F, made at 10 am temped at 1:30 pm, I had the operator move the garlic and oil mixture to the freezer to reach the 4 hour ambient cool time frame. **Warning**
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02B-02-4
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Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk in cooler. **Warning**
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