| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Bulk containers of sugar and dry rice , back kitchen **Corrected On-Site**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surface of bulk containers and roll carts underneath bulk containers
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Shelf at cookline under rice cooker and top shelf above steam table
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Containers of sauce , dry rice and flour **Repeat Violation**
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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 peeled onions
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above hot water heater , back kitchen
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Opposite woks **Repeat Violation**
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35A-03-4
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Basic - Dead roaches on premises. In gasket of freezer
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08B-49-4
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Basic - Employee personal food ( opened bottle of water) not properly identified and segregated from food to be served to the public. Refrigerator near front counter
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area. Cellphone next to cans of foods in dry storage **Corrected On-Site** **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
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14-11-4
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Basic - Equipment in poor repair. Exposed insulation freezer by back door **Repeat Violation**
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves and shelves in food prep area
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. Cookline **Corrected On-Site**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in three compartment sink
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25-32-4
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Basic - Reuse of single-use articles. Egg cartons reused for shelf cover in walk in cooler
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Pans in dry storage area and top shelf above steam table **Corrected On-Site** **Repeat Violation**
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23-09-4
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Basic - Soiled reach-in freezer gaskets.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables, spring rolls, cooked pork shrimp **Repeat Violation**
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23-12-4
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Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On food prep table **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Dish washing area **Repeat Violation**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Under freezer used to elevate freezer
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests. In container of flour in dry storage - operator discarded container of flour **Corrected On-Site**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in gasket area of freezer by back door, 2 live roaches on wood used to elevate freezer
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of flour in dry storage
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Medicine stored next to cans of corn in dry storage **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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22-22-4
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Intermediate - Encrusted material on can opener blade.on food prep table **Repeat Violation**
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52-03-4
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Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
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53A-03-5
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Two managers present -one CFM expired 4/4/16
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen discussed with operator to have hand sink accessible at all times **Corrected On-Site**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of soap inside hand sink Kitchen **Corrected On-Site**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
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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. Cornstarch /water on cookline made 2 hours previously - moved to freezer for quick chill down to be stored in reach in cooler **Corrected On-Site**
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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. Spring rolls, cooked pork , wontons in walk in cooler
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