| 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. Inside soy sauce by cooks line **Corrected On-Site**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage.
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
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24-06-4
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Basic - Clean utensils or equipment stored in dirty drawer or rack. Rack above two compartment sink
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. On cooks line by fryers
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36-41-4
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Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
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36-18-4
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Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen
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08B-40-4
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Basic - Food being prepared in a room that has screening in place of all or part of a wall. Shrimp and green beans on wheeled shelved cart. Chicken taken out of boxes and put in bus tubs on the floor.
Instructed operator that no food prep can be done in the screen room unless they go through plan review and enclose it.
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08B-38-4
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Basic - Food stored on floor. Oil by kitchen door, chicken in bus tub on the ground in screened room and soy sauce on the floor in the kitchen and walk in cooler. Vegetables and eggs in floor of walk in cooler **Repeat Violation**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. On cooks line
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36-14-4
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Basic - Grease accumulated on kitchen floor and/or under cooking equipment
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05-17-4
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Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp sitting on speed rack in screened room thawing **Repeat Violation**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cooks line.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.chicken, chicken wings, vegetables
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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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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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36-26-4
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Basic - Wall soiled with accumulated black debris in dishwashing area. Under shelving
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29-03-4
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Basic - Water draining onto floor surface. Two compartment sink
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Soy sauce in chicken stock container
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22-41-4
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High Priority - 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. 50 ppm **Corrected On-Site**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Line cooks
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09-01-4
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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.
Multiple employees- Cooked chicken in Togo box and cooked chicken on a plate
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Four live flies in kitchen
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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. Cornstarch 103° garlic and oil 75° moved to cooler at 11:30 on cooks line
Duck 64°soft shell crab 65° lobster 65° ground meat for dumplings 65° butter pats 65° in freezer in back storage room that was not operational. **Repeat Violation**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Two Bus Tubs of White Rice cooling from Monday night and one bus tub with brown rice both 55°
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef next to cooked noodles **Corrected On-Site**
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08A-17-5
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef
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12A-02-4
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High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cooks doing multiple jobs with no glove changing
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Duck-64°
Butter-65°
Soft shell crab-65°
Dumpling meat-65°
Lobster tail -65°
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Inside door and rim
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Storage bin for rice and flour containers and multiple pieces of kitchen equipment.
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53A-10-4
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Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. All cutting boards in kitchen **Repeat Violation**
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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. **Repeat Violation**
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05-06-4
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Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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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. Nothing on site is dated. Egg rolls, white rice, chicken, brown rice.
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16-53-4
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Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 100
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