| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Bowls in raw chicken and shrimp in reach in cooler and in cooked rice in walk in cooler; in bulk container of rice in 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 in dry storage
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23-03-4
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Basic - Build-up of grease on nonfood-contact surface. Sides of fryers **Repeat Violation**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles. Tall oven and microwave kitchen
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36-06-4
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Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soaked cardboard on floor in dishwashing /food prep areas
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14-05-4
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Basic - Cardboard used to line food-contact shelves. Walk in cooler
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves.in kitchen
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08B-44-4
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Basic - Case/container/bag of food ( raw chicken ) stored on floor in kitchen./ prep area (corrected on site) Sauces in walk in cooler , back kitchen and dry storage **Repeat Violation**
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom.
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52-12-4
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Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. Totole Granulated Chicken flavor soup base mix with MSG as first ingredient on shelves in dry storage room and on shelf at cook line
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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. Back 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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51-18-6
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Basic - No copy of latest inspection report available.
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14-31-4
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Basic - Nonfood-grade menus used in direct contact with food. Trays of foods in walk in cooler **Repeat Violation**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. Inside bowl of rice in kitchen
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25-35-4
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Basic - Reuse of single-use articles. Cooked rice stored on reused egg cartons on cook line and cans used at scoop in dry rice , back kitchen
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14-20-4
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Basic - Ripped/worn tin foil used as food-contact shelf cover.shelf near walk in cooler
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25-33-4
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Basic - Single-use containers (box) reused for the storage of food. On counter at cook line - operator moved to food grade container **Corrected On-Site**
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cookline **Repeat Violation**
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42-04-4
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Basic - Storage of tools ( drill) on shelf above or with food. ( dry rice /spices)
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables, cut meats **Repeat Violation**
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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink
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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. Mop sink area
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter at cook line **Corrected On-Site** **Repeat Violation**
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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. Cut lettuce on counter at 73° under 1 hour per operator - moved to cooler
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41-09-4
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High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. On shelf above reach in cooler **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. Cook line **Corrected On-Site** **Repeat Violation**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by storage of oil in kitchen and storage of flours in dish washing area hand sink **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. Plastic container inside hand sink in dishwashing area **Corrected On-Site** **Repeat Violation**
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27-23-4
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Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 75° kitchen - operator increased temperature of hotwater heater - recheck 105° **Corrected On-Site**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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27-06-4
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Intermediate - No hot running water at three-compartment sink. Operator turned on water **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 and dish washing areas **Corrected On-Site** **Repeat Violation**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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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. Fried rice at 123° cooling under 15 minutes per operator - operator moved to walk in cooler **Corrective Action Taken**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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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. Egg rolls in walk in cooler **Repeat Violation**
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