| Violation
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Observation
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05-11-4
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Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. In reach in cooler. **Corrected On-Site**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Metal bowl in rice bin. And cup in soy sauce.
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters.
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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. On shelves below rice cooker.
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Apparent water damage above hot water heater. Black substance/ color on tile.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on hood are dusty.
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24-27-4
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Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bowl next to hand sink 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. Employee water bottle.
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36-63-4
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Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Gap in filters.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Door is bent and does not fully close.
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08B-38-4
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Basic - Food stored on floor. Buckets of sauce on floor in cooler. Oil on floor in kitchen.
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33-19-4
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Basic - Garbage on the ground and/or pad around dumpster. Cardboard boxes.
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white fridge.
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29-27-4
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Basic - No mop sink or curbed cleaning facility provided.
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface. On pipes below cook tops.
On table legs.
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22-37-4
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Basic - Three-compartment sink used for warewashing not cleaned after use as a food preparation sink.
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair.
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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.
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Did not observe employees wash hands all throughout inspection. Did not see employees wash hands after handling raw chicken.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee stood on prep table to reach supplies.
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot residential use only.
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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. cooked chicken 65°f left out for lunch. Garlic and oil 84°f, bok choy 74°f
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 118°f. Advised employee to reheat on stove. Reheated to 165°f **Corrected On-Site**
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22-55-4
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High Priority - Pots or other cooking equipment not being sanitized. Cutting board not sanitized after use. Employee scrubbed with sponge and placed on wrack to dry. Instructed operator to set up 3 compartment sink and run dishes through.
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over soup and sauce in walk in cooler.
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm. Corrected to 100 ppm.
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to three compartment sink.
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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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51-16-5
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Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Hand Wash sink and mop sink removed.
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53A-14-4
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Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Food borne illnesses.
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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.
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